Menu Planning for May 6, 2017

This past week, I was sick with a terrible cold, and then my husband got it.  We only got to make one quick stop at the grocery store, so we ate from the pantry.  I didn’t think there was much left in the pantry for meals, but we made it through.

Now, this week, I plan to do a mini freezer cooking session by doubling some of my recipes this week and cooking one and freezing one.  (All recipes in red here are the ones I plan to double.)  Slowly over the next few weeks I plan to keep doing this until the freezer is stocked.

Saturday

Lunch–Homemade salmon roll sushi
Dinner–leftovers

Sunday

Lunch–Beef & Broccoli Stir Fry
Dinner–Brisket, Sweet Potatoes, Brussells Sprouts

Monday

Lunch–Crockpot Salsa Chicken, Refried Beans, Daiya Cheese Quesadillas (with brown rice tortillas)
Dinner–Split Pea Soup (from MyFreezEasy)

Tuesday

Lunch–Tuna Noodle Casserole
TunaNoodleCasserolePresentation1 Dinner–Cabbage Beef Casserole

Wednesday

Lunch–leftovers
Dinner–Pork chops with spiced applesauce & cabbage (Bookworm is going to cook this meal for the whole family; no doubling this one.)

Thursday

Lunch–Paleo Salmon Cakes, sides TBD
Dinner–Cornbread Taco Bake (from MyFreezEasy)

Friday

Lunch–Daiya Mac & Cheese, leftover meat, veggie
Dinner–BBQ Stuffed Baked Potato from the Slow Cooker, broccoli

For more meal ideas, visit Menu Planning Monday & Celiac Family.

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