This post contains affiliate links. We got our 1/4 side of grassfed beef this past week, so we have lots of yummy beef recipes on the menu. However, I’m also trying to pair that with more frugal menu choices so we can stretch the meat as much as possible. Here is our menu plan for May 4 2020. (Sorry for the smudge on the pictures!)
Here’s what’s on the menu plan:
Menu Plan for May 4 2020
Saturday
Lunch-Chicken & Veggie Stir Fry
Dinner-Slow Cooker White Bean Soup, salad
Sunday
Lunch-Salmon, Brussell sprouts, broccoli, roasted sweet potatoes
Dinner-Slow Cooker Pot Roast, diced potatoes, peas
Monday
Lunch- Pizza Casserole, veggie
Dinner-One Pot Lasagna Soup (I’ll need to make significant changes to this to make it gluten and dairy free.)
Tuesday
Lunch-Polish Sausage & Cabbage over Brown Rice
Dinner-Beef & Noodles(I’ll tinker with this a bit to make it gluten free and create a sauce with it; I’ll use the leftover roast from Sunday)
Wednesday
Lunch-Mediterranean White Bean Soup,
Dinner-Chili Verde (using leftover pot roast)
Thursday
Lunch-leftovers
Dinner-Beef Burrito Casserole, salad (We didn’t get to make this last week, so it’s on the menu again.
Friday
Lunch-TBD
Dinner-Potato Crust Breakfast Pizza, fruit
What’s on your menu plan for May 4 2020?
Check out our Menu Plan for April 27 2020.
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