I want to get a lot of curriculum planning done for the upcoming school year (which we will probably start at the beginning of June), so I want to have easy upcoming weeks, mealwise.  The plan is to double or triple the meals I make this week, so I’ll (finally!) have a little freezer stash of meals again.

Here’s what’s on the menu:


Lunch–pork roast, Japanese potato salad, green beans

Dinner–Slow Cooker Stuffed Peppers (x1 for the freezer)


Lunch–Tuna patties (x2 for the freezer), leftover potato salad
Dinner–Crockpot Hamburger Veggie Soup (x2 for the freezer)


Lunch–Sloppy Joes (x3 for the freezer) with diced potatoes & carrot sticks
Dinner–leftover pork roast


Lunch–Steak salad; homeade garlic bread for the kids (using this recipe with GF bread)

Dinner–Hidden Liver Meatloaf (x1 for the freezer); veggies from the freezer


Lunch–Eggplant burgers, rice, veggie
Dinner–Chicken Apple Sausage & Kale Soup (x1 for the freezer)


Dinner–stuffed acorn squash with ground turkey and greens


Lunch–Beef and Broccoli Stir Fry
Dinner–Spaghetti with Jamie Oliver Spaghetti Sauce (x5; 4 for the freezer and one for the stuffed peppers for tomorrow night)

For more menu planning ideas, visit Menu Planning Monday and Gluten Free Menu Swap.

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