Hey…it’s a new month! Let’s see what’s on the menu here at the Piercy house:

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DEE’S MENU PLAN

 

Monday

David has a meeting for the volunteer firefighters and we’ll eat afterwards. There’s never any telling what time it will be over so I like to make something that will “hold”. I’ll make the sauce in the slow cooker and have the pasta ready to start as soon as he texts me that he is on his way home. 

• spaghetti and meatballs
• tossed green salad
• garlic bread

Tuesday

My mom often made a casserole with spaghetti sauce, some type of noodle and topped with a thick layer of cheese. I know we will have leftover sauce and I’d like an easy meal since I will be going to the preview of our local public library book sale. It starts at 6:30 p.m. so easy cleanup is a plus. 

• casserole (made with leftover spaghetti sauce)
• green beans
• salad
• garlic bread

Wednesday

I have finally recovered from months of asthma trouble and am back singing in the church choir. Practice is at 7 (and it’s a 25 minute drive). I can have this meal ready to go early in the day and just stick the enchiladas in the oven in time for an early dinner. I’m going to make a large batch and bring some to my parents on my way to rehearsal. 

• sour cream and green chili enchiladas
• Mexican rice
• chips and salsa

Thursday

It’s the start of a new season of East End Eats, a local music and food truck event that we help host the first Thursday of the month. We will eat there. 

Friday

I like to make a somewhat nicer meal on Fridays, light candles and open a bottle of wine. 

• pork chops smothered in gravy
• mashed potatoes
• whiskey-glazed carrots
• salad

Saturday

When the weather gets warm I like to do something on the grill once a week or so. We may eat out on the back patio, too. 

• grilled brats on deli rolls
• homemade coleslaw
• french fries
• fresh fruit

Sunday

Mexican food after church and save half for dinner. 

 

What’s on your menu this week?

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Do you want to eat a healthy, organic, grass fed diet but don’t think you can afford it? My friend, Victoria of A Modern Homestead, explains how they do it on less than $200 a month. Click here to find out how:

 

I am loving my Instant Pot. Not only is it a pressure cooker but it can also be used as a slow cooker. The best part is that it also has a sauté feature so I can brown meat in it first then switch to slow cooker. That means one less pan to wash…always a good thing!

 

 

This post is linked up at I’m an Organizing Junkie. For more menu ideas, check it out!