We have a busy week ahead with meetings and Holy Week church services. All of these activities have an impact on our menu and that’s just one of the reasons I like to plan ahead.
Dee’s Weekly Menu
Monday
David has a firefighter meeting so we need something that can be held at temperature without overcooking. Soup is always a good choice for this situation.
Tuesday
We have a board meeting for the non-profit we are starting. I hope it won’t last later than 6:45 but in any case it will be nice to come home to a crockpot meal.
- roast in the crockpot with…
- potatoes, carrots, onions
- tossed green salad
Wednesday
- Black Bean Enchiladas
- salad
- chips and salsa
Thursday
It’s Holy Week and we have services at church this evening. We’ll need to eat early and since I’ll be singing in the choir it’s best if we eat light.
- grilled cheese sandwiches
- Homemade Tomato Soup
Friday
We will be attending the Good Friday service at church which begins at 7 p.m. The choir will probably have to be there early to rehearse. I think we will wait and eat dinner out somewhere afterwards instead of trying to rush another meal at home this week.
Saturday
We are going to my cousin’s house on Sunday after church to celebrate Easter with our extended family. The plan is for them to pick up KFC for lunch but I really dislike KFC. I’m going to cook extra on Saturday so we can take our own food to eat with the family.
- fried chicken
- mashed potatoes and gravy
- homemade biscuits
- coleslaw
Sunday
Planned leftovers from Saturday. I’ll make extra chicken for my parents if they want it and I know my mom is planning to bring her good potato salad.
- cold fried chicken
- potato salad
- coleslaw
- biscuits
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Meal planning help from Little Bits of Granola:
Why I Switched to Weekly Meal Planning (and a free printable!)
So what’s on your menu this week?
This post is linked up at Menu Plan Monday.
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Tonight we are meeting our son for dinner at a restaurant; otherwise, some dinner meals planned for this week are veggie-beef soup (from the freezer), a chicken dish with shallots and garlic made in one pot, roasted sausages (natural, nitrate-free) and veggies. That’s about as far as I’ve gotten. Today I’m making a big bowl of tuna salad for lunches. Hubby takes his meals to work every day (and now he’s working a lot of 12-hour shifts so he has to take 3 meals!) so I always have to keep meals in the fridge that he can just pack and go.
I hope you have a nice dinner out tonight. Y’all deserve it after this weekend.
I am so with you on the dislike of Kentucky Fried Chicken. I hardly ever go there but my brother always liked it and I went there because I was missing him. ( he died unexpectedly in Jan. this year).
Since I only eat meat once a day now… I was really looking forward to that piece of chicken. They had a new hot style that I decided to try and it was JUST awful. A salty sticky mess.
Thanks for the heads up on the Bean Enchiladas. I have been buying Amy’s Organic frozen but I am going to try yours and freeze it in batches. My boys are still total meat eaters… so I eat my meat portion usually at supper time.
Have a super day!
Pam
I’m so very sorry about your brother. 🙁
I don’t know if my tastes have changed or KFC has gotten worse. Maybe a little of both. As for the enchiladas, don’t be surprised if your meat eaters like them, too. Try serving them without comment and they may not even realize. If not, more for you! Ha!
We had an old favorite I pulled from my recipe file today: Corn Moussaka with a big salad and another pulled recipe, Easy Almond Cake. Tomorrow will likely be a Mayonnaise glazed turkey breast roast with asparagus and possibly wild rice. I have chicken breasts thawed to make Greek Lemon Breasts later in the week, too. Can’t recall what else I put on my menu plan, but I’ll refer back to it as the week goes on.
I’ve got a turkey in the freezer which I really ought to cook soon. I keep trying to find a time when the kids will be available to join us, though. How do you do the mayonnaise glaze?
I find soup to be the perfect meal when there is a lot going on and people are eating at different times. Those eating late can easily just reheat a bowl. It’s not quite sup weather here, but I am eagerly waiting for the temperature to drop so I can start making it again.
I don’t remember the last time I had KFC. Good on you for making your own chicken in its place.
I love soup and it really is an easy choice when I don’t know what time my husband will be home.
I don’t think I’ve had KFC in at least 4 or 5 years. Just not my thing.
I never even liked KFC when I ate meat. I’m not sure if it was KFC itself though, or the fact I never liked fried chicken that much. Even when I ate it, I was very picky about meat. It made my decision to stop eating it easier. Hubby used to love KFC, but now he doesn’t seem to enjoy it as much. So it’s possible it’s just not as good as it used to be.
Anyway… Here’s my menu for this week:
Monday: veggie burger and fries.
Tuesday: cheese and spinach pasty with roast potatoes, baby carrots, and green beans.
Wednesday: potato salad and carrot rainbow salad.
Thursday: we’re having take-out… Haven’t decided what yet.
Friday: pea fritters with potato wedges and baked beans.
Saturday: baked potato with cheese, baby corn, sugar snap peas, and asparagus.
Sunday: somerset minted egg pie with new potatoes and lemony peas.
I do love good fried chicken – my grandmother’s was the best! – but if KFC were my only choice I wouldn’t bother.
How do you make “lemony peas”?
Fry up some peas with some lemon juice. I’ve also seen a variation where they add mint to it too.