November already? How did that happen??
David will be out of town on business Tuesday through Thursday so that is why I don’t have much of a menu plan those nights.
Monday:
David has a firefighter meeting at 6 which makes it a real pain to work around for dinner since we prefer to eat around 6:30 or 7. Do people really eat at 5 p.m.? On the other hand, so much of the time he doesn’t get home until after 8 from these meetings and that doesn’t give one much time to digest dinner before bedtime. I’m going to *try* to serve dinner before his meeting tonight. We’ll see how that goes.
- red beans (I’ll cook them in the crock pot.)
- rice
- salad
- corn bread
Tuesday:
David will be gone. I will have put the leftover red beans in the freezer but will cook enough rice for Tuesday.
- rice with grated cheddar melted on top
- salad
Wednesday:
I hope to make it to choir rehearsal if my asthma has settled down. I don’t like to eat a heavy meal before I sing so a salad sounds like a good idea.
- spinach salad with blueberries, sliced strawberries and poppyseed dressing
Thursday:
I have a board meeting and David won’t be home until late. I will probably just make myself a sandwich and some fruit when I get home.
Friday:
- Honey Garlic Chicken and Veggies (I’ve got a whole chicken in the freezer so I’m going to adapt this and cook it in the oven.)
- salad
- French bread
Saturday:
- chicken and dumplings (from the leftover chicken)
Sunday:
- lunch at Mexican restaurant after church, save half for dinner
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What’s on your menu this week?
I’m linked up at I’m an Organizing Junkie.
Your menu sounds good! I rarely plan a weekly menu in advance…I’m just not that organized or motivated most of the time, to be honest. Tonight I made a pork tenderloin, rice, and steamed carrots and parsnips. There’ll be plenty of leftovers. There’s also leftover roast beef and roasted potatoes in the fridge…and I’ll be making a bit pot of soup later this week.
*big, not bit 😉
I don’t always stick to my plan but it gives me some direction, especially when it’s 4 p.m. and I have no idea what I want to make.
Monday: Mexican food (enchiladas and nachos).
Tuesday: cheesy fries.
Wednesday: vegetable pasty (containing potato, carrot, peas, pumpkin, and onion).
I haven’t figured out beyond that point yet.
Love Mexican food!
Other than nachos, I hadn’t tried any until like the last year or so. I’ve discovered I enjoy it as a change, as long as we use the milder sauces (I’m not a fan of very spicy food). Hubby loves it, so it’s something we usually have together. Although, where his meal will contain chicken, I’ll substitute it for something vegetarian friendly (I used potato in this case).
The cool thing about Mexican food is that it is so easy to make it vegetarian. Black beans make a good substitute for meat in Mexican food.
Absolutely!
It’s usually beans I’d use, but we didn’t have any, hence the potato being used instead.