Feb 162014
 

Weekly Menu Plan May 2013

 

I am aware of the lack of side dishes contained in the meal plan.  I’m not sure exactly what they will be at this time but know there will be a lot of rice, some beets, some Bulgar, and side salads.

Breakfasts:

  1. Shakes
  2. Cereal
  3. Eggs, toast, fruit
  4. Zucchini Bread Muffins
  5. Shakes
  6. Oatmeal
  7. Eggs, toast, fruit

Lunch:

  1. Eat Out
  2. Chipotle-Chocolate Chili, Grandma’s Buttermilk Cornbread Muffins
  3. Salad
  4. *Cajun Pulled Pork, rice, side salad
  5. *Chipotle Pork
  6. *Pork Chops with Caribbean Rub and Mango Salsa
  7. *Potato Pancakes with Corn Chili

Supper:

  1. Tomato soup, garlic bread
  2. Breakfast – grits, onion and pepper omelette,  juice
  3. Superfast Salisbury Steak
  4. Roast in gravy (from freezer)
  5. Falafel
  6. Salad
  7. Leftovers

* = new recipe

shake ingredients

Our Sunday mornings are going so much smoother with the change from crepes to shakes.  The day has changed from, “I need to get up so I get breakfast done in time to have the kids eat and clean up” to “I can sleep in 30 more minutes as I know breakfast can be made in under 5 minutes and the kids can eat as they finish getting ready.”  It really has made my mornings easier.

Eating from the freezer/pantry update

I love the look of the inside of our refrigerator at the moment.  It may cause some people stress to see more empty space on their shelves than food, but I’m loving it.  (Knowing we have food in the freezer and in the pantry helps any anxiety one might have.)  It means I actually had to come up with a plan last night as we had NO leftovers in there to eat.  Well, unless you count the pickled beets that are going to show up for a side dish this week.  I’ve emptied out old bottles of their contents, discarding them without (much) guilt.

After playing in the snow last night, we came inside and made a cake from a cake mix I’ve had since last fall.  The refrigerator had less than 1/2 a cup of butter in it and there was less than 1/2 of powdered sugar in the pantry.  Online I went to find an icing recipe that used what I had.  This resulted in my using the two packs of cream cheese hanging out in the fridge since Christmas.

Last week I made up a double batch of cornbread using the buttermilk in the refrigerator.  This is also what resulted in me using up all but 6 Tbls. of butter and all of my margarine.  The recipe actually calls for butter, but in hope of using up all the buttermilk I went ahead and made the second batch with margarine.  I still have some buttermilk to use up, about a 1/2 cup.

This week will see most, if not all, of the pork loin from our freezer used up.  This is the only meat we have left in there and why our menu contains so much of it.  Over all, the whole family has been good about this and there really haven’t been rumblings among the ranks.  We have obtained some new recipes that we like and some we didn’t.  One thing that I have noticed is a reduction in our grocery bill.  I have used this month to add some extras to our pantry so when we get to the point of having to actually buy meat again, I hope to be able to keep down our level of spending.  There haven’t been any good sales this month, so the temptation to go buy a large amount of meat for the freezer hasn’t been there, which is alright with me.

eggs toast grits breakfast 

Linked up with OrgJunkie.

For more ideas also check out This Week For Dinner.

Also check out Confessions of a Homeschooler’s February’s Monthly Meal Plan.

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