This week, I have changed and hopefully improved our menu planning and preparation. In addition to planning the menu, we tried to prepare as much as possible. For example, I made the mashed potatoes for dinner tonight yesterday and reheated in the oven. The goal is to reduce the amount of time it takes to get a meal on the table to 30 minutes each evening. It worked really well today! This is my first full week of work, Lily’s second full week of school and Zach’s second week of football practice.
Breakfast- Saturday- Big breakfast of sausage, bacon, eggs and toast. Sunday- Biscuits with choice of meat or sweet. Monday- Find your own. Tuesday- Homemade everything bagels. Wednesday Thursday and Friday- find it oatmeal, cereal and milk, French toast sticks, bagels, breakfast burritos and pancakes.
Lunch- Saturday-Left-overs Sunday-East Coast wings Monday-I had a salad Tuesday- left-overs. Wednesday- sandwich Thursday- Summer lunch, Friday-eat out.
Dinner- Saturday-Chips and dips Sunday- Tomato soup or Matt’s chill Monday-Beef stew with mashed potatoes and squash. Tuesday Chicken Sausage Alfredo. Wednesday- Egg roll in a bowl Thursday- Stuffed green peppers Friday-Breakfast Pizza
Every Bit Counts Challenge- It made sense for me to include this with Menu planning as they are both food related. I knew this would become harder as I started back to work. It is also harder as the garden has slowed way down as we approach fall.
Tuesday August 16th 8 cups of diced tomatoes
Wednesday August 17th Dried spices
Thursday August 18- Batch of medium salsa
Friday August 19-
Saturday Augst 20th- We finished on a new cabinet for the kitchen a
Sunday August 21st- 2 bags of cabbage for Future Eggroll in a bowl dinner
Monday August 22nd- 4 cups of Diced tomatoes.