Family Meal Plan Friday

We cook at home Sunday night through Thursday night, and so I like to come up with a weekly meal plan so that I can do all the shopping in one go on the weekend. It generally takes me about an hour to come up with the meal plan and create my grocery lists (one for the Farmers’ Market and one for Kroger), and then I spend approximately two hours shopping. I usually make The Husband occupy Bryleigh while I prepare my plan and lists, but I take her shopping with me as a way to get her out of the house. I feel like it will also help her grow accustomed to the routine and know how she’s supposed to act in the store. Not to mention the fact that it gives The Husband a couple hours to himself—for which he is usually grateful.

I usually (though not this week) like to try and do a night each of chicken, pork, beef and fish, and then two vegetables and a bread (bread at every meal per The Husband’s insistence). For one night of the week, I like to plan something frozen or “keepable” in case I get home late one night or just don’t feel like cooking, or in case someone (eg, The Husband’s brother and his wife) asks us over for dinner. I generally do some rearranging of the schedule, so everything doesn’t always end up being served on the days I originally assign, but this keeps us on budget and healthy! Bon appetite!

Sunday—Salmon Croquettes, oven-fried okra, corn (frozen from the Farmers’ Market, sautéed in olive oil and seasoned with Tony Chachere’s Creole Seasoning), cornbread (use ½ and freeze the other)

Monday—Chicken and black bean-stuffed burritos, spinach salad (goat cheese, strawberries, Mandarin oranges, and topped with walnuts) with cinnamon vinaigrette

Tuesday—Bell pepper stew with lean ground turkey, cornbread (frozen leftover from Sunday)

Wednesday— Beef tenderloin steaks and balsamic green beans, mashed potatoes, dinner rolls

Thursday—Farmers’ Market organic pizza

Bon appetite!