Each week I plan a week’s worth of meals to make life easier and to incorporate things I already have in my freezer and pantry. I like to use fresh ingredients, so I try to be mindful of how long they will last and when they need to be used up. Typically I shop every other Wednesday and I pick up a bunch of fresh produce. So, later in the week, I will use up fresh produce and early in the week I use frozen.
To make the most of my time at home I try to accomplish some prep work and some baking early in the week and I try to keep it to one day. Last week I made orange, cranberry, pecan muffins and I froze them. I also made waffles for breakfast one morning and I doubled them and froze the remainder so that we could have them for breakfast during my work days (just pop them in the toaster like Eggos – only better!). I also made a double batch of homemade bagels and I shared them with another family who just had a baby. This week I plan to can all the pears we picked in the evenings, make chicken stock with the leftover bones and back of two fresh/raw chickens, and make some homemade pizza dough and freeze it up.
Here’s what we’re having to eat at our house!
:: Monday
Breakfast: homemade bagels
Lunch: turkey brats and baked beans
Dinner: Tuna Casserole
Rolls
Homemade Strawberry Ice cream
:: Tuesday
Breakfast: homemade bagel breakfast sandwich
Lunch: Turkey Sandwiches
Dinner: Beef Stew
Homemade Mayonnaise Rolls
:: Wednesday
Breakfast: Oatmeal
Lunch: Leftovers
Dinner: Rotisserie Chicken
Roasted Potatoes
Green Beans
::Thursday
Breakfast: Peanut Butter Waffles and Bananas
Lunch: Leftovers
Dinner: Red Beans and Rice with Turkey Sausage
Spinach
Fresh Fruit
:: Friday
Breakfast: yogurt & blueberries
Lunch: Leftovers
Dinner: Chicken Potpie using leftover Rotisserie chicken
:: Saturday
Breakfast: Homemade Blueberry Muffins
Lunch: Leftovers
Dinner: at church
:: Sunday
Breakfast: Eggs and Homemade Biscuits and gravy
Dinner: Chicken and Dressing
Sauteed Green Beans
Sweet and Salty Carrots
Homemade Yeast Rolls
