Our weekly meal plan had several arrows and redirects this week. Spring sports activities kept our family switching things around on our weekly meal plan. The good news is no one went hungry and we didn’t go out to dinner but we did have to purchase eggs at the grocery store. This drives me nuts! With chickens in the backyard and it being springtime, when chickens are generally laying lots of eggs, you’d think we’d have plenty. But, between the baking and the egg strata we served at our Mother’s day brunch, we needed more eggs than our girls could produce.
Weekly Meal Plan
This meal plan is from Monday, May 7, 2012 to Sunday, May 13, 2012.
Monday: Mexican lasagna (freezer)
Tuesday: fish, brown rice, salad
scrambled eggs (we ran out of eggs!) pinto beans (freezer) and cheese burritos with fresh salsa
Thursday: zucchini, ground pork and quinoa
Friday: (leftover) zucchini, ground pork and quinoa
Saturday: roasted chicken, green salad and quinoa
Sunday: lamb (on the BBQ), Mediterranean quinoa salad and lemon cake (this was Mother’s day and my birthday so I chose the meal – it was delicious!)
My daughter cooked dinner on Tuesday and made our weekly family favorite meal – fish, brown rice, and salad. My son held true to his word (with a little reminding) and cooked 2 dinners this week, since he skipped last week. He cooked the zucchini, ground pork, and quinoa on Thursday and then cooked dinner on Saturday also. He followed our regular recipe but then cooked it in a warmed-up cast iron skillet after we told him about this recipe in The New York Times. It was delicious and the cast iron skillet was easier to clean-up after the meal, which is an added bonus for 15-year-old boys who have to cook 2 dinners and clean-up in the same week.
What’s for dinner at your house this week?