Weekly Meal Plan

Weekly Meal PlanOur 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

Wednesday:  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!)

Weekly Meal Plan Birthday

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?

Go Gingham Related Links:

Last week’s meal plan and meal planning made simple
Could you give up fast food for a year?
Slow food gets prepared by slow families
Frugal grocery shopping tips and how to store bulk-bin food items

Sara

Sara, creator of Go Gingham, is passionate about cooking and feeding her family healthy, real food. She's a green enthusiast, too, who loves to grow food organically. Sara loves to travel - especially by trading houses. An avid runner, she can also be found chasing after her chickens in the backyard.

4 Comments


  1. I’d love to see a recipe for your zucchini/ground pork dish. Is it baked or just assembled? I’m always looking for ways to use zucchini. I usually shred it and use it in sauces or to bulk up ground meats, but your dish looks yummy.


    1. Hi Heidi, the zucchini is sliced and then sauteed with onions and eventually garlic. Then we add some chicken broth (we had homemade broth with this meal which is so much tastier) and add the ground pork, which is cooked in the pan first, before the zucchini. Quinoa is cooked in a separate pan and then served together. When my kids cook, they’re always looking for ways to limit the number of pots/pans used – which I can appreciate! I’ll have to post this recipe (formally) soon but I can’t schedule it for a bit since my family gets tired of eating/cooking the same ol’ thing!


      1. Thanks! I’ll be trying it with my zucchini soon.


  2. Thanks so much for sharing that NYTimes recipe! I’m totally going to try it!

Comments are closed.