The theme of this week’s meal plan was eat through. That’s what I like to call it when we we’re going on a trip and I don’t want to do lots of grocery shopping before we go out of town. We also needed to make room in our freezer, refrigerator, and pantry for our home exchange family who were going to be in our house while we stayed in theirs. We needed to eat through the meals I had prepared and had stocked the freezer with and eat through what was tucked away in the pantry.
Weekly Meal Plan
This meal plan is from Monday, March 19, 2012 to Sunday, March 25, 2012
Monday: homemade chicken noodle soup (made from leftover roasted chicken) with carrots, onion, celery, mushrooms, spinach and whole wheat egg noodles.
Tuesday: leftover homemade chicken noodle soup
Wednesday: pan seared salmon patties, brown rice, spinach salad
Thursday: Mexican pulled pork (freezer), pinto beans (freezer) and cheese burritos
Friday: split pea soup (freezer)
Saturday: leftover split pea soup and whatever else needs eating
Sunday: homemade vegetarian chili (freezer)
We drove to San Francisco for our home exchange on Sunday so the vegetarian chili, which was frozen, was acting as the ice block in our cooler. I like it when food does double duty for me. It was also nice to arrive with a hearty, healthy meal ready to be eaten and all we had to do was warm it up. My son made dinner on Wednesday and made fish, rice and salad. I forgot to get the salmon out of the freezer in time to let it thaw (we don’t have a microwave oven) so he improvised and made fish patties with canned salmon that was in the pantry. They were quite tasty. My daughter served dinner on Thursday and made burritos with pork, pinto beans and cheese.
What’s for dinner at your house this week?