Our meal plan this went according to plan but on Tuesday morning, when I was reminding someone to get the vegetarian chili out of the basement freezer, I heard a groan. “Didn’t we just have that?” Yes, indeed we did just have that. That’s the beauty of cooking a big batch of something, freezing it ahead of time, and then having it when you need a quick dinner on a busy night. I won’t bore you with all of the details but you can imagine 4 people going in mostly different directions and then not everyone eating at the same time.
At least the vegetarian chili was hearty, filling and served with freshly baked corn bread.
Weekly Meal Plan
This meal plan is from Monday, October 22, 2012 to Sunday, October 28, 2012.
Monday: fish, brown rice, green salad
Tuesday: vegetarian chili (from freezer) and cornbread
Wednesday: shrimp scampi and green salad
Thursday: roasted chicken, quinoa, and roasted broccoli
Friday: chicken noodle soup
Saturday: chicken noodle soup (leftovers)
Sunday: meatloaf, mashed potatoes, and green salad
My daughter made dinner on Wednesday night and cooked the shrimp scampi with whole wheat pasta. Her green salad had her very secret (and super-duper-yummy) salad dressing on it.
My son made dinner on Sunday and made meatloaf. Our meatloaf recipe is half ground beef and half ground pork. For the mashed potatoes, he didn’t peel them and it added texture and fiber to the dish.
What’s for dinner at your house this week?
Go Gingham related links:
More meal plan ideas are here
Pantry basics for the home cook – what’s in my pantry
Refrigerator basics for the home cook – what’s in my refrigerator
How we keep food waste to a minimum
Confessions of a leftover food lover – that would be me!
Take the night off and let your kids cook dinner every week
How our freezer gets used – ways to organize and optimize