in the kitchen

Weekly Meal Plan

Sara {Go Gingham}
Go Gingham Weekly Meal Plan #51
Tomatoes from last summer: roasted tomatoes with peppers and basil. #Yum

The last of summer 2012’s tomatoes got thawed and devoured this week. I made the mistake of thinking the sauce could be used for two dinners but it was so good, we all had second helpings! All that was left was a very small container that I tucked into the freezer. It will make a good starter for pizza sauce.

What made the tomatoes so good was that I roasted them with peppers and basil from the garden. I’m sure it helps that they were picked at the best time of the season and at their peak flavor point. I don’t blanch the tomatoes (yes, lazy! that blanching is too much work) just roast them whole and the peppers, too.

Can you tell I’m ready to eat homegrown tomatoes or what?

Spaghetti! Go Gingham Weekly Meal Plan #51

Weekly Meal Plan

I meal plan at the beginning of each week, before heading to the grocery store. Weekly meal planning saves money, reduces food waste, and keeps me from saying, “Let’s go out to eat!” If you need more reasons to meal plan every week, check HERE. Both of my kids cook dinner once-a-week and do the clean up after the meal. If you want to learn how to pull that off at your house, check HERE. If you’re looking for more meal planning ideas, check HERE.

This meal plan is from Monday, February 25, 2013 to Sunday, March 3, 2013.

Monday: roasted cauliflower soup and roasted baby bok choy

Tuesday: bean and cheese burritos with fresh salsa

Wednesday: Mexican pulled pork, pinto beans (leftovers), brown rice, and fresh salsa

Thursday: Mexican pulled pork, pinto beans (leftovers), brown rice, and fresh salsa (leftovers from day before)

Friday: fish, quinoa, green salad

Saturday: strata with vegetables (my daughter made dinner this night)

Sunday: spaghetti with ground pork and green salad (my son made dinner this night)

What didn’t work?

  • We made so much roasted on cauliflower a couple days prior, that we had no choice but to eat it again. It’s not nearly as good the second (or third!) night so I tossed it into the food processor with homemade chicken broth and in no time – soup! It got pretty good reviews.

What’s for dinner at your house this week?

Go Gingham related links:

Egg salad sandwiches – you’ll wish you had chickens
Spicy, homemade hummus that you make from dried beans
Shrimp and quinoa salad – a summer favorite
How to roast red peppers or food you’re supposed to burn

Published by Sara {Go Gingham}

Sara, creator of Go Gingham, writes about real food, green living, and a healthy lifestyle - on fewer resources - {Stylishly Frugal Living}. She loves gingham - but tries to keep that in check.

5 thoughts on “Weekly Meal Plan”

  2. So resourceful of you to think of blending the cauliflower with chicken stock and calling it soup! Wondering if you make your own stock, or if you buy it on sale. If so, which brand do you prefer?

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    1. Thanks, Miggie. I usually make my own stock (I’ve got a bunch of chicken posts coming up in April – cooking a whole one, what to do with leftovers, and finally how to make chicken stock) and freeze it.
      When I don’t have any on hand, I buy Pacific brand chicken stock or Costco’s organic broth. The Pacific brand on sale is a good deal but with Costco’s you have to buy 6 or so. As soon as you make stock yourself, you’ll be mad if you have to buy it again. I kick myself when I have to! It’s so much better homemade and easy to do.
      Thank you!

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