Well, look at me, being all domestic and stuff! I made a two week menu plan taking us through the end of June.
With accompanying grocery list, natch. This spring I’ve reallly fallen off the menu planning bandwagon, but I’m ready to hop back on. It just makes life easier and it really is a key to eating real food on a budget.
I’m in awe of those women who shop once a month, and I’ve even run across a couple of blogs where they go shopping once a year! (They grow their own vegetables and fresh produce). I think 2 weeks is our max, and even then we’ll have to pop into the store for more fruit and milk. My kids eat a lot of fruit.
Husband asked for Scotch eggs on Sunday, for Father’s Day, but since he didn’t ask until 1pm he has to wait until Monday night. I didn’t have any sausage in the house! I’m going to boil the eggs instead of baking them because it’s already crazy hot down here, and sadly my super easy egg peeling trick won’t work because the eggs have to be whole.
Our meals are usually rounded out with frozen veggies. We go through 15-20 lbs. per week. Also, you can see we love Mexican food and flavors, we are happily in TexMex country!
Menu Plan, June 18-30
Monday- Scotch eggs, salad
Tuesday- pasta salad
Wednesday-Swiss Steak over rice
Thursday – white bean “rice a roni” from The Everyday Bean Book
Friday- chana dal (split chickpeas) with pitas, tzatziki, and cucumber salad
Saturday- taco mix (pintos, ground beef, corn, taco seasoning), served over salad or in tortilla shells.
Sunday- Roast chickens
Monday- Black beans and rice (make extra beans)
Tuesday – chicken tortilla soup, corn muffins (leftovers from Sunday)
Wednesday-BBQ beef burritos (or maybe sandwiches), coleslaw or salad, corn
Thursday- Thai chicken salad (hope to get some pics for you and post the recipe, this is super yum!)
Friday- Burrito bowl with black beans and corn
Saturday – Fish tacos, orange onion bean salad
What are you eating this week?