Menu Planning Monday–Old and New

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I’ve said it before–I don’t know why I have such a hard time getting back into the school routine each fall. It’s not like I haven’t done it before–my daughter is a sophomore, so this is her 11th year at regular school. And it’s not like I just sit around all summer doing nothing. But I still struggle a bit with the transition to all the volunteering and homework and coordination.

I think that last thing is my problem–I don’t have as much planning to do over the summer. My brain gets a little break from thinking ahead each day, getting everyone where they are supposed to be. It is nice, but then I feel overwhelmed when we get back into it. I do really well the first few weeks of school, then I just get tired.

Last week I started a menu on Monday, and I just kind of tweaked it all week. I did cook at home most of the week, so I want to keep track of what we had for future planning. And, yes, I know that it isn’t Monday anymore, but I am not changing my post name–I did most of this yesterday! LOL.

9/29 – 10/5

Sunday: Bacon wrapped pork filets
These came from the new Gordon Food Service by my house.

Monday: Ground beef and eggplant skillet, spaghetti squash with garlic butter
This was so good! We have a lot of eggplant in the garden this year, which is a bit odd, because the first two years, we didn’t get anything despite planting several seeds. The kids are not huge fans of eggplant, but I am, and it was perfect with the beef and marinara sauce.

Tuesday: Hamburger, sugar-free jello
I know, super gourmet, right? I was trying to get out the door to evening activities.

Wednesday: Roast beef, spinach salad
Again with the running out the door. This was actually pre-cooked meat from the grocery store, but I still count it as a win–buying pre-cooked meals at the grocery store is more expensive than buying raw and cooking from scratch, but it is way less expensive than eating at a restaurant.

Thursday: Salmon casserole with cauliflower and green beans
This is my attempt to replace the beloved salmon noodle casserole, which is one of my kids favorite meals. I could make that for them and something else for me, but I love it too. This was really tasty, but it needs a bit of work before I post the recipe–I used too much chicken broth for instance, so it was more like soup than casserole.

Friday: Hamburger, salad

Saturday: Bison chili at a friend’s house

10/6 – 10/12

Sunday: Protein bowl at Crazy Bowls and Wraps–spicy slaw with dark meat chicken and peanut sauce

Monday: Beef Stuffed Acorn Squash, fried cabbage with bacon

Tuesday: Hamburger, avocado, salad – are you noticing a trend on my busy nights?

Wednesday: Crockpot Chicken with Coconut, Lime and Peanut Sauce – I’ll add some eggplant to this, because I have a ton of it ripening in my garden, cauli-rice

Thursday: Pork Tenderloin with Mustard Sauce, green beans with bacon and almonds

Friday: Sauteed chicken and artichoke hearts, buttered broccoli and cauliflower

Saturday: Fish almondine, buttered broccoli and cauliflower

As always, many more ideas can be found at orgjunkie.com

3 responses »

    • It was interesting–the bison seemed to soak up the flavors a bit, so my friend had to add more chili powder than normal. Also, it didn’t seem very hot when we were eating it, but after a while, I had to take off my sweater, so I guess the heat was in there, lol.

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