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Meal Plans - January 2009! - Page 2

post #21 of 53
Hi, I picked up my meat for the week and the plan is to eat out of the pantry so:

Meals
1. Chuck roast (taters, carrots, other veggie)
2. Left over roast with homemade bbq, shredded with rolls, salad, chips

1. Roast chicken (lentils, cabbage, rice)
2. Left over chicken shredded for quesidila (sp?)

1.Beef sauce or meatballs with spaghetti
2. Left over meat for pasta bake

1. Veggie dish (tvp tacos?)
2. Veggie dish, tater soup?

Dh has complained that we haven't been eating meat. *laughs*
post #22 of 53
dp
post #23 of 53
11-hamsteak, roasted potatoes, veggie
12-baked trout, rice, stir fried veggies
13-taco soup, quesadillas
14-out
15-dinner at my mom's
16-bbq chicken, potatoes, veggie, chicken nuggets for the boys
17-out
post #24 of 53
MamaGwynn, thanks for that link to sassy spaghetti, it's on my menu for Saturday now.

I so need this thread, I have been trying for hours to come up with ideas for the week. Usually I can come up with stuff, but today it's just not working. I feel like I'm in a rut and SO BORED with what I'm cooking. If I'm not interested, if I'm not enjoying it, I resent my family for expecting me to cook and become quite pissy. It's much better all around if I can plan ahead and enjoy what I'm cooking.

Everything I cook has to be vegan and gluten-free. I think part of what I'm feeling is envy at reading what everyone else has posted and seeing how all the varied ingredients you get to use. Anyway, here's what I have for the next week:

Su--black bean soup, cornbread, sauteed chard
M--baked tofu, crockpot stuffing, maple-glazed carrots, salad
Tu--lentil & rice tostadas, avocado salad
W--baked potatoes (choice of white or sweet), roasted broccoli, salad
Th--blackeyed pea pie, sauteed kale
F--pinto bean soup, cornbread, salad
Sa--sassy spaghetti, salad, steamed green beans

blah. Hoping for inspiration.
post #25 of 53
sub
post #26 of 53
this week:

Sunday -- lunch - roast chicken, steamed broccoli and carrots, rice
dinner -- chicken pot pie
Monday -- beef pot roast
Tuesday -- shepherd's pie
Wednesday -- take and bake pizza
Thursday -- leftovers
Friday -- hot dogs or shredded bbq pork sandwiches
Saturday -- ?
post #27 of 53
I'm so happy to be back on the meal planning bandwagon! I did mine today for this week through Feb. 14th because the kids and I are going out of town after that. I figure I'll do extra of some stuff so I can leave things in the freezer for DH while I'm away. All vegetarian stuff except for Valentine's day too (DH eats vegetarian 363 days a year generally--but we always do seafood on Valentine's day and turkey on Thanksgiving.) :

Monday 1/12 Philly cheese "steak"
Tuesday 1/13 Black bean cakes; herbed quinoa
Wednesday 1/14 Sweet potato risotto
Thursday 1/15 Pumpkin soup and rolls
Friday 1/16 Broccoli and cheese topped baked potatoes and cranberry salad
Saturday 1/17 Chickpea pasta
Sunday 1/18 Scrambled eggs and toast

Monday 1/19 White bean and avocado sandwiches
Tuesday 1/20 Barley soup
Wednesday 1/21 Eat out
Thursday 1/22 Gnocchi with mock sausage
Friday 1/23 Fajita wraps
Saturday 1/24 Quick Curry
Sunday 1/25 Vegetarian Baked beans

Monday 1/26 Calzones
Tuesday 1/27 Veggie Chili
Wednesday 1/28 Breaded mock chicken and baked sweet potatoes
Thursday 1/29 Lemon and broccoli pasta
Friday 1/30 Veggie corn dogs
Saturday 1/31 Falafel and couscous
Sunday 2/1 Scrambled eggs and toast

Monday 2/2 Black bean Empanadas
Tuesday 2/3 Potato soup
Wednesday 2/4 Eat Out
Thursday 2/5 Sweet potato lasagne
Friday 2/6 Grilled mock chicken on salad with candied cashews and pears
Saturday 2/7 Quiche
Sunday 2/8 Black eyed peas and rice

Monday 2/9 Veggie burgers
Tuesday 2/10 Egg drop soup and spicy rice
Wednesday 2/11 Rigatoni with pumpkin and shallots
Thursday 2/12 Pizza
Friday 2/13 Refried beans and quesadillas
Saturday 2/14 Lobster mac and cheese (Emeril Lagasse recipe in Everyday Food looks really yummy, I can't wait!); cabbage and orange cole slaw
post #28 of 53
Sun: tacos
Mon: cincinatti 5 way chili
Tues: roast chicken, apricot and poblano stuffing, acorn squash
Wed:swiss steak, rice, rutabegas
Thurs:tamale pie
Fri: hamburgers, french fries
Sat: fried shrimp, salad, red lobster style cheddar biscuits
Sun: chicken and sausage gumbo
Mon: mujadarrah
Tues: grits and grillades (but with venison), spinach
Wed: chicken and noodles
Thurs: chili over baked potatoes

This is towards the end of a 2 month cheap eats, need to save money type challenge for myself.
post #29 of 53
I didn't make some things last week that I had listed so I'm listing some again

Tonight- We had Mac n Cheese and Tater Tots
Tomorrow- Barbecue Chicken, Cornbread, Peas
Wednesday- Pancakes, Bacon
Thursday- Spaghetti, Garlic Bread
Friday- Pasta of some sort, Broccoli, Potato Wedges
Saturday- Winter Squash Soup
Sunday- Burgers & Baked Beans
post #30 of 53
To those of you who plan out so far in advance...how do you do it? I used to know how to do it, I would plan out a month in advance, but now it's all I can do to come up with a meal plan by Tuesday of the week I'm planning! Do you have specific days for soup or Mexican or casserole or whatever? I'm thinking about just making a different kind of soup every day for dinner. Some days we could have rice with it, other days some kind of potatoes or tortilla chips...yeah, I'm thinking this could work! At least through the winter.
post #31 of 53
Again, I'm just buying ingredients for five meals and posting the meal list on the fridge.

1. spaghetti bolognese, broccoli/feta salad with pine nuts
2. pork tenderloin, lemony couscous with chickpeas, green beans with shallots and almonds
3. crock pot potato soup topped with green onions and pancetta, cheese biscuits, green salad
4. lentil soup, corncakes, zucchini "sticks"
5. tofu fried rice with cashews, gyoza (frozen from Trader Joe's)
post #32 of 53
tonight- homemade hummus avo and cheddar sandwhiches with steam carrots
wed-potato veg chili gratin with steam spin
th- lo mein
fri-fried rice miso soup
sat lunch- picnic -greek veg wrap with tastaki sauce
sat dinner-out of town pizza place
sun- soup and bread from the freezer roasted garlic
mon- chick'n pie with biscut topping

tues is our csa veg pickup so some of this is subject to change based on what is on the lst

black bean burgers and veg
zuke soup with ricotta or zuke hashbrown casserole
tamale pie
salmon stew
ricotta souffle and salad
beans and rice or burrito

i feel like i got to get in the real meal cooking now because in march it will go on hiatus for a while....with things like beans and rice and scrambled eggs- but i have a hankering for beans and rice now and have eaten it twice this week for lunch already.
post #33 of 53
i'd love your zucchini soup with ricotta recipe!
post #34 of 53
Quote:
Originally Posted by TwinMom View Post
To those of you who plan out so far in advance...how do you do it? I used to know how to do it, I would plan out a month in advance, but now it's all I can do to come up with a meal plan by Tuesday of the week I'm planning! Do you have specific days for soup or Mexican or casserole or whatever? I'm thinking about just making a different kind of soup every day for dinner. Some days we could have rice with it, other days some kind of potatoes or tortilla chips...yeah, I'm thinking this could work! At least through the winter.
I gather a list of the meals I make regularly (or that were on last season's meal plan) that we're not yet sick of! Then I look for recipes I noted in magazines/cookbooks as things I'd really like to try. I add them all to the list. I count up how many that makes and then start organizing them into weeks. A few are special event dishes like Valentine's day. I do "soup day" and "pasta day" and "do this on a Wednesday when the sitter is here bc it's more labor intensive" meals. I also try to balance not more than one mock meat dinner a week (don't want to do too much soy, but it is easy and yummy). And not more than 1 quorn mock meat a week (same reason). Then I shuffle stuff around a bit.

I don't stick to this strictly either. I shop for a week at a time, mostly. I also want to build up a freezer stash, so I make a extra 1-2 times a week to freeze some. But I switch, say, Monday's planned meal with Thursday's if one is more "company-friendly" and we're having company that night. And if I start having too many leftovers we won't eat as lunches, I'll adjust that week as needed, knock a planned meal or two off the plan.
post #35 of 53
Quote:
To those of you who plan out so far in advance...how do you do it? I used to know how to do it, I would plan out a month in advance, but now it's all I can do to come up with a meal plan by Tuesday of the week I'm planning! Do you have specific days for soup or Mexican or casserole or whatever?
I keep a calendar on the fridge and we write down something if it sounds good. Mostly I come up with meals from stuff I have in the freezer or cupboards. Most weekends I do a pot of soup for lunches, and I do the bigger meals on weekends. Alot of roasts or just more involved stuff. Alot of the weekend meals get turned into something else later in the week. Like in a few weeks, I'm going to cook a pork roast and then another night have ceasar pork sandwiches and bbq pork sandwiches.
post #36 of 53
Quote:
Originally Posted by EviesMom View Post
I gather a list of the meals I make regularly (or that were on last season's meal plan) that we're not yet sick of! Then I look for recipes I noted in magazines/cookbooks as things I'd really like to try. I add them all to the list. I count up how many that makes and then start organizing them into weeks. A few are special event dishes like Valentine's day. I do "soup day" and "pasta day" and "do this on a Wednesday when the sitter is here bc it's more labor intensive" meals. I also try to balance not more than one mock meat dinner a week (don't want to do too much soy, but it is easy and yummy). And not more than 1 quorn mock meat a week (same reason). Then I shuffle stuff around a bit.

I don't stick to this strictly either. I shop for a week at a time, mostly. I also want to build up a freezer stash, so I make a extra 1-2 times a week to freeze some. But I switch, say, Monday's planned meal with Thursday's if one is more "company-friendly" and we're having company that night. And if I start having too many leftovers we won't eat as lunches, I'll adjust that week as needed, knock a planned meal or two off the plan.

This is pretty much how I've taken to doing meal planning. I make recipes I know we like, favs and then throw in some new ones. Just gotta get down the shopping part and the using up whatever is in the pantry part, lol.
post #37 of 53
Yeah, I guess that's all how I do it, too, I was just hoping for something...magical. I really really hate the planning part, but it sure is easier to know ahead of time what I'm making, especially because I cook with dried beans pretty much every day.

I've started telling my family, "You don't have to LOVE everything you eat, sometimes you just eat because you're hungry and maybe you'll love what we have tomorrow. Now eat!"
post #38 of 53
Help with using up lasagna noodles. I have made the roll ups, veggie and traditional. Any ideas? I have like 4 boxes.

Meal PLan-
Sunday- eat at my parents
Monday-pancakes
Tuesday- pasta with butter sprinkle cheese, frozen veggie and salad
Weds- salad, turkey, stuffing, veggie
Thursday- non meat, fritata?
Friday- turkey veggie soup, rolls or biscuits, salad
Saturday- eat out?
Sunday- Turkey casserole
Monday- eggs, bacon, taters
Tuesday- turkey, gravy on toast, veggie
Weds- sandwiches, chips (need super easy meal cause we have plans)
post #39 of 53
[QUOTE=brendon;13002965]Help with using up lasagna noodles. I have made the roll ups, veggie and traditional. Any ideas? I have like 4 boxes.
QUOTE]


i had a cheesy tuna casserole made out of them at a cooking club meeting, but i don't have the recipe.
post #40 of 53
Here's ours for the rest of the month:

16 - blueberry pancakes, sausage
17 - chicken tortilla soup, cornbread
18 - leftovers
19 - sloppy joes, steamed broccoli, corn on the cob
20 - chicken enchiladas, black beans, tortilla chips & salsa
21 - leftovers
22 - out
23 - lasagna, green beans, salad, garlic bread
24 - leftovers
25 - chicken & dumplings, carrots, cornbread
26 - leftovers
27 - tacos, refried beans
28 - pot roast, roasted potatoes, lima beans, rolls
29 - out
30 - leftovers
31 - taco soup, cornbread

This plan will only require minimal grocery shopping for the rest of the month.
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