Meal Plan Monday - June 25 2018
I've decided that we're going to have the same 14 dinners and just rotate them throughout the summer. This will substantially cut down on the brain power for deciding what's for dinner, what I need to shop for, and what I need to prep for the upcoming week. This is week 2.
Breakfasts
I do not follow my meal plan for breakfast day by day. What I like to do is make sure I have the items on hand to make the different breakfasts listed. We have 15 laying chickens and are getting around a dozen eggs a day so eggs are ALWAYS for breakfast. I make waffles, muffins and french toast on my "Baking Saturdays" after checking our stock in the freezer. I've been using THIS recipe to make yogurt and Our Best Bite's cinnamon rolls recipe.
Lunches
Lunch is the same as breakfast in that we don't necessarily follow this meal plan but I have the supplies on hand. I make our bread using a DealsToMeals recipe. I love this bread recipe! I can grind whole wheat and make whole wheat bread. I can use white flour and make white bread. I can either make 4, 2, or 1 loaf at a time and it always turns out!
Dinners
Monday: Chicken Bacon Ranch Salad. The salad will be a mixture of romaine and iceberg. I'll cook the chicken in the instant pot and then shred it. I'll also cook and crumble bacon and we'll have shredded cheese, croutons, and obviously ranch!
Tuesday: Yum, I love Taquitos. These are going to be pork taquitos because we have a bunch of shredded pork leftover from the roast we had last Sunday. Super simple to make. Just roll a heaping tablespoon of pork shreds into a corn or flour tortilla. You can then either fry in heated oil or bake at 350 for 20 minutes.
Wednesday: BBQ Chicken. Easy peasy summer meal. Cook the chicken on the grill and baste with BBQ. Serve with seasonal fruits and veggies. Boom! Dinner's done!
Thursday: Tacos. Such an easy meal to throw together. We use ground turkey with a can of kidney beans and homemade taco seasoning. Serve it with iceberg lettuce, sour cream, salsa/taco sauce, and cheese.
Taco Seasoning
1 T flour
1 T chili powder
1 T paprika
3/4 t salt
3/4 t minced onion
1/2 t cumin
1/4 t cayenne pepper
1/4 t garlic powder
1/4 t sugar
1/8 t oregano
Combine all of the ingredients in a small bowl. In large skillet, brown 1 pound ground turkey until crumbly; drain fat. Add taco seasoning and 2/3 C water; mix thoroughly. Bring to a boil: reduce heat to low and cook, uncovered, 7 to 10 minutes, stirring occasionally.
Friday: Grilled Sandwiches. Whatever lunchmeat we have on hand, this week it's ham, but maybe I'll make extra shredded chicken on Monday and we can have chicken. It's about using what we have though, rather than buying something special just for this meal. Could be as simple as grilled cheese even. Serve with seasonal produce, chips, pickles.
Saturday: Leftovers. Yay! Momma loves leftover's night and the kids do too!
Sunday: Green Eggs & Ham. As I write this, I'm a bit worried that we're going to get tired of this meal even though it's a family fave. We will see!
Green Eggs & Ham
16 oz pasta (Fettuccine traditionally)
1 C cubed ham
1 C sour cream
1 C whipping cream (I use evap milk)
1/2 C parm cheese
Cook pasta according to package instructions. Mix remaining ingredients. Drain pasta and toss with sauce mixture. Bake at 350 for 10 minutes.
