It’s week 2 of my new monthly menu plan for September, and as I predicted, I’ve made some changes. I even had to make some last minute changes yesterday when I found my husband making the mac and cheese for dinner last night that I had planned for tonight. Oh, well. Now we’re having the leftover mac and cheese Tuesday night, and the chicken dinner tonight.
When I put the plan together, I took into account food I had in the fridge like the chicken stock I made over the weekend. If I find I need to use up fresh veggies, I’ll substitute them for the frozen veggies. Usually, the kids like to help chop the veggies, and save me time for prepping other parts of dinner. I also try to work on dinner throughout the day to prevent craziness during the end of the day.
Monday – Ginger Mustard Chicken, pureed sweet potatoes, sauteed spinach, buttermilk biscuits
Tuesday – Leftover mac and cheese, gingered carrot coins, sauteed kale and onions
Wednesday – Spaghetti and meatballs, sauteed green beans
Thursday – Leftovers
Friday – Fish sticks, roasted potatoes, sauteed broccoli
Snacks – chocolate chip cookies (I’m baking these 2 trays at a time to prevent them from disappearing too quickly), smoothies, and gingerbread
Because I love meeting new people and sharing, this post is linked to:
Menu Plan Monday at Organized Junkie
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