Tuesday 1/25: Cheesy Pasta Dinner (making two, freezing the second), Italian Cheese Bread, green salad.
Wednesday 1/26: Chicken Enchilada Soup, Mexican Cornbread, green salad.
Thursday 1/27: Crunchy beef tacos (freezing extra taco filling).
Friday 1/28: Lemon Chicken (made in advance and frozen in a Ziploc) [without the rice mentioned in the recipe], Garlic Pasta, green salad.
Saturday 1/29: Beef and Bean Enchiladas, Lundberg Organic Brown Rice - Spanish-style.
Sunday 1/30: Breakfast for Dinner - Sausage Breakfast Muffins (freezing extras), eggs, potatoes.
A note about veggies: You don't see a lot of fruit/vegetable sides listed on the menu plan. We DO eat green salad almost every night (and usually at lunchtime as well), and the salads are topped with a variety of raw vegetables. We also have fruits/vegetables as sides pretty regularly, but they tend to be mostly un-planned - that is, they consist of whatever we have received in our produce co-op box that week (if we ordered one), or whatever looked good/is in season/was inexpensive when we did our weekly produce/perishables grocery run. But since I plan the menus a month in advance and prepare the blog posts in advance as well, the fruits/vegetables generally don't make it into the post.
All the best menu plans are posted at www.orgjunkie.com!
~Mamie "When the going gets weird, the weird turn pro!" (Hunter S. Thompson)
Your menu looks great!
ReplyDeleteI'm curious about the recipe for the tangerine rosemary chicken. That sounds delicious.