Since somebody else blogging about their weekly menus spurred me to start getting organized about mine and thereby simplifying my life, here’s my menu plan for the week:
Today I’m making seafood lasagna and cheddar bay biscuits, which will be good for 3 dinners for the four of us. I’ve also got a roast slowly shredding in the crockpot which will become filling for a double batch of hot pockets, making lunches or the odd quick dinner. (This roast is the second of a buy-one-get-one-free deal at the local grocery store; watch for deals like these and use your freezer to take advantage of them!)
This week’s menu also includes a
tamale pie, which may use more of the shredded beef since I’ll probably have more than I need for the hot pockets. Or, if I use it all on pockets, I’ll defrost some hamburger from the freezer. I have organic corn meal on hand for this.
I’ll do teriyaki chicken with rice and vegetables one night, and I can use the stockpile of organic pasta in the cupboard along with the wild-caught shrimp and bay scallops I bought for the lasagna to make a seafood alfredo dinner. I also have all the ingredients to do a crockpot of soup for a soup night.
And that should cover the week. Two of those meals are crockpot, which I will prep around lunchtime to be ready for dinner. I’m making the lasagna today since it’s the most labor-intensive, but then again since it makes 3 dinners, it’s actually very efficient time-wise. Likewise, I’m doing the hot pockets today so that through the week lunch is a five-minute fix. Everything else I’m making will take about 15 minutes of prep time during the week.
Eating at home and eating well takes a little planning and thinking ahead, but no more than the time you’d otherwise spend trying to figure out what to do at dinner time. For me, it’s a time-saver since I only have to think and plan once instead of repeatedly.
Which leaves me more time and energy to write.
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