I know, I know. I haven’t participated in Menu Plan Monday in FOREVER. Things got crazy for a while and it was easy to get away from it but it’s really time for me to buckle down and start menu planning again. Before I begin, let me just point out that I am now an empty nester living alone. So, my menu plans are going to be taking that into account. It’s been too easy to rely on takeout or sandwiches and salads for the last little while and I really miss cooking BUT I also want to be sure that I’m making good use of the food I make and not wasting it. And of course, I need something that fits into my busy schedule, so I want to rely more on my slow cooker.
Monday – Whole roast lemon chicken (cut up a lemon into wedges and stuff chicken with them, sprinkle chicken with lemon pepper), roasted potatoes (make extra), roasted carrots
Tuesday – Maple ham made in the slow cooker (from cookbook Make it Fast, Cook it Slow by Stephanie O’Dea), potato salad made with leftover potatoes from yesterday, corn (grilled on my Black and Decker indoor grill if I’m feeling energetic), and green beans
Wednesday – Chicken salad made with leftover chicken from Monday and corn from yesterday (with black beans, spinach, and a hint of lime added) in wraps
Thursday – Egg, ham (leftover from Tues), spinach (more left from yesterday) and potato (leftover from Mon) frittata, Leftover carrots from Monday.
Friday – Tomato soup and grilled cheese sandwich, raw veggies and low fat Ranch dip
Saturday – Grilled steak, tossed green salad (spinach, any other greens and leftover veggies I might have in the fridge)
Sunday – Pot roast in the slow cooker, served over polenta, grilled or roasted asparagus
Looking for more ideas? Check out the other participants’ menus in this week’s Menu Plan Monday.