Do you meal plan? It can be such a valuable way to organize, save money, and ensure that your family is having delicious home-cooked meals. When I menu plan, I always make sure to plan for using up any leftovers or cooking extra (two chickens or two pork tenderloins, double the potatoes, that kind of thing) and you’ll see that reflected below.
MONDAY – “Dracula”: Polish sausage sauteed with cabbage and carrots (I use bagged coleslaw mix – using leftovers on Saturday. You can also make this recipe using sauerkraut in place of coleslaw) and chopped onions and then with sour cream stirred in just before taking off heat and serving; green beans (leftovers for Wednesday)
TUESDAY – Beer can chicken (leftovers to be used Thursday), roast potatoes (make extras for Friday), roast carrots (rest of carrots will be used raw on Saturday), grilled corn (leftovers for Thursday)
WEDNESDAY – Roast pork tenderloin (leftovers for Saturday), baked sweet potato, green beans
THURSDAY – Chicken and pineapple quesadillas with corn and black beans
FRIDAY – Meat Free Friday: Potato and spinach egg frittata, (save rest of spinach for spinach salad on Sunday), fresh fruit cup
SATURDAY – Cuban sandwiches, coleslaw (use rest of the coleslaw mix), raw carrots
SUNDAY – Pierogi casserole, spinach salad
You can find more of my menu plans here.