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Meal Planning for the Week

December 11th, 2017 at 12:49 am

We have been doing very well at keeping our food expenses down by sticking to the meal plan. I have been making some freezer meals, both ready made casseroles and uncooked crock pot meals that just need to be dumped into the crock pot. I need to make some more of the latter. I have the ingredients for 3 or 4 bags of fajitas, so I will make those tomorrow.

I used both a casserole and a crock pot bag this week when my sinus infection was at its worst. We did, however, get take out tonight for the first time in a while.

This afternoon I made up a huge batch of breakfast burritos. It took 24 eggs, 2 cups of cheese, 3 bags of tortillas and 2 pounds of sausage. It made 36 burritos. I individually wrapped them in foil and then put them in freezer bags, except one bag which went into the fridge. My husband and son eat these for breakfast almost daily. That should last them a fair while. DH dips his in picante sauce.

Here is this week's meal plan:

Day One:
Two Cheese Braciola
Broccoli
Baked Potatoes
Grapes

Day Two:
Pizza Macaroni and Cheese Casserole
Salad
Oranges

Day Three:
Baked Potato Soup
Garlic Bread
Salad
Oranges

Day Four:
Spanish Rice with Sausage
Salad
Oranges

Day Five:
Roasted Middle Eastern Spiced Chicken
Sweet Potatoes
Green Beans
Canned Pears

Day Six:
Brined Pork Chops
Fried Potatoes with Onions and Bell Peppers
Canned Pineapple
Green Beans

Day Seven:
Sesame Chicken
Fried Rice
Broccoli
Oranges

2 Responses to “Meal Planning for the Week”

  1. rob62521 Says:

    Sounds like both a diverse and delicious menu. Good job on those breakfast burritos. I was talking to a professional and he was bemoaning that food is so expensive for his family of 6. I'm wondering what exactly he is fixing when he says it costs over $25 a meal. Not a day, but a meal. I told him the Crockpot should be his best friend.

  2. LuckyRobin Says:

    It's probably so high because he is not cooking regular food, he is cooking fancy food at home. I've seen that with a lot of people in the cooking industry. They feel like having a burger night is beneath their culinary skills. Or spaghetti. So instead of pancakes, they make crepes or blintzes for breakfast. Instead of the occasional night of soup and toasted ham and cheese sandwiches, it's Philly cheese steak sandwiches and lobster bisque. Also, being a chef, there is probably a lot of food waste going on. Leftovers not being eating, not using all parts of a vegetable that are edible, etc. There is likely an avoidance of frozen and canned items as well, with all things needing to be fresh.

    I don't find this in cooks, just chefs. Cooks tend to economize. But maybe I'm biased. I worked as a cook, not a chef. I learned how to make regular, economical food taste fancy, instead of making fancy food taste fancy. And leftovers are either always frozen for later or taken for lunch the next day by my husband or kids. Lots of chefs look down on leftovers and hence their families do, too.

    We eat well and with great variety, but I shop according to the season 90% of the time, buy in bulk with meat purchases, and can and freeze my own fruits and veggies. Not everyone can do the latter two things, but they can certainly do the former. And for under $25 a day, not a meal.

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