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Meal Planning for the Week

February 3rd, 2013 at 11:46 pm

This week should be another week of not needing to pick up anything else at the grocery store.

Monday:
Wild caught sockeye salmon
Broccoli and cauliflower
Oranges

Tuesday:
Fried chicken
Fried potatoes
Fried salad (no, not really, just checking to see if anyone is paying attention!)
Canned pineapple

Wednesday:
Pork chops
Homemade pear sauce
Green beans

Thursday:
Tropical chicken stir-fry
Pineapple
Coleslaw

Friday:
Homemade fish and chips
Cole slaw
Bananas

Saturday:
Homemade pizza (ham, onions, bell pepper strips)
Cole slaw
Oranges

Sunday:
Beef chuck pot roast
Baked sweet potatoes
Cole slaw
Drop biscuits with choice of homemade jam

Lunches this week will be meatloaf and coleslaw or leftover chicken salads or quesadillas.

Breakfasts this week will be sausage and eggs or bacon and eggs, with pancakes for DS and cucumber slices for all of us.

Posted in Meal Planning | 4 Comments »

4 Responses to “Meal Planning for the Week”

  1. rob62521 Says:
    February 3rd, 2013 at 11:47 pm 1359935277
    1359935277

    Fried salad? LOL Looks like a good menu!

  2. Thrifty Ray Says:
    February 4th, 2013 at 01:36 am 1359941795
    1359941795

    Can I ask how you prepare the salmon? Its one of my favs...

  3. MissAngel Says:
    February 4th, 2013 at 01:51 am 1359942682
    1359942682

    I always love reading your menus; it gives me ideas for my own!

  4. LuckyRobin Says:
    February 4th, 2013 at 03:35 am 1359948938
    1359948938

    Ray--I use a fillet. First off I line the pan I'm using with aluminum foil to make clean up easier. Not frugal, but it beats scrubbing fish scales off a pan for 20 minutes. Preheat oven to 425 degrees F. So then place the fillet on top of the foil. Dot with butter (never margarine). Okay, I use regular slabs of butter more than dots or about half a stick for a pound of fish. Make sure the coverage is pretty even and will melt to coat the whole thing. This prevents it from drying out during the high heat cooking Then I sprinkle it with Lawry's seasonsed salt. Bake for 15 minutes and it's done. The skin will likely stick to the foil, but you can always loosen it from the flesh if it doesn't.

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