Menu Plan Monday 1.31-2.6

This is my “kitchen prep” week, putting the crockpot to use in preparing some hearty meals (planning on leftovers for later), restocking our homemade yogurt and granola supply, and using up some old spaghetti squash that’s been sitting in our basement. Avocados were on sale at the health food store, so we are excited about some homemade guacamole!

Monday
Breakfast: Cheese Omelets, Toast
Lunch: Peanut Butter Sandwiches, Apples
Dinner: Slow Cooker Sweet Potato Chicken Curry, Brown Rice, Green Salad

To Do: Soak Waffle Batter, Thaw Tomatoes

Tuesday
Breakfast: GF Waffles, Eggs
Lunch: Salmon Salad Sandwiches, Apples
Dinner: Soft Tacos with Homemade GF Tortillas and Guacamole, Spanish Rice (with leftover rice), Carrot Sticks

To Do: Soak Porridge

Wednesday
Breakfast: Genius Porridge, Peanut Butter, Apples
Lunch: Grilled Cheese Sandwiches, Celery/Carrot Sticks
Dinner: Spaghetti Pie (use squash instead of pasta), Green Salad

To Do: Bake Bread, Thaw Venison, Bake Squash

Thursday
Breakfast: Squash Pancakes (use leftover squash), Homemade Yogurt
Lunch: Cobb Salad, Bread
Dinner: Venison Roast with Veggies, Millet

To Do: Make Granola

Friday
Breakfast: Granola & Yogurt Parfaits, Homemade Breakfast Sausage
Lunch: Egg Salad Sandwiches
Dinner: Shrimp Enchiladas (date night), Green Salad

To Do: Make Yogurt, Soak Beans

Saturday
Breakfast: Apple Omelets, Toast
Lunch: Salmon Salad Sandwiches, Oranges
Dinner: Black Bean-Stuffed Baked Yams with Cheese, Green Salad

Sunday
Breakfast: Cheese Omelets, Toast
Lunch: Peanut Butter Popcorn, Apples
Dinner: Venison Stew (with leftovers) in slow-cooker, Biscuits

For more Menu Plan Monday ideas, visit Organizing Junkie.

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5 comments to Menu Plan Monday 1.31-2.6

  • bobcat

    Looks great!

    I just made a chicken and sweet potato “curry” this past week. Actually, it started out as a sweet potato and chickpea curry the first night, then had chicken added for the next night. The chickpeas would stretch the ingredients further, and give it even more fiber. It was even delicious without the chicken!

    The only downside to using dried chickpeas would be all the extra steps (soaking them and precooking them). But of course there is always canned.

    I used the chicken scraps leftover from a roasted chicken too, since there are only two of us! It was a 6 lb chicken, so there were tons of meaty chunks left from the night we ate just the chicken.

    Anyways, the chickpeas really added a nice texture! But it’s amazing how similar my curry was to what you have here! Yum.

    [Reply]

    Michele Reply:

    @bobcat, I usually toss in leftover chickpeas if I have them, too. They’re perfect in curry! :) I also used leftover chicken in ours.
    Blessings,
    Michele

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