Last week was not a good week for sticking to the menu plan. Between not having certain ingredients for the Salsa Chicken soup (pregnancy brain?), home group being canceled, and just being really really tired, we barely did anything according to the plan. This week should be a lot different. I have everything I need for the week, and help from dh, too :) Also, I've geared it to still be healthful and good, but lower key. I definitely overestimated how much I can do when decent amounts of good sleep are still not enough.
Lunches this week will mostly be chicken salad, although tomorrow it will be leftover stroganoff that I made tonight. Monday night I'll be making Apple Butter, as well as putting the finishing touches on a custom order for Bee Beautiful (a friend's bridal party gifts). Soooooo excited about the Apple Butter, and about the custom order. Dinner Monday night, then, is the most low key of all. Tuesday Jeff is using the slow cooker (the most time-saving way to use your slow cooker is to let your husband do it, haha :-D )
Monday - Black Bean & Vegetable Soup (This one's actually not "homemade," but it is from Amy's Organics. I read the ingredients and was soooo pleased to find nothing even the slightest bit fake or junky in it, so I kept in on hand for a busy evening). We are adding chicken, as well.
Tuesday - Pork Roast in the slow cooker (dh's specialty)
Wednesday - Pizza! (With Lindsay's Pizza Crust recipe, my homemade full-fat mozzarella, and homemade sauce). Additional toppings to be determined later.
Thursday - Spinach, Bacon, & Feta muffins* at Book Club (once a month). My friend Cindy is making her incredible Wild Rice & Chicken Soup, and I'm providing the muffins! Jeff is having leftover "Low Country Boil" that he froze post-men's retreat (he and his group had a great time putting it together, and he got the leftovers).
Friday - Leftover Roast
Saturday - Baked Chicken with Apples and Barley**
To Do: AM - Soak Barley
Sunday - Chicken & Wild Rice Soup / Whole Grain Rolls
* Recipe Variances: For the muffins, I use freshly milled soft white wheat, and I soak the batter. Also, I use sucanat instead of sugar, and I use fresh spinach instead of frozen.
** Recipe Variance: I use hulled barley instead of pearl, because it is less processed.
This has been part of Menu Plan Monday. Find more great posts at org junkie!
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