This was the tentative meal plan for Week 4 (February 21 - 27) and how it turned out:
Monday:
Brunch: Banana, peanut butter on crackers (me); daughter had a banana only
Dinner: Leftovers from Sunday's dinner and baked potato wedges (daughter); roast turkey wing, the last of the stir fried vegetables, and potato wedges (me). I cut up the potatoes into wedges, coated them with oil and spices (onion powder, garlic powder, salt, parsley flakes, and paprika) and baked them at 350F until they were nicely browned, turning them over halfway through (about 15-20 minutes cooking time)
Tuesday:
Brunch: Salad and sandwich with sliced turkey breast (leftovers from the Thanksgiving dinner)
Dinner: Pol Roti (coconut flat bread) with leftover chicken curry and vegetables
Wednesday:
Brunch: Leftovers from Tuesday dinner
Dinner: Turkey noodle casserole Salad with turkey slices
Thursday:
Brunch: Scrambled eggs and toast
Dinner: Leftover turkey noodle casserole Turkey fried rice (leftover turkey, leftover rice, leftover onions and bell peppers from the salmon, some of the broccoli from the garden, some frozen corn, a scrambled egg, and a handful of roasted peanuts); dolma/stuffed vegetables compliments of neighbor S!
 |
| Fried Rice |
 |
| Stuffed Peppers and Desserts from S! |
Friday:
Brunch: Uppuma (Indian style cream of wheat) Leftover dolma
Dinner: Something with leftover roast pork from the freezer! Soup
 |
| Friday Night Soup |
Saturday:
Brunch: Waffles Leftover dolma (me); soup (which had turned into stew in the fridge!) (daughter)
Dinner: Leftovers from Friday's dinner Baked chicken thighs, spicy potato wedges, steamed broccoli
Sunday:
Brunch: French toast Salad with sliced chicken
Dinner: Mac & cheese with tuna Salmon fillets, sauteed green beans, rice
I did say that most probably we will modify this menu plan as we go! LOL.
The meal plan for the first week in March includes the last day of February.
Monday:
Brunch: Salad with sliced chicken/last leftover dolma half
Dinner: Leftover salmon, rice, broccoli, green beans, etc.
Tuesday:
Brunch: Milkrice and seeni sambol
Dinner: Italian sausages with bell peppers and onions, mashed potatoes, broccoli
Wednesday:
Brunch: Japanese take out
Dinner: Stringhoppers, coconut sambol, chicken curry
Thursday:
Brunch: Leftovers
Dinner: Assorted leftovers
Friday:
Brunch: Salad
Dinner: Leftover Italian sausages with carrots, snowpeas, and rice or potatoes
Saturday:
Brunch: Scrambled eggs and toast
Dinner: Leftovers made into fried rice or soup
Sunday:
Brunch: Waffles
Dinner: Spaghetti and meat sauce (using ground turkey instead of ground beef)
Once again, this meal plan is subject to change! But, the important thing is, there are options and nothing is set in stone!
Did you make a meal plan for last week? If so, were you able to follow it? Are you making a meal plan for this week? Or, do you decide what's for dinner on the morning of the day?
Absolutely right not to set the meal plan in stone. I don't know about you sometimes on the day I fancy something in particular and wouldn't know that in advance. Today it's fish pie from the freezer, I usually decide on the day anyway.
ReplyDeleteFlexibility is the key! Like you, there are some days when I want a particular dish for dinner and nothing else sounds good. Fish pie sounds really good! Enjoy!
DeleteI've made a plan for the meals I want to prepare for the freezer and will make a start on that maybe later this week but definitely next week. Once I have a few different meal portions packed and frozen I will start my weekly planning again.
ReplyDeleteSounds like a good plan, Eileen. Will you be incorporating the freezer meals in your weekly plans? I'm curious because, once my daughter goes back, I might not want to cook every day and having something in the freezer to warm up might be a good idea (assuming I'd want to eat what's in the freezer!)
DeleteYes, I incorporate the freezer meals in my plan but usually without being specific ... just that it'll be a freezer meal on a certain day but it doesn't matter which meal it is, just whatever I fancy at the time.
DeleteOh, that makes it better! So, prepare a variety of meals for the freezer and pick and choose! I think I can do that! Thank you, Eileen. :D
DeleteYou make delicious food.
ReplyDeleteThank you, Lyssa. :)
DeleteI had some beef for stewing but I was feeling too tired to do anything with it, so taking note of the best before date, I knew I could put it off and I made a cheese omelet instead. Yesterday I was still tired and opened a jar of pasta sauce. Today I made cream of vegetable soup for lunch and the stew for supper, and there are leftovers of both. I took a nap while the stew was cooking.
ReplyDeleteI'm glad you could delay cooking the beef until you felt less tired. The cheese omelet sounds delicious! You've reminded me that I haven't made an omelet in a long time! I think I need to remedy that before long! Glad you have leftovers of soup and stew - maybe you won't have to cook, tomorrow. :)
DeleteYou've eaten well this past week and your upcoming meal ideas look good too.
ReplyDeleteToday I think I will sautée bell peppers and onions and add spinach and garlic (always garlic!) and a couple of older tomatoes and toss some leftover penne with it for dinner.
Thank you, Debra. We have been eating a bit too well, perhaps, if the scales are anything to go by! LOL. I am trying to be mindful of portion sizes, but, not always succeeding!
DeleteYour pasta and vegetables dinner sounds delicious! I must make a note of it and add it to next week's meal plan! Thank you for the idea! :)
I added capers too. Just an espresso spoon or 2 adds a nice flavor
DeleteYum! I don't have capers on hand, but, I'm sure they add quite a bit of flavor to the dish.
Delete