The kids and I are going camping this weekend, so I’m only meal planning through Thursday! We’ll be going to a Society for Creative Anachronism Event, Potrero War. The kids are looking forward to playing with friends, making s’mores, doing crafts, and the big kid is really looking forward to participating in Thrown Weapons with his Grandpa.
This weeks meal planning goal is to eat up what we’ve got on hand that will spoil first. I’m not going to the grocery store to buy anything but milk and butter (oh no, we’re almost out!).
You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.
I only post our dinner plans for the week, because our other meals are usually the same each day:
Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids. I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.
Lunches are leftovers, salads, or soups for me and the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).
For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.
- Monday: Leftover homemade pizza and strawberries
- Tuesday: Spaghetti (I’ve been buying this kind because it’s high in protein) with red sauce loaded with veggies
- Wednesday: Madras Lentils, white rice, and steamed veggies
- Thursday: Grilled cheese sandwiches and soup (I’ve got a couple batches of soup in the freezer, so I’ll grab one and defrost it the night before. It’ll probably be Veggie Tuscan Soup).