Thursday, September 12, 2013
Aside from canning, one thing I found critical when dealing with a massive influx of veggies from the garden is to plan the heck out of our menu. If I get lazy with menu planning, we end up sacrificing too much of our hard-earned work to the compost pile.
Our schedule has been really out of whack since getting back from our road trip. As a result, we've been eating way too much junk and the dining room table is absolutely heaving with produce that needs our attention. I just know that working a few veggie-heavy meals into the rotation will really help us get back on track with both healthy eating and managing our harvest a little more reasonably.
Tonight we have plans for dinner, so let's start with tomorrow:
Friday: Tomato, Chard, & Bacon Tart and Zucchini Garlic Soup
Saturday: Stir Fry with Chicken Thighs, Mushrooms, Onions, & Broccoli
Sunday: Roast Beef, Mashed Red Potatoes, Cucumber, Red Onion, & Tomato Salad
Monday: Chef Salads
Tuesday: Italian Beef Sandwiches with Provolone & Homemade Marinara, Big Salad
Thursday: Grilled Chicken Salads
Friday: Grilled Brats, Sauerkraut, Veggies & Dip
Saturday: Pizza Date
Sunday: Meatloaf, Roasted Red Potatoes, Big Salad
Of course, things will probably change, shift around, and go by the wayside. But having a plan like this means my grocery shopping is pretty minimal and I can use up a lot of those wonderful veggies!