Thursday, September 12, 2013

Menu Planning

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 
Wednesday:  Leftovers
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!

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