It’s been over a month since my last actual menu plan – long enough, in fact, that I couldn’t remember my Plan to Eat sign in!
That is not a good sign.
And I’m reminded again that, for me at least, a menu plan is the cornerstone of my homemaking. If I’m not planning meals, the rest of the house tends to be a bit chaotic. If I’m not planning meals, I’m not eating well…and if I’m not eating well, chances are I’m not excercising. It’s a vicious circle, and with all of the changes we’ve made recently, it’s one I’ve been drowning in.
No more. I pulled out my trusty cookbooks, looked through a few Pinned recipes and am ready to go.
Those cookbooks I can’t get enough of right now?
Here’s this week’s menu plan:
Roasted Baby Carrots
Baked Potatoes (for the rest of the family – I’ll skip it)
Red Curry Glazed Chicken Skewers
Roasted Cauliflower (drizzling with coconut oil and a vadouvan spice mix I picked up recently)
Wednesday (first Little League game of the season and last Lenten prayer gathering – it’s going to be crazy)
Balsamic and Onion Pot Roast
Kale sauteed with bacon
Mashed Potatoes (making extra cauliflower the night before for me. and no, I really don’t mind eating it several nights in a row)
Whole 30/Paleo Chicken Curry
Cauliflower Rice (working on roasting first, then ricing – seems less soggy that way)
Skirt Steak with Chive Butter (from Make It Paleo)
Grilled Hasselback Sweet Potatoes
Pork and Cabbage Stir Fry
White rice (for the kiddos)
Leftovers/Mom’s night off