Monday, February 27, 2012

Menu Plan Monday: 2/27/12

Here I am, sliding back into blogging routine with a menu plan for you!  I'm switching my menu plans to Mondays because, well, that's when everyone else does them.  I'm linking up with's Menu Plan Mondays so if my menu plan doesn't make you think "Oh yum!" then you can find someone else's menu plan who will!  Or, you can pull seven different dinners off of seven different meal plans.  The great thing about Menu Plan Monday?  Most weeks, over 300 bloggers participate, which means you will definitely find something that will fit your tastes, food availability, and needs.

A few notes about my menu plans.  I only share dinners, because, well, I'm lazy that way.  This is the one post I write for you each week that doesn't take several hours!  Truthfully, for breakfasts and lunches, I take the easy route, too.  I did manage to take cereal out of our pantry, for the most part.  I did buy Rice Crispies last week so I could make Rice Crispies treats for the kids.  We still have those kinds of treats once in awhile.  But for breakfasts and lunches, I just made a list of all the foods we like to eat.  I mixed it up so we're not having, for example, bananas three times in one week (banana bread, banana nut muffins, banana pancakes), and, each week when I do my meal plan, I just plug the breakfasts and lunches in there.  Because I have the list, it's easy for me to stock up on sale items for those meals.  A few weeks ago I bought a ten pack of tuna at Safeway for $6.99, and they went straight into the cabinet for the  next few times we have tuna salad sandwiches for lunch.  And speaking of bananas, I just bought ten pounds of bananas on sale for $.50/lb.  I let them get good and ripe, and then put them in the freezer.  Muffin tins work well for freezing one banana at a time, by the way, so you can count out how many you need for a recipe.  I do know a mom who just throws the whole banana in the freezer, but her freezer has, maybe, three other items in there.  That would never work in my freezer.  I'd find them, six months later, mashed into frozen chunks of something, or stuck onto the bottom of a gallon of milk.  I have found bread that way.

So here's the meal plan I used last week.  Chuck Roast was on sale, so I bought a really huge looking, but only six pound, chuck roast, and cut it in half.  In reality, each half should have made two meals, if I didn't fall asleep on the couch while cuddling baby girl and forget to put it up after dinner.  The cats thanked me by not putting not-quite-dead mice on the porch.  So while I planned Beef Stroganoff for one of our dinners last week, we actually had ribs.

And a special note to @TX_Lisa:  I had a school board meeting on Monday.  I put quartered potatoes in the bottom of the crockpot, and put the roast on top of that.  I added my seasonings (I love garlic, onion, salt and pepper) and covered with water, and let it cook all day.  When we got home from the meeting, I pulled out the roast using a slotted spoon because it was falling apart, put the potatoes in a bowl and mashed them, used most of the broth to make gravy (I reserved a bit to combine with mushroom broth for the planned stroganoff).  It took about 20 minutes to do this finish work on the dinner.  The rolls and salad were done before I went to the meeting.  Just try it once, for me!

So now that I've chatted for eleventy paragraphs (can you tell I missed my time away?), here's my meal plan-

Monday:  Chuck Roast, Mashed Potatoes and Gravy, Rolls, Cucumber and Tomato Salad
Tuesday:  Avocado Steak, Spanish Rice, Corn
Wednesday:  Ribs, Mashed Potatoes, Corn, Deviled Eggs
Thursday:  Turkey Tenderloin, Cornbread Stuffing, Honey Carrots
Friday:  Meatloaf, Parsley Potatoes, Corn
Saturday:  Chuckwagon Stew, Rolls
Sunday:  Chicken Noodle Soup from frozen chicken and broth-super quick meal since all I had to do was heat the broth and add noodles


  1. You make it sound so easy, I will try it! I am curious - do I understand correctly you think you can get 2 meals from 3 lbs of roast? I would question whether 3 lbs would be enough for one meal, and my family is smaller than yours!

    1. Yes-if you supplement another protein source. I sometimes have to actually put aside the meat I want to save. If they are presented with a smaller overall portion to get their servings from, they will choose smaller servings. This has been one of those things I've gradually implemented to reduce serving sizes of meat. My husband is big on meat-he's definitely a meat and potatoes kind of guy. But as long as he gets SOME meat, he's happy. It doesn't have to be a huge amount, although if I grilled him an entire T-Bone he would be thrilled to eat that! But that's why I can put a pound of meat in a casserole where I've doubled everything else in the recipe-he's getting some meat, so he's OK. If I'm serving small portions of meat, I make sure to serve beans or some other form of protein with the meal to supplement that.

  2. I too thought that that amount of roast would be too small for my family, but I usually don't have so many sides. I was wondering what size crock pot do you use and when you covered in water is it all the way to the top of the roast? It sounds really good!

  3. @Absentminded Mother

    Blogger won't let me reply directly LOL.

    I have a 5 qt, a 7 qt and a 22 quart roaster that can cook like a crock pot. I use the 7 qt most often.

    The sides definitely help fill up hungry stomachs, for a much lower cost than the meat portions.

    As far as the water, that depends. If it's a lean cut, I will cover it all the way, or to within an inch of the top of the pot. If it's a fattier cut, I use less water, because the fat will liquify and add to the amount of liquid.


Related Posts Plugin for WordPress, Blogger...