Meal Planning: Last Two Weeks of September

Planning meals one month at a time has radically changed my attitude about preparing dinner.  A few minutes here and there spent pondering new recipes and inspecting my cupboards provides exponential rewards for the upcoming four weeks that are planned.

Today was supposed to mark the start of a new meal plan for the month of October:  the most recently planned four weeks are over and my grocery budget has reset (thankfully).  But then I took a second look at the calendar…

If I continue with my October plan, and subsequently November and December, I’ll be eating meals for January 2013 before Christmas has arrived!

So I’m interjecting a two-week plan now to help get my four weeks lined back up with what the calendar says.  Perhaps Pope Gregory XIII should have planned his meals too so I wouldn’t be in this bind.

This actually works out pretty well though.  You’ll notice a few days of unplanned meals during the second week.  We’ll be out of town for my sister’s wedding, so the rehearsal dinner and wedding night pretty much cover the big meals.  There are a few restaurants that we’d like to eat at as well while we’re visiting, so rest assure, we will not go hungry!

No big updates from last week’s menu – the breakfast cookies saga was put on hold so I didn’t waste use all my butter, most planned items were made and everything turned out really good.

My personal favorite was the grilled cheeses.  Three versions were made:  provolone with apple, pepper jack with apple and pepper jack with pear.  All three on buttermilk bread with REAL butter.  Oh.My.Goodness.  So.Stinkin’.Good.  We’re doing that more often.

See that beautiful picture up there?  That’s the mango salsa we’re having on our tacos.  Absolutely de.lish.us.  The recipe is coming Tuesday – you’ll want to add this on to your collection too.

I’m also trying to get more food into my freezer in preparation for the busy holiday season.  I’d like to spend more time joyfully singing and baking than worrying about dinner prep, so making doubles of a dish now is an easy way to do that.  There are also two ladies in our church who are due before Christmas and bringing over home-cooked meals will be such a blessing for them.  I don’t want them to get lost in the season either!  The soy glazed sesame chicken is the only meal that fits the freezer bill for either of these weeks, but one is better than none.

Week 1

Breakfast

• One-Bowl Oatmeal Muffins with canned cranberries (only two left!)
• Homemade instant oatmeal packets

Lunch

• Peanut butter & jelly/apples/bananas/pears on Very Little Bother Bread
• Snacky lunch with granola bars, cheese sticks, fruit, veggies and nuts

Dinner

(S) Family Dinner
(M) Leftovers
(T) Mediterranean Beans & Rice, Side Salad and Homemade Naan
(W) Leftovers or Spaghetti with Cilantro Pesto
(T) Caribbean Tacos using leftover roast chicken and tilapia, homemade corn tortillas, coconut rice, vegetable and mango salsa
(F) Homemade Pizza
(S) Soy Glazed Sesame Chicken (x2), Ginger Carrots (x2) and Rice Noodles

This is the week we’re heading out of town.  Although we’ll only be gone a few days, I’m always fearful that food will be rotten and moldy when we return.  There are a few items planned, but much of our meals will be eating up the perishable items.

Week 2

Breakfast

• Pear Cinnamon and Banana Cocoa Refrigerator Oatmeal

Lunch

• Peanut butter & jelly/apples/bananas/pears on Very Little Bother Bread
• Snacky lunch with granola bars, cheese sticks, fruit, veggies and nuts

Dinner

(S) Family Dinner
(M) Leftovers
(T) DIY Salads
(W) Eating at one of our favorite BBQ or Mexican restaurants, details TBD!
(T) Rehearsal Dinner
(F) Wedding
(S) Lemon Caper Chicken/Tilapia

What’s on your menu this week?

This post is shared with OrgJunkie.