Week’s Menu #3 ~ September 24-September 30

Does your family like leftovers? Mine sure does!

Occasionally someone will even hide the leftovers in the back of the fridge. Raise your hand if you’re guilty.

weekly menu, food for a crowd

I love to feed my people well and I hate to waste food so Tuesday and Wednesday are the days I make certain that leftovers have been eaten before planning next week’s menu.

For example, that concession stand size can of nacho cheese—even after making queso for a crowd on Friday night (Eric and I opted for date night at home) and chili cheese dogs on Saturday, there was still too much left to throw out. Y’all—if you take leftover nacho cheese (even better if you’ve added Rotel to it) and add a box of shell macaroni you get Fiesta Mac and Cheese. I heated up the last few pieces of Sunday’s fried chicken and last night we had the best Wednesday night supper ever!

Weekly Menu Tip:

Inventory the pantry, fridge, and freezer to see what can be used in the coming week’s menu. I find lots of inspiration that way!

Meal Planning

Thursday, September 24

Supper: Garlic Shrimp + Butter Egg Noodles  + Garlic French Bread (Garlic is good for you.) I chose the Garlic Shrimp because I have some cocktail sauce in the fridge that needs to be used; but you could top the egg noodles with the garlic shrimp. Yum!

Friday, September 25

Supper: Date Night!

Maddie mentioned a craving for corn dogs–specifically Trade day corn dogs. They’re the best, but tonight the frozen kind will have to do! Who loves Trade Day in the country? We do! I wrote about one of our trade day adventures here. We’re gearing up for another trip soon!  food

Saturday, September 26

Lunch: Tuna Salad Rolls + Chips

Supper: Burgers + Fries.  Tonight I’ll add some mushroom gravy to the burgers since I have left over gravy in the fridge. Saute fresh mushrooms in some butter, add the gravy to the pan and heat through. Yum!

Sunday, September 27

Lunch: Church picnic at Camp Lee.

Supper: Apple Cinnamon Whole Wheat Pancakes + Turkey Bacon + Fruit

Monday, September 28

Supper: Meatloaf with Green Chile-Tomato Gravy + Mashed Potatoes + Steamed Cabbage

Tuesday, September 29

Supper: Chicken Pot Pie + Corn on the Cob + Blueberry Pie Bars

(I’ve never made the Blueberry Pie Bars before but I have lots of blueberries int he freezer and wanted to try something new. Recipe sounds delicious!) Here’s a Pie Crust recipe  for the pot pie if you need it.

Wednesday, September 30

Kids eat at church. We enjoy leftovers!

You can print a blank menu sheet I use each week by clicking here.


 

The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.

Laurie Colwin


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