Menu Plan Week of August 16th

Do you struggle with menu planning? I struggled for years, but once I realized how much money I could save by planning our meals, I found a system that worked for our family. If you are looking for menu planning help join my Menu Planning 101 challenge so you can start planning and start saving money. This post explains the assignment for week one.

My meals for the week of August 16, 2009. Going on week 4 without using the oven.

Breakfast:

Whole wheat pancakes, Oatmeal, French Toast, Eggs and toast, Blender batter whole wheat waffles

Lunch:

Sandwiches, Fruit, Veggies, Yogurt, Cheese and crackers, Smoothies

Dinner:

Carry over from last week (and the week before!):

Lemon Pepper Chicken Legs: Dark meat chicken is a great way to add meat to a meal without adding to your grocery budget.

served with tossed salad, corn, broccoli and seasonal fruit

  • 2/3 cup dry unsweetened lemonade mix
  • 2 teaspoons ground black pepper
  • 1 (16 ounce) bottle Italian-style salad dressing
  • 3 pounds chicken legs
  • Remove skin from the chicken legs. Mix together marinade ingredients and marinate the chicken legs all day in the fridge. Grill chicken legs on low heat until thoroughly cooked. The chicken legs usually take about 45 minutes to an hour on the grill.

Stir Fry

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons mince garlic
  • Vegetables of your choosing, we use
  • celery (2 stalks chopped)
  • squash (sliced or shredded)
  • green beens
  • yellow pepper (sliced)
  • shredded or chopped carrots
  • 2 cups shredded cabbage
  • 1 cooked and chopped chicken breast (optional)
  • Japanese Style Chow Mein noodles
  • Soy Sauce
  • Adobo seasoning

Coat frying pan with olive oil. On medium heat saute’ garlic and onions. After 2 to 3 minutes add green beans, celery, pepper and squash. In 2 to 3 more minutes add carrots and chicken. Add enough soy sauce that all the vegetables are coated with sauce. Add cabbage and cook another 2 to 4 minutes. Sprinkle with Adobo seasoning. Add noodles last and cook until heated. Serve immediately.

Ready to eat

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Beef Stroganoff (a mushroom free recipe will post this week)

served with tossed salad, bread from the bread machine, carrots

Grilled Pizza This easy and fast recipe is on the table in about 30 minutes.

Served with fresh pineapple and watermelon

Turkey Tacos

Venison on the Grill

Served with tossed salad, bread machine bread, fresh fruit

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For more than 300 menu plans each week visit Org Junkie.

Comments

  1. You absolutely amaze me! I was showing my husband your blog.. that you have 7 children (congrats!) and you live on one income and make it.

    I find it so hard to do.. on 1.5 incomes… ahhh!

  2. Do you avoid cooking in the oven only, or do you also avoid cooking on the stovetop? I’m trying to figure out if both ways heat my kitchen, and have been trying to avoid excess heat. I have a gas oven/stove and we live in an upstairs apt. It really can get hot in my kitchen if I’m not careful!

    • TheHappyHousewife says:

      I do use my stove top, but I have a stove top fan and a fan in the kitchen, so it doesn’t get too bad. Once I turn the stove top off, the temp returns to normal in a few minutes.

  3. I’ve been away from the internet for a while, so I don’t know if you are avoiding the oven because of the heat, energy expense or if it blew up, but we are also in the same boat of avoiding the oven. It is because our oven is from 1976, doesn’t work well and so I am waiting for us to install a new one.

    • TheHappyHousewife says:

      We are avoiding it because of the heat/ energy expense. We just moved and I am still trying to figure out our utility expenses in the new house, so until I get a baseline we are really trying to conserve.
      Toni

  4. Going to try to get back to menu planning.soccer starts this week and will make my life alittle easier. Also told hubby that I wanted to use up everything we have before I head for the new super walmart about 45 minutes away….then i made him promise to not complain…he agreed but we will see. I am also going to try to not use over as much as possible it is hitting 90 here in VT…to hot to do much cooking at all.will let you know how it goes.

  5. That grilled pizza looks very yummy. I want to try that, but that would involve my trying to figure out how to use the grill. 🙂 I guess that is one more meal that hubby could do!

  6. I was going to join you on this challenge but I have decided that I need to work my way through my freezer and cupboards at the moment and clear them out of all the hidden ingredients so that is my challenge to myself at the moment so it is not going to fit with getting 15 recipes together that our family all likes.

  7. Your menu sounds delish!!

  8. Hope to see you at Crock Pot Wednesdays on diningwithdebbie.blogspot.com this week. Thanks for posting. Debbie

  9. Where do you get your venison? Is hubby a hunter?

  10. I spent last week with a dear friend and finally experienced her no-plan lifestyle. I am not a brilliant menu planner but a week of no plans whatsoever (and daily trips to the ultra-expensive grocery store) convinced me that planning ahead is something that I must stick to, not only to save time but also to save money and sanity. We ate way too many meals out because there was no plan – even with food in the house, my friend found it too hard to cook after a busy day….because she didn’t know what to cook and didn’t have the ingredients and recipes ready to go.

    Next time I plan to haul my crockpot out there. I can produce six or seven different, decent meals with it.

  11. this look amazing. I love the grilled pizza.

  12. yum yum good food

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