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Well, I am happy to report that last week’s meal plan worked out wonderfully!
I really liked not wondering what I was going to make that night when it came time to cook dinner.
We had some hits (awesome marinated grilled chicken, Dijon roasted red potatoes and green beans) and some misses (turns out homemade tomato soup is gross!) but overall, everyone liked the meal plan approach.
So I am keeping it up… here is this week’s plan including links to some recipes. I don’y use recipes for everything I make, but I will share any that I have!
You may notice the frequent appearance of ground beef and sausage in my plans… that is because we have a freezer full of venison from last fall and I aim to use it for two meals each week.
I substitute our ground venison for beef and use venison sausage in place of pork sausage (we have both Italian and Cajun). It is delicious and healthier than ground beef or pork… and it’s free!
Sunday – Washington Duke Inn Easter Buffet (Thanks for the Easter present, Dad!)
Monday – Cheese & Spinach Ravioli, Marinara Sauce, Salad
Tuesday – Korean Beef Bowl from Damn Delicious, Broccoli & Carrots, Jasmine Rice
Wednesday – Chicken Pot Pie from The Pioneer Woman, Salad
Friday – Panera Bread Copycat Broccoli Cheddar Cheese Soup from Yammie’s Noshery, Fresh bread from bread machine
Saturday – Chicken, Avocado, Bacon & Spinach Wrap with Honey Mustard Sauce