Menu Plan for the Week

Wow, I missed my menu plan last week.  If you recall, we planned some big meals to feed the York College Ladies Soccer Team that my husband helps coach.  So while I thoroughly planned those meals, I was too busy to plan meals for my family for the rest of the days of the week. 

It’s not like I follow  my menu plan religiously each week anyway, but wow, having nothing planned threw me just a little bit.  Case in point:  By Friday night, I was pretty  much worn out and didn’t feel like cooking.  Nothing sounded good.  I had no meat thawed.  All I had in the fridge (aside from the ever present milk, ketchup, and pickle relish of course) was two big containers of leftover mashed potatoes from feeding the team earlier in the week.

So for dinner Friday night?  We had mashed potatoes, with mashed potatoes…and sliced tomatoes.  I should have taken a picture to share with you (not).  The “meal”, such as it was, didn’t taste too bad, especially since the tomatoes came from our garden.  But here’s hoping putting together a menu plan this week will offer us a little more excitement.  Although we do still have a lot of mashed potatoes to eat up.  :)

Biscuits and Gravy - one of my family’s favorite meals!

Sunday, August 19
Oatmeal, fruit
Bbq meatballs, cheesy sour cream mashed potatoes (how’s that for a creative way to use the leftovers?!), green beans, tossed salad, brownie sundaes (with homemade hot fudge sauce
Chicken Burritos, grapes, strawberries

Monday, August 20
Whole wheat waffles, blueberries
Grilled burgers, baked beans, watermelon, carrot sticks
Baked three cheese chicken pasta, tossed salad, steamed broccoli and carrots

Tuesday, August 21
Simple sourdough biscuits, turkey sausage gravy, grapes
Tuna salad on tomato slices, chips and salsa
Alfredo sauce with pasta, tossed salad, green beans

Wednesday, August 22
Creamy orange cooler, scrambled egg sandwiches
Easy noodle stir fry with broccoli, carrots, and zucchini
Grilled salmon, brown rice, peas

Thursday, August 23
Coconut flour muffins, apples
Whole wheat calzones, raw veggies, fruit smoothies
Barbecue brisket, cream scalloped potatoes, tossed salad, green beans

Friday, August 24
Easy breakfast casserole, orange slices
Creamy mac and cheese, carrot sticks, peas, cantaloupe
Tacos

Saturday, August 25
Giant breakfast cookies, applesauce
Leftovers
BLTs, watermelon, raw veggies

If you’re looking for a little assistance getting started on menu planning, be sure to check out Plan to Eat!

Comments

  1. says

    I would love to have some of your left over mashed potatoes. LOL Make mashed potato cakes! My family loves them. I add some flour, onion and shredded cheddar cheese until it forms a nice dough then make it into a “patty” and fry it in a little oil until both sides are golden brown and crispy. DELICIOUS!!!

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    Laura Reply:

    I thought about making those, but my fam just doesn’t eat them very well. :)

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  2. Kate says

    Have you ever made potato pancakes with leftover mashed potatoes? My family loves them – a little egg, flour, salt, pepper and a bit of onion or garlic powder if you like. Pat them into patties, dip in a bit of flour and fry them up. A little ketchup on top and you’re good to go. :)

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    Chris Reply:

    shredded cheese in them is great too!

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  3. Lana says

    You could freeze the mashed potatoes for later! They heat up very well with some added milk.

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    Laura Reply:

    I’ve never had great success freezing mashed potatoes. Wonder what I’m doing wrong….

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    Rebecca Reply:

    Frozen mashed potatoes get really weird when they defrost, at least initially. But if you keep stirring them and add in a little butter or cream, they smooth out.

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  4. Leah says

    I’m going to second the idea to freeze the mashed potatoes. I like to mix in either/and/or sour cream, kefir, cream cheese, garlic, dill, chives, beaten eggs and then bake to reheat…delicious!

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  5. Jennifer says

    Don’t forget about an easy potato soup. Saute onions, celery and carrots in butter until soft. Add mashed potatoes and milk until you reach the correct consistancy you like. Salt and pepper and no peel potato soup. I second the potato cake idea as well.

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  6. says

    I’ll be the first to comment about tomatoes and not potatoes…
    I only have two tomato plants but they are EXPLODING. There is no way I can eat all of them, my husband and son are not liking them, and my neighbors have their own. I’ve already made a bunch of salsa, put them on sandwiches, and made a marinated tomato cucumber salad. Aside from spaghetti/pizza sauce (which my husband hates) are there any other tomato suggestions? I love them raw, but I’m getting about 4 a day, which is too much for one person.

    [Reply]

    Laura Reply:

    Would your husband be okay with tomatoes made into sauce for chili or sloppy joes? That would help you use them up!

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  7. Lana says

    Sister F-Comments will not allow me leave a reply–Chop and freeze your tomatoes in 2 cup amounts and sub those for a can of diced tomatoes in cooking.

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  8. anonymous says

    Laura, usually I appreciate the variety in your menu plan ideas, but this week the chicken & cheese pasta and alfredo pasta sounds like close to the same thing to me … then you have noodle stir fry (I think you’re using spaghetti here), and mac and cheese a little later. That’s a lot of pasta! Wondered if you noticed this. Sometimes make my menu plan without noticing I’ve used an overabundance of an ingredient like hamburger or cheese (not that the family would complain!) It may not be until we’re into the week that it hits me. (-: But I agree with you – I feel lost without some sort of plan, even though it may always be followed exactly!

    [Reply]

    Laura Reply:

    I didn’t really notice that, and may change it up as the week goes on, but I’m not sure. Sometimes I make the stir fry with rice instead of noodles, but my family doesn’t mind three or four meals of pasta in one week, since there are still plenty of other meals that include more variety. :)

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  9. Darla M says

    When my mom had leftover mashed potatoes, she made refrigerator potato bread dough, an old Betty crocker recipe. It’s so good! You mix it up and leave it in the fridge for up to a week, pulling off as much as you need at a time to make buns, breadsticks, pizza crust, or whatever. Any leftovers would be put into a bread pan for sandwiches on the weekend.

    [Reply]

    Laura Reply:

    I’ll have to check that out. It sounds awesome!

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  10. says

    When I saw your simple sourdough biscuits it reminded me of Little House on the Praire when they are out of yeast and have to make sourcough buisuits and their guests are amazed that Ma can make something so delicious without yeast!

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  11. says

    I take leftover mashed potatoes and maked twice baked potatoes. Add bacon, chives, sourcream, cheese and place them in a ramekin or oven proof bowl and bake for 20-25 minutes @ 350 degrees until heated through and slightly golden on top. Yummy!

    My sourdough starter is just a week old today. I have your biscuit recipe saved to try soon.

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  12. says

    Thanks for the great tomato ideas! I don’t know why but I never though of freezing them. The chili will get eaten as well. Its hard to think of foods like that when it’s so hot outside!

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  13. says

    My husband would have requested gravy with those mashed potatoes and been perfectly happy with that dinner! And fresh tomatoes are yummy!!!!!

    [Reply]

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