We came up with our menu for this week, keeping in mind that I’ll be the one preparing dinner every night. Seeing that I work (out of the home) full-time and have an 18-month-old teething toddler who is SO picky right now, this is going to be a challenging week. But we’re going to do our best.
Monday – slow cooker lemon-butter-rosemary chicken. I made this recipe two weeks ago and it went over well. I strayed from her recipe a bit. Once I perfect it, I may have to share my variations.
Tuesday – homemade pizza. I have an extra pizza crust leftover from last week. (I made this crust.) The kiddo loves the pizza – even if he’s picky – so I think I’m golden. Also, it takes less than 20 minutes for me to throw together and bake.
Wednesday – slow cooker beef stew
Thursday – salad with grilled chicken. We have a ton of vegetables, and will more than likely have a lot of side salads this week.
Friday – chili or possibly out to eat.
Saturday – meatloaf.
On that note, here’s the meatloaf recipe we use:
Turkey meat loaf:
1/2 pound ground beef
1/2 pound ground turkey breast
1 cup whole wheat crackers, crushed
3/4 cup diced onion
2 cloves garlic, crushed
1/2 tsp dried oregano
1/2 c barbecue sauce, plus a little extra
Mix the beef and turkey until well blended. Add the eggs. Mix in the remaining ingredients, including the half cup of bbq sauce, until well blended. Form the meat mixture into a loaf shape and place it on a broiler pan. Coat it with the extra bbq sauce. Cook at 350 degrees for 1 hour.
Makes four (large!) servings.
I use bread pans to bake ours, rather than forming a loaf shape. I also double the recipe (I rarely buy 1/2 pound meat – I always buy 1 pound.) So by doubling the recipe, I get two pans of meatloaf, and I freeze one.
How is your meal planning looking for this week?