I have gotten so off track the last few weeks with weekly menu planning! I’ve been intending to make a menu plan for the year with rotating bi-weekly choices so that I don’t have to take time out every week for it. The idea was to simplify and reduce the time spent on menu planning. But I haven’t created that one size fits all plan (I think because mentally I rebel a little at the idea of limiting myself only to 14 basic meals) and as a result, recent meal times have gotten short shift and been inconsistent in quality. Fortunately, no matter what, I plan for Shabbos (Sabbath) and holiday meals, so those have still been well-organized.
Here’s the menu plan for this week:
Monday – breakfast – cream cheese squares; lunch – millet cheese cakes, vegetable sticks; dinner – vegetable-lentil soup
Tuesday – b – quinoa oatmeal squares; l – potato soup with dumplings; d – tuna quiche
Wednesday – b – ginger rice; l – (doing my monthly shopping and will buy something); d – pizza, salad
Thursday – b – quinoa porridge; l – Meditteranean lentils; d – falafel with tahini sauce
Friday – b – polenta; l – leftovers
It’s so nice when the weather starts to get cool and soup can go back on the menu! Filling, relatively simple, and so many variations. As the weather moves closer to winter, I’ll be scheduling more soups, but this week is the first time in months that I’ll be making soup for a weekday meal. I’m looking forward to it!
Though I like using beans, not planning meals has led to not using many legumes, since they take a bit of advance planning to maximize their nutritive value and digestibility. Beans add so much variety while being a super budget expander! When I recently saw green lentils on sale for .79 for a box of 1.5 lb (actually, they were double that but some of the boxes were marked .79 so I requested to pay that for all of them), I bought all that they had – about ten boxes.
As always, meals are supplemented by whatever fruit and vegetables I have on hand.
Have a wonderful week!