As I’ve said before, I usually don’t menu plan at this point in my life. My system works for me, but I think menu planning is a great idea. So here are a few ideas for you based on what we ate last week. (I can never remember what we had on Sunday.)
Roast chicken with veggies and potatoes. I cooked mine in the oven, but slow cooker chicken and vegetables is a great way to go.
I used leftover chicken in this chicken, vegetable, and pineapple skillet meal which my family really likes. After it cooked, I emptied the skillet and stir fried broccoli to go with it. I served it with rice.
Spaghetti and meatballs with salad. I really wanted to make meatballs, but it was to hot to use the oven, and I don’t like frying them. So I used the grill as an oven. They turned out great.
I cooked an arm roast from the grass fed beef that we bought just like I would cook chuck roast and vegetables—long and slow with liquid in the crock pot. I had leftover pasta from spaghetti the night before so left out the potatoes and made beef gravy to go with the noodles. I also cooked more broccoli (it’s the one veggie everyone loves).
I used a Cooqi pizza crust mix to make two pizza—one dairy free and one not. Sausage and mushrooms went on top and we ate salad with it as always.
We often have breakfast for dinner on Saturdays. This week it was almond meal pancakes with bacon and fresh fruit.