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Meal Planning: Week #6

I was smart and sat down to plan two weeks at once--both for my sanity (so much easier to just look at the plan) and also to get myself organized for twice the time in one sitting.

Note the repeats--trying to clear our the pantry, fridges, and freezers in preparation for the move. Also, casseroles, crock-pots and easily pre-prepped foods are high on our list, hence the pasta heaviness.  Paleo friends, I am sorry.

A rose that Dan bought me for our first married Valentine's Day. 
  • Breakfasts: Muffins and Oatmeal.  Smoothies and Shredded stuff.  You know our drill.
  • Lunch: You guessed it, leftovers.
Dinner Menu
  • Sunday: Fish 'n Chips with Green Beans (Salmon with home-made french fries--so easy and we love it!  Plus, I'm trying to get salmon used up, and get used to the taste, so a consolation of some awesome fried french fries makes me happy).  We've been baking our salmon with some yummy creamy pesto sauce.
    • Make the muffins for the week and get some yogurt going.  Our yogurt is home-made and wonderful for smoothies. I make it into Greek yogurt and use the whey for muffins.  They go hand in hand and minimize waste. 
  • Monday: Pizza, Dan's homemade (use home-made sauce from last week, pulled out of the freezer)
  • Tuesday: Shrimp Scampi with Broccoli
  • Wednesday: Salisbury Steak with Roasted Cabbage (recipe coming this week)
    • Also, I'll brown up my bacon for Thursday's crock-pot meal, soak beans, and lay out a lasagna or Spaghetti Pizza Casserole to bake up on Friday. The plan is to stay out at the farm again for long work-days and I need to have things prepped.
  • Thursday: White Bean Chili/stew (use soaked beans from previous day and browned up bacon) with Green Beans
  • Friday: Lasagna or Spaghetti Pizza Casserole with Steamed Broccoli
  • Saturday: Broccoli Cheddar Soup or LEFTOVERS.

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