Monday, February 25, 2013

Menu Plan: Week of February 25

This weekend we went to an indoor waterpark in Wisconsin Dells so with the general chaos that happens after a night away, I didn't have a lot of time on Sunday to plan the dinners for the week.  I threw this plan together at the last minute, right before I went to bed.   
  • Monday - baked pasta to use up Sunday's leftover meaty spaghetti sauce
  • Tuesday - sauteed tofu slices with jarred satay sauce and oven-roasted sweet potatoes and cauliflower with hummus sauce (will roast the veggies the night before.  We need to use up some tomato-basil hummus that we think is only 'ok'.)
  • Wednesday - lemony shrimp with quinoa, edamame (green soybeans), and feta
  • Thursday - mole-salsa chicken thighs in slow cooker with brown and white rice (I saved the tiny bit of mole sauce from a recipe a while back and I've been unsure what to do with it.)
  • Friday - leftovers (I sure hope there are some leftovers from one of the previous dishes!)
  • Saturday - broiled Parmesan swai and salmon and some sort of frozen veggie
  • Sunday - canned soup, frozen dinner rolls, and popcorn


Do you plan ahead for any of your meals for the week or do you wing it every night? If you do plan ahead, what is your method?  If you don't plan ahead, how long does it take you to make dinner? 

Wanna Chat?

I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) It's so much more cozy than a comment, plus we can have a real conversation!