So I've already explained the why and how of making up a seasonal menu plan. Now I wanted to share with you my full plan- remember that I leave the meals open until each week's planning day, so that I can pick out whichever meal fits in with my pantry/ store ingredients.
Monday: Curry, gumbo, or jambalaya over rice; Pan-fried seafood over rice; Veggie frittata or quiche; Hummus with pitas and veggie tray
Tuesday: Tomato soup w/ grilled ham and cheese; Chicken corn and noodle (or rice) soup; Summer minestrone; Chicken Caesar or BLT salad; Spinach salad
Wednesday: Vegetable/ lentil/ barley 'chili'; Cannellini bean, tomato and spinach ragout; Frittata with salad; Sunny-side (over-easy) eggs over salad
Friday: Steak Diane; Chicken Piccata; Chicken Cacciatore; Stir-fry; Hot wings, salad with bleu cheese
Saturday: Grilled steak or chicken with grilled seasonal vegetables or panzanella; Chicken and vegetable stew over barley; Ham, green beans and potatoes in chicken broth; Pot roast; Italian wedding soup
Sunday: Roast chicken with green salad/ veggies; Beef with roasted asparagus/ seasonal veggies; Roasted lamb with pea and mint salad; Roasted chicken or beef with Cobb or Caprese salad
I'll be using this new method in my meal planning mailers, but will still include all the good stuff- a focus on real foods, all new recipes, and lots of great tips and techniques! Also, be on the lookout- coming later this month: my new e-cookbook! Real Food In Season focuses on real foods, traditionally prepared. Recipes feature seasonal ingredients to make fresh, delicious, and frugal meals. Read more at Authentic Homemade….
Since talking about simplifying, I have decided to turn the extension of the Decluttering, Organizing and Cleaning series into a new series on simplifying. A lot of my organizing is focused on simplifying- decluttering and getting rid of all the extra unneeded stuff. So come back this week update- coming tomorrow- Saturday! for the new "Keep It Simple" series. First up: What is simple, and why should I want it?