Meal Plan #68

Meal Plan #68 feature
Photo Source:

Monday – Crockpot Chicken Tikka Masala with rice and veggies with dip (we never got to make this last week)

TuesdayParmesan Crusted Tilapia with steamed broccoli and roasted potatoes

Wednesday – Korean Beef, steamed rice and green beans

Thursday – Homemade Chicken Noodle and Veggie Soup

FridayLasagna Grilled Cheese Sandwiches and sliced cucumbers

Saturday – One-Pot Spinach and Artichoke Mac and Cheese

Sunday – Family Dinner

Weekly Snack: The Best Flourless Peanut Butter Mini Muffins

What’s on your meal plan this week?

4 thoughts on “Meal Plan #68

  1. One of our meals this week will definitely be the Korean Beef that was in your “This Week’s Meals” as I am trying to use what is in the freezer and I know there is ground beef in there. I am trying to rid of the “monster in the room” in what was a basement store room for the beer fridge (that is gone) and is now The Pit, a bonus room on the main floor of our 2 1/2 level townhouse. The huge freezer is the one we have had when we had our two daughters living at home and when you have daughters you also get teenage boys and more girls too, all of the hungry all the time. The girls left in their early to mid twenties and now one of them has a son in his mid twenties and the youngest of the 5 grandchildren is 12. The freezer doesn’t owe us anything and still works but I am certain given its age it is using a lot of energy that is costing me a trip to Tahiti or Bahamas every other year. So, now I only purchase what we need for the week and shop first in the freezer. Everything in there is current but having such a large freezer and that we entertain a gang of people all summer long at the drop of an olive in a martini glass, we are never without previsions to feed multitudes. So this is the plan, shopping from the freezer, roast a whole chicken today with all the trimmings, leftovers on Wednesday in the form of enchiladas and/or chicken Caesar wraps, fish on Friday (a hold over from my childhood) and I always make enough so that I can put some cooked fish into baggies labeled “fish tacos” into the fridge freezer. Nothing can go into the kitchen freezer except ice cream, ice for drinks in one compartment, frozen veggies on the next shelf, cooked items like fish, soups on the door, and the last basket has baked goods like bread, cookies, muffins and loaves (if I make a dozen half of them need to be frozen or the cookie monster will eat them all). Pork chops another night and there is always a left over meal from that. I usually leave one day open, often Friday as we meet friends for a few drinks and then go for dinner at one of Victoria’s great eateries. Have a great week. 🙂

    1. Wow Barb, you are amazingly organized and all the meals sound delicious! I can see that your family definitely has a need for a freezer. We only have the one that comes with the fridge in our house right now, but if I go to my mom’s it’s the same situation as your house. I guess grandma’s are always very well prepared. Hope you guys enjoyed the Korean Beef!

  2. I would love for you to come and check out my Korean Bulgogi recipe! It’s very simple – although ground beef is something I always have in my freezer, and ribeye – not so much! I’m looking forward to looking around your blog!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.