Menu Plan: Spring (Apr 14-20)

Strategies used this week:

• Meatloaf is one of my favorites. Since it makes so much I can typically stretch it to cover at least three different meals. There are a variety of ways to reuse meatloaf leftovers without eating the same thing over and over. This week I'm using it to make sloppy joe sandwiches and shephard's pie. It's a good economical meal option!
• We're gathering with friends for a pot luck meal this week. I'm going to do mini chicken pot pies using a muffin pan to get the mini size. Occasions like this are an extra in our typical grocery budget. However, we still stick to our budget by 1) choosing simple yet tasty food and 2) setting a little budget money aside for hospitality. :)

Breakfasts

- Carrot-mango smoothie

- Granola cereal, banana 

- Favorite green smoothie

- Yogurt parfait (homemade yogurt + frozen mixed berries + homemade granola)

Lunches

- Meatloaf, refried beans (leftovers), corn on the cob

- repeat eggplant parm. 

- Sloppy joe sandwiches (using leftover meatloaf), kale chips

- Caesar salad (topped with homemade croutons made from last week's Challah bread), homemade caesar dressing

- repeat pot pies

Dinners

- Eggplant parmesan

- Shephard's pie (using leftover meatloaf)

- Lousiana catfish, okra & corn side, grits (I'm using tilapia instead of catfish)

- Black bean & tofu pizza (we had this at a restaurant, and it was delicious. We're going to try to create something similar)

- (Potluck) Mini chicken pot pies made with a whole wheat crust (making them in a muffin pan for the mini size)

Snacks

-celery with peanut butter

-fruit: oranges, bananas, apples, oranges,

-cheese slices

-yogurt & strawberries

Weekly Menu Planning Sheet

*Note: Reviving Homemaking is not affiliated with any of the sites or companies included in the links, and was not asked to include or recommend them or their recipes in this post. (I simply like what they have to offer!)

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