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Menu Plan Monday, 3/23 – 3/29

March 22, 2009

“If you want something done, ask a busy person to do it.” This week I was unusually “unbusy,” and yet I couldn’t seem to get any basic tasks accomplished (blogging, laundry, some volunteer work I’m in the middle of). I’m actually really looking forward to the beginning of the week tomorrow, so I can get back on track. It is a better feeling to be productive than a bit of a lump.

In the next couple of days, look for posts on a delicious Rosemary Roasted Chicken with Gravy (my aunt’s recipe), switching to reusable grocery bags, and some links to Passover recipes I’m going to try this year.

And, since Passover is just over two weeks away now, I’m using up the food in my house as much as possible. My menu this week reflects that: working through frozen leftovers, frozen veggies, the canned black beans I must have bought for a recipe I never made. By next week I’ll really be working off the pantry. I enjoy the challenge of using up as much of the food in our home as possible — it makes it easier for me to deep clean for the holiday, and then it’s fun to restock the kitchen after Passover ends with fresh chometz.

Monday: Tofu, pepper, & onion stir fry, whole wheat spaghetti (bumped from last week)

Tuesday: Ropa Vieja (from freezer), barley & onions, sauteed Brussels sprouts

Wednesday: Sweet Potato & Black Bean Burritos, brown rice, salsa

Thursday: Slow Cooker Italian-Style Turkey Meatballs (from the freezer), whole wheat spaghetti, spinach & garlic

Friday: 15-Minute Fried Herbed Chicken (I’m going to try it baked in the oven), edamame, challah

Saturday: Baked Ziti (at G.’s request!), salad, Italian rolls

Sunday: Go out or take out

For more menu planning ideas, check out Laura at Organizing Junkie.