Menu Plan Monday, 1/23 – 1/29
January 22, 2012
Did you catch my posts this week about the Scallion Turkey Meatballs with Soy-Ginger Glaze and Peter Reinhart’s (Two-Day) Challah? They were both fantastic and worth a look.
My menu plans have been very simple lately, but that makes them easier to stick to! Lots of vegetable-based recipes this week.
Monday: Slow Cooker Vegetable Barley Soup, Pumpkin Dinner Rolls (bumped from Sunday)
Tuesday: Spiced Lentils with Mushrooms and Greens, leftover Slow Cooker Vegetable Barley Soup, leftover Pumpkin Dinner Rolls and challah rolls.
Wednesday: Beef meatballs in marinara sauce, spaghetti, Carrot Salad
Thursday: Spinach Lasagna Roll-Ups, garden salad (I have got to find whole wheat lasagna noodles!)
Friday: Vegetarian Mushroom Barley Soup, Pull-Apart Challah Rolls, Cheesy Kale Crisps
Saturday: Out to dinner
Sunday: Out to dinner
For more menu planning ideas, check out Laura at Organizing Junkie.
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Filed under: Meal Planning,Memes
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Margie | January 25, 2012 at 7:00 pm
So many great vegetarian recipes this week! If I wanted to incorporate this into a meal plan, should I write down the ingredients, tally up how many recipes use the same stuff, check the pantry, then write out a grocery list?
Dara Reply:
January 25th, 2012 at 8:16 pm
Thanks! I didn’t get to the carrot salad tonight, so I’m going to add it to Friday night’s meal instead.
Yes, that sounds like a plan. I was writing a shopping list tonight and added “lemon.” Then I looked at another recipe and saw I need two more, so I edited that line to read “1 lemon x3″ — this is the shorthand that works for me. I have also done that with something like “1/2 c. barley + 1.5 cups” and I just do the math in the store to make sure I’m buying the quantity I need for specific recipes.