Menu Plan Monday, 1/23 – 1/29

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.

2 thoughts on “Menu Plan Monday, 1/23 – 1/29

  1. 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?

    1. 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.

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