Monday, February 23, 2015

Make-a-Menu Monday--February 23, 2015

A young girl the other day said to her friend, "My mom never knows what to make for supper!" I laughed--but understood. How about you? If we had a menu plan, then we'd know what to make, wouldn't we?

So, I'm back to menu planning. I see why figuring out what to make each day is hard because sitting down to figure out what to make this week has been hard because I want to cut back on the wheat. And looking back on menu plans I posted on this blog before, I can see that what we eat hasn't really changed much in the past couple of years. *sigh* I'm sure my whole family would benefit by having some nice new things.

Running out of time before I head to the grocery store, I don't know what will be new, but I have considered things I don't make very often. Here's my supper plan for the week:

MONDAY (*gluten-free, dairy-free): pan-fried chicken (I'll use a gluten-free flour blend) and mashed potatoes (with rice milk and vegan margarine) with steamed broccoli

TUESDAY (*gluten-free, dairy-free) (early supper with kids; need something that reheats well):  Italian sausage and penne marinara with a salad; I'll probably make a batch of wheat flour penne and a batch of gluten-free penne and just have the sauce on the side for people to add to their choice of noodles. I've made this before and it was delicious! (Although I admit I ended up modifying, but I can't remember why... I think I just ended up putting in far more spices because I didn't have the stewed tomatoes.)

WEDNESDAY (*gluten-free, dairy-free): slow cooker day: I'm not 100% decided on what I'll make Wednesday, other than it will be a slow cooker day. I'm thinking either Lemon Chicken with Potatoes and Mushrooms or Beef Roast and Vegetables. If I get a chance to find something vegetarian, dairy-free, wheat-free and sounding tasty, I will make that instead.

THURSDAY (*dairy-free) (only husband, son and I for supper): sloppy joes (at my son's request); my daughter's not super thrilled with sloppy joes and the "men folk" like it so much that one recipe doesn't really make enough for the four of us (I suppose I should fill them up on veggies or something first!) so Thursdays are good days.

FRIDAY (*gluten-free, dairy-free) (only both teens and I for supper; it's also Lent, so meat-free): vegetable stir fry, possibly chop suey-style or with chow mein noodles

SATURDAY (only both teens and I for supper): We might actually go out for supper. If not, I'll make it a simple supper or each-to-his-own night.

SUNDAY (*dairy-free):  lasagna (one with cheese for them, small one with Daiya cheese for me). We normally reserve lasagna for a special occasion, but it's been a while! Served with Casear salad and possibly cooked carrots and garlic bread.

Looking at that all typed up and seeing 4 days of gluten-free meals, I'm pretty pleased with it!

What's your menu plan for the week? How do you go about deciding?

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