On the Menu; Meal Plan Sunday

At Costco, I picked up pork chops, beef roast (x2), and deli turkey slices for meats. Leftover in the freezer is chicken drumsticks, shrimp, and prawns. Let’s see what we can throw together!

Sunday, we had roasted drumsticks with BBQ sauce, Vegetable Barley Soup, and Rice. I made quinoa salad ahead of time as it lasts quite a while (1 cup quinoa with just shy of 2 cups water brought to a boil, turned down low, lid, simmer for 15 minutes or so; cover with a sauce of orange juice, lemon juice, honey, curry, turmeric, and added walnuts). Quinoa salad is relatively easy to make and will last quite a few days in the fridge, served cold so great for packed lunches.


Breakfast: Oatmeal with brown sugar & raisins or apple sauce.

Lunch: Orange Curry Quinoa salad, Vegetable Barley Soup, and Turkey Sandwiches

Dinner: Roast Beef, Steamed Carrots, Mashed Potatoes, and Gravy


Breakfast: Cheerios and milk (exciting, I know)

Lunch: Scrambled eggs, Toast, and Stove-Top Hash Browns

Dinner: Honey Mustard Pork Chops with Garlic Butter Potatoes and Salad


Breakfast: Cereal or oatmeal

Lunch: Turkey and lettuce sandwiches. Strawberries.

Dinner: Stuffed Zucchini “Pizza” (adapted recipe), Side Salad, and homemade garlic bread. I’ll wing the recipe for the garlic bread and post it when I find one that I like! I’m picky about breaded items.


Breakfast: Same old, same old.

Lunch: Quinoa Salad, Side Salad, sandwich or toast of choice.

Dinner: Slow cooker Apple Pork Chop and Roast Potatoes


Breakfast: Oatmeal or Cereal 🙂

Lunch: Grilled cheese and more vegetable barley soup (eat up all those leftovers! No wasting here).

Dinner: Zucchini Bowtie Pasta Dish with Side Salad.


Breakfast: We’re probably sleeping in until brunch.

Brunch: Omelets, buttered toast, and stove-top hash browns.

Dinner: Stuffed Pepper Soup, Homemade Garlic Sticks, Side Salad

Sunday is a free for all. Use up leftovers and throw together a dish with any food ready to spoil.

On Saturday, in between my night shifts this past weekend, I also cut up and vacuum sealed all the zucchini I had picked from my garden. I’d say there was 10 lbs of zucchini… It was a lot. Whew! I don’t imagine that the zucchini will hold its texture now that some of it is in the freezer, but it’s a small sacrifice for being frugal.


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