I took a few weeks off from menu planning. Thanksgiving week was a blur with preparing for house guests, hosting dinner and then eating tons of leftovers we had meals covered and frankly it wasn’t too exciting. I did find a new leftover recipe for Turkey Tetrazzini which was amazing and used up 4 cups of turkey. I made a large pan and froze the extras.
This week is extremely busy. My oldest is in the Concert Choir at school and in the Philadelphia Boys Choir. He has 3 performances throughout the week in the evening so a few nights we will have dinner out or a quick meal at home before we need to go. Tis the season of craziness. How do you handle all those crazy nights throughout the holiday season? Make ahead meals, eat out or just wing it and hope for the best? I always have the best intention of making ahead meals for those crazy nights but sometimes we just wing it. Hoping that by planning ahead I can avoid “winging it” this week.
REAL FOOD Menu Plan 12.5.16
Monday: I love one pan dinners, it makes clean up a snap. I purchased too many green beans and potatoes for Thanksgiving and before they all go bad I wanted to use them up. This crispy lemon chicken will satisfy the whole family and I get to use up my veggies.
Tuesday: I must be craving lemon because I’m making a lemon Tilapia and butter dish. Serving it with a asparagus risotto.
Wednesday: School winter concert so I need something simple. Nothing is easier than LEFTOVER NIGHT! The kids can pick from already made meals in the fridge or make something themselves.
Thursday: I froze part of the ham with the bone in for soup. I love this bean soup recipe because it’s super easy to throw together in the slow cooker and it makes a ton. I freeze extras for other meals and smaller portions for lunches.
Friday: My son has a PBC performance in Wayne so we are meeting friends beforehand for an early dinner.
Saturday: Another PBC performance, this time in the city. Meeting family for dinner before the show.
Sunday: We are finally getting our Christmas tree. We cut ours down each year at a beautiful family run farm in Delaware. We’ve been doing it for 9 years and love it, but it’s a whole day event. Once we get home we will be busy decorating so I don’t want to worry about dinner. We have leftover soup in the freezer that I will throw in the slow cooker and serve with salad and bread.
Photo Credit: Cafe Delites
So that’s my menu plan for this week…hope it’s inspired you to think outside the box when feeding your family. Just remember when you are feeling a bit overwhelmed with “life” a little organization goes a long way. If you are still looking for inspiration head over to my Menu Plans. On Pinterest? Check out my Family Meals Board for more real food inspiration and become inspired over at Org.Junkie.
Looking for new healthy family friendly recipes and sustainable living tips? Join us over at the Living Organically Facebook Group. It’s a private group where we can get ideas and give ideas to others looking to lead a healthier life. Come on over, we would love to have you.