I’m getting back on my feet (so to speak) when it comes to cooking. I’ve found that planning ahead is key right now, since our supper time is also cluster-feeding time. We’re eating from our reserves in the freezer, with our latest addition of chickens, raised by my husband’s family and processed over the weekend. We also have turkey peices and pork/sausage/bacon/ham that they raised, as well as grass-fed beef from Ed’s uncle in Maine. In trying to keep a sustainable theme, I have to remember to defrost things, so I’m thinking the menu plan will help.
Tuesday- chicken enchiladas (made with leftovers), green salad
Wednesday- spaghetti and meatballs, green salad, homemade bread
Friday- macaroni and cheese, green salad
Saturday- sausage and spinach quiche, something for dessert
Sunday- steak, mashed potatoes, green salad
The best part of this menu plan is that I already have all the ingredients in the freezer, pantry, or fridge. I’ll just have to make a quick, mid-week trip to pick up more salad ingredients and anything else we run out of for breakfast or lunch. Do you menu plan, and if so, does it help to keep you organized?