Meal Plan #4

There’s nothing exciting on special this week to drive the meal plan, so we’re just having things I feel like eating, based on what is happening on any given day.

When whole beef tenderloins are on sale we always buy one and cut it up into roasts and steaks, but there’s always the tail end.  The meat is nice, but it’s not pretty, so we usually put it in a freezer bag with some marinade and use it for fajitas at a later date.  The last time beef tenderloin was on sale we put the tail end piece in a Korean Beef marinade, so this week we’re having Korean Beef Tacos with a vinegary coleslaw and some spicy-sweet Gochujang sauce.

We will also be having a more Spanish-inspired version of the frittata I usally make with Black Forest Ham and Broccoli.  This one will have spicy Spanish Chorizo, fried onions, and a touch of saffron.  I’ll be making a few changes to the regular recipe and linking that in.

Day 1

Pasta Two Ways: With Tomato Sauce, or with mushrooms, spinach, garlic and olive oil–spaghetti, pasta sauce, mushrooms, baby spinach, garlic, shallots

Day 2

Turkey, Broccoli, and Cheddar Meatloaf Roll with Potato Wedges and Carrots

Day 3

Korean Beef Tacos–Small tortillas, carrots, zucchini, coleslaw, Gochujang sauce

Day 4

Turkey Club Sandwiches–Oven roasted turkey breast, bacon, lettuce, tomato, avocado, whole grain whole wheat bread

Day 5

Teriyaki Chicken Lettuce Wraps–Ground chicken, coleslaw, carrots, celery, teriyaki sauce, Boston lettuce, peanuts, cilantro, jalapeno

Day 6

Spanish Frittata with Chorizo and Fried onions–Hashbrowns, eggs, cream, onions, Spanish chorizo, saffron, Manchego cheese

Day 7

Chicken with Creamy Mushroom Sauce with Rice and vegetables–Chicken thighs, mushrooms, rice, carrots, green beans

What’s on your family Meal Plan this week?  Do you have any recipes and ideas you can share?  Remember to follow us on Facebook and Instagram for additional photos, food thoughts, and reviews.

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