Tuesday, March 29, 2011

Menu Plan

Here's the menu plan for this week. We are trying to make it through 'til Friday with what's left in the fridge...I might need to get a little more creative. :) Definitely lots and lots of eggs and...pork. I had the "brilliant" idea of making 10 lb. of pork loin roast in the crock pot on Sunday, slow cooked in mango salsa. Delicious, yes, but entirely too much. So, sorry for the lack of variety, but budget and practicality demand it this week! ;)

Breakfast - Fruit and eggs for my girls, for me - hot buttered chai - recipe to come soon
Lunch - Leftover pork roast with strawberries on salad greens
Dinner - Various and sundry leftovers

Breakfast - Same as Monday
Lunch - Leftover pork roast with salsa
Dinner - Eggs, in some format

Breakfast - Smoothies
Lunch - The last vestiges of the pork with added mango salsa, no joke!
Dinner - Onion and cheese quiche

Breakfast - Mashed boiled eggs with Kerrygold
Lunch - Maybe fasting for me
Dinner - My inlaws are bringing Chipotle! Steak salad for me. Best. In-laws. EVER.

Breakfast - Whole milk yoghurt with raspberry extract and liquid stevia
Lunch - Fried eggs and potatoes
Dinner - Whatever I've rustled up at the grocery store that day :)

1 comment:

  1. When I cook a lot of pork (usually shoulder roast) for my small family of three, I usually just flavor it simply with garlic, salt & pepper. Then I add additional flavor seasonings when I serve it, either seasoning the meat directly while reheating or with sauces. That way I can make the plain meat go lots of directions in terms of flavors. One night it will be Mexican, another night it might be Carolina-style BBQ. Yet another meal it might be German/Eastern European. Or I freeze some for another time.


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