Jessica's Jottings:

On faith, food, family and frugality

Meal Plan, 11/25 – 12/1

on November 24, 2013

Strangely enough, I’ve had the last two week’s meal plans done, but never got around to publishing them…huh.

Anywho, it’s another “Eat Down the Pantry” week leading up to Thanksgiving. I found a LOT of eggs marked down for quick sale today, so we brought 4 dozen of them home. We now have 2 dozen boiled eggs for snacks and we *will* have a ton of cookie dough in the freezer after I get it made. I was going to do that this afternoon, but after church, grocery shopping, dishes, driving 40-ish minutes to find the corduroy that I need to make a bag*, and then serving at the 6 p.m. service, I’m a little beat. As I’m writing this, I’m planning to finish up (and publish!) this meal plan, and then join my husband watching the Chronicles of Narnia while I cut out a few more violins.

It’s my first year cooking “the” turkey. This will be interesting! I’ve cooked a turkey before, but never one this big. Any tips or tricks?

Monday, November 25

Breakfast: Fruit salad with yogurt and an asparagus omelet
Lunch: Leftovers
Dinner: Cheeseburger pie  and salad

Today’s To Do: Take care of milk kefir grains.  Pack leftovers for N’s lunch. Start biscuit dough. Pull meat from the freezer in a.m. Take pictures of cheeseburger pie to be able to share the recipe…finally. Pull turkey out of the freezer so it can start thawing. Pull bacon from freezer. Make lots of cookie dough.

Tuesday, November 26 – Guitar Lesson night

Breakfast: Bacon Egg and Cheese Biscuits
Lunch: Chicken Soup with Biscuits
Dinner:  Coriander Kale and Butternut Squash

Today’s To Do: Take care of milk kefir grains.  Bake biscuits. Make ranch and sweet onion poppyseed dressings. Make slab apple pie and freeze.

Wednesday, November 27 – work from home day!

Breakfast: Pancakes for hubby and kids
Lunch:  Leftovers
Dinner: Chef salads

Today’s To Do: Take care of milk kefir grains. Soak oats for breakfast. Make and bake bread.

Thursday, November 28 – Thanksgiving, WOOT, WOOT!

Breakfast: Oatmeal and fruit smoothies
Lunch: Sandwiches and salad…keeping it light, here!
Dinner:  Turkey, green beans with bacon, sweet potatoes and peaches (my mom’s recipe), brussels sprouts salad, sweet potatoes from MIL, pumpkin pie, slab apple pie, salmon croquettes (sp?) from my BIL

Today’s To Do: Take care of milk kefir grains. Soak oats for baked oatmeal.

Friday, November 29

Breakfast: Baked oatmeal
Lunch: Leftovers
Dinner: Meatloaf, green beans, and salad.

Today’s To Do: Take care of milk kefir grains. Pull meat from the freezer in the morning.

Saturday, November 30

Breakfast: Pancakes or Waffles, Chef’s Choice,
Lunch: Leftovers
Dinner:  Leftovers

Today’s To Do: Take care of milk kefir grains.

Sunday, December 1 – Serving at the 6 p.m. service

Breakfast: Maple Cinnamon Blender Pancakes
Lunch: Leftovers
Dinner: Leftovers

Today’s To Do: Make next week’s meal plan. Take care of milk kefir grains. Pack leftovers for N’s lunch.

*I’ve started making and selling bags! The bags are intended to be either shoulder or cross body bags and they have a violin cut out of contrasting fabric sewn onto the side. I’ll post a link to the etsy store when I finally get some pictures up/bags listed, but I’ve already got two orders and I’m super excited!

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