Menu Plan for Thanksgiving week!

As usual, I planned my menu for this week last week since I go food shopping on Thursday night after work. However, I also planned my menu for Thanksgiving time to begin stocking up on appropriate ingredients. Plus, I had to do a little brainstorming since our Thanksgiving is going to be on the road. Plus, I just looooove planning vacations. Yes. Indeed. Maybe even overplanning, ha!

So here’s the plan for the rest of this week and the extended Thanksgiving menu/ prep forecast. 🙂

  • I’m already somewhat ahead of schedule on the prep. On Friday, I made Touchere Individual-Pies. They are individual vegetarian dinner pies. I made them with sauteed onion, prosage (kind of like vegetarian sausage), seasonings, and instant mashed potatoes.
  • Today and tomorrow I’ve planned leftover lunches for myself. I’ve got leftover gluten steaks from last week’s Thanksgiving potluck at work. I also plan a salad each day (see the salad packing idea here). Hubby gets his meals at the hospital cafeteria where he works.
  • Tonight, I think I’ll make homemade brown oatmeal rolls. I’m going to make a big batch since our church group is having a “Thanksgiving dinner” event on Saturday night for nearby university students who couldn’t go home for the holidays. Even though we won’t be in town, I will make extra rolls to contribute. And my husband loves homemade rolls, so we’ll be taking some with us, of course!
  • Tomorrow night, I think I’ll make pumpkin pie squares and cranberry salad. 
  • I’m not sure what to do about lunch on Wednesday since it’s only a half day at work. I might grab a lunch at a fast-food place since I’ll probably be running a few errands in preparation for the weekend. 
  • Wednesday afternoon, I plan on doing laundry and packing up all our food for the extended Thanksgiving weekend. 
  • Menu for the extended Thanksgiving weekend on the road: Because we’ll be exploring national and state parks and landmarks for much of the time on Thursday, Friday, and Saturday, I plan to make sandwiches of varying types for those lunches. Thanksgiving dinner will be the Touchere Pies, instant mashed potatoes (cheap, I know…), rolls, cranberry salad, and pumpkin pie squares. Friday dinner will likely be haystacks (like a taco salad, only ingredients are layered on chips). And Saturday night we’ll probably eat out someplace. On Sunday, we’ll be on the road most of the day and by Sunday night, we might be back home. Depends on traffic. Breakfasts will be at the motels where we’re staying, likely supplemented by some food that I’ll bring. 

So… that’s the menu plan for preparation and food on the road. Visit Org Junkie for more menu ideas!

Published in: on November 24, 2008 at 9:08 am  Comments (1)  
Tags: ,

Menu Planning Monday

I have a confession. I actually do not plan my menus on Monday. I plan them on Wednesday, because I go grocery shopping on Thursday night after work. (I work Monday through Thursday.)

A few other items to make sense out of my menu plan: I only pack lunches for me. My husband eats his meals at the hospital cafeteria, except for Friday, Saturday, and Sunday lunches when we get to eat together. And we don’t usually eat big suppers, if any. We usually eat something small and light. We believe in giving our tummies a “rest” at night, so they don’t have to digest a huge meal while the rest of the body is getting lots of sleep. We do usually eat a smaller meal, however, since it doubles for couple time since we haven’t seen each other all day.

So, here’s my plan for the current week:

Friday:

Breakfast – cold cereal, fruit

Lunch – Vegeburgers and pasta salad

Supper – Pineapple-date squares (and we ended up eating some yummy fresh-baked whole wheat bread)

Other food to prepare: Make bread, make vegeburgers (enough to freeze for future meals; and enough for another supper next week)

Saturday

Breakfast: cold cereal, fruit, soy yogurt

Lunch: a fellowship potluck dinner – we were guests do I don’t need to bring anything

Supper: fruit smoothie

Sunday

Breakfast: Fruit sauce (made from frozen berries and apple juice concentrate) on whole grain toast (homemade!) 

Lunch: Mac and cheese, broccoli, and salad; leftover pineapple date squares

Supper: Fresh fruit, leftover squares

Monday: 

Breakfast: fruit-rice cereal (cooked rice with fruit and cream; with fruit pieces – both fresh fruit and fruit cocktail) and fresh fruit

Lunch: Me = leftovers from the weekend, fresh salad; DH = hospital cafeteria food

Supper: Sandwiches

Tuesday: 

Breakfast: Leftover rice/ fruit cereal

Lunch: Me = leftovers from the weekend, fresh salad; DH = hospital cafeteria food

Supper: Mini pizzas

Wednesday: 

Breakfast: whole grain hot cereal cooked in a slow cooker overnight; fruit

Lunch: Me = leftovers from the weekend, fresh salad; DH = hospital cafeteria food

Supper: Vegeburgers and potato salad

Thursday:

Breakfast: whole grain hot cereal, cooked in a slow cooker overnight; fruit

Lunch: Me = leftovers from the weekend, fresh salad; DH = hospital cafeteria food

Supper: Grilled veggie wraps (comprised of tortilla, an avocado spread, grilled eggplant, zucchini, and peppers, and sprouts)

So… that’s the menu this week. I guess we eat kind of simply during the week, except for weekends. Hopefully you can come up with some good ideas off of this anyway. In the future I’ll be posting more recipes.

Click here for more menu planning ideas!

Published in: on September 29, 2008 at 7:40 pm  Comments (2)  
Tags: