Last week’s menu changed drastically after the Tuesday grocery shopping. We ran smack dab into an amazing sale on cabbage, broccoli, cauliflower, and carrots. A couple of meals changed to cabbage-heavy Polish dishes, and I treated the family to a pot of cream of broccoli soup one night, a rare treat indeed!
This week starts with finishing off the leftovers and then heads into a recycled version of last week’s menu, which we didn’t actually use. While I’m a huge advocate of menu planning, I’m also flexible. A couple of years ago, I learned the benefits of taking the menu with me along with my detailed list while grocery shopping. A sudden jump in the price of one item or an unadvertised sale on another has been known to cause a few changes to the plan. I try to write the change down on the menu right there in the store so I don’t forget!
The week ahead promised to be filled with wonderful scents as I put up a few pie pumpkins, experiment with an unusual jam recipe, and see just how many ways I can put up 2 bushels of apples! I think I need more cinnamon!
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Don’t forget to stop by Organizing Junkie for more menu ideas! If you’re looking for some new recipe resources, check out this Recipe Index Round Up.
Menu Plan for Week of 10/31/2011
Lunch of the week – Salads, wraps or leftovers
Fruit of the week – Apples, bananas, and pears (the fruit selection will probably stay about the same now until March. No more summer fruits…sigh.)
Monday – Leftover halupki, smashed taters, carrots, and a tossed salad
Tuesday – Homemade White Pizza with Broccoli, tossed salad
Wednesday – Cauliflower and potato soup, tossed salad
Thursday – Sautéed veggies in marinara over pasta, tossed salad
Friday – Texas Ranger Soup, tossed salad
Saturday – Grilled chicken sandwiches on homemade buns topped with grilled pineapple rings, tossed salad
Sunday – Vegetable Barley Soup, tossed salad
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Grace and peace be yours in abundance,