WHOLLYHOLLY: Meal Planning for Busy People Update

Gluten-free zucchini muffins and banana muffins cooling so I can store them for the week's grab and go breakfasts.

Okay, so after my trip to Little Caesar's, I was more determined than ever to master my meal planning issues. Check out this link to see why I am whining about my meal planning http://thewhollyholly.blogspot.com/2013/10/menu-planning-ideas-for-frugal-busy.html. Right now I am feeding three adult men (hubby, a 21-year-old son, a 19-year-old son), myself, and my 27-year-old daughter and her 1-year-old son who live with us on a semi-permanent basis.

My husband brought home the following items from his shopping trip on Thursday (Oct. 3), all of which were marked down items: veggie kabobs (peppers, onions, mushrooms, yellow squash, and zucchini), two bags of broccoli and carrot mix, a package of sliced zucchini and yellow squash (this will be shredded and put into gluten-free zucchini muffins), a bag of sliced mushrooms, a five pound package of ground beef, a large container of medium salsa, and a large bag of tortilla chips. Then, on Saturday (Oct. 5) as he was leaving a market days event where he was selling craft and jewelry items, he purchased sausages, barbecue beef, and smoked pork loin that the concession stand was selling really cheap. There were two large (32 oz. size cups) of barbecue beef, a dozen sausages, and a package of pork loin sliced into about twelve good slices. He spent $9.00 for everything!

The vegetables in this package were on skewers as they were intended for veggie kabobs. I turned them into ratatouille and Slow Cooker Mediterranean vegetable stew. I put the mushrooms aside to use in pasta primavera, so this package of vegetables became ingredients in three meals.

Slow cooker Mediterranean vegetable stew is spicy with red pepper flakes in it and delicious over rice.

I had on hand some frozen chicken, some cooked pork chops, rice, potatoes, refried beans, tostada shells, flour tortillas, some canned vegetables, spaghetti sauce, dried pinto beans, okra, and peppers from our garden and other staple items such as spices, eggs, and the like.

Here is the dinner menu I created from the items listed above:

Saturday, October 5- We ate the barbecue beef and had potato salad with it that hubby had picked up to make dinner easy on me. Because I am gluten-free, I ate my barbecue beef on tostada shells.

Sunday, October 6-Ratatouille, pasta, smoked pork loin.

Doesn't the ratatouille look pretty?

Monday, October 7-Smoked sausages on buns and tater tots. We have a very long Monday each week so I keep this meal simple.

Tuesday, October 8-Meatball sandwiches, oven fries, baby carrots.

Wednesday, October 9-Tostada casserole (I will use the dried pinto beans in this and cook them overnight in my crockpot the night before, making extra for Saturday's chili). This can be made ahead a day or two before and just popped into the oven for 20-25 minutes to reheat.

Thursday, October 10-Pasta primavera (will use the mushrooms, broccoli, and carrots in this), topped with sauce and meatballs from Tuesday's dinner.

Friday, October 11-Clean Out the Fridge Day. We will eat the leftovers that have piled up during the week today.

Saturday, October 12-Chili . We eat our chili over rice so I will make a big batch of rice to use with this meal and in the coming week. This is the third of four meals that I will have made with five pounds of ground beef.

I got three cups of shredded zucchini from the package of zucchini and squash. I used one cup in the gluten-free zucchini muffins and used the squash in ratatouille and Mediterranean vegetable stew.