This week’s menu plan is from Kari of Lynden, Washington. She is a stay-at-home mom of three: a 9 year old daughter, a 7 year old son, and a 3 year old son. When she’s not chauffeuring her kids to their activities, she loves to coupon, cook and garden.
MONDAY: Salsa Meatloaf, Baked Potatoes, Roasted Vegetables: Toss cut up vegetables (red pepper, broccoli, carrots) with olive oil and sea salt, place on baking sheet and cook at 400 for about 15 minutes.
TUESDAY: Mexican Pulled Pork and Rotel Spanish Rice (I leave the frozen vegetables out of the rice) and Frozen Peas
WEDNESDAY: Ham & Lentil Soup, Corn Bread, Salad
THURSDAY: Spanish Chicken Skillett, Basmati Rice, Broccoli
FRIDAY: Homemade Pizza, Salad
SATURDAY: Spicy Chicken Romano Farfalle, Asparagus (or leftovers, depending on how many we have)
SUNDAY: Crockpot Steak & Gravy, Mashed Potatoes, Glazed Carrots— Dredge round steak and layer in crock pot w/ cream of mushroom soup. Cook 8-10 hours on low. Serve over mashed potatoes.
Mexican Pulled Pork Recipe
Place pork roast in crock pot, rub with a packet of taco seasoning. Add one can pinto or black beans and 1 can diced green chiles around sides of roast. Cook on low 8-10 hours. Shred meat with fork and add back to the crock pot to keep warm. Serve in tortillas with desired toppings. I use the leftovers to make an enchilada freezer meal!
Need more inspiration? Check out the Menu Plan Monday link-up at I’m an Organizing Junkie!
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