This week's meal plan as very typical for us. We are having fish one day, meat twice and the balance are vegetarian meals. We usually have a soup once a week and a pasta dish once a week. Thursday need to be super quick as L has swim lessons in the evening. I'm trying to focus on eating a higher proportion of vegetables as well, for instance this particular Borscht recipe is meat free and filled with of a variety of veg.
Sunday: Salmon Loaf with Creamy Dill Sauce and Sauteed Green Beans (Using 1 can of pink salmon in combo with 1 can of wild sockeye salmon--both purchased on sale-- to lower the cost)
Monday: Thai Turkey over Rice (using frozen leftover cooked turkey purchased on sale during the holidays)
Tuesday: Baked Shells with Tomato and Smoked Gouda (using some pasta sauce that I batch cooked last week and froze and using smoked gouda that I got on a killer sale last week) with Green Salad and Homemade French Vinaigrette
Wednesday: White Bean and Sundried Tomato Stew
Thursday: Borscht (cooked in the slow cooker) served with Rye Bread, hard boiled sliced eggs, and pickles.
Friday: Salibury Steak with Potatoes and Roasted Carrots
Saturday: Use it Up Day!
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