We've been planning meals in Spahnville forever. I honestly can't remember when we started or how I operated before doing such a thing. And now, it's just part of our weekly routine. And since an overwhelming majority of my blog readers (three of the five people who read this blog) have requested some ideas, here's the last two weeks' Spahnville menus for ya.
Week 1: Summer Theme (In a futile attempt to deny that winter is still happening)
Sunday: Hamburger lettuce wraps, black beans, spinach salad with strawberries with Poppy Seed Dressing (Combine and whisk the following together, then pour over salad: 1/2 c mayo, 1/4 c sugar, 2 Tbs white vinegar, 1/4 c milk, 1/4 tsp salt, 1 tsp poppy seeds)
Monday: Seared Grilled chicken breast, caprese salad, fruit (oranges, apples, raspberries)
Tuesday: Salmon & poached egg spinach salad
Thursday: BLT's (Mason does a BLT lettuce wrap, I use Udi's bread), "No-potato" salad (I don't use as many eggs or it tastes too much like egg salad to me. And I like to add avocados.)
Friday: Crockpot Lasagna (GF noodles), spinach salad
(Making lasagna is the crockpot is super easy. Don't pre-cook the noodles, just layer all your ingredients like you normally would, but place in the crockpot and cook for about 3-4 hours. Sometimes I wait and add the cheese on top the last hour or it gets over done. Also, you'll need your meat/red sauce layer to be a little runnier than normal as it tends to dry out a little more than in the oven.)
Saturday: Spaghetti Squash Casserole, fruit
Tacos, refried beans, apple slices
Mediterranean Chicken, Spinach salad
Chili (with corn bread muffins)
Leftover Chili or chili dogs or pigs in a blanket (Charlie)
GF pancakes (we use this gluten free flour because it substitutes cup to cup, which makes things super easy), eggs, sausage links
Now, copy these down and then share your meals with me!