Menu Plan Monday – Two Week Plan Part 2

Yes, I know it’s Wednesday – lets ignore that fact OK. Thanks


I wanted to follow up last weeks post with a bit more info from our most recent (Friday) cooking session.

This was our finalized menu plan for the two weeks worth of prep:

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Classic Foil Packets

Balsamic Roasted Chicken Thighs

Texas 2 Step Soup

Crock Pot Rotisserie-Style Chicken

Macaroni and Beef

Chicken and Pasta in Pesto

Crock Pot Cashew Chicken

Fall Pork Chops

Black Beans and Brown Rice (V)

Tex-Mex Shepherds Pie (V)

Tacos (V)


Fried Rice

Bolognese Sauce

So after shopping and everything, we gathered at Erin’s house ready to get started.

Groceries are unpacked


Step one is always veggie prep – anything that needs cut, chopped, diced, sliced, or pre-cooked is added to a master list which is generated mostly from the shopping list and recipes:


Once that is figured out, the prep list is placed in a common area and we both dig in with whoever needs to happen.


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Random tip: put the onions that need to be diced or minced in a vitamin with some water pulse a couple quick times and you’ve got your onions done!


Once everything is prepped the recipes start getting put together assembly line style.  Unfortunately once this “real” work started my picture taking stopped.  Essentially most of our items get frozen in ziplock bags.  Anything that can be precooked is, anything that can be premixed is, casseroles that need to be layered get put together right in our casserole dishes and frozen that way so all we have to do is thaw and cook.  Our main goal is to do as MUCH as we POSSIBLY can on this one day so that when the time comes to actually feed our family almost everything is done.  We may have to cook some pasta, we may have to dump bags of ingredients into the crock-pot or rewarm things in the oven, but for the most part everything is ready to go.  We’ve even pre-cooked rice and frozen it for things like the fried rice and the black bean and brown rice dishes.

As we finish each dish – they are placed into their freezer dishes (gallon sized bags mostly) labeled with a family name so we know who’s is who’s and the dish then they go in the freezer until they are all divided up and I take mine home.

That’s really it.  It takes us all day (I think we cooked for 12 to 14 hours this week) but I’ll happily sacrifice one day twice a week in the company of a good friend to feed my family healthy home cooked meals with little to no effort the rest of those two weeks.

Be on the look out – in March my menu plans will feature plant based meals or meals that can be adjusted easily to be plant based.  With lent right around the corner, and my husbands cholesterol results in, it’s been decided that we will be removing animal products from our meals for the month of march and following a whole foods plant based diet like the E2 diet, Happy Herbivore, and a bit of the Daniel Fast.  Erin’s family (to my knowledge) will not be joining us on our meat free March so meals will still have the ability to include dairy, eggs, and meat as well for all my omnivore friends. 🙂


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