We had a request to share some of our main-meal menus. We keep those in a Google Spreadsheet that the cooks can access from their computers or phones. I copied a week from there to post here.
| Saturday | 2/16 | Instant Pot ham, mashed potatoes, gravy, green beans |
| Sunday | 2/17 | Burritos, green salad, homemade whole wheat tortillas, chips, salsa |
| Monday | 2/18 | Salmon patties, buns, green salad |
| Tuesday | 2/19 | Leftover vegetable beef soup with pasta, homemade whole wheat bread |
| Wednesday | 2/20 | Leftover enchiladas, green salad, chips, salsa |
| Thursday | 2/21 | Vegetable ham soup with pasta, homemade whole wheat bread |
| Friday | 2/22 | Ham pot pie, green salad |
| Saturday | 2/23 | Ground beef skillet, green salad |
About two years ago, we started having our bigger meal at lunch time. After the initial adjustment of more food preparation in the mornings, we have liked the switch. We talked about making this change years ago, but with homeschooling weren’t willing to give up our quality, morning homeschooling time for food preparation.
In winter, we often have homemade soup. Anna discovered cooking the pasta separately and then adding it to the soup portion keeps it from getting mushy as it does if boiled in the soup broth and then reheated for leftovers.
Trusting in Jesus,
Teri
“And all these blessings shall come on thee, and overtake thee,
if thou shalt hearken unto the voice of the LORD thy God”
(Deuteronomy 28:2).
I really like the idea of the bigger meal at lunch! Also, we have never tried a pot pie using ham. We may have to try that. I love the decoration on the crust. Did Mary do this? Very cute!!! ?
Yes, Mary did the crust decoration. We take the idea of a pot pie and use it for any kind of meat and gravy leftovers. We don’t often make gravy so that in itself is a treat with the original meal and then the pot pies are enjoyed afterwards.
Mary is so very talented and artistic!
Yes, she is talented and artistic even with pie crust. She has the ability to make everything look beautiful.
As Anna does with pasta, I’ve learned to do with rice, barley, quinoa and even steel cut oats: cook separately and add to the soup of choice at time of serving – keeps texture and flavor distinctiveness.
That’s great. We do that with rice, too, but haven’t tried barley, quinoa, or steel cut oats. Thank you for the suggestion/idea!
Love the idea of the bigger meal at lunchtime. What do you eat at dinner time, having had the larger meal earlier? Thanks for the meal plan ideas!! Keep them coming!
Trish
For supper, each person gets what they want and preps it. We can do that since we are all adults here now. Common choices are: salads, burritos, fruit and yogurt, leftover soup or other leftovers, skillets with veggies and some meat.
Great ideas! Thanks for sharing!
As a new year resolution, I have made a point of eating better and be also a better steward when it comes to menu planning, using leftovers in creative ways so as to have as little waste as possible.
I also find it beneficial to have a smaller meal at dinner, as if I eat too much or foods that are quite heavy, I may not be able to get a good night’s sleep 🙂
Many blessings,
Alice
Good resolutions, Alice! I hope you are making progress on them. Steve and I sleep better with our larger meal at midday. For the others, it doesn’t matter.
That’s sounds like good food. Curious, why did you decide to make lunch the bigger meal? Btw, that desert thing at the bottom is so cute. What is it?
Dad did better with the main meal at lunch, and it really makes sense. You are most active during the day versus eating a big meal before bed! That last picture is actually a pot pie not a dessert.