{September} Meals for a Month

mealsforamonth

Where did summer go? Seriously! It seems as if the kids were finishing up school yesterday, but this week we started school again! So, it’s time to get back into the swing of things when it comes to meal planning and preparation.  In addition to helping us not waste food, meal planning has helped us save money by not going out to eat on those crazy nights!

Typically, I keep a running list of what’s in my fridge, freezer and pantry. I find this helpful not only for meal planning, but also for grocery shopping (stocking up, shopping sales, etc.). However, this summer has been really laid back (read: we have rarely cooked, eaten a lot of smoothies and salads, and fired up the grill a lot!) Last week, I finally took inventory of what I had on hand. With this information, along with my family’s input, I made up September’s meal plan.

As I have shared before, instead of planning exactly what we’ll eat each day, I simply plan by categories. This offers a bit more freedom and flexibility for meal preparation. Whoever’s cooking simply takes a look at the plan and decides what they’d like to make.  Since I only meal plan for 25 days, we usually have at least one night each week designated to eat leftovers or to clean out the fridge. Of course, they’ll be some tweaks and changes along the way, but it will help us get off to a good start.

{September} MEALS FOR A MONTH

Soups/Stews:
Slow-cooker Pumpkin & Black Bean Chili (CP),  Mama’s Pot of Beans (CP),  Chicken Noodle Soup, Zuppa Toscana, Creamy Chicken and Wildrice Soup (CP)

Meatless Meals:
Mujadara,  Sloppy Lentils (meatless Sloppy Joes), Chili Cheese Lentils

Poultry:
Chicken and Dumplings,  Herb-Roasted Chicken Thighs, Uzbekistan Chicken Plov 

Seafood:
Grilled Fish Sandwiches with Homemade Tartar Sauce, Butter-Basted Halibut Steaks with Capers,  Honey-Garlic Salmon,  Pesto Glazed Salmon

Beef/Pork:
London Broil,  Homemade Chili-Cheese Hamburger Helper, Spaghetti with Meatballs and Red Sauce, Homemade Pizza, Pasta Carbonara, Kale, Sausage, Lentil Skillet, Grilled Hamburgers, Italian Sausage with Gnocchi and Butternut Squash Sauce

Freezer Meals:
Taco Soup, Chicken Piquant with Steamed Rice, Thai Chicken Noodle Soup

Vegetables,  Side Dishes & Salads:
Corn, English Peas with Creme Fraiche and Bacon, Roasted Broccoli, Roasted Brussels Sprout, Green Beans, Southern-Style Green Beans, Roasted Potatoes, Sauteed Zucchini, Honey-Dill Carrots, Butternut Squash Risotto, Couscous Pilaf, English Peas, Quinoa, Wild-Rice-and-Quinoa Pilaf, Green Onions and Cranberries, Spinach Salad w/ Raspberry Vinaigrette, Cesar Salad, Tossed Green Salad w/Balsamic Dressing, Middle Eastern Carrot & Feta Salad, Veggie Tray w/ dip, Moroccan Carrot Salad

Breakfast:
Pancakes, Smoothies, Hot/Cold Cereal, Eggs/Bacon or Sausage, Fruit with Cottage Cheese, Baked Oatmeal, Spiced Pear Baked Oatmeal, Homemade Muffins and Fruit, Sweet Potato Scones, Toad-in-the-Hole, Slow Cooker Multi-Grain Hot CerealCrockPot Egg Casserole,  Refrigerator Oatmeal, Breakfast Burritos

Baking:
Homemade Aussie BitesNo-Knead Bread, 30 Minute Rolls, Pumpkin Bread, Zucchini Bread, Fresh Pear Cake, Bread Machine Bread, Glazed Lemon Zucchini Bread

Snacks:
Quinoa Bites, Veggies and Hummus,  Sliced Apples and Peanut Butter, Monkey Plate (fruit), Granola Bars, Cheese, Energy Bites (NaNa’s recipe), Smoothies

 

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