Menu Plan Monday – February 4

MPM.HeartflowersFebruary! And it certainly feels like it here, thank goodness! I do like winter but I do not like the vacillating temperatures of 70 degrees one day and 30 the next! And am the only person (besides school-age children) around here that is actually hoping to see some snow locally here this winter? We’ve been getting teased with it the past few weeks, but so far, nothing.

I must admit, my menu plans of late are feeling uninspired. And quite frankly, I’m just going through the motions, as I’m still trying to figure out how to balance/juggle all that I have going on. But it is still great to have a plan in place, no matter what. One of my biggest issues is I haven’t been very good about coordinating my shopping list with my menu plan. Which is why I haven’t made everything I had planned some weeks. And we seem to have a ton of leftovers lately too. Not necessarily a bad problem to have, though my son isn’t a fan of eating a lot of leftovers.

From this past week’s menu, I loved the Tangy Black Bean Soup. The addition of all the spices and the lime and orange juice gave it great flavor. E loved it as well. My husband and C weren’t as wild about it as the girls were. We just have better taste, I suppose!

We embark on a new school adventure this week with both children, which should prove interesting. I’m excited and nervous all at the same time. I’ve tried to plan out a fairly simple menu with that in mind. Here is what is on tap:

Monday: Freezer Leftovers

Tuesday: Slow Cooker Falafel Sandwiches with Sliced Strawberries

Wednesday: Spring Onion Casserole with a Spinach and Apple Salad

Thursday: Leftovers

Friday: Spanish Chickpea Soup with Rosemary Bread and Sliced Cara Cara Oranges

Saturday: Chinese New Year’s Dinner with Family

Sunday: Simple Supper

Have a wonderful week! For more menu planning ideas, go over to Menu Plan Monday on I’m an Organizing Junkie!