Sustainable Cooks
First Time Visiting? Start Here!

Meal plan for June 11th – 16th

We had some gorgeous weather here in the beautiful Pacific Northwest this week.  I’m not exaggerating – our raspberries have put on almost 1 foot of growth since June 1st.  It is incredible and makes me so excited for harvesting the growing fruit.  Raspberries never make it into the house, thanks to this guy.

In chicken news, I have been letting them out of the coop as soon as I get home.  They put themselves to bed between 8:30 and 8:45 pm (it stays light until almost 9:30 in Seattle during the summer), and then I go and shut their door to keep them safe from the pesky neighborhood racoons.  They get almost 4 hours of grazing time, and Jack gets to play with them.  They will eat some of my weeds, but sadly don’t yet realize they have to pull them out by the root.  I mean really chickens, come on!

Meal plan time!  Reminder, I only plan dinners, because breakfast is always smoothies or eggs with something, and lunches are always leftovers.  We rarely eat dessert during the week, and our dinner drink of choice is water kefir soda.

Monday:: I’m making breakfast for dinner.  I had to buy buttermilk for Troy’s birthday cake, but didn’t use it all.  I’m going to make my whole wheat coconut oil waffles, but will try it with buttermilk.  Eggs and sausage will be served along side the waffles.

Tuesday:: I have a crazy work schedule this day and won’t be home until really late.

Wednesday:: I’m going to have Troy grill up some garlicky shrimp to go with tostada salads.

Thursday:: We’re eating at my inlaws.

Friday:: Popcorn dinner.  Yes, seriously we eat popcorn for dinner.  It’s popcorn, leftovers, cheese slices, fruit, and cut up veggies.  Everyone gets as much as they want, and no one leaves hungry.  I adore Fridays because it is the easiest night of the week for making everyone happy!

Saturday:: Homemade pizza, grilled asparagus.

Sunday:: Father’s Day dinner at my parent’s.

I’ve started a new thing with my grocery budget.  Typically I take out $120 per payday to use for the next two weeks.  In an effort to cut down on frivolous spending on my part – when I have a lot of leftover cash, I get spend happy – I am only going to take out the amount that will add up to $120, with what I have left.

For example, I had $50 leftover from last payday, so $120 – $50 = me taking out $70 in cash for the next 2 weeks.  I will be interested to see how it works!

I spent $45 this week on groceries, and um…$85 at the farmer’s market.  That bought me: 2 huge 3 year old blueberry bushes ($15 each) (brings our blueberry bush count up to 6!), 13 organic tomato plants, 2 organic cucumber starts, 2 mint starts, and a basil start.

What about you all?  What are you having this week?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 comments on “Meal plan for June 11th – 16th”

  1. I try to do that with my leftover money too; only withdraw/replenish it instead of combining two periods. Easier to track, and you can even send the leftover money to a slush fund account so you can keep your accounting portion clear. I have no idea what I am eating, but I have until tomorrow to figure something out! I’m all out of leftovers..

  2. If the hens eat weeds, eventually, maybe there will be fewer weeds since the seeds are not produced. If you plant something you want, the hens will scratch it up by the roots! Promise. I had to gather from the yard and replant some lily bulbs about ten times. The plant now have green, but no lilies so far.

    I have a turkey to bake tomorrow. That will be the basis of meals all week–on salads, in sandwiches, with some sweet potatoes I will bake, with brown rice, or pasta and vegetables. I live alone, so mealtimes are variable.

  3. Since you’re making garlicky shrimp again this week, I just HAD to come back and tell you that, HOLY HELL, we LOVED it!! I also plan to make it this week. But, I’ll be making double what I did last week, so I can have some left-overs the next day. I threw mine into my salad the night I made it, and I loved every delicious morsel! Thank you, again, for posting the recipe!


  4. Similar to Tina! I don’t plan out the days because I am a moody eater but I do have a well stocked fridge with:

    – rice and bean fajita bowls with homemade salsa, avocados, onions and cilantro
    – chopped roasted chicken removed from the carcass
    – about 5 gallons of washed and prepped saute greens (kale, chard, fennel, mustard greens, beet greens, etc.)
    – about 3 gallons of green salad (heirloom lettuce, kale slivers, leeks, carrots, radishes, cabbage, etc.)
    – lentil veggie soup made form the chicken carcass
    – supplies for Vietnamese salad rolls
    – supplies for chicken, yam, black bean tacos
    – roasted and skins removed yams (the hard to find ones that are not sweet potatoes!)

    Finals week for both of us and I have to go to PDX for work so tried to make sure everything is prepped.

  5. I’m impressed with your budget! I need to do some serious evaluation. But I don’t have a garden or chickens to supplement our food, so I have a lot of work to do!
    Thanks for the inspiration!

  6. I have no idea. I am so ready for my hubby to be home. I’ve realized that he’s the only reason I manage to plan and cook each week. Right now the kiddo and I are living on greens from our CSA and browned ground beef.
    I may attempt to make lamb chili (I bought some lamb stew meat at the farmers market yesterday). Or I may just cook it up and toss it on top of a salad.
    We’ve been doing a lot of soup lately with some frozen homemade bone broth and veggies that are a little past their prime from the fridge (or freezer).
    Oh, and today’s my birthday so I might drag the kiddo out for some gluten free pizza. Maybe.