With school starting I was already feeling overwhelmed with the thought of having to cook so I decided to come up with a Meal Plan for September. I may actually repeat this each month if it goes well just because I’m lazy, but if I change it up, I’ll let you know! I also decided to add Snacks to the list just to help myself out a bit more. I’m hoping being prepared will help relieve stress for me and the kiddos!
Download September 2010 Meal Plan – PDF
Download September 2010 – MS Word (editable version)
And let’s just get one thing clear, I realize that I have meals scheduled for each day, and some of you may think that I don’t have intentions to slack off and eat out! Let me just assure you that is not the case! I’ll take a dinner out anytime my husband offers!
I also plan to skip a meal and add in a “left overs” day whenever needed, but if you don’t know me yet, at least know this: I am a planner. And my motto is “better to have a plan and not follow it, then have no plan at all”. Plus this will hopefully keep me from standing in front of my pantry at 5:00pm wondering what the heck we’re having for dinner!
Disclaimer: Please don’t judge my meals based on nutrition or originality ;o) Some are nutritious some are not so much, but they are things I think my family will eat and that aren’t too stressful for me to make so I’m printing this baby and calling it good!
I’ll also share some printable recipes as I go, and below are some of the side dishes I thought you may need. Most of the meals are easy and familiar so you’ll be able to make them no problem. I also linked them to blog posts if I have one.
BANANA POPS
3 bananas
6 Popsicle sticks
1/4 cup peanut butter, softened
1/4 cup chopped peanuts or walnuts, granola, crispy rice cereal or sunflower seeds
Peel the bananas. Cut them in half, widthwise, and push a Popsicle stick through the cut end of each half. Spread peanut butter on the bananas, then roll them in the nuts, cereal or seeds. Wrap them in waxed paper and freeze for 3 hours. Makes 6.
Parsley Potatoes:
- 3 russet potatoes (can substitute with red potatoes)
- butter
- 1 T parsley
- 1 tsp garlic salt
- 1 tsp onion salt
Step 1: Fill large sauce pan with water and bring to boil.
Step 2: Wash potatoes thoroughly, then dice into about 1” pieces and place in boiling water. Cook approximately 15 minutes or until tender.
Step 3: Meanwhile, melt approx 4tbs of butter in saute pan on low. Add garlic salt, onion salt and parsley. (Can add more of any ingredient to taste)
Step 4: Stir cooked potatoes into butter mixture until coated well and serve!
Easy Scallop Potatoes
- 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
- 1 1/2 cups heavy cream
- 2 garlic cloves, chopped
- Optional: 1/2 teaspoon ground nutmeg
- Stick Butter (to grease casserole dish)
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling
Directions:
Step 1: Preheat the oven to 375 degrees F
Step 2: In a saucepan, heat up the cream with chopped garlic and nutmeg.
Step 3: While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, and pour a little over the potatoes. Sprinkle with grated Parmesan. Repeat layers until potatoes are gone.
Step 4: Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Potato Casserole
- 2 lbs frozen hash browns thawed
- 1 pt sour cream
- 1 can cream of mushroom soup
- 1/2 c chopped onion
- 2 c shredded cheddar cheese
Combine everything except 1/2 c cheese. Pour into greased 9×13 pan. Cover with remaining cheese. Bake 20 min at 350 degrees.
Sweet Potato Casserole
- 3 lb sweet potatoes
- 2 eggs
- 1/4 c. brown sugar
- 1/4 c. melted butter
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 c. brown sugar
- 1/4 c. melted butter
- Optional: 1 c. coarsely chopped pecan
- Cooking Spray
Cook and mash sweet potatoes. Mix in the next 5 ingredients and beat until moist and fluffy. Prepare a 1/2 – 2 qt. casserole dish with cooking spray. (Can refrigerate at this point to save until ready to cook) Sprinkle with pecan halves, brown sugar and drizzle with melted butter. Bake uncovered at 375 degrees for 20 minutes or until hot. Serves 8-10.
Hope you find this useful in your planning!
Judge you Erica?!? Uh…your breakfast plan makes my dinner plans look elementary. This looks great. But I don't see ANY meals out. Wha?!? 🙂
Looks great thanks for sharing.I tend to just cook what I have on hand.I know who does that anymore.lolol One question though,do you shop weekly or monthly?
Michele: I shop weekly usually unless I'm doing a freezer meals then I'll shop all at once.
GINGER: I know, no meals out LOL! Ya, right, like that'll happen! Plus I have some scheduled meals out for our geography curriculum! My husband was happy to see them all scheduled, but I figure I'll do some left over nights, and some out when I just don't do it, but its easier to at least have a plan and not follow it then have no plan at all right? :o)
awesome! I wanted to plan a meal planning party for all of us moms to get organzied and get some new ideas. I've been too busy to plan the actual party, so this works for me! I plan a 2 week rotation, maybe i'll get mine up on my blog someday. I do have a food blog:www.faithful-to-provide.blogspot.com
Hi I love the idea. Can't download it though. Can you email your template or post it?
YOU ARE AWESOME! :oD Thank you for this! It was exactly what I was praying for!
Thank you for sharing, I love planning for the month but never get to it, I am excited to try some new things…
I do monthly planning too! I use a combination of meals we love and freezer meals I make at a dinner prep facility. It makes my life so much easier!
Wow, this is awesome! I have tried to do a 2 week menu and grocery list since my dh is paid bi weekly, but seem to not have the time to sit down twice a month to do it. WHY? didn't I ever think to do it a month at a time? I was also wondering what format or software you used?