We seem to be running a lot around dinner time and despite efforts to plan, I either can't get dinner made or get the food bought to make the dinner, so by 6 o'clock we are discussing where we are going to eat way too often. This is not only costly, but also unhealthy to our bodies and our spirits! Therefore the idea of soup for supper during Lent inspired me as a way I can manage dinner, we can eat whenever we need to, and it should be a simpler, more cost effective way to meal plan!
So the plan goes like this: soup for supper Mondays, Tuesdays, Wednesdays, Thursdays and Saturdays. Since my Sweetheart likes a hearty meal, we will alternate meat based soups and vegetable/bean based soups. Also since he and my girls are big fish fans, we will still do fish on Fridays, maybe visiting the parish Fish Fry a couple times, but this too gets very pricey. Since my family is not too large and my girls are still small, we will plan a leftover night every 5 nights or so in order to use up the inevitable leftover food from the previous nights before spoiling. And finally Sundays will be our family FEAST night to celebrate as a family with a hearty meat meal. As soon as I figure out how, I will post our Lenten meal calendar but here is the first week's plan for now: (Recipes to follow this afternoon).
Toasted Herb Bread
Herbed Pita Chips
Green Salad with Mexican Dressing
Fresh Whole Wheat Rolls and Green Salad
(thanks to Kimberly at Catholic Family Vignettes for the recipe)
Tortilla strips and salsa