Blessed Farm Mama Life
Start of Summer Meal Plan

Start of Summer Meal Plan

Guess what week it is?? The last week of school!!!! Can you tell I’m excited?? Maybe just a little bit. But at the same time, pray for my patience these next three days. As a teacher with a bunch of middle school students, I’m going to need it!

But after this week is over, I am looking forward to long days… in the tractor. The plan is to work on the farm this summer and I hope to take a day here and there to enjoy fully with the kids! I can’t wait to have a little more time at home (hopefully!) and not have papers to grade hanging over my head!

Weekly Meal Plan - LEFTOVERS - FRESH FRUIT PORK LOAF AND SCALLOPED POTATOES GRILLED HOT HAM AND CHEESE TUNA SOUFFLÉ AND SIDE SALAD ISRAELI COUSCOUS WITH SPINACH AND MUSHROOMS FROZEN PIZZA TATER TOT CASSEROLE

Recipes:

Leftovers – Leftovers are becoming a Sunday tradition. I am enjoying the night off at the beginning of the week!

Pork Loaf and Scalloped Potatoes – A couple of weeks ago I mixed up the beef meatloaf that was on the menu for a pork loaf recipe. It was a definite win that I am excited to share with all of you! It is headed to be a staple on our dinner menus! (Quick tip: I did sub applesauce for apple butter because I didn’t have apple butter.) As for the scalloped potatoes, I usually just slice them thin and bake them with cream of chicken, onion, cheese, salt and pepper for about an hour.

Grilled Hot Ham and Cheese – This is a filler meal. It is quick and easy, but if there are leftovers from the Monday night, I might not have to make it at all!

Tuna Soufflé – Some recipes don’t get made when I plan them, so that just makes the next week easy to plan!

Recipes for Tuna Soufflé 1 can cream of mushroom soup 1 can tuna, drained and flaked 1 cup cooked rice 4 eggs separated Optional 1/2c pimento 1 Tbsp snipped parsley In a saucepan, heat and stir soup, tuna, rice, pimento and parsley. Heat through. Beat egg whites to stiff peaks; set aside. Beat yolks until thick and lemon colored. Slowly stir yolks into tuna mixture. Then fold in beaten egg whites. Pour into a 2 quart soufflé dish. (I use a 9x9 casserole pan.) Bake at 350 for 30-35 minutes. Goes well served with shredded mozzarella or parmesan cheese on top. Also with a side salad.

Israeli Couscous with Spinach and Mushrooms – We attempted this meal during Lent and the kids weren’t a huge fan, but toddler appetites change every hour, so I’m going to give it another shot!

Frozen Pizza – Because every chef needs a night off.

Tater Tot Casserole – I fell in love with this one when I was in grade school when they made it in the cafeteria. Now I am glad I can make this classic for my kids!

Tater Tot Casserole Recipe 1 can cream of mushroom soup 32oz bag of frozen tater tots 1 15oz can corn (or frozen, or really any vegetable of choice) 1 lb ground beef 1/2 c diced onion 3/4 c shredded cheddar cheese in a large pan, fry ground beef with onion, seasoning as desired until onion is translucent and beef is brown. Mix in cream of mushroom soup, corn and 1/2 c. cheese. Pour into 9x13in casserole dish. Top with tater tots and then remaining cheese. Bake at 350 for 45 minutes or until tater tots are heated through and are crisp.

Well, I hope you have great week and have big plans for Memorial Weekend coming up! If you have any good recipe suggestions you think I am missing out on, leave a comment below and you might see them in a future menu!

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