2020 Week 13 Menu Plan
The 2020 Week 13 Menu Plan was created after a successful trip to Costco and prior to scheduling a pick up at Harris Teeter. It is very much dependent on what is available and what is on hand during this corona virus crisis.
Breakfast
The plan for 2020 Week 13 was actually quite easy since we did not spend last weekend taking care of the grand girls. I did not change the menu items from that plan and have enough cook once/eat again breakfasts to carry us through the bulk of week 13. The only thing that might run low is my supply of eggs.
Lunch
The lunches planned for 2020 week 13 are also eat again meals left from week 12. I have also included a quiche favorite. It may seem interesting to find several new tuna recipes at lunch and later for dinner. The reason is fairly simple. When the ‘Ole Buckeye returned from his Costco run he had tuna…8 cans, not realizing that I had 8 cans on hand.
Dinner
The dinners planned for the week are all repeats except a new tuna “cabbage noodle” casserole. The country chicken kiev I have made for years and is an old standby that I can adapt to THM guidelines.
Cheesy Shrimp and Grits Casserole
Recap
In reviewing the meals served last week there were many changes. The fact that we did not stay with the girls for the weekend amended what and how much I prepared. In addition, we spent Sunday with my son’s family and enjoyed pizza made on the Green Egg.
A repeat of the Tex Mex Frittata was once again a great success. The recipe as written was adapted to fit the THM guidelines. I only made one change by completely eliminating the potatoes. The rest of the recipe was prepared as shown and is linked in the post from week 12.
The black bean soup was quick and easy. Since I often don’t need a heavy lunch, but the ‘Ole Buckeye does, this quick lunch does the trick. Often I opt for a smoothie or shake and this lunch can keep him happy. The only changes that I made to the recipe were using very little olive oil and fat free chicken chicken stock.
Conclusion
The fact that I have been planning weekly meals for quite some time has made a huge difference in how I have adapted to our current isolation. I have become very disciplined in planning according to what I have on hand as well as what is available. I also have a fairly adequate pantry (one that would make my mother proud). In addition I feel that my family has been maintaining a very healthy diet, most notably by eliminating sugar. I can only hope that these changes will make a difference over these next weeks and months.
Most importantly I trust in God and that has brought much peace in all of the news and turmoil. I am also blessed to have all of my family close by during this time when we need each other so much. One day at a time, one meal at a time we will move forward and continue to eat as healthy as possible. Bon Appetit!
