Being retired I try to create a menu for two including 'planned left-overs' for the week that I can create meals around. Our Sunday "Family Style' meal is big so that the kids and grandkids can come spend the day at the farm. There are 31 in our family including babies that are on the way so it can be a big spread if they can all make it....which doesn't happen often.
In planning the 'Family Style' for Sunday's meal I will include 2.25#'s roast for us and then add 1/4# for each members of the family who are coming (they let us know by Friday noon).
Sunday
Breakfast: Biscuits and Gravy, Canteloupe
Lunch: Taco Salad
Supper: Family Style: Herb & Onion Crusted Pastured Pork Roast, Roasted Potatoes, Creamed Kale, Carrot Coins, Sauerkraut, Waldorf Salad (enough for family and planned left-overs)
Monday
Breakfast: Green Smoothie
Lunch: Egg Salad in Lettuce Cup, Carrot, Celery and Zucchini Sticks with dip, grape tomatoes
Supper: Crab Corn Chowder with Gluten-Free Herbed Cheese Biscuits, Fresh Fruit Platter
Tuesday
Breakfast: Green Smoothie
Lunch: Green Smoothie
Supper: BBQ Shredded Pork Sandwiches (Mike will use a bun and I will not), Potato Salad, Pickled Cole Slaw
Wednesday
Breakfast: Green Smoothie
Lunch: L/O Corn Chowder with Gluten-Free Crackers, Fresh Vegetable Platter
Supper: Grilled Salmon, L/O Creamed Kale, corn on the cob
Thursday
Breakfast: Green Smoothie
Lunch: Potato Salad with Sliced Ham, Brats or Grilled Burgers, Fresh Grilled Marinated Pineapple, Corn on the Cob
Supper: L/O Sliced Pork Roast, Sauerkraut, L/O Carrots & Potatoes from Sunday, Fresh Pineapple
Friday
Breakfast: Green Smoothie
Lunch: Green Smoothie
Supper: Grilled Chicken, Zucchini Fritters, Super Salad
Saturday
Breakfast: Pancakes, Eggs, Sausage Links
Lunch: Veggie Tuna Salad in Zucchini Boats, Fresh Veggie Platter
Supper: Grilled Grass-Fed Steak, Baked Potato, Super Salad
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