Category Archives: Menu Planning

Month-Long Meal Plan: May ~ Focus on Healthy

Month-long Menu Plan | Hardly A Goddess

Ack! It is May. As in right before June. As in tank-top and t-shirt weather. That means I have to keep it lean this month, my friends. If you’ve read this blog at all, you know I have lots of healthy recipes and lots of Whole 30 posts, but I am not up for that bit just yet. The plan this month is just to keep the simple-carbs at a minimum and to pump up the protein and veggies (at least for my husband and myself).

So the printable plan for the month is here. It is a Google Doc, so you can open it there and the links stay clickable so you can refer back to them.Meal Plan May Calendar | Hardly A Goddess

I have the idea that if I make ahead on Sundays a bunch of food for the week, I can stick with a good eating plan for lunches and snacks. So this Sunday, I am planning to make (Oops, maybe on Saturday, Sunday is Mother’s Day!):

Make-Aheads for lunches/snacks:
Grilled Chicken
Boiled Eggs
Roasted Veggies
Cut up raw veggies
Trail Mix

Enjoy & have a great May of eating!

For more healthy meal plans and recipe ideas, check out these posts:

Whole 30, Week 1 Meals
Whole 30, Week 2 Meals
Whole 30, Week 3 Meals
Whole 30, Week 4 Meals
TOP 5 Healthy Meals from HAG blog
20 Great Healthy Dinners and a month long plan
Go-to Healthy Snacks

 Linking with OrgJunkie

Month-Long Meal Plan: April

Month-long Menu Plan | Hardly A Goddess

Have you ever opened the freezer, go to grab something, and have something fall out at you?

“Oh! I didn’t know we had those!” It just fell into my hands…

This happened early this morning. I just keep buying groceries, and they keep getting pushed farther into the freezer-abyss. So, I decided that April is all about clearing out the freezer and the pantry. I think this will be an exercise in creative meal planning, so I have decided to meal plan for the first 2 weeks based on what I have, and then the 2nd half of April, just use the normal plan of attack in making easy, family friendly, and go-to options.

Meal planning from the freezer | Hardly A Goddess

Here’s what I have so far:

Meal Plan for April | Hardly A Goddess

GET the .pdf link from GoogleDocs. Your Welcome! This includes links to the recipes included, and is printable for the fridge. You can adjust it from there!

Here is the month broken into week-by-week plans:

April Meal Plan

Week 1:
We didn’t just “have” short ribs in the freezer, but I am due for some indulgences I think…so I adjusted a little for planned treats!

Week 2:

Week 3:
So this week is both the April break for my kids, the week my husband may or may not get hip surgery, and also the start of Passover, of which only I really observe/celebrate and my family gets to play-along and enjoy the benefits of awesome food.  If you have never celebrated a Seder, I will share that you could. My Christian friend actually celebrates a Catholic Seder, and if you have ever thought of doing it, there is a lot out there on this- totally a wonderful celebration and so interesting to share some of my own cultural norm with people who have no idea or experience with this.

So the food:

Week 4:

  • Potato Pancakes, Salad
  • Grilled Chicken Breasts, salad, veggies
  • Meatloaf, potatoes, veggie
  • Crustless Quiche
  • Oven-Baked Chicken Legs, from South Your Mouth
  • Boneless Buffalo Chicken Bites, veggies, fries
  • Pasta with Sauce & Meatballs

Have a wonderful week. I hope you get to share dinners with your family as much as possible in this crazy season of sports, family, celebrations or any other activity that makes it such a challenge to get dinner on the table and eating together nearly impossible! Planning to eat is half the challenge, so I hope this month long plan has given you either a base to start from or an idea or two for your own tables~

Linking with Organizing Junkie, Sugar & Spice, Mommy Run Fast, Southern Plate MPM


Meatless Monday Latkes & A Meal Plan for a Hanukkah Week

potato pancakesWell, that weekend flew by! We had a 2nd Thanksgiving (whoot whoot to left-overs!) on Saturday night, and it was awe-some! Now my refrigerator is stuffed with a crazy amount of tupperware, that is filled will all sorts of randomness! Should be an interested week for lunches, trying to make our way through all of that. We had babysitting and birthday parties, family and friend things, and finally I had to work on Sunday, so everyone was on their own for food.

This week is the start of Hanukkah, so for any of you who may celebrate, “Happy Hanukkah” to you! One of my favorite traditions for this holiday, is making potato pancakes.  While they are not the healthiest of dinners, it is an inexpensive meal that is super filling. Plus, the recipe is so bare bones, that it is easy to make, and I have leftovers to freeze for later, every time I make them.

There are lots and lots of recipes for this, but mine comes from one of my first, and favorite cookbooks:

Favorite cookbook, new york

The New York Cookbook- an oldie but still a favorite.

It is a compilation of famous recipes, and family recipes from different parts of the “melting pot’ of New York City. It is wonderful. I also like to use this one, from Joan Nathan, the go-to old-school Jewish cooking:

jewish cooking

Joan Nathan’s book is great for all Jewish-cooking standbys.

For the potato pancakes, I make a version (because I kind of do this by memory now, instead of actually following the recipe exactly) from both “The Ladke- King,” David Firestone and Joan Nathan:

Potato Latkes


  • 2 1/2 pounds, washed russet potatoes
  • 1 yellow onion, quartered
  • 1 clove garlic
  • 2 eggs
  • 1/4 cup matzo meal
  • 1 tsp. salt
  • 1/4 tsp. ground pepper
  • oil for frying


In a food processor, add the potatoes to the 'shred' blade (not the chop) and shred the potatoes, onion and garlic into a large bowl. Add the eggs, and matzo meal, salt and pepper.Mix until combined.

Heat 1/2 inch of oil in an electric skillet or large frying pan to medium heat (325-350* in electric skillet). Spoon out about 1/4 cup of the potato mixture (the potatoes drain,and you can just leave this starchy-milk in the bottom of the bowl), into drops so that they don't touch. Fry on one side until brown and crisp, and then flip, gently to brown the other side. Remove to paper towels to drain. Repeat until the potatoes are done.

You can keep these warming in the oven, until they are all cooked, and then serve them warm with applesauce, or sour cream, or as my husband likes,and my family thinks is sacrilegious: ketchup. Any of these options are just icing on the ladke-cake. Delicious.

The rest of the week’s meals look like this:

December 6- December 12

  • Leftovers
  • Crockpot chicken & and rice
  • Breakfast for dinner- crustless quiche and potato pancakes
  • Soup/cheese bread
  • Spaghetti & Meatballs
  • Salisbury steaks/potato pancakes leftovers
  • Out

I wish you a great week, and Happy Hanukkah Week!

 Linked with OrgJunkie & Confessions of a Mother Runner & Tina Muir
Full Plate Thursday