Having a menu plan isn’t about creating a rigid checklist. Rather, the menu is a tool to get all of the thinking out of the way and lets dinner run mostly on auto-pilot. If things get off track, pick up where you left off no harm, no foul. Last week’s menu was a lifesaver. My oldest and I are figuring out our school routine and that takes some time and a heavy dose of patience. By the time dinner prep rolls around, the last thing I need is to have to think too much.
Somehow we’re swimming in a sea of leftovers that need to be madeover before their warranty expires. Everything I didn’t get to last week has been shifted to this:
- Monday – Black bean, pulled pork, and cornbread (kind of a tamale pie), tossed salad
- Tuesday – Baked beans over baked potatoes, with cheddar & sour cream + coleslaw*
- Wednesday – Wine braised chuck roast* (in the crock pot, it’s too hot for the oven), carrots, wilted spinach
- Thursday – C.O.R.N.
- Friday – Fish and chips, steamed broccoli
- Saturday – Homemade pizza night, raw vegetables, ranch dressing for dipping (pizza sauce recipe, pizza dough recipe)
- Sunday – BBQ chicken, macaroni and cheese, green beans, salad
*Recipes I hope to add to this site
** Clean Out Refrigerator Night
The nice thing about this week? I only have to go to the store for a few basics since so much has carried over from last week. So Home Eccers tell me, what’s on your menu this week?
If you need help planning, I have four weeks of menus and shopping lists to choose from. They are all ready to go in downloadable PDFs, enjoy:
To see what others are cooking, take a peek at Organizing Junkie’s Menu Plan Monday. Here’s to a good week.