It is that magical time of the week where I plan out my family's menu for the week.
Last week Annette mentioned that menu planning seemed a bit overwhelming so here's my unprofessional advice to anyone else who might be in the same boat:
1. Start small. Start off with just planning dinner for the 5 weekdays. Once you become comfortable with that, add in dinners for the weekend. Get in your groove with that and then add in lunches and eventually breakfasts.
2. Don't know what to cook? The vast majority of grocery stores have weekly sales that you can view on their websites. Find out what proteins and vegetables are on sale and base your dinners around that. You'll save money and it will narrow the playing field when you're ready to plan your menu.
3. Don't Stress. You're going to have weeks where something will come up and you won't end up eating every meal on your menu. Roll with it. For instance, last week I had planned for us to have a beef roast one night but it didn't work out so I just popped the beef roast in the freezer and will thaw it out in the future when I'm ready for it. You can freeze pretty much any type of beef, fish, poultry or pork very easily by just removing it from its packaging and placing it in plastic freezer bags. Rinse chicken pieces in cold water before bagging them to cut down on the risk of nasty bacteria.
Here's my menu plan:
Menu Plan for March 7 - 13
Breakfasts – Muffins, Fruit, Cereal, Scrambled Eggs, Cinnamon rolls
Lunches – Leftovers, chicken quesadillas, PB&J, corned beef paninis
Sunday – Driving home from visiting Grandma and Papa Lenhart
Monday – Spanish Spice Rubbed Chicken
Tuesday –Out; both my husband and I have a dinner meeting to attend.
Wednesday – Chipotle Beef Tacos
Thursday - Chicken Oregnato
Friday – White Lasagna
Saturday – Corned Beef and cabbage (My husband’s annual birthday dinner request!)
*I always include at least 1 vegetable and 1 starch in each meal but I generally don’t decide on which sides I want to cook until that afternoon.