I have a love hate relationship with menu planning. I hate actually doing it but I love having it done. When I first started menu planning, I just planned meals that we’d be having that week and made sure we had what we needed. Then we needed to lower our grocery budget. To make that happen, I started assigning meals to a certain day. This way I can make sure to use overlapping ingredients before they go bad. I love doing it this way because I don’t have to think about what’s for dinner…I just check the meal plan. If for some reason we really don’t want what I had planned, I make something else, normally spaghetti. It doesn’t happen all that often.
I plan in two week increments, so here’s what we’re eating for the next two weeks:
Tuesday: Family Burrito Bake from The Pampered Chef’s Dinner in Your Deep Covered Baker (I call this recipe crack because it’s sooo good!)
Wednesday: Crockpot Cream Cheese Chicken over Noodles
Thursday: Chorizo, Collard Green and Garlic Stew over Rice
Friday: Steak, Baked Potato, Cauliflower Casserole
Saturday: Loaded Baked Potato Chowder (lunch)
Chicken & Broccoli Alfredo (dinner; The Man cooks)
Sunday (Easter): Ham, Stuffing, Bacon wrapped Asparagus
Monday: Homemade Hamburger Helper
Tuesday: Chicken & Rice Casserole
Wednesday: 15 Minute Skillet Cassoulet
Friday: Fajita Wantons & Eggrolls
Saturday: Crockpot Chicken Enchilada Soup
I use pinterest to keep track of recipes. I just pin things that look yummy and go back and check it out when I’m menu planning. The italicized items are new recipes that we’re trying. I’m hoping they are all yummy!
What are you eating this week?