One of the good things about creating a weekly menu is that it requires looking at the week ahead. David and I compare schedules, meetings, appointments, etc. so I can better plan the meals each night. I suspect that might be one of the reasons some get discouraged with meal planning. They fail to take into account how much time is available for cooking or nights that the family will be eating out. Without a realistic idea of what the week ahead holds it would be difficult to create a menu that actually works.
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Dee’s Menu
Monday
David is off work today for Presidents Day. I’m hoping we might tackle a project or two so I’m keeping dinner simple.
- homemade chicken noodle soup
- grilled cheese sandwiches
Tuesday
We have a 4:30 afternoon meeting and then David has one at 7:30. I think our best bet is to have dinner at our favorite Italian restaurant between meetings.
Wednesday
I have an afternoon meeting in the city and choir rehearsal at 7:00 p.m. David has cornhole at 6:30. He’s going to eat at The Elks lodge where they play cornhole. If I make it home in time I’ll make a quick dinner for Chris and myself. Since David doesn’t like fish this is a good night for me to make it.
- “blackened” cod filets
- rice (I’ll cook extra for stuffed bell peppers on Friday.)
- asparagus
Thursday
David will be out of town so I’ll make another dish Chris and I like but David is so-so about.
- homemade vegetarian ramen
- soft boiled eggs (to put on the ramen)
Friday
- Stuffed Bell Peppers (vegetarian version)
- mashed potatoes
- corn on the cob
- salad
Saturday
I set the intention of cooking something from a cookbook each week but then let that slide. I’m going to try to get back to that. This week’s cookbook recipe comes from Leanne Ely’s cookbook, Saving Dinner.
- Garlic Lime Chicken
- baked potatoes
- broccoli
- salad
Sunday
We’ll eat out after church.
This post is linked up at I’m an Organizing Junkie. Check it out for more great menu ideas!
It’s definitely easier to plan a menu if you know what the schedule for the week will be, that’s for sure. Looks like you have another busy week.
Here’s my menu for the week:
Monday: stir fried cabbage and kale with maple-thyme tofu, served with baked potato and cheese, plus garlic and herb sauce.
Tuesday: herby mushrooms with potatoes and veggies.
Wednesday: tofu scramble with potatoes and salad.
Thursday: tofu nuggets with chips and peas.
Friday: late Valentine’s dinner.
Saturday: baked potato with salad, served with radish and coriander dressing.
Sunday: same as Saturday, since there will be plenty of the salad and dressing, so I can just make another baked potato to have with some of the leftovers for Sunday’s dinner.
Hope you enjoy your belated Valentine’s dinner!
Thanks! 🙂