Menu Plan Monday 3/23

We’ve been “off plan” the last couple weeks, trying to use up some things from the freezer as well as deal with some curve balls thrown our way. Time spent off plan has shown me how very much indeed we need to have a written, strict plan! We definitely over-spend our “out-to-eat” budget category when we a) have no plan and b) let ourselves get too busy and tired to incorporate healthful cooking into our day.

So, here’s the plan for the next four weeks. This month, I’ve added breakfasts and lunches as well. Having those planned as well helps make our day flow better.

Breakfasts
Saturdays: Cereal and donuts (a tradition!)
Sundays: 3/22-French Toast, 3/29-Pancakes, 4/5-Eggs and Toast, 4/12-Out of Town
Mondays: Oatmeal, Yogurt, Fruit
Tuesdays: Cereal, Toast, Fruit Cups
Wednesdays: Breakfast bake, Fruit
Thursdays: Eggs, Toast, Fruit
Fridays: Oatmeal, Yogurt, Fruit

Lunches
Saturdays: 3/21-Leftovers, 3/28-Frozen Pizza, 4/4-Out to Eat, 4/11-Out of Town
Sundays: Lunch With Church Friends
Mondays: Grilled Cheese, Fresh Veggies, Fruit
Tuesdays: PBJ, Fresh Veggies, Fruit
Wednesdays: Out to Eat
Thursdays: Hot Dogs, Fresh Veggies, Fruit, Cheese
Fridays: Leftovers

Dinners
Saturdays: Grill Night Side Dish: Baked Potatoes/Oven Steak Fries, Salad
3/21 Pork Chops
3/28 Chicken
4/4 Steak
4/11 Out of Town

Sundays: Soup/Salad/Sandwich
3/22 Big Sandwich, Veggies
3/29 Pasta Fagioli, Salad, Bread
4/5 Potato-Bean Soup, Cornbread
4/12 Easter

Mondays: Italian Side Dish: Salad/Peas and Bread
3/23 Spaghetti and Meatballs
3/30 Ravioli
4/6 Spaghetti Bake
4/13 Out of Town

Tuesdays: Mexican Side Dish: Corn
3/24 Tacos, Corn Cakes
3/31 Cheesy Chicken and Rice Casserole
4/7 Steak Quesadillas, Chips and Salsa
4/14 Tacos

Wednesdays: Leftovers/Clean Out The Fridge!

Thursdays: Misc/To Eat
3/26 Pot Roast, Mashed Potatoes, Mixed Veggies
4/2 Out
4/9 Pork Roast, Roasted Sweet Potatoes, Lima Beans
4/16 Out

Fridays: Meatless/Fish
3/27 Eggs, Toast, Fruit
4/3 Grilled Cheese/PBJ, Fruit, Veggies
4/10 Fish Sticks/Salmon, Mac N Cheese, Veggies
4/17 Spaghetti, Peas, Bread

And just to make you feel better–we don’t plan this way because we are super organized and highly motivated people. We plan this way for a couple of reasons:
A) We aren’t, in fact, super organized and we need the written, black and white plan to motivate us.
B) We have a lot of little people demanding our time and energy. A plan helps us take care of them better.
C) A plan concerning meals helps us communicate better. All we need to do is look at the chart on the fridge to see what our plan is.

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About Jen

Welcome, friend. I'm so glad you are here. Join our family as we go and see all that God has for us in this season, trusting and believing in His goodness, His faithfulness, and His great love for us all. View all posts by Jen

2 responses to “Menu Plan Monday 3/23

  • Ann

    Wow. I’m impressed. I have a hard time making a plan for one week! I usually run out of ideas by Wednesday, and between kids complaining about my choices and spontaneous things coming up, my plans get derailed anyway…sigh. I should do it anyway!

  • Jen

    Don’t be too impressed. It’s a plan and like any plan, can be changed and probably will be changed. What helped me was to assign a theme for each day of the week. For example, I definitely have at least 4 mexican themed dishes I can make in one month. And, as for the arguing children, it has actually helped to have a posted plan. They contribute their ideas when I am in the planning stages and they can see that their favorite meal is on the schedule. Plus, we’ve gotten pretty hard-nosed about sticking to the plan…something I don’t like to do but see is necessary with a whole tribe! We have the unexpected come up all the time, but it is easier to accommodate those things when I can easily check to see what the plan is and how we can re-work it. My mom always says, “when you fail to plan, you plan to fail.” I don’t know if that’s true for everyone, but it’s proven true for us!!

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