Menu Plan- April 10th-16th

The last few weeks have been really busy for me. It is during busy times that I am so glad that I menu plan. Yes, I have to sit down a few times a month and plan our meals and that does take me time, but in the end it saves me so much more time.

I have discussed before why I menu plan and how I menu plan, but my main tip for menu planning is to make your plan work for you.

You don’t have to menu plan like I do. We are all different and have different schedules. What works for me may not work for you, but having at least some form of a plan will make meal times so much easier.

I would love to hear your tips for menu planning? Or if you even plan your meals at all.

Here is this week’s plan.

Dinner

chicken tacos

chicken enchiladas

steak fajitas

breakfast for dinner

sandwiches and fruit salad

pork fried rice

slow cooked stroganoff

For meal planning ideas see Menu Planning Monday.

Lynn's Kitchen Adventures

Comments

  1. I used to do menu planning all the time, but have not been doing so well lately. That means we’ve been having a lot of last minute meals that all look the same and the idea of cooking never sounds fun. Having a menu plan definitely makes it easier to include variety in your meals and makes the process more enjoyable. Thanks for the reminder. Perhaps I’ll plan at least a meal or two before I go to the grocery store tonight.

  2. Jamie Bates says:

    I would go crazy if I didn’t meal plan for the week. My husband and I have three ravenous teenagers ;) I spend Saturday mornings deciding what we will have for the next 7 days for dinner. I write down my meal for each night as well as a shopping list. It helps me to see it on paper. Then I go grocery shopping for all of the things I need. When I get home I put up a meal list for family to know exactly what we are having everyday of the week. Tuesdays and Wednesdays are usually something that can be made completely ahead or can cook in the crockpot all day. I work late on Tuesdays and we have church on Wednesdays. I also chop and/or prep all veggies and divide out what is for each meal when I get home from the store on Saturdays. Everything that will be used for meals is labeled so the kids know not to eat it or use it to make snacks with. It is usually a 4 hour process on Saturdays, but getting dinner on the table is a snap during the week. I usually make a mid week run to the store for milk or bread only. This works great for my family and my sanity.

  3. Our last few weeks have been relatively crazy as well. Menu planning is vital to our family in dealing with food allergies. We don’t really have the ability to be spontaneous in the food department :-) Your menu plan looks delicious this week!

  4. Mmm, yummy looking pictures. What’s the picture on the very top?
    Looks sooo good.

  5. My 7 yr old and I plan ahead for 7 lunches and dinners each week. She is far more likely to eat it if she helped pick it out and helped make it.

    I prep all veggies when I get home from the store, I pre-cook rice/pasta at the same time (I live at 7800ft and things like rice/pasta take a while) and I assemble most casseroles.

    I keep the plan for the week in the kitchen and my husband and 7 yr old select what we have on any given night (they are home before I am) and a lot of nights when I get home from work dinner is almost ready. I love that!

  6. I did a quick search for ‘fold over enchiladas’ on your website, but I still didn’t find the recipe for the first picture you have on this blog post. (That’s what the picture is named) It looks SO wonderful! Is this the enchilada pie that your family is not crazy about? Please share this recipe, my mouth is watering.

    Thank you.

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