Menu Plan-5

Investing less than 30 minutes per week to plan out our meals has made life easier for me. This way I only have to think once about dinner for the week. Each night as I close the kitchen, I look at my plan to see if I should take anything out of the freezer. When it comes time to cook I just walk into the kitchen and start cooking.

Here is what’s for dinner this week:

Grilled pork chops, corn on the cob, new potatoes with butter and parsley, sliced tomatoes

Cannellini bean flautas, spicy roasted potatoes and zucchini (made from plain potatoes held back from the first day)

Grilled chicken salad, French bread (from freezer)

Sausage peppers and onions over pasta, French bread (from freezer)

Sausage pizza, salad

Savory bread pudding, sliced tomatoes.

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I also post these in the Menu Plan Monday section of Org Junkie, where you can find more people who believe in the value of a weekly menu plan.

Menu Plan-4

 

Investing less than 30 minutes per week to plan out our meals has made life easier for me. This way I only have to think once about dinner for the week. Each night as I close the kitchen, I look at my plan to see if I should take anything out of the freezer. When it comes time to cook I just walk into the kitchen and start cooking.

Here is what’s for dinner this week:

Grilled rosemary, lemon,garlic chicken, new potatoes with butter and parsley, green beans

Quesadillas with black beans, green salad with radishes

Chopped salad with black beans and chicken, French bread

Hamburgers, potato salad (made from plain potatoes held back from the first day)

Lentil soup and spicy, cheesy biscuits (both from freezer)

Oven pancake, sliced peaches, sausage

To get more great posts like this delivered to your inbox,sign up for my weekly digest using the sign up form on the right.

I also post these in the Menu Plan Monday section of Org Junkie, where you can find more people who believe in the value of a weekly menu plan.

Menu Plan-3

Investing less than 30 minutes per week to plan out our meals has made life easier for me. This way I only have to think once about dinner for the week. Each night as I close the kitchen, I look at my plan to see if I should take anything out of the freezer. When it comes time to cook I just walk into the kitchen and start cooking.

Last weeks “no cook” experiment was a success. Two good things came out of it. One, I finished the project on which I had been working. Two, I learned that after a while, all frozen dinners taste like the cardboard in which they are packaged. Since I do not want my dinners to taste like cardboard this week I will go back to normal meal planning.

Here is what’s for dinner this week:

Grilled teriyaki chicken and pork chops, asparagus, corn on the cob, French bread (from freezer)

Pinto bean and corn quesadillas, rice20150712_084602

Fried rice (using leftover chicken), sesame noodles

Italian sausage on hot dog buns topped with sautéed onions and sweet peppers and fresh basil (from container garden), French fries

White chili (beans and chicken broth in freezer) with spicy, cheesy biscuits (from freezer)

Omelets, fruit and toast.

I also post these in the Menu Plan Monday section of Org Junkie, where you can find more people who believe in the value of a weekly menu plan.

Menu Plan-2

mpm-chalkboardInvesting less than 30 minutes per week to plan out our meals has make life easier for me. This way I have to think once about dinner for the week. Each night as I close the kitchen, I look at my plan to see if I should take anything out of the freezer. When it comes time to cook I just walk into the kitchen and start cooking.

We are doing something this week I have never done before.

I am not cooking.

Because of my diagnoses, I am under strict lifting and standing restrictions.

I have a project I would like to finish and cannot both work on it and cook for and clean up after dinner.

Here is what’s for dinner this week:

Frozen lasagna x 2, I bought a big one

Individual frozen dinners x 2

Drive through/take out x 2

For day 7 we will make it up as we go along. If we do not have enough leftovers we might make pancakes or sandwiches or have pizza delivered.

I also post these in the Menu Plan Monday section of Org Junkie, where you can find more people who believe in the value of a weekly menu plan.

 

 

Menu Plan-1

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.Investing less than 30 minutes per week to plan out our meals has made life easier for me. This way I only have to think once about dinner for the week. Each night as I close the kitchen, I look at my plan to see if I should take anything out of the freezer. When it comes time to cook I just walk into the kitchen and start cooking.

Here is what’s for dinner this week:

Zucchini, black bean and rice skillet and spicy cheesy biscuits

Fettuccine Alfredo, asparagus, French bread

Tofu and vegetable curry, rice, canned pineapple

Pinto bean, rice and Swiss chard burrito

Pancakes (from freezer), bacon, fruit

 

I also post these in the Menu Plan Monday section of Org Junkie, where you can find more people who believe in the value of a weekly menu plan.