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
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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.