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:
Pork roast, roasted beet salad, dinner rolls
Leftover roast, corn on the cob and green beans
Pizza, green salad
Black bean burritos, rice
Black bean burgers, corn and sweet pepper sauté’
Pancakes, sausage, fruit
End of summer veggie soup, dinner rolls
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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.