1. Type out the days of the week.
2. Look at the calendar and see if the family is scheduled to eat out on any of the days (nope. Darn!) Also check to see what else is going on during afternoon/evening hours (appointments, meetings, etc.) that may interfere with the production or consumption of dinner. Figure out if/when a grocery trip is coming up.
3. Check the fridge/freezer/pantry to determine
-what needs to be consumed quickly (leftovers, produce, meat, etc.)
-what else is plentiful
4. Despite these steps, still hem and haw while trying to figure out what to make this week!
- Monday: Roast Chicken with potatoes, carrots, and green beans (grandma's recipe)
- Tuesday: Leftovers (including Lasagna made on Sunday)
- Wednesday: Apple Sausage Risotto with steamed broccoli
- Thursday: New Recipe- Creamy Tomato Penne with Shrimp I'm planning to replace the heavy cream with evaporated milk as suggested here to reduce the saturated fat.
- Friday: Leftovers
- Saturday: Potluck dinner, make Pumpkin Chocolate Chip Muffins with my wonderful fresh pumpkin puree
- Sunday: Molasses Glazed Chicken Thighs on the grill, roasted sweet potatoes, cucumber tomato salad
- Monday: (my son's favorite) Spaghetti with whole wheat pasta and turkey meatballs, with steamed green beans
Find more menu planning ideas at orgjunkie.com. Happy Monday!