I’m finding that planning the menu a couple of weeks in advance helps me think farther ahead about cooking, so that it’s easier to get the shopping and cooking done. I like it! This week, I’ll prepare a menu for the rest of April, and I’ll plan a month-long menu for May. ^_^
Here’s what’s on tap this week:
Monday – Meatloaf Burgers, Sauteed Green Beans, Garlic Butterhorns, Macaroni Salad
Tuesday – Takigomi gohan (rice cooked with seasonings and vegetables), Miso Chicken, Seasoned kabocha (Japanese pumpkin) or daikon (Japanese radish), Strawberry Shortcake
Wednesday – Roast Chicken, Flatbread, Garlic Sauce, Steamed Broccoli
Thursday – Pizza using artisan bread dough, Salad
Friday – Chicken Salad Sandwiches (using leftover chicken), Fruit
Saturday – {not sure what our plans are}
Sunday – Dinner out
See more weekly menus at I’m an Organizing Junkie.
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Planning meals in advance sure is helpful. Of late, I’ve been planning my menus by the Publix sales that come out on Wednesdays. Gotta love BOGO!
Oh yes, that’s definitely a great way to save on groceries!