Last week I shared my first attempt at menu planning. Having the meals planned out was very helpful and a time saver. Now, my plan did not go smoothly. Wednesday morning I overslept- which meant I had no time to get the pork roast in the crock pot! It wasn’t a big deal though; I just moved the Pulled Pork Sandwiches to Thursday. I also found that we had plenty of leftovers. Implementing a leftover night will help combat wasted food.
Another great aspect of menu planning is that I was able to do some prep-work the night before. Preparing dishes the night before was a huge help on the days I worked out of the home. For example, last week we had Chicken Enchiladas. I had made a whole chicken on Sunday and allocated some of the chicken for the enchiladas. Monday night my husband (with my instruction!) put the enchiladas together and I just popped them in the oven when I got home Tuesday night. It was a huge stress relief to know that dinner was half done before I even got home!
Breakfast: Waffles (leftover from Sunday), Cereal, Toast
Snacks/ Lunch Sides: Cantaloupe, yogurt, crackers, pretzels, home canned peaches, cheese
Lunch for boys: Little smokies, PB&J Sandwiches, Meat/Cheese rollups
Monday: Sweet & Sour Chicken (use leftover chicken from Sunday)
Tuesday: Fish Fillets, tater tots, asparagus
Wednesday: Slow Cooker Lasagna
Thursday: Heather’s Surprise (My friend and college roommate use to make this all of the time; hence the name. Rice-A-Roni Fried Rice, cooked ground beef and corn all mixed together. Great for leftover ground meat!)
Friday: Dinner out (husband’s work dinner)
Sunday: Quiche (pie crust & sausage from the freezer)
How are you doing with your meal planning? I would love to hear your thoughts on menu planning!
This post is linked at I’m an Organizing Junkie!