Meal plans help organize my week, and because when I know exactly what I’m going to make for dinner I’m less likely to order take-out or go out to eat. Meal planning and grocery shopping are the most stressful parts of cooking for me, so if I can get those chores out of the way on Sunday it helps me feel more relaxed all week.
Without further ado, here is this week’s meal plan:
Meal Plan— Week of March 28
Monday: Pesto Pasta Chicken, Garlic Bread
Tuesday: Beer-Braised Pork and Bean Soup, Corn Muffins
Wednesday: Steak, Fried Green Beans, Pasta Salad
Thursday: Slow Cooker Pork Tacos, Chips/ Salsa and Coleslaw
Friday: Leftovers or Pizza
Menu Planning Tips
1. Get Inspired
It’s so much easier to cook in the evenings if you are actually excited about what you’ll be eating. I usually start my menu planning with a visit to Tastespotting. I also pursue my cookbooks and cooking magazines for ideas. If it’s Hard Times and I’m broke, I usually start by looking at the sales flyer for the grocery store.
2. Check your Schedule
Before I do any shopping, I double-check to make sure that both my husband and I are actually going to be home every night during the week. If my husband will be out at a school function, I usually just make myself something simple, like beans and rice. (I love beans and rice.)
3. Check the Weather
Check the forecast to make sure that your menu is appropriate for the weather. Nobody wants to eat soup when it is 90 degrees out.
4. Check Your Pantry
Before you make your shopping list, check your pantry to see what ingredients you have on hand. This is especially important if you live in a house with limited storage space , and you don’t want to have duplicate condiments.