My first tip for successful menu planning is to pull out your calendar. Whether you are going to make a menu for a week, two weeks, or a month, look at your calendar and consider what you have going on each day. If you are going to be gone all day, plan a crock pot meal or something quick and easy for that evening's dinner. On the days that you are home you can plan something that takes a little longer, or a new recipe to try. Planning your meals based on what is on the calendar will save you the frustration of planning a meal, and then realizing that you don't have the time to make it, and save you the money of ending up running through the drive thru at the last minute.
Menu 2/22-2/28
Monday:
breakfast~banana pancakes
lunch~chicken and stuffing soup
dinner~beef stroganoff, salad, crescent rolls
dessert~peanut butter cup brownie bites
Tuesday:
breakfast~oatmeal
lunch~leftovers
dinner~Bajio chicken, corn, rice, tortillas
dessert~cookies n cream cake
Wednesday:
breakfast~eggs benedict
lunch~chicken salad
dinner~pork roast, red potatoes, spinach salad with orange vinaigrette
dessert~coconut cream pie
Thursday:
breakfast~cream of wheat
lunch~quesadillas
dinner~meatloaf, mashed potatoes, green beans, fry bread
dessert~frosted banana bars
Friday:
breakfast~bran muffins
lunch~tuna melt
dinner~pizza
dessert~jello
Saturday:
breakfast~raspberry cream French toast
lunch~baked potatoes
dinner~chicken alfredo, salad with creamy parmesan dressing
dessert~chocolate chip cookies
Sunday:
breakfast~cereal
lunch~go out
dinner~rubbed steak, twice baked potatoes, broccoli
dessert~caramel corn
Happy Menu Planning!
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