I was out of town for three days last week, so I didn’t share our menu plan. My apologies – I know some of you missed it.
My Dinner Menu Plan for the Week of January 20th
Monday — Vegetarian Tacos with Morningstar Farm crumbles
Tuesday — Left-over BBQ (from Shabbat dinner), left-over squash kugel, and mashed cauliflower
Wednesday — Breakfast for Dinner (cottage cheese pancakes with fresh fruit – I’m going to try making a batch with gluten-free flour)
Thursday — Pizza night with cut-up veggies
Friday — So far, our menu includes unstuffed cabbage & meatballs with mashed potatoes
I realize that some of you may think this plan looks overly simplistic — or that your kids/husband/self would never been satisfied with such fare.
However, the key to making menu planning work is to pick meals that work for your family.
For us, that means both foods that we enjoy (or at least 3 out of 5 of us enjoy — since we have one, sometimes two, picky family members, whom I don’t usually cater to) *and* foods that are simple to prepare.
At your house, the meals may look different, but that’s because it’s important to figure out what works for your family.
Another goal for our weekly menu planning is frugality. Simpler meals are typically less expensive to prepare – and often can be made quickly with ingredients I already have in my kitchen.
When I made this plan, for example, I made sure to pencil in a day for left-overs, since we have plenty of beef left-over from Shabbat dinner. There’s nothing quicker (and cheaper) than a meal of left-overs.
I also checked my freezer and found a pound of ground beef and another pound of ground turkey — perfect for unstuffed cabbage. My goal is to keep our grocery trip to under $50 this week, which should be doable, since all we’ll need is fresh produce and dairy.
What’s on your menu plan for this week?