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Sunday, April 9, 2017

Week 533 Weekly Menu

Hello! This week I am actually planning a legit dinner menu! Woohoo! Here we go…

Week 533 Weekly Menu from @janemaynard including FREE printable PDF with dinner plans and ingredients list

Indian Tacos

–┬áStir Fry

Chicken Caesar Wraps

– Leftovers

Turkey Boursin Baguettes

– Eat out night

– Pasta with Grilled Chicken, Broccoli and Cream Sauce

Click here or on the image above for a printable PDF of the dinner plan and ingredients list.

Your turn my friends! Thank you all so much for posting menus diligently week after week!


  1. 1
    Vicki Tunell

    Monday: Veggie Stuffed Shells and Salad
    Tuesday: Pork Chops and Pineapple Fried Rice
    Wednesday: My son’s birthday: Enchilada Casserole and Black Forest Tarts
    Thursday: Camping-Sausages Cooked Over the Campfire
    Friday: Feta, Corn and Tomato Pasta and Garlic Bread
    Saturday: Lime Chicken Tacos
    Sunday: Left Overs

  2. 2

    Sunday- lamb on the grill, asparagus and steamed potstickers
    Monday- salmon, asparagus , rice and salad
    Tuesday- chopped salad
    Wednesday- charcuterie
    Thursday- leftover lamb and rice
    Friday – out
    Saturday- leftovers

  3. Sunday: Bulgur wheat salad with spring vegetables
    Monday: Parmesan-crusted chicken (TWFD)
    Tuesday: Yorkshire pudding and cranberry sauce
    Wednesday: Taco Bake and chips
    Thursday: Baked chicken thighs and green beans (ATK recipe)
    Friday: Leftovers
    Saturday: Out

  4. 4
    Lisa Waller

    As much as I enjoy the freedom of 2 weeks on Spring Break, I’m ready to get back to eating healthier meals at home.

    Also, I saw the Indian tacos on your menu. We had Indian tacos while on our trip but we had the Fry bread ones. They were absolutely delicious!

    M: salad bar…Greens, boiled eggs, ham, garbanzo beans, olives, tomatoes, cucumbers, broccoli, homemade croutons

    Tu: slow-cooker green chili pork w/ pinto beans & lime-cilantro rice

    W: l/o

    Th: 40-clove chicken w/ buttered noodles & roasted broccoli

    F: tamales from freezer

    Sa: wine tasting for friends birthday

    Su: Easter Brunch picnic at the winery!

  5. 5

    Saturday: Baked chicken, mac and cheese, broccoli
    Sunday: Out to dinner with family
    Monday: We may go to a friend’s cookout, but if not, we have leftovers
    Tuesday: Leftovers
    Wednesday: Chicken parm with pasta
    Thursday: Red Robin with a friend
    Friday: Spaghetti

  6. 6
    Kim from PA

    Sun: Chicken cordon bleu, roasted vegetables
    Mon: Leftovers
    Tue & Wed: Business Travel
    Thu: Big entree salad with shrimp, pecans, cherries, & blue cheese crumbles
    Fri: Pizza
    Sat: Garden burgers, carrot chips

  7. 7

    Sun – Baked ranch chicken, polenta, stir fried vegetables
    Mon – Salmon burgers, French fries, broccoli
    Tue – Greek chicken thighs, salad, quinoa
    Wed – Meatloaf, mashed potatoes, roasted carrots
    Thu – Spaghetti, Salad, garlic bread
    Fri – leftovers
    Sat – TBD

  8. 8

    So, I’m relatively new to pre-planning my menus (well, unless you go back a couple of decades, to those college years), and for newly-discovered medical reasons, I need to eat all organic, and nothing processed. So, I’m planning 3 meals each day.

    Your blog has been encouraging, particularly looking back at older posts.

    At any rate, rather than post 21 meals’ worth of menu in a comment, here’s my menu:

    I’m rather envious of Nancy’s asparagus. Unfortunately, there are few options for organic food for us locally – our own farm is actually one of the main sources in our community. Alas, we keep checking the asparagus patch (we usually get about 800-1000 pounds of asparagus a year) every day, and nothing yet…

  9. 9

    Mon- Husband cooks
    Tues- Chicken Parm, Zucchini Noodles, Salad
    Wed- Out
    Thurs- Husband Cooks
    Fri- Homemade Pizza ( pepperoni and shroom) & Salad
    Sat- Cashew Chicken Lettuce Wraps & Sesame Cucumber Salad
    Sun- Camping- Steaks and Baked Potatoes

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