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Tuesday, August 15, 2017

Week 551 Weekly Menu

Hello! We areĀ finally done traveling and home. Phew! This week is a quiet week (the only one of the summer) and we do have a meal plan pulled together for the most part. Just taking it easy. Also, Nate went to the store with me so our menu is a little more meat-heavy than normal, which kind of makes me laugh for some reason.

Week 551 Weekly Menu from @janemaynard including FREE printable PDF of the meal plan and ingredients list!

Sausage, peppers & onions
– Green beans and broccoli


Bolognese and Pasta
– Salad

Asian-style green beans

– Leftovers

– Eat out night

– TBD…we have family arriving for a visit that evening, so I’ll probably have a soup or something waiting for them!

Click here or on the image above for a free printable PDF of this week’s meal plan and ingredients list.

Thanks to all of you who have been diligently planning menus and sharing them all summer! As usual, please share your own dinner plans for the week in the comments below!b


  1. 1

    Mon – Grilled Pork Chops, Cauliflower & Broccoli, Salad
    Tues – White Mac & Cheese, Garlic Bread, Salad
    Wed – Taco Bar
    Thurs – Hamburger Steaks w/gravy, Mashed Potatoes, Zucchini
    Fri – French Dip Sandwiches, Pasta Salad, Cantaloupe
    Sat – Grilled Brats, Pasta Salad, Chips, Caesar Salad
    Sun – Taco Ranch Chicken, Rice, Salad

  2. 2
    Kim from PA

    Sun: Shrimp boil
    Mon: Sheet pan breakfast bake, fruit
    Tue: Chicken meatloaf, peas
    Wed: English muffin tuna melts, salad
    Thu: Slow cooker cilantro lime chicken, rice
    Fri: Halibut, veggies and salad
    Sat: Homemade pizza and salad

  3. 3

    One-pan Chicken Fajita rice
    chili / Cincinnati chili
    Meatloaf, mashed pot, corn on the cob
    ham, green beans, potatoes in crockpot
    Crockpot Garlic Parmesan Chicken, Spinach, Carrots

  4. 4
    Vicki Tunell

    Monday: Chickpea and Rice Bowls with Tahini Dressing
    Tuesday: Take Out Pizza
    Wednesday: Coconut and Ginger Steamed Tilapia and Rice and Papaya Salad
    Thursday: Roast Chicken, Veggies, and Rolls
    Friday: Pork Tacos with Avocado and Tomato
    Saturday: Biscuits and Gravy and Fresh Fruit
    Sunday: Dutch Baby Pancake, Bacon Hash Browns and Fresh Fruit

  5. 5

    The kids and I made our first batch ever of raspberry freezer jam!!!!! We ended up using the Ball brand plastic jar of instant pectin because that’s all I could find and followed the directions on it. Worked great and so yummy! My Mom pointed out (as I called her from the store) that the jar allows you to adjust for the amount of fruit you have. Just measured the fruit and used the correct multiple of the recipe!

    • Christine

      P.S. we used the berries from our plants that we just planted about 5 months ago! I didn’t know they grow so well in SoCal!

    • This makes me so happy to hear! And I just discovered those jars of pectin myself (well, actually, Nate found it for me!). They are super cool making it easier to adjust amounts. Love it!I am also happy to hear raspberries grew so well for you in SoCal…I am definitely going to try planting them next year. so awesome! Thank you for commenting!

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