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Monday, April 16, 2018

Week 575 Weekly Menu

It’s Monday…no meal planning for me yesterday because, yes, we were working on taxes. Fun times!

Weekly dinner plan #575 from Jane Maynard of This Week for Dinner

– Brats, peppers and onions

Pasta Primavera (I’m excited to finally try Banza pasta for myself…family will get normal whole grain pasta)

– Homemade Hamburgers
– Crudite

– Leftovers

Coconut Chicken Tenders (going to try experimenting with cornmeal instead of breadcrumbs)
– Salad

– Eat out night

Cyclops Farms Dinner for Nate and me…SO EXCITED!
– Breakfast for dinner for the kids (I’m putting 10yo Anna in charge!)

As always, THANK YOU for sharing your own dinner plans in the comments! I love reading through them week after week!


  1. 1

    Sat – out
    Sun – Lasagna, kale salad, teapot cake for dessert (a birthday test cake #3)
    Mon – falafel, spiced carrot salad, asparagus
    Tues – Bang Bang Shrimp lettuce wraps, asparagus, rice
    Wed – Pizza
    Thurs – Baked penne w/ chicken sausage, salad
    Fri – Breakfast dinner

  2. 2
    Vicki Tunell

    Monday: Pasta Primavera
    Tuesday: Grilled Sausages and Grilled Corn on the Cob
    Wednesday: Bruschetta Chicken Casserole and Salad
    Thursday: Hubby’s Birthday–Pork Nachos with Tomatillo Salsa and Pickled Pepper and Onions and Snickers Caramel Tart
    Friday: Chicken Stuffing Casserole and Green Beans
    Saturday: Slow Cooker Pulled Pork Tacos with Guacamole and Fresh Veggies
    Sunday: Left Overs

  3. 3
    Kim from PA

    Sun: Sloppy Joes, baked garlic fries
    Mon: Spaghetti aglio e olio, salad
    Tue: Shrimp Caesar salad, crusty bread
    Wed: Quiche, fruit salad
    Thu: Halibut, mixed veggies
    Fri: Thai green coconut curry with shrimp, rice (I am soooo into green curry lately!)
    Sat: Probably take out or left overs

  4. 4

    Sunday: baked turkey, green beans, corn
    Monday: Chili
    Tuesday: Brats, sauerkraut, mac & cheese
    Wednesday: Taco salad
    Thursday: Daughter cooks
    Friday: Breakfast (eggs, bacon, pancakes, fruit salad)

    Chili wasn’t originally on the menu for today; but since it’s SNOWING (in southern Indiana), we need warming up!

  5. 5

    Didn’t make half the stuff on last week’s menu and I can’t even remember if I posted a menu last week in the first place.:)

    Mon: Husband cooks – French Onion Soup, Salad, Stuffed Mushrooms
    Tues: Beef and Bean Burritos
    Wed: Shrimp Fajitas
    Thurs: Cannelloni & Salad
    Fri: Out
    Sat: Out
    Sun: Gumbo & Salad

  6. 6

    Mon – Hamburgers, Chips, Fruit Salad
    Tues – Baked Ziti, Salad
    Wed – Honey Mustard Chicken Thighs, Rice, Broccoli
    Thurs – Meatloaf, Mashed Potatoes, Salad, Veggie
    Fri – Chicken Tenders, Mac & Cheese, Veggie
    Sat – Orange Chicken, Rice, Green Beans
    Sun- Slow Cooker Pork Chops & Gravy, Rice, Salad

  7. 7
    Denise Fla

    S: Mongolian beef, jasmine rice & green beans
    M: Roast chicken, baked potatoes & honey glazed carrots
    T: Kielbasa & pierogi’s
    W: Chicken pockets & cucumber salad
    T: Freezer canneloni’s (?), salad
    F: Hosting cocktail hour, still working on app menu
    S: Out

  8. 8

    Sunday- pizza take out ( we’d been craving pizza all day !)
    Monday – salmon, mushroom risotto and roasted asparagus with spring mix salad
    Tuesday – slow cooker bbq pork tenderloin, broccoli and last of the leftover risotto
    Wednesday- egg rolls made with leftover bbq pork and salad
    Thursday – clean out the fridge fend night!
    Friday – out
    Saturday -stuffed cabbage

  9. 9
    Nikki C-B

    I don’t have a menu, but I’m interested to hear your thoughts on Banza pasta!

    • I liked it! I’m going to write about it in my next show & tell post…but will fill you in now! it’s kind of smelled funny and when I took a bite alone, it definitely has a taste to it that is different than pasta. however when I added the sauce and ate it for dinner, it tasted great. definitely a good alternative and filled with great nutrients! will use again for sure 🙂

  10. Sitting down to plan and so happy to have these menus to inspire me. thank you everyone!

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