Hello everyone! I hope you had a great summer! School started a few weeks ago, which was when I was planning to get back to meal planning. But then we tore out all our cabinet doors and painted the kitchen (still working on the cabinets) and then that heat wave hit. But my excuses are expiring, so it’s time to get serious again. I’ll be honest, I don’t really feel like planning menus, but I definitely need them back in my life. So, here we go!
Thank you to long-time menu contributor Bonnie Lawrence for telling us about America Test Kitchen’s The Ultimate Meal Prep Cookbook. This is my first week of using one of their weekly plans to a T. I’m excited!
MONDAY:
- Parmesan Chicken with Cherry Tomato Salad
TUESDAY:
- Chicken and Rice with Chorizo and Artichokes
WEDNESDAY:
- Prosciutto-Wrapped Pork with Lemony Broccolini
THURSDAY:
- Skillet Tortellini with Sausage and Tomatoes
FRIDAY:
- Leftovers
SATURDAY:
- Takeout
SUNDAY:
- Outdoor Grill Night! (I’ll buy the food for this dinner when I do next week’s shopping)
Please share your weekly menu in the comments below! I’m excited to be re-connected and see what you are all up to in the kitchen!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Meal planning is hard and it has its benefits too (reduced decision fatigue, less waste, etc.). I’m glad you had a break and are back with a new strategy. Please update us on how it goes.
Our menus for the week:
Sunday/Thursday: Big-batch white beans
Monday: Refried bean and pineapple salsa tacos
Tuesday/Wednesday: Greek tacos
Friday: TBD
Saturday: Takeout
meal planning is hard, agreed…and then makes everything so much easier. I’m always so grateful when I have given myself the time once a week to sit down and plan. first week back went great, will definitely keep you updated! 🙂
Been motivated by your planning for a good while, but haven’t posted. I post for the week, but don’t set days for flexibility. Once I know the days plans, I pick which menu works so I can defrost. I buy most of the meat a week ahead. This week days TBT: Pork tenderloin and brussel sprouts; Red beans and rice with Conecuh sausage; stewed chicken thighs with cream sauce and rice; meatloaf, mashed potatoes and carrots. Friday: whatever is leftover. Saturday; supper club #1, we host and provide the main course, we are making steak and twice baked potatoes. Sunday, Supper club #2 same thing since no one will know!!
definitely double up that meal for supper club, no one will know! gotta simplify, love that! 🙂
I’m so glad my meal planning has been motivating for you, that makes me so happy. thank you for sharing!
Monday: Mushroom Stew with Cauliflower
Tuesday: Corned Beef Hash and Eggs and Corn
Wednesday: Breakfast for Dinner–Egg and Sausage Bake and Fresh Fruit
Thursday: Mini Pizzas and Salad
Friday: Bulgogi and Rice and Kimchi
Saturday: Campout Food
Sunday: Breakfast Pizzas and Carrots
menu looks awesome! thank you!!
That dinner should absolutely be tripled for supper club,no one will ever know.
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