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Sunday, September 18, 2022

Week 751 Weekly Menu…and we’re back!

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 CookbookThis is my first week of using one of their weekly plans to a T. I’m excited!

Week 751 weekly menu from this week for dinner

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!

 


6 Comments »

  1. 1
    Sarah

    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! 🙂

  2. 2
    Erica McElhaney

    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!

  3. 3
    Vicki

    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

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