I do not enjoy cooking, I’m not a creative person, and I consider grocery shopping to be a real chore. As a result, for around 18 months, I religiously created a weekly (dinner) meal plan for my family. On Sundays, I sat down with the calendar for our week ahead and my favorite cookbooks and recipes I’d recently found online, and jotted down a list of what we’d be eating for dinner for the next seven days. At the same time, I put together my weekly grocery shopping list. I dreaded doing this every week, but it made my life a lot easier. I no longer found myself at 4pm, wondering what on earth I was going to make for dinner. I no longer came up with an idea, only to discover that I didn’t have all of the ingredients I needed. I no longer ran to the grocery store three times a week.
So, a reasonable person might ask why I stopped this sanity-saving
drudgery activity. I don’t have a good reason, other than that I got tired of forcing myself to do something I dreaded, every. single. week. But I find new school years invigorating, and I’m excited to get back to a more scheduled and organized way of life. Thus, the weekly meal plan is making a come-back! And publishing them here will give me some accountability, so thanks for coming along for the ride!
First, a few guidelines:
- My meal plans are a framework. While I might say that we’re having pot roast and mashed potatoes on Monday, I just might make it on Wednesday, instead, if that ends up making more sense for our week. I’m crazy like that, people.
- My meal plans are dinner-only. My husband rarely eats breakfast, and I’ve got making school and work lunches down to a pretty simple system. It’s dinners that are a struggle for me.
- I aim to make reasonably healthy, well-balanced meals most of the time, but sometimes a high-fat, high carb, and/or high sodium dinner will show up on my meal plan. Please avert your eyes, if necessary.
Okay, without further ado, here’s this week’s plan!!
Monday: Pasta Florentine (This is my somewhat loose interpretation of Chicken Florentine Pasta from Ree Drummond.)
Tuesday: Southwestern oven omelet with toast (Brinner – breakfast for dinner – is one of my absolute, favorite dinners! What I make depends a bit on what’s in the fridge and freezer, but pancakes, bacon, and/or eggs are generally involved.)
Thursday: Leftovers (Can you hear the angels singing??)
Friday: Chicken enchiladas (I don’t like chicken very much, unless it’s in small pieces and covered in sauce and cheese. Plus, I have a bunch in my freezer, that I have to use up.)
Saturday: Grilled fish, farmers’ market veggies, and couscous (Why does cooking on a grill seem so much easier than cooking in the kitchen??)
Sunday: Burgers on the grill, with leftover veggies
Do you meal plan? What’s for dinner at your house this week?
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