Menu planning. It’s one of those things that can be a pain while you’re doing it, but man, when it’s 4:00 (or 5:00 or 6:00) on a Wednesday night and you’re exhausted – it’s sure nice to know what you’re making for dinner.
Am I right?
I am horrible about menu planning, and consequently, find myself pacing the kitchen in the late afternoon, opening and closing the freezer, cursing myself out for not defrosting anything, checking the cupboards to see if something amazing has materialized since I last checked it five minutes ago, all the while being followed around by a whiny three year old who is all of a sudden ravenous. (Run on sentence. Yikes. Sorry).
This week, I’m writing it down. I’m making a grocery list. I’ve got a plan. And lucky you – you can copy it if you want. I know! I’m a giver.
Also? Many of these recipes make for fantastic leftovers. So you could even be covered for lunch the next day…bonus!
Sunday: Flank or flat iron steak (flat iron is generally less expensive) with roasted broccoli and baked potatoes. Yes, I know there’s quite a lot of oil in these two recipes, but olive oil IS good for you. Cut down on the amount of oil in the broccoli if you must.
Monday: White bean chicken chili. Perfect for the cooler fall weather.
Tuesday: Tilapia tacos.
Wednesday: Bowties with ricotta tomato sauce, green salad.
Thursday: Shoyu chicken thighs, brown rice, steamed green beans.
Friday: Homemade pizza night – I buy dough from Trader Joes, and we all do our own toppings. I usually lean toward sun dried tomatoes, light feta, spinach, kalamata olives and mushrooms with an light olive oil/garlic sauce. Husband is all about pepperoni and mushroom, the three year old does mushroom and cheese. Served with a big old green salad.
Saturday: Somebody had better be taking my tired butt out to dinner
side eye to husband.
Do you have a menu plan? Link up in the comments!
Also? This grocery list is printable. Yes, I know it looks L-O-N-G, but I’m willing to bet that you have a lot of these items in your pantry. And if not, it’s a good time to stock up.
flank steak – 2 lbs
boneless skinless chicken breast – 2 lbs
bone in chicken thighs – 8
tilapia (buy one fillet for each person you are feeding)
meat for pizza (pepperoni, ham, whatever)
garlic (a few heads)
broccoli (a few good sized crowns)
poblano chiles (3 lg)
cilantro (1 bunch)
green onions (1 bunch)
tomatoes (8 plum or roma)
cabbage (1 head)
avocado (1 lg)
fresh green beans
ginger root (thumb sized piece)
pizza toppings – your preference
green salad fixings
pepper jack cheese (small block)
light sour cream
fat free yogurt
sharp cheddar (pre-grated bag or small block)
part skim ricotta (small container)
parmesan (small block or pre-shredded in bag)
mozzerella (for pizza – pre-shredded)
grill seasoning ( I like Montreal Steak Seasoning)
red wine vinegar
white beans – 2 15.5 oz cans
low sodium soy sauce
extra dry cooking sherry
dried Italian herbs
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