Menu Plan: January 23 – 29

I have good intentions to write a blog for every meal I make, but obviously, it doesn’t happen. I have two (three?) things I want to share from last week that I might or might not get around to sharing. Best laid plans, and all. I thought it might help if I share our menu plan.

I do a weekly menu plan, starting with Monday and going through Sunday. I ask the husband on Friday or Saturday what he’d like to have, and we brainstorm meal ideas through the weekend. We like to try new things or old things done in new ways. We also try to stick to what’s in season or what’s on sale for the week. Menu planning is probably the best thing I started doing as a homemaker, because it really does save on money and waste, in addition to keeping us from facing another night of not knowing what the heck we’re going to eat. It also keeps our meals varied so that we’re not eating the same thing every week. And it puts to use all of my cookbooks and Pinterest pins. Menu planning, for the win.

We diversify our meals each week. Wednesdays and Saturdays are leftover days. Weeknights, I try to keep it simple, so Sunday is for something more involved or adventurous. Each week, we have a beef dish, a poultry dish, a seafood dish, a pork dish, and a vegetarian dish.

So, here’s this week’s menu plan.

Kale and Artichoke Salmon Packets (from “Real Simple: Dinner Made Simple”), Roasted Potatoes

Chicken Parmesan, Salad with Italian Dressing, Garlic Bread

Slow-Roasted Pork Shoulder with Apple Relish (from “Real Simple: Dinner Made Simple”), Roasted Parsnips

Honey-Sesame Tofu, Carrots, Forbidden Rice

Enoki-Dokie Burger (fromĀ Bob’s Burgers Burger Book), Sweet Potato Fries
(Back-up plan: Sympathy for the Deviled Egg Burger, in case I can’t find enoki mushrooms.)