One of the things that helps my household run smoothly is having a plan for our meals. Having a plan, not only for dinner, but also for breakfast, lunch, and snacks helps us spend less money at the grocery store and have less wasted food. Another good tip is to have a planned leftover meal, where you get all the odds and ends leftover from the week’s meals and have a buffet. Then, you have a clean fridge and the cook gets a break.
I like to use the menu planners on Money Saving Mom. They are downloadable and FREE. You can get yours here. I hang the plan on my refrigerator door and everyone knows what we’re planning on eating and what they can choose for a snack if they need one.
I’ll be posting my menu each week and then if I make something that has a recipe I think you would enjoy or find useful, I will post it after I make it. So, to begin, here is our menu for this week:
Breakfast: Our breakfasts all week rotate between eggs and toast and oatmeal and yogurt.
Snacks: The kids can choose between our “snack basket” (more on that tomorrow) or they may have yogurt or fruit from the fruit bowl.
Desserts: Desserts for this week will be pumpkin pie and mock pecan pie
The rest of our plans are as follows:
Lunch–quesadills, chips and salsa
Dinner–Chili, hot dogs, crackers, cheese
Lunch–sandwiches, pretzels, clementines
Dinner–pork tenderloin, roasted potatoes, salad, lime fruit salad
Lunch— pizza grilled cheese, veggie tray
Dinner–chicken wings, veggie tray, crescent rolls
Lunch–leftover chili, cheese, crackers
Dinner–chicken alfredo, garlic toast, broccoli
Lunch–beef stew, biscuits, fruit
Dinner–Hunsaker skillet, crescent rolls, mandarins
Lunch--sandwiches, pretzels, oranges
Dinner–turkey breast, mashed potatoes and gravy, green beans, fruit salad
Dinner–pizza, veggie tray