We've had pizza the past two Fridays, and Enchiladas in the last week. Thanks for the help, guys.
I like to plan my menu by looking at
- What do I already have that needs to be used up?
- What are my staples that I always have on hand?
- What is on sale at the grocery stores?
On hand: rice, eggs, pinto beans, canned tomatoes, tortillas
On sale: stirfry vegetables, brown rice, broccoli, pork, bacon and chicken.
(Pork and chicken for next week)
Monday: BLT's and Country Potato Salad
Tuesday: Stirfried vegetables with brown rice and egg rolls
Wednesday: Pasta (somthing easy since there is a softball game AND Cub Scout pack meeting)
Thursday: Burrito Casserole in the Crockpot
With Spanish Rice
Friday: Navajo Tacos
I'm making these on Friday (instead of pizza!) because we'll be gone most of the weekend and the "fried food" smell will have time to dissipate. I really don't like frying food in oil because it seems like the whole house stinks like a greasy-spoon! (Does anyone use the term greasy-spoon anymore? Come to think of it, I haven't heard anyone but my Grandma or Mom use that to describe a restaurant.)
For a treat I'm thinking about trying Nanaimo Bars. Strictly as an experiment, mind you. I'm not planning on eating them at all. No, not at all.
As I make my menu and check off the things I have on hand, I'm also making my grocery list for the rest of it, usually fresh fruits and veggies and the meat and dairy.
I also write the main dish down on the calendar for each day. Then everybody knows the answer for that age-old question, "Mom, what's for dinner?"
I'm linking here: