Menu Plan: Thursday, March 6th

Last week I mentioned that one of the things that helps me stick to my menu plan is to have a clean kitchen.  Another tip that I am trying to implement is prepping ingredients ahead of time.  I can’t tell you the number of times I have pitched the nights menu simply because I wasn’t in the mood to chop veggies.  A little silly I know, but after dealing with kids and stuff all day long sometimes I want easy dinners.  However, I don’t always plan easy dinners.  By prepping ingredients in the morning or in big batches on free days a lot of those more complicated dinners become easy ones.  Most veggies can be chopped and stored in the fridge for over a week before hand.  Meat can be trimmed or cooked and frozen the day you get home from the store.  Bread can be baked and frozen a month in advance, although bread never lasts that long at my house.  Sauces can be made and stored in the freezer or fridge.  Lots of the pieces to a good, homemade, from scratch meal can be made ahead of time.  I need to be better about planning and taking care of that prep work so dinner time is a lot easier.

Here is our plan for the week:

Thursday: Pasta E Fagioli, Artisan Bread, Salad (from the freezer)

Friday: Homemade Pizza, Veggie Tray, Salad

Saturday: Hot Dogs, Chips, Dip, Carrot Sticks

Sunday: BBQ Chicken, Cheesy Potatoes, Peas & Carrots, Rolls

Monday: Chicken Fettucini Alfredo, Caesar Salad, Breadsticks (from last week)

Tuesday: Spicy Chicken Skillet, Rice

Wednesday: Enchiladas, Rice and Beans, Chips and Salsa

MP Thursday

I’m linking to Org Junkies weekly round-up of menu plans. Check them out!


2 thoughts on “Menu Plan: Thursday, March 6th

  1. Your meal plan is the second one I’ve seen this morning that starts on Thursday. I am going to have to give some thought to that. I don’t usually plan out the weekends and this certainly covers them. By the way, your meal plan sounds delicious and I’ve also been known to pitch a meal on my plan because I didn’t feel like chopping vegetables 🙂


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