Monday, July 11, 2016

Menu 2016: July 11-31

It has been good for me to have a written menu plan again. I am always amazed at home much "easier" my day is when I start out knowing exactly what I'm going to make for supper. It's such a small decision but it has a big impact. I also spend less on groceries when I have a menu in place for the week as I know what to buy at the store and make fewer trips, and so I make fewer impulse buys. Have any of you noticed a difference both mentally and financially when you have a menu plan vs. when you don't have one?
Here are my menu plans for the next three weeks.

July 11-17
  • Subs, fruit, and chips
  • Zucchini Parmesan over spaghetti with steamed green beans and a side salad (someone at church gave some beautiful zucchini since the Lord blessed them with a very early harvest)
  • Meatloaf, mashed potatoes, and steamed broccoli
  • Chicken carbonara with grilled zucchini and side salad
  • Grilled chicken and kale salad with lime dressing (this can be made 24 hours in advance and refrigerated as kale is such a hearty green that it can be dressed without wilting)
July 18-24 (VBS week at church = slow cooker or quick/simple)
  • Spaghetti and meatballs, steamed broccoli, and side salad (slow cooker + steam-in-the-bag)
  • Brats, mac'n'cheese, and a fresh veggie tray
  • Red beans and rice (slow cooker)
  • Chicken and stuffing bake
  • Pulled pork and slaw, fresh fruit, and pinto beans (slow cooker)
July 25-31
  • Jambalaya
  • Chicken Curry, dal (lentils), and brown rice
  • Cheeseburgers and hot dogs, 
  • Pizza and side salad
  • (Baked) breaded pork chops, steamed green beans, and side salad

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