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