To help keep variety in our menus, I've implemented a commonly used strategy in my meal planning. The skeleton of the plan is done for me, and all that's left to do is fill in the blanks. Here's what I mean:
Every Monday, I'll serve leftovers. On Tuesdays, poultry will make an appearance on my table. Wednesdays will fill us with some sort of beef. Thursdays are reserved for my Crock Pot or a casserole dish, often featuring beans. Fridays are my junky days (made wholesome, of course), with hand-held foods like burgers, pizza, tacos, or a simple pasta dish. Saturdays, it's breakfast for dinner. And Sundays will always feature a traditional roasted family meal, like ham or whole roasted chicken, or roast beef.
Having the plan in place speeds up menu planning and helps me make sure I'm serving a wide variety of foods. Here's what this week looks like:
Wednesday: Shepherd's Pie
Thursday: Slow Cooker Split Pea Soup with Ham
Friday: Bowties with Sausage and Veggies
Saturday: Pumpkin Waffles & Baked Apples
Sunday: Roasted chicken, sweet potatoes, and broccoli
Tuesday: Chicken Soup with Butter Dumplings & Toasted Baguettes with cheese
Wednesday: Chicken-fried steak, rice, and collard greens
What's on your menu plan for the week? Do you have a weekly guide like me?