After a few months experimenting with other methods of meal planning, I’ve decided that a weekly meal plan works best for me. I am now incorporating breakfasts, lunches, and snacks on my meal plan as well so that I make sure to get perishables and leftovers used up in a timely manner.
Dinners
- Twice Baked Potatoes
- Stir-fried Honey-ginger Chicken with Peppers from Everyday Food magazine, brown rice
- Fajitas (meat is already sliced and seasoned in the freezer)
- Cottage Cheese Pancakes form Everyday Food: Fresh Flavor Fast, bacon, fresh fruit
Breakfasts
- leftover Cottage Cheese Pancakes
- waffles
- muffins
- yogurt
- standbys: oatmeal, cereal, bagels, toast, eggs
Lunches
- leftover Pastitsio (ground lamb and pasta casserole) from Everyday Food: Fresh Flavor Fast
- leftover Moroccan Style Stuffed Acorn Squash from Martha Stewart Living magazine
- leftover Cream of Chicken soup
- standbys: taquitos, pasta, canned soups
Snacks
- hummus & pitas
- fruit: strawberries, grapes, apples
- veggies: carrots
- yogurt
- standbys: popcorn, crackers & cheese, nuts, granola bars
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Related posts:
Meal Plan 4/18
March Meal Plan
February Meal Plan
Meal Plan 4/25
Meal Plan 9/20
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{ 2 comments }
I find that I save more from our budget if I meal plan! I need to be more consistent in it!
Found you through UBP – and love your site!
I just stopped in from the Blog party. Meal planning save me so much time and the dreaded conversation of
“What’s for dinner?”
“I don’t know. What do you want for dinner?”
“I don’t know, whatever you want”
…and on and on and on.
Now we only have that coversation once a week.
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