On the Menu this Week

I made a schedule.  It is the mother of all schedules.  It is a plan.

If I follow the plan, all my wildest dreams will come true.

My new year’s resolution is to follow the schecule, follow the plan.

Part of the plan is to have biweekly menu plans and only shop twice a month for groceries.  This will save me time for sure and probably money, as well.

Here is this coming week’s plan:

You’ll notice that Sunday-Friday breakfasts are actually made the night before.  The crockpot mush recipes are actually steel-cut oat recipes from Monica at The Yummy Life.  I’m trying them with cracked wheat.  I think they’ll work just fine.  Lunches are simple.  So that the Man-of-the-House can take leftovers to work for his lunch, Sunday-Thursday dinners are ones that reheat well.   If for some reason there are no leftovers, He’ll get salad with cooked chicken added.

I do serve an afterschool snack to my kids each day, which will be
veggies & dip, strawberry yogurt, popcorn, oatmeal cookies & milk,  green smoothies, things like that.

At the beginning of every week I make a big green salad and a fruit salad and we eat those with dinner each night.

I subscribed to the Grocery Shrink’s Weekly Menu Mailer for about four months, and the biggest thing I learned was to plan food for every meal.  Previously, I have only planned dinners and bought the groceries for that plus eggs & milk.  I never had enough food in the house and my plans never worked.  I learned from Angela to plan lunches and snacks (especially on the weekend when everyone is home all day.)