Menu planning last week really worked! It was nice to know what we were going to have for dinner versus staring at each other every evening trying to come up with an idea. So with a little success under our belt, I’m ready to tackle another week. But first, let’s review last week.
January 7-13 Recap
Monday:Crock Pot Minestrone Soup with green salad
This worked out good and there was enough soup for a couple of lunches during the week.
Tuesday: Pan-fried tilapia with green beans
This was easy to prepare and I love fish!
Wednesday: OPEN (this means we might have leftovers or pick up something)
I had the Southwest Grilled Chicken salad from Jack in the Box and my husband had canned soup
Thursday: Steak pasta with green salad
We had the steak pasta but with broccoli and carrots instead of salad
Friday: Easy Chicken Bake with broccoli
I was substituting chicken for crab in this recipe and I think it’d be much better with crab; still tasty. We had green beans instead of broccoli.
Saturday: Honey Mustard Pork Chops with mixed vegetables
My husband kept hinting he wanted pork chops made with Shake N Bake. So I relented and made them this way. We ate them with steak fries and green beans.
We had a 20% off coupon for Souplantation so had a big salad a healthy bowl of soup
January 14-20 Meal Plan
Monday: Roasted Chicken (Costco) with baked tater tots and broccoli
Tuesday: Shirley’s Chili with green salad
Wednesday: Chicken Caesar Salad with garlic toast (the chicken is left over from Monday’s menu)
Thursday: Mahi-Mahi, fried potatoes and corn
Friday: Tex-Mex Chicken Soup (new recipe)
Saturday: Grilled steak, baked potatoes and salad
What’s your dinner plan this week?