Our second week of menu planning went well. If you’re not doing this now, I’d highly recommend it to make mealtime easier and healthier.
Recap of Last Week
Monday: Roasted Chicken (Costco) with baked tater tots and broccoli
We did have the roasted chicken but failed on the side dishes. Instead we had baked potatoes and pork n’ beans.
Tuesday: Shirley’s Chili with green salad
I added garlic toast; the chili was delicious on a cold winter night!
Wednesday: Chicken Caesar Salad with garlic toast (the chicken is left over from Monday’s menu)
Once I figured out how many Weight Watchers points in that garlic toast, it was off the menu tonight.
Thursday: Mahi-Mahi, fried potatoes and corn
We both had bigger lunches than usual so I made grilled cheese sandwiches and canned soup.
Friday: Tex-Mex Chicken Soup (new recipe)
I was tired so we just had Smart Ones Chicken Enchilada Suiza for dinner.
Saturday: Grilled steak, baked potatoes and salad
Since we had baked potatoes earlier in the week the potato selection was changed to steak fries. The sirloin steak was juicy and cooked perfectly by my husband.
Sunday: OPEN
We ended up having Tuna Noodle Casserole with green beans.
Menu Plan for January 21-28
I have on evening event on Thursday so won’t plan to cook that night. Otherwise, it’s a normal week at our house.
Monday: Turkey Sausage and Bean soup with green salad
Tuesday: Crock-pot Cajun Chicken with brown rice and green beans
Wednesday: Tortilla Crusted Mahi-Mahi, tater tots and corn
Thursday: OPEN
Friday: Mexican Meatloaf, baked potatoes and green salad
Saturday: Spaghetti with turkey meatballs, green salad
Sunday: OPEN
Next week I’ll let you know how close we came to the plan. What’s your dinner plan this week?
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