Weekly Menu Plan
Lately I have been planning out my weekly menus using my menu plan worksheet. It has been working really well to have this sheet up on the refrigerator for whenever I need a reminder of what to do in the kitchen.
Because I am letting you all have a look into my kitchen this week, I thought I’d share my menu plan as well. I don’t generally plan lunches as we almost always eat leftovers.
If you’d like to get a peek into my kitchen you can find me at Happy To Be @ Home.
Today: Day One.
Monday
- breakfast: sausage and egg casserole, millet porridge
- dinner: roast chicken, peas, squash, salad
- prep: make chicken stock, bake muffins, make salad dressing
Tuesday
- breakfast: smoothies, coconut flour muffins
- dinner: minestrone soup, coconut flour muffins
- prep: soak millet, strain and store chicken stock
Wednesday
- breakfast: millet porridge with sunflower seeds, egg casserole
- dinner: fried eggs, coconut flour pancakes, grapefruit
- prep: thaw beef, soak pinto beans
Thursday
- breakfast: smoothies, leftover coconut flour pancakes
- dinner: taco salad, slow cooked pinto beans, brown rice cooked in chicken stock
- prep: soak millet
Friday
- breakfast: fried eggs, grapefruit, coconut flour muffins
- dinner: meatloaf, butternut squash, millet, dessert
- prep: bake dessert, soak white beans, chop vegetables for soup
Saturday
- breakfast: egg casserole, fruit
- dinner: white bean soup with rosemary and chicken stock
- prep: none
I don’t think I could manage dinner time now without meal planning. It is a priority for me now to meal plan.
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You have definitely piqued my curiosity with the coconut flour pancakes, I might have to try those this weekend!
I just love reading other people’s menu plans. It’s great that you have so many dishes that you start on one day and finish the next. I find spreading the cooking out like this really helps me to keep up the momentum of eating well
Sophie’s last blog post..Revealed – why you are not a freak of nature if porridge doesn’t fill you up