The process I take to create my menu:
- I ask Tracy if he has any requests. (Usually my fried chicken and homemade fries) Also I make note of days we won't be eating at home or have guests, like the missionaries.
- I go through the weekly ad of the grocery store.
- I plan meals around what is on sale, what I have on hand and what Tracy has requested.
- I write my meals on the menu board and make my shopping list.
I try not to make it too complicated. Having a plan saves me from the "What's for Dinner?" syndrome. You know that time when you go to cook dinner and you stare at the fridge, then the pantry, then the fridge, then the pantry and so on and so forth and then still not know what to make.
Now I don't usually make plans for lunches or breakfasts. I just have stuff on hand to eat for lunch and have what James requests. For breakfasts it is usually cereal and occasionally on weekends I make something special, like eggs, bacon/sausage and waffles or some other yummy breakfast food.
So that is how I do plan my menu. What about you?
Oh, and I can't make a post about menu planning with out adding an awesome recipe at the end. Comes from the Betty Crocker Sunday Dinner Cookbook.
Pest Ravioli with Chicken
4 servings
Now I don't usually make plans for lunches or breakfasts. I just have stuff on hand to eat for lunch and have what James requests. For breakfasts it is usually cereal and occasionally on weekends I make something special, like eggs, bacon/sausage and waffles or some other yummy breakfast food.
| My Menu Board. If I plan a breakfast/lunch then they get written down. |
So that is how I do plan my menu. What about you?
Oh, and I can't make a post about menu planning with out adding an awesome recipe at the end. Comes from the Betty Crocker Sunday Dinner Cookbook.
Pest Ravioli with Chicken
4 servings
- 2 teaspoons olive or vegetable oil
- 1 package (15 ounces) chicken tenders
- 3/4 cup chicken broth
- 3 small zucchini, cut into 1/4-inch slices
- 1 large red bell pepper, thinly sliced
- 1/4 cup refrigerated pesto
- Freshly grated Parmesan cheese, if desired
Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally until brown. Remove chicken from skillet.
Add broth and ravioli to same skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli is tender. Stir in zucchini, bell pepper and chicken. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.














