This week's menu is as follows ...
M: Spaghetti w/meat sauce, garlic breadsticks
T: Grilled Italisoy marinaded chicken (with a recipe coming Tuesday), sweet potato fries, broccoli with carrots
W: Glazed ham steaks, au gratin potatoes, veggies, biscuits
R: Fried chicken salads
F: Homemade pizza, green salads
S: Popcorn chicken & fries
U: Grilled fish, rice de Provence, mixed veggies
The Updated Month of Menus is then as follows ...
... and that means we used them all up perfectly! Hooray!
It took us an extra week to make it through 30 meals because of the few course changes along the way, and because I didn't calculate planned leftover meals in the mix. My family is hit and miss as far as leftovers go sometimes. One meal when I think there will be plenty left for another go, they will eat every bite. Other nights, there are tons of leftovers when I didn't plan for anything. I cannot seem to nail them down, and in the next month of menus I will try to better accomodate the leftover conundrum. Overall, I liked having the month-long list to plan from. It limited down my choices so I didn't stare blankly at the menu with an entire world of possibilities, and it helped us use up a bunch of the freezer stash so there will be room for the summer and fall harvests. All around, it worked marvelously.
Is your menu planned? Do you use a month-long, a 2 week plan, or a week at a time? Whatever it is, if you're in need of inspiration, head on over to The Organizing Junkie for about a million ideas.