I started off this year wanting to be more accountable to writing a weekly menu plan for my family. And I’m happy to say we’re now on week 5 and going strong. It hasn’t always been easy because schedules sometimes change during the week or we have more leftover than I had planned for. As such, I’m learning to be flexible and work with my menu on a daily basis instead of always following exactly as written.

Having a written guideline is key to a successful menu plan. But be flexible enough to change and adjust it when needed. Here's our plan for the week.

You can do that too, with your own menus. Having a written guideline is key. That’s your basic menu plan. Once that is in place you can move things around, or change them if needed, on a daily basis. It’s that simple.

Menu planning tip:     Make your menu work for you. Don’t be so tied to it that making changes stresses you out. If you need to adjust it mid-week, do that. You’ll be happier with the process and more likely to stick with menu planning in the future.

Here’s what’s for dinner at Healthy Ideas Place this week:

Monday:          Slow Cooker Cuban Pork (from Belly Full) sliders, Sweet Kale Vegetable Salad
Tuesday:          Chicken and Spinach Enchiladas, Cilantro Lime Rice, Chopped lettuce and tomatoes
Wednesday:   Red Lentil Chili, Assorted Fresh Vegetables, Corn Bread
Thursday:       Sage Turkey Meatballs (from Paleo Gluten Free Eats), Whole Grain Pasta, Salad
Friday:              Leftovers
Saturday:        Out
Sunday:            Bake Potato Bar with Shredded Cheese, Steamed Broccoli, Chili and other leftovers

See More Recipes Here

Thank you for sharing!

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