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.
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
Sunday: Bake Potato Bar with Shredded Cheese, Steamed Broccoli, Chili and other leftovers