I’m starting out my week with a menu plan for dinners only. Because breakfasts are pretty standard cereal/milk/fruit for my crew, I just put cereal on my grocery shopping list, but I will put on weekend breakfasts so I’m sure to have juice and bacon and buttermilk (heaven forbid a week goes by without pancakes!). Lunches go the same way, I make sure to have the basics on my list so I can grab what’s on sale. Dinner, however, is a different story, we have a big meal and linger around the table most nights.
Brian has asked for Spaghetti and Meatballs, I’ll serve that with steamed broccoli and a fruit salad. The Italian sausage that I buy comes in a 24 oz package, just enough to make this and the soup on the weekend.
Everyone loves hamburgers, but to make it fun I cook the meat on the griddle, cut it into squares, and serve them on dinner rolls. Mock Sliders is the official recipe, but I make them plain. Baked garlic fries are a nice side dish. It’s like fast food at home.
I’m trying to perfect a salad dressing just like the one they serve at Japanese restaurants, so I’m testing Sushi House Salad and Dressing and serving it with Stir Fried Sesame Pork.
There is a chicken in the freezer that I’ll roast for one meal, and then use the leftovers for Acapulco Chicken Enchiladas. If there are no leftovers. I’ll just poach some chicken in broth and save that broth for soup.
On the weekend we’ll have a soup salad and breadstick night. I’m turning Rosemary Bread into sticks. The trick to getting them soft is to make sure the dough isn’t too lean, so I’ll find a way to put some fat in there. I’ll make Spicy Italian Wedding Soup, which is easy and pretty, and just a simple dinner salad.
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