Weekly Menu Planning: September 18-24

A couple days ago I recommended making a menu plan for a few days or week ahead, to be better organized, save time shopping, and even save time thinking about meals. Margie and I just reviewed the sales at the three grocery stores nearby, picked out entree items that were mostly on sale, and came up with a menu that will probably take us through the next six-seven days. So I thought I'd share (prove?) what came out of our planning process.

Note: last night I polled each of my kids and Margie to ask what they wanted to eat this weekend, so this menu combines their requests, along with sales, and some decent recipes I came across or will invent.


Homemade Mac and Cheese
Grilled Whole Salmon Fillet with Pineapple-Soy Glaze, Wasabi Mayo
Fennel, Apple and Spinach Salad

Saturday Late-Night: Iowa-Arizona Football Game - Go Hawks!!

Homemade French Onion Dip and Pretzels
Grilled Tortilla Pizzas with Mozzarella, Roasted Fennel and Garlic Sausage
     --- All ingredients are leftovers from recent meals, except tortillas
Vodka Spiked Cherry Tomatoes


Cajun Spice Rubbed Strip Steaks
Grilled Asparagus with Wasabi Mayo
Carrot Slices
Ginger Rice from tomorrow's menu if there's not leftover Mac & Cheese


Pork Chops with Pistachio Crust
Ginger Rice
     --- With jalapeno, red pepper and onion
     --- Will use 2nd half of coconut milk used a few days ago for chicken marinade
Steamed Broccoli

Tuesday / Wednesday



Roasted Cornish Hens
Root Vegetables and Lentils with Vinaigrette
     --- Turnips and celery root look like tiny potato cubes to my kids.
     --- A lot of carrots make it look appealing to the kids.
     --- The lentils are a tough sell. We'll see. The vinaigrette will help.

Disclaimer: I don't expect that too many people cook a menu like this each week. Even for us, it's a bit high-end-ish. But, these recipes are simpler than they read in most cases. Also, last week, I was close to underplanning our menu, so this week I'm going a little 'heavy' with the planning.

Also, this will be during a week where my two older kids will mostly eat at 8pm after 5:30-7:30 swim practice every day, along with gymnastics, a scout meeting,  a school open house, a guitar lesson, an orthodontist appointment, 15 kid's lunches, with Margie working from 6:45am to 5:15 pm and me working at home from 8:15am to 5:15pm every day. Typical week. I'll cook from 5:30 to 6:30 or :45 on Mon and Thursday under this plan.

Bragging? No way. Ccommiserating a little. Mostly describing. And also encouraging you to cook from scratch, to find a way to schedule it into your week, and to enjoy the benefits of fresh, home cooked meals. It does a body good.

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