Hey friends! I used to share my menu all the time over on Duchess of Fork and I’m excited to start it up again.
I cannot start my week without a plan for our dinners. Meal planning helps me use up what we have in our freezer/fridge/pantry and helps me plan a list for the store. It’s a great way to take inventory of what you need to use up before it expires.
We may not always stick to the plan 100%, but at least I know I’ve got the ingredients to make something. Scrambling at the last minute with three hungry kids (and a hungry husband) is no fun.
I do my grocery shopping Saturdays so I start my new weekly menu each Sunday.
SUNDAY: Bacon-wrapped chicken thighs, hash brown potatoes, roasted squash and zucchini
MONDAY: Slow cooker apple cider pork roast, roasted sweet potatoes, sauteed spinach
TUESDAY: Leftovers (made into BBQ sandwiches) ***DAY 30 OF WHOLE 30 FOR ME!!!!!!!***
WEDNESDAY: Meatloaf (something like THIS), mashed potatoes, broccoli
THURSDAY: Pioneer Woman’s Lasagna for the family (I use wheat noodles and shredded mozz instead of sliced), Girls’ Night Out for momma!
SATURDAY: Out for a birthday dinner
As you can see, I’m finishing up Whole 30 this week. I cannot believe it’s gone by so fast! I’ll blog about my thoughts and results and some favorite recipes and food staples during Whole 30. If I can do it, anyone can do it.