Menu Plan Monday–November 7


Recently, I have changed up my menu planning system. I have moved away from my trusty clipboard and paper forms, and moved to a monthly calendar that hangs on my kitchen wall. It has taken some adjustment, but I am liking it better. For one, I don’t have to deal with a lot of paper. And now I can look ahead and backwards more easily. I can also write any plans on the calendar to keep my family informed of events and so forth. My husband can also no longer ignore our dinner plans as he is helping out more as I get further along in my pregnancy! The next step is for me to make magnetized tags for regular menu items to more easily put on the board and move around as necessary – but we’ll see if I get there!


This past week, I did get off my menu plan. I was in the mood for something comforting and made this Chicken, Broccoli and Rice Casserole rather than my Chicken and Tofu Enchiladas. It was the perfect way to use my leftover chicken and stock from the Lemon and Herb CrockPot Roasted Chicken. Everyone loved it – including my son!

This week’s menu plan:

Monday: Pork Loin Chops in Slow Cooker (going to make up my own recipe – will post if good!), Roasted Sweet Potatoes and Brussels Sprouts (bump from last week)

Tuesday: Chicken Sausage and Roasted Pepper Sandwiches with Steamed Broccoli

Wednesday: Cheesy Fish Sticks, Roasted Acorn Squash and Green Beans (bump from last week)

Thursday: Beany Cheesy Zucchini Quesadillas with a Spinach and Apple Salad

Friday: Leftovers from the freezer

Saturday: All American Chili with a Green Salad

Sunday: My sister’s wedding reception (yay!)

What is your preferred menu plan system?