Planning meals for the week saves me time and money. It also frees space in my brain. So win-win. For Sunday, I generally plan a specific meal. Maybe it’s old-fashioned, but I like a sit-own, homemade meal for Sunday. That was always a big meal in my house growing up. For the rest of the week, I plan what I’ll make, but don’t assign a particular day. I leave a day or two open for leftovers or dining out.
It really has been so helpful doing this. Having an outline of the week really helps with shopping and not buying food we don’t need and wasting food we don’t eat.
Here is what is on the menu this week:
Cheesy Broccoli Orzo. This is a side-dish, but we may just have it as the main dish.
Shrimp and grits. There are 400,000 recipes online. I do something similar to Joy the Baker’s.
Swiss chard and potato enchiladas. Sometimes I used Swiss chard, sometimes I use (Lacinato/black/dinosaur) kale. And I buy jarred salsa verde and use that instead of making my own.
Grilled Chicken Shawarma Wraps have become something of a staple. We love them.
Thanks for reading!