Meal Planning has become more important to us. Not so much Breakfast or Lunch, but Dinner. My husband is still working, so Dinner is our main meal of the day. Planning Dinners for several days in advance allows us to use what we already have on hand (with minimal waste) and cuts down on the need to go out and grab just that one needed item from the grocery store.
Here is my current plan through the end of next week, though subject to change:
X Wed - Panko Crusted Pan Fried Tilapia Tacos; Salsa Verde Sauce; Slaw
X Thur - SV Filet Mignon, seared in cast iron pan; Salad; Creamed Spinach
Fri - Grilled Jalapeño Sausage Wraps; Cole Slaw with Salsa Verde Sauce
Sat - Crawfish Half and Half - Étouffée and Fried; Rice; Broccoli
Sun - Pork Carnitas (from freezer) Tacos; Cole Slaw
Mon - Pot Roast; Potatoes; Carrots; Green Beans; Gravy
Tue - Beef Stew
Wed - Chicken and Sausage Gumbo (from freezer); Rice; Cole Slaw
Thur - Hot (canned) Corned Beef and Swiss on Toasted Ciabatta with Russian Dressing
Fri - New England Clam Chowder
