I have tried putting together a weekly menu plan before, but for a variety of reasons, I’ve found it to be too challenging to work for us. And by us, I mean me. Either I forget to plan the week ahead of time, or something comes up, or I’m just not in the mood for what I planned in the beginning of the week. But the start of a new season … a new month … and a renewed burst of organization and the desire to cook from all my cookbooks and clipped recipes, darn it, we’re going to give it the old college try again.
With September starting tomorrow, it seems to perfect time to give this a whirl, so here’s what I’m planning this week:
Monday: Labor Day BBQ. Hamburgers, macaroni salad(new recipe from Saveur magazine), Whoopie Pies (new recipe) and debating between Orange Dream Fruit Salad (new recipe) or Five Cup Salad (tried and true).
Tuesday: Last day of freedom before school starts, so going out to dinner, but making Raspberry Oatmeal Bars with Nick. A new recipe to use up a ridiculous amount of jam that is in my fridge, partially mine and partially a collection I inherited from a friend that recently moved.
Wednesday: This one’s going to be a tricky one. It’s The Husband’s birthday, Nick’s first day of school (I am the mom of a first grader!) and we have a commitment at school that starts at 6:30 pm (but luckily, it requires just one of us). My plan is to make Pan Roasted Pork Chops with Bourbon Sauce. It’s a recipe from my old Supper Club and The Husband loves pork chops, so I thought I’d throw him a bone. Pun fully intended. And for dessert, Mini Cherry Cheesecakes. The man can seriously eat the entire batch himself, and for his birthday, I promise not to count how many he
Thursday: Tomato Stilton Soup with Sun-Dried Tomato-Herb Bread. Both are new recipes, the former from Good Housekeeping and the latter from Southern Living. Because The Husband doesn’t think soup and bread is a full meal, I will add a salad to round it out. Baking with Nick: Making Extraordinary Chocolate Chip Cookies, a new recipe from Betty Crocker’s magazine.
Friday:The kids and I are off to Brimfield for our annual trip to the antique show/flea market, eating in Massachusetts! The Husband gets leftovers.
Saturday: I’m not going to plan a dinner yet, since I don’t know what time we’ll be back, but Nick and I will make Blueberry Crisp, a new recipe from AllRecipes. Might as well take advantage of blueberries while they’re still here.
Sunday: Crispy Asian-Spiced Shrimp with White Rice. The shrimp recipe is a new one from Woman’s Day magazine, and every time the picture crosses my desk, my mouth waters. Since it came out in March, I can’t stand it anymore and have to make it. Baking with Nick: Raspberry Roll-Ups. Another new recipe, this one from Parents magazine, it’s going to make good use of more jam from the fridge.
Phew! Might be an ambitious week, but there are three nights with no big cooking, so we’ll see how it goes. What about you? Do you plan out a week’s worth of menus or do you wing it? What works for you?