Menu Planning
Keeping things simple and preparing for a busy week ahead! Along with some fresh ingredients, I plan to use a few things I have on hand and in the freezer.
On the dinner menu this week:
- Beef Stew
- Butternut Squash & Cauliflower Soup with Quinoa and Mixed Greens
- Chicken Tortilla Soup
- Grilled Ham Steak, Roasted Sweet Potatoes and sauteed green beans
- Roasted Beet Salad with grilled chicken
- Salmon, rice and roasted broccoli
A few tips for menu planning:
- Check calendar to see what’s happening during the week
- Know what you have on hand, what’s in the freezer and what needs to be used up
- Keep recipes organized, accessible and up-to-date
- Maintain a well stocked pantry
What’s on your menu this week?
