SUNDAY (stake conference)
Roast w/chili sauce, potatoes, carrots, onions & wheat bread in bread machine (chili sauce, spices, wheat flour, white flour, dry milk, yeast)
MONDAY (dr. appts.)
Swedish Pancakes, strawberries (flour, sugar, dry milk, oil, salt, pancake syrup, powdered sugar)
TUESDAY (b-day celebration)
Beef & Broccoli stir fry, rice, canned pears, cake w/frosting (beef broth, canned mushrooms, rice, pears, cake mix, frosting)
WEDNESDAY (tumbling, Mutual)
Crock-pot Taco soup, tortilla chips, watermelon (canned tomatoes, corn, kidney beans, tomato sauce, spices, tortilla chips)
THURSDAY (out of town)
On the road
FRIDAY (out of town)
On the road
SATURDAY (out of town)
On the road
(Ingredients that use shelf-stable food storage items are in parentheses)
Menu Planning Tips
1. Type Sunday through Saturday or Monday through Sunday on a note pad.
2. Look over your upcoming weekly schedule.
3. Next to each day, list important events, busy day events and celebrations as this will help you decide if you need a crock-pot meal or have more kitchen prep time each day.
4. Open the pantry, fridge and cupboards and see what you have that is close to expiration and try to use it in the menus.
5. Try to use some type of shelf-stable food storage item each day. The more you do this, the more you will learn to use your food storage. If you are not a big canned food supporter, start with a small can of beans and toss it in a salad.
6. Look at grocery store ads for additional needed meal items.
7. I only list the dinner meals, but you could do this for your entire day.
8. Make a shopping plan list and include coupons.
Check out My Master Menu plans for more ideas.