In my pursuit of becoming a true domestic goddess, I've been hoping to plan my meals for a while now. This week, I finally got it together and took inventory of food in my fridge and pantry and used that as my starting point for meals. It means less food will go to waste, since I'm not just flying by the seat of my pants. (Ideally. We'll see how this actually goes.)
Ta-da, here's this week's dinner menu:
Monday: Whole wheat spaghetti with homemade pesto and salad.
Tuesday: Acorn squash soup (will make Monday night) and corn bread.
Wednesday: Vegetarian sloppy joes or chili (depending on my mood).
Thursday: Stir fry with veggies, tofu, and rice noodles. (I stir fry in olive oil, low sodium soy sauce, and a little toasted sesame oil.)
Friday: Out to eat or grilled cheese.
I'll have enough left over each night to bring as leftovers for lunch. Score.
PS: Check out this website for links to hundreds of other weekly meal menus.