Planning a weekly menu makes the week much easier. A weekly menu allows you to tell everyone in advance what to expect for dinner–and it allows you to plan meals around ingredients that are already in your fridge. This week, leftover stock in the freezer inspired me to add wonton soup to our weekly menu. I find that cooking Monday through Friday gives us enough food for Friday and Saturday. I have to admit–I tend to make the same things each week. Here is our menu for this week. It’s pretty much a variation of the same menu I make every week.
Monday: Homemade pepperoni pizza using Cooking for Isaiah recipe or Udi’s crust with a green salad, artichoke hearts and olives
(also make almond crackers for snack)
Tuesday: Breaded chicken cutlets with broccoli and salad
(snack hummus and carrots)
Wednesday: Fish sticks and shrimp cocktail with potatoes and peas and salad
(snack: almond crackers and fruit plate)
Thursday:Homemade wonton soup with crispy noodles and edamame
(snack: cucumbers, carrots and green dip)
Friday: Leftovers!
Saturday: Go out or order in.
We usually make something on Sunday–but because there is more time on Sunday to shop and cook I don’t usually plan Sundays a full week in advance.