Monday, September 11, 2006

Menu Plan Monday

I’m back again with my plan for this week’s menus. It’s great to have this accountability -- it forces me to get my menu planning done early in the week. In the past, I would aim to get it done before Thursday -- the day that I shop for groceries -- but it seldom happened. Thinking it about it on Monday is very helpful. As usual, I have at least one holdover menu from last week because we ate leftovers, etc. instead of using menus I had planned. Here we go:

MONDAY -- Stuffed Peppers, Southwestern Rice Bake, Sliced Tomatoes

TUESDAY -- Broccoli Hash Brown Quiche, Baked Squash, Ruby Pears

WEDNESDAY -- Salmon Dill Croissants, Tricolor Pasta Salad

THURSDAY -- Fish Fillets with Spinach, Mashed Potatoes, Fruited Coleslaw

FRIDAY --Vegetable Shrimp Toss, Herbed Dinner Rolls

SATURDAY (our church picnic at a lake) --Italian Subs, Tangy Potato Salad

SUNDAY -- Hearty Pasta Tomato Soup, Herbed Dinner Rolls

Looking forward to seeing others' menus for the week!

5 comments:

  1. Hello! Okay that all looks delicious. Isn't it great how flexible menu planning is. I think people don't start because they think it would be so rigid but it isn't at all. Have a great week. Laura

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  2. You must be a wonderful cook... your menus look absolutely scrumptious!!! Enjoy your week and all that delicious and healthy looking food! :)

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  3. Anonymous6:16 PM

    OK...let me see...what wonderful dish am I going to "steal" from you for next week?? LOL!! Your menus sound wonderful...like the Salmon Dill Croissants..mmmmmm...

    Thanks for sharing..you are inspiring!!

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  4. Sounds absolutely superb!!! I love stuffed peppers.

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  5. Thanks, ladies, for the nice comments!

    Yes, Laura, it is great how flexible menu planning can be. I think it's the same as with many other things in life -- we need to be willing to set aside our perfectionism to make it work for us.

    Leann -- I don't know if I am a wonderful cook, but I do enjoy cooking and I like variety. I will make old favorites from time to time -- especially for holidays, etc. -- but most of the time I like to make recipes I haven't tried before.

    Jenny -- the Salmon Dill Croissants are from a QUICK COOKING magazine. I'm sure you can find the recipe online in Taste of Home's Recipe Finder. I'm planning to use the salmon dill filling just on wheat rolls, however -- croissants are heavenly, but higher in fat than what I want right now.

    And Jenny -- I love stuffed peppers too, and so does my hubby. Green peppers were on a good sale this past week, so it seemed a good time to serve them.

    Have a great week, everyone!

    God bless,
    Mrs.T

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