Tuesday, November 1, 2011


I've gotten very lazy with menu planning.  As a result, we often run out of a needed item for a recipe and have to run to the store.  And since we all know you can't just run in and pick up 1 thing, the costs add up.  Our finances have taken a hit with unforseen expenses, so we are trying to get some control.

I decided instead of planning a specific meal for a specific day, I would just plan a months worth of dinner menus and each week decide which meal goes on which day.  The easiest way to do this is take 14-15 of your families favorite dinners, multiply X 2 and then you have a months worth of options.

November Dinners

Taco's, Rice, Refried Beans x 2
Spaghetti x 2
Macaroni & Cheese x 2
Baked Hamburgers, Mashed Potatoes/Gravy, Vegetables x 2
Barbeque Chicken, seasoned rice/pasta, vegetables x 2
Chicken & Dumplings, Peas x 2
Chicken Pot Pie x 2
Chili, Cornbread x 2
Loaded baked potatoes x 2 (with ham, cheese, sour cream, butter, salt, pepper)
Sliders, french fries, baked beans x 2
Red Beans & Rice with sausage, chicken or gr beef x 2
Zatarains Southern Stroganoff or Alfredo x 2 (these are new and yummy)
Pizza x 2
Vegetable Soup, biscuits (can leftovers)
Split Pea Soup, biscuits (Greg & Will love ~ Amy & I eat vegetable soup)
Hot Dogs, Hashbrowns, baked beans
Turkey, dressing, vegetables, gravy, cranberry sauce, rolls (Thanksgiving)

That makes 30 meals ~ enough for a month's worth of dinners! We all love soups and casseroles, so that helps to stretch the meat $$.  We are trying to plan meals for leftovers, then Greg has a lunches he can heat up at work. We also know that these plans can change if I find a great deal at the grocery store on the Meat Managers Specials, or a great sale on something we love.  The Zatarains Mixes are $1 a box right now~ so I am going to stock up and we will have these handy for quick yummy meals.

I don't plan out menu for breakfasts/lunches/snacks.  Usually breakfasts are bagels, eggs, muffins, cold cereal, grits/oatmeal, waffles, pancakes.  We make the muffins, waffles and pancakes and freeze to pull out when we want them.  Lunches are leftovers, mac & cheese, ramen noodles, quesidillas, soup, or sandwiches.  Snacks are crackers, cookies, popcorn, cheese, or pretzels.

One snack dinner we like on the weekends is the velvetta cheese/rotel tomatoes dip with tortilla chips.  You can "beef" it up some by adding leftover chili ~ yum!  This is a good Sunday night watching football or "Amazing Race" dinner.

Happy Menu planning!


  1. I keep my pantry stocked with the essentials. and I always keep beef, chicken and pork in the freezer. Wednesdays are always leftovers because we have to be at church ast 6:30 (not a lot of time to cook when working out side the home). Thanks for sharing your plan. There are some great ideas out there!

  2. Sounds so good!!!
    Have a great week.
    ~~ Trixi


Welcome to the farm ~ we are a blended family with 7 children (3 are married), 4 grandsons, 5 dogs, 3 rabbits, and 15 chickens living on 3 acres in Georgia. I love crafting, sewing, cooking & canning, recipes of all kinds, reading, playing with my little buddies, family time, travel, pinterest and most of all the Lord.