This week is a busy one! But it’s no reason not to have a menu plan in place. I’m traveling for work, my husband and son are traveling for fun, and my Dad will be holding down the fort at home. While the tail end of the week is his dinner domain, we will leave ingredients, recipes, and little helpers to make our suggested menu. Though I won’t blame him if he turns to takeout one night. 😉
You can read the 5 easy steps we use to create our meal plan and then download the printable 2015 Menu Plan to get started and save $1,000s each year!
November Menu Plan: Week Two
Monday (November 9): Greek Yogurt Chicken Kabobs
These Greek yogurt chicken kabobs are a lot of work, but all the kids LOVE them. I do, too. The tangy yogurt makes these so good. (As a side note I don’t seem to react to Greek yogurt, and have heard from other folks that have lactose intolerance or dairy issues that they have found similar things.) I’ll share the recipe soon, but essentially you marinate in a few spices and the yogurt, cook them, and then devour their deliciousness.
Tuesday (November 10): Paninis
Paninis are a great dinner option because they’re easy to make, and they can be customized for everyone. Served with a side salad and some homemade fries they’re a great, hearty dinner after a lot of summertime play.
Wednesday (November 11): Fish Tacos
Fish tacos with corn tortillas, salsa, cabbage slaw, and easy guacamole.
Thursday (November 12): Gluten-free BBQ chicken wings
Honey BBQ chicken wings, roasted potatoes, green salad.
Friday (November 13): Pizza
Pizza is on the menu for tonight, because PIZZA.
Saturday (November 14): Clean out the fridge night
We’ll work on cleaning out the fridge of all the leftovers and foods that need to be eaten up before they go bad. It’s a great way to reduce waste. Read about how we reduce food waste at home here.
Sunday (November 15): Steak and potatoes
Steak with mustard shallot sauce, roasted potatoes (add a little lemon when you’re done and it makes them totally pop!), green beans, and salad with apples and walnuts.
What’s on your menu this week?
Kelly
