Menu Monday for March 30

I’m starting to coordinate my menus around my husband’s new ever-changing work schedule a little better. Items that take a while to cook are being prepared on his off days or when he’s on day shift, and on the days he’s on night shift, I’ve been fixing leftovers or something that I’ve made ahead the night before while he was working. It’s taking a little more time to plan these days, but I’m adjusting well so far.

And you may have noticed that for the past couple of weeks the number of dinners I’m cooking has decreased. My husband’s trying to diet a little. No, we’re not totally changing our menus…I’m kind of a picky eater myself, and my husband doesn’t go for what he calls….I believe it was “fancy fru-fru” food. So the only major changes that we’re making is to add more fruit into his diet and more green vegetables, and we’re starting to limit his portion sizes. And the great thing about this is that we have leftovers that I can pack into his lunches or have for another dinner. We’ve always had some leftovers, but now the casseroles and things that I make seem to be lasting even longer….which is awesome!

Here’s our menu for this week:

Breakfasts: fruit, cereal, yogurt, Monkey Bread, English Muffin Sandwiches
Lunches: grilled chicken salad, tuna sandwich, Ravioli, leftovers

Monday – leftovers from last week
Tuesday – Red Beans & Rice, corn, rolls
Wednesday – Meat & Potato Casserole
Thursday – Lemon Pepper Chicken, broccoli, rice
Friday – Leftovers
Saturday – Roast Chicken, potatoes, and carrots.
Sunday – leftovers

Visit Org Junkie for more menus, recipes, and fun.



  1. I plan menus too. I plan them a month at a time that way I know exactly what I am buying at the grocery store. We waste a lot less too. Stopping by from the UBP. Thanks for visiting my blog.

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