This Week's Menu Plan

I typically plan our dinners ahead one week in advance each Thursday.  First I call The Reverend's secretary to get his schedule of evening meetings, as that's the main determining factor in when we eat each night.  For example, if he's going to have to leave at 5:45 for a meeting in another town, that might mean I want an especially quick and easy meal to make that night.  And no heavy garlic when he has a wedding counseling session!  I try to plan at least one meatless meal, for health and budget reasons.  I also try to spread out proteins and starches for variety--we don't want pasta three nights in a row, for instance.  Often I’ll only pre-plan the main course and figure out sides later, although I usually have something in mind.  Here's what I'm planning for this week:

Week of May 27-June 2

*Special considerations for each date are noted.

5/27 *Middleman’s 4th Birthday!	Birthday Dinner by request:  Pizza Pub Pizza, Strawberries, and Dinosaur Cake
5/28 *Funeral Dinner at the church—I’ll be cooking there all day	Grilled Flank Steak with Charred Sweet Onion Relish Grilled Steak Fries Salad
5/29 *Invited to a picnic	Memorial Day Picnic
5/30 *Memorial Day	Pork BBQ Sandwiches Sweet and Tangy Slaw Roasted Veggies
5/31 *Helping with a carnival at Oldest’s school all afternoon	Cordon Bleu Casserole Broccoli
6/1 *Dinner out—Thank You Dinner for Sunday School teachers	Last Day of School Party— Hot Dogs, Fruit Platter, Veggie Platter, Chips,  Freezer Pops, Ice Cream Bon-bons
6/2 *The Rev has a meeting at 7P in Punxy	Venison Steaks in Gravy Mashed Potatoes

Once the menu plan is in place, I build my shopping list with the ingredients I need.  I try to actually check that I have everything and not just assume that I have things in the pantry or fridge.  Shopping day is typically Friday because that’s The Rev’s day off and I can shop kid-free!  Yippee!