Menu Plan 1/9

We are gearing up for another full week here. The weeks just continue to fly by for us! Having a menu plan in place makes life so much easier a little less crazy. I actually plan our meals for the entire month, not just week by week. I do not care for menu planning but I love its benefits, so once a month, I bite the bullet and lay out meals for the next month.

I intentionally plan simple, minimal prep meals for Monday through Thursday nights because I work until 5:15.We generally have a very short turn-around time too on these nights because of evening activities most nights at church. I usually make more "involved" meals on the weekends (but I am not a gourmet cook!).

And as I've said before, even though I have to be gluten-free, I'm no short-order cook! I only cook one meal, so my husband usually eats gluten free, too. He adds bread or rolls if he wants them.

With all of that said, here's our plan for this week:

Sunday: Taco soup (leftovers) - during the Packer playoff game

Monday: Marinated pork (I think I'll marinate in Italian salad dressing this time)

Tuesday: BBQ chicken sandwiches (crockpot) - I can't find my recipe, but I basically just use BBQ sauce, some Worcestershire sauce and some brown sugar, and maybe a little vinegar.

Wednesday: Leftovers

Thursday: Tacos (crockpot) - using Homemade Taco Seasoning

Friday: Cheeseburger Pie (I will say that I use less milk, probably only 3/4 cup.)

Saturday: Crispy Oven Ranch Chicken (I just skip the oatmeal.), roasted potatoes.

For breakfast, we each grab what we want: waffles, muffins, pancakes, cold cereal, yogurt, etc.

For lunch, I usually eat leftovers. My husband eats a sandwich or leftovers - he takes his lunch to work most days. Now that I'm working part time, I take my lunch to school (and usually we meet at church and eat together!).