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Menu for the Week of 5/13

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Pantry Meals

Mini Cookbook!

I am trying something different this week. I am only planning my meals one week at a time instead of my monthly menu planning. This week we are eating from what we have in our freezer and stockpile.

Here is my plan for this week

Cashew Chicken Stir Fry with Noodles and Rice
Asian BBQ Chicken, Rice and Vegetables
Omelets with hashbrowns and toast
Ham Macaroni Casserole, Salad and Fruit
Spicy Halibut, Baked Potato, Salad
Sweet and Garlicy Pork Chops, Pan Fried Potatoes, and Veggie
Sloppy Joes, Chips, Fruit and Veggie Sticks 


I should just need to pick up a few fresh items from the store along with any sale items I find. I am hoping for a sale on chicken soon with Zaycon foods. I have purchased from them a few times and each time I was really happy with the quality of their boneless skinless chicken breast.

How do you plan your meals? A week at a time, two weeks at a time or a month at a time?

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6 thoughts on “Menu for the Week of 5/13”

  1. I usually plan about a week at a time worth of meals. Most of the meals I plan are interchangeable if our weather gets too hot and I have a backup plan. I really don’t want to think about what I would want to eat two weeks from today. Who knows?

  2. I’m impressed that you can plan a month out! I plan weekly, but I’d like to attempt a 2 week plan and see how well I do 🙂 Your menu looks fantastic. We’re also having sloppy joes this week. 🙂

    1. Danielle, Thanks for stopping by. I really like to plan a month at a time because meal planning is not my favorite task to do. So if I plan for a month at a time I only have to do it 12 times a year. I am trying planning for a week to see if I can save more by planning weekly.

    1. This week has been hard for me looking at only one week planned I am so used to seeing many weeks planned out it is hard for me. I am out of my comfort zone trying to plan only one week at a time. I will be posting later this week about how I do once a month menu planning. I am trying to experiment and see which way of menu planning save us the most money, weekly or monthly.

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