|This photo has nothing to do with this post. Just gratuitous cuteness.|
I'm sure there are a million ways to meal plan but here is what works for me- on Sundays I get the paper and go through the coupons. I then pull up my grocery store's circular online and check to see what is on sale that I also have a coupon for (this is more for dry goods and household items as there are rarely coupons for meat, vegetables, etc). I usually try and incorporate whatever meat item is on sale into one meal that week. When boneless skinless chicken is on sale I stock up and freeze it and then just take out a package as needed. I then make up a grocery list of what I need.
So here we go our meal plan for this week:
Monday- Chex Crusted Chicken with Oven Roasted Asparagus
Tuesday- Grilled Marinated Sirloin Steaks (on sale this week) and Grilled Vegetables
Wednesday- Pesto Chicken with Grape Tomatoes and Broccoli (recipe below)
Thursday- Blue Cheese Tomato Sauce with Chicken and Spinach (adapted from The Pioneer Woman)
Friday- Parmesan and Mushroom Risotto with Chicken (recipe to come next week)
I don't plan Saturday and Sunday because despite my best efforts it never works out every night of the week so this way there is flexibility. Additionally, every week I try to incorporate one new recipe. I started doing this when I was pregnant and realized that I didn't have a lot of "quick and easy" dinners. This week's new "recipe" is the Chex Crusted Chicken. I don't actually have a recipe but I have had a box of Chex cereal in my cupboard since Christmas (unopened) and I'm tired of it staring at me from the pantry. If the Chex Chicken is a success I will blog about it if you don't see it in the next few days well you will know why...
If you've never had homemade pesto you have to try it. It puts the jarred and even most restaurant varieties to shame! Here is the recipe my family uses:
Pesto Sauce (adapted from Betty Crocker)
1 Cup fresh basil (roughly chopped)
1/3 Cup grated Parmesan
1/3 Cup olive oil
2 Tablespoons Pine Nuts (optional)
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
3 Cloves Garlic
Combine all ingredients in food processor and mix until blended.
*The Betty Crocker version calls for less basil, pepper, and garlic. Its really a personal preference. Additionally, I usually make at least twice this much if we don't eat it on something (its great on pasta, bread, pizza, etc.) you can freeze it and it will keep for 3 months.