I’m visual, and since having kids, my memory is shot, so when it comes to meal planning, I need it right in my face. If it’s left to my memory, you’ll probably find us at Moes (or Welcome to Moes! as my girls call it).
This project was simple! The art is a free download from Olli Bird. I sent mine to be printed on cardstock at Office Max and then framed it. That’s it. Seriously… project done!
I usually plan our weekly menu on Saturday or Sunday and then I just write it directly on the glass with a dry erase marker.
You can find some other great free printables (weekly planners, menu planners, cleaning checklists, and blog planners) at Design Finch.
The menu pictured is from last week. Below is our menu for this week. (We all eat dinner leftovers the following day for lunch on weekdays, except on Friday. On Friday, Allen works a half day and he’s home in time for lunch. I also try to plan something very simple for Sundays, because, let’s face it, who wants to cook and clean on Sunday? And, I always try to over-plan. There’s a chance that we’ll have too much food, in which case, one of these meals will be moved over to the following week.)
Monday :: Spinach Tortellini Soup (recipe below)
Thursday :: Rice & Beans with Homemade Cornbread (I freshly mill my own corn to make it more nutritious.)
Saturday :: Hot dogs and s’mores on the bonfire for lunch. (I always try to either make my own hot dog buns from freshly milled wheat or buy them at Bread Beckers.) Grilled Salmon marinated in lemon, soy sauce and sugar with Grilled Pineapple for dinner.
Sunday :: Healthy Living Mac and Cheese
Spinach Tortellini Soup from the So Easy Cookbook (I have made some slight modifications to the original recipe.)
1 t olive oil
1 medium onion, chopped (about 2 cups)
2 cloves of garlic, thinly sliced
1 large carrot, peeled and sliced (about 1.5 cups)
2 ribs of celery, chopped (about 1 cup)
1 t dried oregano
1 t dried thyme
1/2 t crushed red pepper flakes
14 oz diced tomatoes with juices
6 cups chicken broth (I make this myself and keep it in the freezer.)
3 oz baby spinach, sliced into ribbons (about 3 cups)
9 oz spinach and cheese tortellini
1/2 cup grated parmesan cheese for topping
Heat the oil in a 4 or 6 quart saucepan over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until the onions are translucent and the garlic is softened, another 3 minutes. Add the carrots, celery, oregano, thyme, and red pepper flakes and cook, stirring, until softened, about 5-6 minutes.
Add the tomatoes with their juices and the broth. Bring to a boil, reduce the heat and simmer for 10-15 minutes. Add the spinach and tortellini and cook until the tortellini are cooked through, about 6 minutes.
Serve topped with parmesan.