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Meal planning for two weeks at a time has proven to be really effective for us. I’ve found it really beneficial to be prepared and ingredients on hand for double the number the meals. It allows me more flexibility which has been vital in the past few weeks where I’ve gotten sick (strep is the worst!!), kids have gotten sick, and Keith’s spring sports/work schedule can be changed at the drop of a hat.
It took me a little while to get in a groove of the two week meal plan. Now that I have, I feel that our grocery budget has been reduced. We’ve have some anamolies, such as spring break in March, that keeps me from declaring with certainty that this method is saving us money on groceries. But at this point, it seems quite possible.
Our breakfasts and lunches have become very routine so planning for them has become quite simple. We’ve found some new dinner recipes that are a hit with everyone and hope to share some recipes here on the blog real soon. Brooke has plans over both weekends & Keith will be gone the second so I left the weekends open because Leah & I are pretty easy to please and I’m sure there will be leftovers to throw into the mix.
Meal Plan for April 24 – May 7, 2017
Breakfast
Eggs & Toast
Smoothies
Yogurt & Granola
Breakfast Bars
Lunch
Leftovers
Salmon & Veggies
Sandwiches
Salads
Homemade “Lunchables” (Brooke’s lunches)
Dinner
Cheeseburger Pie
Oven Tacos
Garlic Parmesan Pork Chops
Baked Penne with Sausage & Peppers
Burgers
Creamy Italian Chicken
Slow Cooker Southwest Chicken Stacks
Easy Taco Salad
Mexican Pizzas
Weeknight Creamy Sausage Pasta
Below is a screenshot of my Plan To Eat planner to give you an overview of how I have meals planned each day. As always, nothing is set in stone.
