Menu Plan Sunday

Actually, I plan my menus about Wednesday of the week before because that's when I have the time.  I don't want to spend the weekend thinking about groceries :)  But, I'll post them on Sundays, just for the sake of keeping up with the Jones and such.hi

I have a new Menu Planning device.  I'm truly an idiot for not figuring this out sooner, while my friend, new momma to twins & my 2 year old goddaughter, had it right there on her fridge.  She's a rock star so I'm not surprised in the least.  But here I am, cloth diapering, mama cloth/Diva cup usin', recycling, momma & I'm still writing my weekly menus on printer paper.  I'd managed to make a template which encompassed 3 weeks (since usually, day 2 of the new week's menu and I think of something that sounds DELISH!).  So, I like having a space to keep a note of what that was when I sit down to plan again...  BUT, here's the new model.

Same template in a (drum roll please...)

PAGE PROTECTOR

So now I can use a dry erase marker and never print another page again! :)  Cheap, simple, Earth friendly.

Now, on to the important stuff- the food:
Day 1: World's Best Burgers on 100 Calorie Sandwich Thins & Parmesan Zucchini Crisps
Day 2: Herb Tilapia & Polenta
Day 3: Baked Spaghetti
Day 4: Pepperoni Pull Apart
Day 5: Sticky Pork Chops with Alexia's Sweet Potato Fries
Day 6: Buffalo Chicken Pasta
Day 7: Rachel's Mexican Chili

We actually also have a graduation day in there, so Day 1 is what we ate tonight.  I enjoyed a glass of Toasted Head Cabernet Sauvignon.  "Toasted Head" (in the vineyard here) refers to the process of toasting the barrel where the wine is aged.  It's what lends the smoky, tobacco type flavors in some reds or the vanilla/oak in a Chardonnay.  I love an oaky Chardonnay and dislike those aged in stainless steel.  Personal preference is all it is.  :)