This Week’s Menu Plan

This Week’s Menu Plan

I am trying to be more organized in the house – what with working and juggling kids I need to know what I am cooking when, and not panic at 5.30 pm that there is nothing for supper.

So this is the menu for the week, followed by a shopping list. You’ll notice that my list doesn’t include quantities. I buy in bulk – click the recipe links so you can work out just how much you need. I plan nothing for Sundays as I want the day off. So it’s a leftovers kind of night.

All feedback is welcome.

Week 1 Meal Plan

Monday: Homemade Pizza with Sweet Potato Fries 

Tues: Slow Cooker: Mexican Chicken over Rice

Weds: Vegetarian Beans & Rice

Thurs: Lasagna & Spinach Salad (mix spinach leaves with mandarin pieces and craisins, toss with Raspberry Vinaigrette)

Shabbat: Challah, Gefilte Fish, Chicken Soup, Schnitzel, Mashed Potatoes, Steamed Veggies, Green Salad, Cake PLUS Cold Cut Sandwiches with Coleslaw for Shabbat lunch

Shopping List

  • Bread Flour (Needed for Pizza and Challah)
  • Yeast (Needed for Pizza and Challah)
  • Olive Oil
  • Sugar
  • Pizza Sauce
  • Grated Cheese (Needed for Lasagna & Pizza)
  • Sweet Potatoes
  • Mushrooms
  • Peppers (Needed for Pizza and Rice and Beans)
  • Veggie Pepperoni
  • Black Beans
  • Corn
  • Chicken Breast (Needed for Mexican Chicken and Schnitzel for Shabbat)
  • Salsa
  • Rice (Needed for Mexican Chicken and for Rice and Beans)
  • Onion (Needed for Chicken Soup, Rice and Beans, and Salad)
  • Celery (Needed for Rice and Beans, and Chicken Soup)
  • Garlic
  • Kidney Beans
  • Veg Stock
  • Thyme
  • Tabasco
  • Crushed Red Pepper
  • Veggie Sausage
  • Lasagna Noodles
  • Marinara Sauce
  • Ricotta / Cottage Cheese
  • Spinach
  • Canned Mandarin Pieces
  • Dried Cranberries
  • Raspberry Dressing
  • Vegetable or Canola Oil
  • Sesame Seeds
  • Eggs
  • Seasoned Breadcrumbs
  • Frozen Loaf of Gefilte Fish
  • Chicken for the chicken soup
  • Carrots
  • Parsnip
  • Zucchini
  • Potatoes
  • Veggies
  • Lettuce
  • Tomatoes
  • Cucumbers
  • Cold Cuts
  • Challah Rolls
  • Mustard
  • Ketchup
  • Horseradish Sauce
  • Prepared Coleslaw
  • Salt
  • Pepper

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8 Comments

  1. Andrea says:

    HaDassah – I love this! I have been menu planning for a while. This is right up my alley. I could talk about this topic for hours, but I will just say a few things that come to mind…lol. Besides saving time and worrying about what’s for dinner, I also menu plan because 1) It DOES save money 2) Great way to eliminate processed foods 3) Constructive use of pantry staples.
    I always take “inventory” of what I have on hand before making my list. You probably have some things on hand that are on your list…star those (like spices, etc). You are pretty detailed in exactly what veggies you need, so take off things that are vague, like, “veggies” and list them, or you might find you will buy more than you need. Some things I make in bulk and refrigerate or freeze and like to have on hand like veg and chicken stock, home made salad dressing (I love raspberry vinaigrette, btw and it only takes a few minutes to make), homemade marinara/spag. sauce, and salsa, plus, you can make seasoned bread crumbs that taste incredible and store them in a glass canister or something. If you make your own coleslaw, you can also have the cabbage on hand for another recipe. You have a healthy menu! Love it!!

    • HaDassah says:

      those are some great tips – Thanks Andrea!

    • Mark says:

      Coleslaw is very easy to make and doesn’t require many ingredients, just cabbage, vinegar, mayo, salt, and sugar (or any non-sugar sweetener). Another very easy cabbage recipe is chunks of it roasted in the oven with olive oil, salt, and pepper. Very tasty!

      I recommend that you make the coleslaw first (before the rest of the meal) so the cabbage has a bit of time to marinate in the dressing. Also, a hint that I just learned a few years ago – make the dressing FIRST in the large bowl, THEN add the sliced cabbage and mix well. That way, it’s easier to mix the dressing ingredients well and it distributes better overall.

  2. S.A. says:

    I need to start doing this.

  3. That’s quite a shopping list. I’ve always wanted to be that organized, and never was. Now with kids that won’t eat anything I cook, I don’t see the point. :(

  4. Lady Lock N Load says:

    Great Lasagna recipe!
    I like the idea of taking inventory of what you already have before planning supper.
    I am going to make a minestrone soup in the crock pot with marrow bones and veggies that I have in the house, along with shabbos leftovers. Don’t ask me about the rest of the week yet!

  5. Ronnie Fein says:

    Hi HaDassah

    Organization is the key!

    Check out my daughter’s blog, in which she helps parents and children choose healthy lunches for a week (but obviously coul apply to dinner and breakfast). She also has an app that helps. Here’s her website: http://www.lalalunchbox.com

  6. juliemara says:

    you rock, thanks for saving me about a billion hours this week!

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