Ole’s gone this week until Thursday at a conference for work, so I’ll be utilizing a few make-ahead meals that I’ve been stockpiling. Our local supermarket also has a great deal on grillables (read: steak, steak and more steak in the form of a whole beef tenderloin). So, right before he comes back, I’ll be going to stock up on those. We can actually walk there, and I’m guessing I may need a few walks with the kids to keep me sane this week. Monday – cornbread dressing... more

Easter’s over, and I’m still full. Hopefully some of the sugar wears off my kids by morning. We’re going to use our Easter spoils in two of our meals. Our freezer emptying from last week led to Ole smoking a brisket this weekend. We also had a holdover from last week. Costco was out of salmon when we went, so we improvised and pushed that to this Wednesday. I’ll also be trying to get gardens and outdoor stuff going this week because it is FINALLY warm enough to be out... more

We’re back from our North Shore of Lake Superior adventure. Bags are being unpacked, clothes washed, snowboards and snow pants are being stored until next winter. We haven’t had much time to plan, but we did come up with a menu focused on clearing out the freezer. We’ll be making our weekly trip to the grocery store tomorrow. Right now, I have to figure out where I packed my face wash so I can crawl in bed and close my eyes before the new week begins. Monday: Chicken pasta salad,... more

In my opinion, planning a menu and finding a system that works for you is an entirely personal function. What works for one family or one individual may be entirely different from what works for another individual in the same type of situation. Personality types, budget, seasonal foods, work and play schedules, grocery shopping trips and more can all play a factor in what works for you. If you only grocery shop on a specific day of the week or once every two weeks, you may need some flexibility... more

Spring is here! See the flower? Too bad there is snow in the forecast for this week. Fluffy white snow…flowers…spring is dead. In honor of the winter-like weather, I’m making a Thanksgiving dinner to say goodbye to March. Comfort food to help me get through the snow predicted for Tuesday. Monday: California grilled chicken sandwiches with avocado, chips and salsa, baked french fries Tuesday: Turkey breast, cornbread dressing (with the leftover cornbread from last week),... more

Here’s a look at our dinner menu for the week: Monday: Broiled cod with white cream sauce, roasted potatoes and peppers, Parmesan olive chop bread, organic spring mix side salad Tuesday: Bacon-wrapped tenderloin, cheesy rice, broccoli Wednesday: Soup swap Thursday: Chili dogs, coleslaw, cornbread, pears (Ole was hit by spring fever this weekend when our temperature reached 60 and bought a giant package of natural-casing wieners. I am using it as a chance to try Aimée’s cornbread... more

Planning a menu each week can save you time and money. It’s worth it to consider a menu plan to simplify your life, and if you already have a process, it’s always worth looking at possibilities to make it more functional for your family and your needs, both in the long run and right now. Menu planning comes in many different shapes and forms, and it can be different for every family based on your schedule, your likes and dislikes and what works for you. Some people grab dinner ingredients... more