Meal Planning - Part 2 of 2

Over the years, as I've had occasion to talk with people about meal planning, it seems that there's generally consensus that meal planning is a good thing.  The usual benefits cited are: cost savings; and mental relief, not to have to think too much about what to cook for dinner on any given day.

Based on both past, and present, experience, I'd say that I agree with both of these benefits.  Other benefits I've observed in our life are:  it's a healthier way to eat, simply because it involves planning for a more balanced way of eating, and it means that healthy foods are what's available in the house; also, if I know what I'm cooking tonight, I'm not even tempted to think about how nice it might be to go out for dinner tonight.

So, as promised, I'm posting one of my recent three-week meal plans (below).  Pretty much everything you see on it is made as much from scratch as possible (from tartar sauce to oven-baked potato 'fries,' to perogies, to biscuits, to yorkshire pudding).  My hope is that this might encourage someone to give menu planning a try - whether using this kind or format or something else.  Also, I'd love to hear your suggestions for my meal plan.  Any thoughts about how to improve or modify it?  Any good, healthy recipes you want to offer (Corrie, again, thank you so much for the ones you sent me!!)?  I'm sure that others are waaaaaay better menu planners than I am, and I'd love to hear your ideas.

It's an oddly vulnerable feeling, putting my food choices right out there!  But here goes anyway:

Week 1	Protein/Entree	Veggies	Extras
Fish	Crispy (panko) Sole Fillets - baked	Oven 'Fries,' Broccoli Slaw salad	tartar sauce
Vegetarian	Black Bean &  Corn Quesadillas	Spinach salad (spinach, mushrms, g.onions...)	salsa, s.cream
Beef/Pork	Roast Beef	Mashed pot., Carrots (roasted)	yorkshire pudding
Chicken	Honey Mustard Chicken Thighs	Leftover mashed pot., corn	gravy?
Chicken/MIsc.	Mac’n cheese, farmer sausage	Caesar salad	-
Soup/Misc.	Butternut squash soup	(in soup)	baguette
Week 2	Protein/Entree	Veggies	Extras
Fish	Baked salmon, rice	Broccoli	cheese sauce
Vegetarian	Perogies - Liz's recipe (mashed, cheddar)	Onions, Broccoli slaw	s.cream
Beef/Pork	Burritos, ww tortillas, cheddar	(in burritos); leftover slaw	s.cream
Chicken	Sweet-and-Sour chicken, rice	Cauliflower	cheese sauce
Chicken/MIsc.	Pizza: Greek (tomatoes; feta; chicken)	Greek salad	-
Soup/Misc.	Cheddar/Veg/Ham Chowder	(in soup)	cheddar bay biscuits
Week 3	Protein/Entree	Veggies	Extras
Fish	Roasted Trout/gremolada, wild rice	Brussel sprouts	-
Vegetarian	South of the Border Lasagna	Caesar salad	-
Beef/Pork	Pork Tenderl. w.cider-herb sauce, scalloped	Green beans
Chicken	Spaghetti w.pesto, gr.chicken, tomatoes	Spinach salad (spinach, mushrms, g.onion...)
Chicken/MIsc	Sweet & Sour Chicken, w.wh.rice	Grilled onions/peppers
Soup/Misc.	Salmon Chowder w.veggies	(in soup)	cheddar bay biscuits
Breakfasts:	Lunches (w.fruit & veggies/dip):	Weekend Desserts:	Baking:
oatmeal	Flatbread ‘pizzas’ - tomatoes/beef/ch.	Choc.p. butter pudding cake	Morning Gl.Muffins
toast	pumpkin muffin with yogurt & berries	Peach/yogurt trifle	Strawberry Muffins
yogurt & berries	mini bagels w.cream cheese	Apple Brown Betty
french toast	beans on toast
eggs	cheese & crackers
pancakes	sandwiches: p.butter; toasted tomato; gr.cheese
cereal	tomato/ch.noodle soup
smoothies	pasta - parm & butter; tomatoes; shell; pesto
	cheese quesadillas
	leftovers
	Little Chefs ‘moose’ pasta