Favorite weekly menu planning help from online?

YaChin - posted on 05/19/2011 ( 6 moms have responded )




I find that if I don't plan a weekly menu then we end up eating out or eating junk food! But who has the time and energy to come up with a variety of dishes that work well as left overs, breakfasts and lunches?! Where do you get your weekly menu ideas?


April - posted on 06/01/2011




I get my weekly ideas from various websites: www.mealsmatter.org, www.dinnerplanner.com, http://www.foodonthetable.com.
Food on the table is a great website b/c you put the location of a grocery store, what you are in the mood to eat for the day or week, and give you suggestions. Once you select, it will map out what you need at the grocery store and how much you will spend. Check it out. Select a few recipes and share with the family. Try and pick recipes that everyone is responsible for a part. A family that cooks together, stays together :-)

Annie - posted on 05/23/2011




walking tacos are great fun and the kids love them and since you don't need plates you don't have many dishes. Take one lb of meat (my kids prefer ground turkey or ground beef) and brown with taco seasoning packet. Take a dorito or frito or tortilla $0.25 bag and instead of opening on top cut along the side. Add browned seasoned meat to bag and top with your favorite taco toppings such as cheese, tomatoes, lettuce, salsa or my kids favorite catalina dressing. Pinch top, shake it up and give to kids with a fork they eat right out of the bag.

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YaChin - posted on 06/01/2011




Wow thanks everyone for all these wonderful meal planning ideas! I agree there's nothing like cooking and eating with family. Last week I tried out a couple of ideas from here and this week it's my husband's cooking week so excited to see what he comes up with! I think you guys are my secret weapon ;-)

Chris - posted on 06/01/2011





I have found that just have a basic schedule helps alot. . .One night of pasta, one night beef, one night mexican, one night chicken. Then I do things like steal recipes like the ones Nini shared! I can't wait to try the Lemon Chicken and the Enchillada Shells.

Nini - posted on 05/22/2011




i get my idees everywhere. lok online for recipes and then adapted them to wat ym family like. here are a few of are favs that are easy and fast to make


1 (8 ounce) package wide egg noodles

1 envelope Italian salad dressing mix

1/2 cup evaporated milk

1/4 cup butter

1/2 cup parmesan cheese

Cook the noodles and drain well.

Combine the rest of the ingredients and blend well.

Servie with ur fav meat



15 – 18 uncooked jumbo pasta shells

1 pound ground beef ... i have done half beef and half chorizo

1 can (10 ounces) red enchilada sauce

½ tsp. dried minced onion

¼ tsp. dried basil (I use about 1/2 tsp.)

¼ tsp. dried mexican oregano (I use about 1/2 tsp.)

¼ tsp. ground cumin (I use about 1/2 tsp.)

½ cup fat free refried beans

1 cup (4 oz.) shredded cheddar cheese (I use about 2 cups)

Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook meat over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.

Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11” x 7” x 2” baking dish coated with cooking spray.

Cover and bake at 350 degrees for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.


Mexican Tater Tot Casserole


1 pound ground beef

1/2 onion, chopped

1 can enchilada sauce ( i used a green sauce)

1 small can mild diced green chiles

1/2 teaspoon garlic powder

salt and pepper to taste

1 can corn, drained

1 pound Cheddar cheese, grated (or a Mexican blend)

1 bag frozen tater tots


Preheat oven to 375.

Brown meat and onion; drain. Mix in sauce, chilies, and seasonings. Heat through.

Spread in 13x9-inch pan.

Cover meat with corn, and cover corn with cheese.

Place tater tots evenly over casserole until it is completely covered.

Bake 45 minutes or until tater tots are lightly browned and mixture is bubbly.

Serve with sour cream and salsa, if desired


Sesame Chicken

•6 boneless skinless chicken breast halves, pat dry with paper towels

•1/2 cup honey

•1/2 cup soy sauce

•1 cup water

•2 tablespoons cornstarch

•1/2-1 teaspoon ground ginger (fresh is better)

•1/2-1 teaspoon red pepper flakes (optional)

•1 tablespoon toasted sesame seeds

•1 Cut chicken breast into 1 inch strips or bite size pieces.

•2 Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.

•3 Cook chicken for about 6 minutes or until no longer pink.

•4 Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.

•5 Whisk until no corn starch lumps appear.

•6 Pour sauce mixture into skillet with chicken.

•7 Cook until sauce thickens slightly.

•8 You can add more water if sauce is too thick.

•9 Sprinkle with sesame seeds.

•10 Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.


Lemon Chicken with Olives and Ricotta

■1 pound pasta noodles

■1 Meyer lemon or lemon

■4 small skinless, boneless chicken breast halves, halved crosswise

■1 cup garlic-stuffed or pitted green olives

■1 cup ricotta cheese

■ Fresh Rosemary (optional)


1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Cover; set aside.

2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.

3. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microcook on 100 percent power (high) for 30 seconds stirring once.

4. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings


Southwestern Baked Spaghetti

•8 ounces uncooked spaghetti, cooked

•1/2 cup milk

•1 egg

•1 lb ground beef

•1 medium onion, chopped

•1 medium green bell pepper, chopped

•2 garlic cloves, minced

•1 teaspoon chili powder

•1/2 teaspoon cumin

•1/2 teaspoon oregano

•1/2 teaspoon salt

•1/4 teaspoon pepper

•2 (8 ounce) cans tomato sauce

•1/2 cup shredded cheddar cheese

•1/2 cup shredded monterey jack cheese

•Combine hot drained spaghetti, milk and egg; mix well.

• Pour spaghetti mixture into a buttered 9X13 inch casserole dish.

• Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.

• Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.

• Stir in tomato sauce and cook for 2 more minutes.

• Spread meat mixture over spaghetti.

• Sprinkle with cheese.

• Bake at 425°F for 10 minutes or until cheese melts and is bubbly.

• Remove from oven and let stand for 10 minutes.


Bridget - posted on 05/20/2011




i have 4 kids under 5 including a set of twins. so what we do at home is we make sure we shop in bulk for the (potatoes keep really well in the fridge for ages. the the weekend i make stews and soups ang grill fish and chicken in bulk . that way there is always enough food for the whole week. i sometimes even cook rice and spegetti and massive cooikg pan and then bag them into serving portions. an d reeze them. then if anyone is hungry i just pop it into the microwave

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