Weekly menu planning

It's Saturday morning and the time we make our menu plan for the upcoming week.  We've been organizing meal planning this way for the past five years or so.  Prior to that, I tried to be organized, but it always evolved to day to day dinner selections and many stops at the store on my way home from work ... often picking up a rotisserie chicken and some vegetables so dinner might be ready before 7 pm.  On weekends, I would make something special and shop specifically for that.

Once I realized that taking an hour or so to plan for the week and making one shopping trip to a couple of stores it saved a lot of time on weeknights.  A happy consequence is that we were saving about 25% on our grocery bill.  I didn't measure the time saved, but I'm sure it is more than 25% even with Saturday shopping. 

Our routine is this... John and I review the upcoming week for evening commitments and decide how many dinners we'll need.  He makes some requests and I usually have somethings in mind I want to try and we write down that week's plan in a journal.  I make my shopping list and try to get the shopping finished and put away before my 11:00 exercise class.

This week's menus all involve grilling because of the hot weather. 

Saturday - drink that bottle night - We chose a Charles Wetmore Cab and will make Flank steak, corn salad, orange/avocado salad, and yellow rice.

Sunday - Hosting our daughter's boyfriend's family and making a tried and true recipe from Cuisine at Home July/August 2000 issue- Balsamic Pork Tenderloin with a grilled vegetable salad on creamy orzo.  Homemade orange gelato for dessert

Two of the weeknight choices from Cuisine at Home Weeknight Grilling cookbook:

Crusted Salmon with orange vinaigrette, grilled vegetables, rice or potato

 Kumquat chicken, sautéed spinach, rice or potato

 And finally, a Cobb salad.

What's cooking at your house this week?

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