I have a plan...

...kinda. I used to be so good at menu planning and for some reason, I stopped doing it. I don't know if it's busy or lazy or a combination, but I would love to get back on top of it, because it keeps my grocery budget in check and I never have to scramble to figure out what's for dinner. Or breakfast and lunch.

So here is my "menu" for the next two weeks. I said before that we aren't as traditional about all of this because of our work schedules. I figure out how many dinners we are going to need and then get the ingredients and just prepare them over the next two weeks. So here is our list. Most of the recipes are experimental, and if they work out to our liking I will post them on The Unpampered Chef. At least one of them is already there.

- Coq au Vin fondue (from the cooking class I took)
-Tuscan Chicken Simmer
-Broiled salmon and Honey Roasted Red Potatoes
-Texas Lasagna
-Baked Chicken Nugget Spaghetti
-Garlic Cheese Chicken Rollups and salad
-Maple Ham and an undetermined side dish

A few of these things I'm making in anticipation of leftovers, so I have two nights scheduled for those on purpose because they are nights mom or dad is working late. Plus I will have vegetables left over from prep and sandwich stuff to use for lunch. Also, we will continue with our usual breakfast combinations: yogurt, fruit, cereal, toast, and eggs on occasion. Our latest favorite snack to have around is a sliced/cored green apple and string cheese.