Ready for another two weeks of dinners?
It’s been a little while since I’ve posted our two weeks of meals menu, and I always get great feedback from readers when I do. Therefore, I’m sharing our current menu plan with you today. Hopefully it will provide you with some dinner ideas and inspiration.
If you’re a new reader, this is how we generally try to plan out our grocery shopping every two weeks on pay day. We create a two week menu and try to stick as closely as we can to it. It almost never stays 100% on track, so we almost always have some carryover for the next two weeks of meals.
We have found that this is the best way for us to stick to a budget and to always have a (relatively) healthy, homemade meal for our family to eat together every night. It doesn’t always work out perfectly, but it’s better for us than not planning at all.
Week 1:
Sunday: Corned beef, cabbage, potatoes, carrots
Monday: Tacos *This lends itself well to taco salad or seven layer dip with chips for lunches the next day. This time around it was the dip, last time we had them, I did taco salads.
Tuesday: Lasagna
Wednesday: Pork chops and applesauce (homemade)
Thursday: Choice of hot dogs, hamburgers or chicken burgers
Friday: Pot luck dinner at Girl Scouts
Saturday: BBQ Ribs
Week 2:
Sunday: Dinner at friends’
Monday: Shepherd’s Pie (this was a ‘cook once, eat twice’ extra Shepherd’s Pie frozen from a previous month)
Tuesday: American Chopped Suey pasta bake
Wednesday: Lemon Basil Meatballs and egg noodles (this is from the make ahead meals Pampered Chef party that I attended in September)
Thursday: Dinner out, Girl Scouts are touring a local eatery, so we’ll be eating there afterwards
Friday: Pizza
The Whole bag of Chips 
I’m so impressed that you plan two weeks at a time. I’ve always planned meals a week out and it makes life so much easier to be able to look on the menu list rather than think of something each night. But I don’t think I would have the discipline to stick to two whole weeks. Plus we got rid of our deep freeze a couple of years ago, and I bet a freezer is essential to your plan!
We do have a spare refrigerator/freezer now and through the years we’ve almost always had at least a freezer, depending on who was handing down what to us. That definitely helps. Even if we don’t have time to plan out the 2 weeks, we buy the meats that we generally use over two weeks’ time (2 bags of frozen chicken tenderloins, a couple packs of grd. turkey, stew meat, hot dogs, burgers, several boxes of pasta etc.) so that we don’t have to keep running to the store. Running to the store costs me lots of extra money because the stores always seem to know what I didn’t know I needed. 🙂 We do still have to pick up things like milk, juice sometimes extra fruits and fresh veggies after a week, but overall we’re good for two weeks if we do it right.