Do you menu plan?
I never used to but now I cannot live without it. I plan for about 1 month because we get paid once a month and I do my stock-up shopping then. But, if one week or two weeks may work better for you, give it a try.
My menu for the week looks like this: (click on recipe titles for links to recipes)
Tuesday – May 3rd – late night home : Slow Cooker Chicken Noodle Soup with homemade bread (bread maker start- 3:30 pm)
Wednesday – May 4th – My son’s birthday dinner: Pulled Pork Grilled Cheese (his request)
Thursday – May 5th – 8:00 pm dinner & Cinco de Mayo: Slow Cooker Chicken Fajitas with Mexican rice and green salad
Friday – May 6th – Feis Weekend: Chicken Quesadillas (leftovers from Fajitas – add extra chicken and peppers)
Saturday and Sunday – Feis
Monday – May 9th : Slow Cooker Spicy Ginger Pork Loin with brown rice and vegetables
If you really look at it we have a crazy busy week ahead so I have planned ahead to use my slow cooker as much as possible. Also prepping any vegetables such as onions, peppers, broccoli and freezing it or having it in the refrigerator already chopped is going to help each morning get the dinner in the slow cooker. I also write what we have going on that may impact dinner so that when I am planning dinners I can take that into account.
The other question I get is what if my family doesn’t want to eat what I planned (or I don’t want to make what I planned)? Mix the days up. You should have all your supplies for each meal for at least one week in your refrigerator, freezer or pantry. If you are thawing meat take out 2 or 3 packages at a time to thaw so you have choices. When I took out the chicken for the soup I also took out the pork and an extra package of chicken for the fajitas. If I want I can make the fajitas and move the chicken soup. Give yourself a plan and it is easier, and cheaper to have dinner at the ready even on those nights that life is busy and you don’t want to cook.
Last night was a super easy Steak Pita with caramelized onions.
Verdict:
Thought the picture doesn’t show it (had to take on a cell phone because my camera was dead) the steak was perfectly grilled to medium rare for us. The steak was tender and flavorful having marinated in a Mediterranean marinade for several hours.
Topped with caramelized onions, cooked for 30 – 40 minutes on the stove top they were sweet and delicious! A drizzle of steak sauce on the soft pita bread made this an amazing sandwich.
I served this with a raw veggie tray to complete the meal.
Steak Pitas with Caramelized Onions
Ingredients:
- 1 1/2 – 2 lbs. steak
- 1/4 olive oil
- 1/4 red wine vinegar
- 3 tablespoons lemon juice
- 3 teaspoons minced garlic
- 1 teaspoon powdered garlic
- 1 teaspoon dried oregano
- 1 teaspoon parsley
- 1/2 teaspoon onion powder
- 2-3 large sweet onions (about 4 cups), thinly sliced in rings
- 3 tablespoons butter
- soft pita bread (pocket less)
- drizzle of steak sauce if desired
Directions:
- In a large Ziploc bag mix together olive oil, vinegar, lemon juice, garlic, powdered garlic, oregano, parsley, and onion powder. Add steak and shake gently to coat. Refrigerate for 20 minutes to 3 hours.
- To caramelize onions – 30 minutes before serving meal place butter and thinly sliced onions in a skillet over medium-low heat. Allow the butter to melt and stirring occasionally let the onions cook for 20-30 minutes. Once they start browning watch them carefully so they do not burn. Remove from heat when the onions are golden brown and cooked through.
- Remove steak from bag and grill as you normally would. Remove steak from grill when it has reached the desired doneness for your family. Allow it to rest on a plate tented with aluminum foil for 3-5 minutes before slicing.
- Slice the steak thinly and place on in the center of a pita bread. Cover with caramelized onions and a drizzle of steak sauce if desired.
What's for Dinner Moms? 
Looks delish!
We menu plan by week for weekdays, and it is so helpful. A month? You go woman!
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Thanks. I am a planner by nature and LOVE lists!
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The steak pitas look and sound yummy. Sometimes I plan but just a day or two in advance. Meals are mostly just hubby and me. I do write the meat I have in the freezer on a board on the fridge so i know what I can plan for the week.
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I have a large family so I must weekly shop that includes, Seafood Market, Specialty Markets, Grocery Markets. I normally shop on Wednesday’s here in Florida that’s when the sale circulars start. BOGO’s are big here and most large grocery chains are highly competitive. Yesterday as a matter of fact I did freezer foods. Organization is key to a smooth large household. I pretty much cook/bake what I want when I want for my family. I know the day before my meal plan. Monthly I hit Sam’s Club or BJ’s for bulk items (t-paper, tide, bleach, soaps, etc.). Fortunately, I have a large home with lots of storage-LOL. Good advice you are sharing for some who may be clueless…
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I don’t do much meal planning, mostly I decide when I get home from work or sometimes at lunch if I know I don’t have much at home and would have to buy something on the way home from work. (Which is what I did today.) The steak pitas sound easy and delicious!
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It was simple! If you want try a 2 or 3 day meal plan so you shop once instead of every time you need to pick something up. May give you more time to do something you love!
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Looks great!! so yummy and appetizing 🙂
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Thank you. I think the picture is terrible but thanks. Onions are hard to photograph.
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I feel the pic is gorgeous!! you are just being modest 🙂
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I thought it looked like worms!
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hahaha!! 😉
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I have always made menus and lately have been lazy about it! It is so nice to know what you are going to have and cost effective as well! This sounds so good and looks great!
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Thanks. I tend to find less food waste because I don’t have that mystery vegetable in the back of the drawer or meat that spoiled because I forgot to cook it.
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yes that is so true! I am trying to get back to it, I hate not knowing what is for dinner lol
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