I am going on six or more months now of planning all of our meals for a month-long period. And I love it. It takes the decision fatigue of what to cook out of my day-to-day life. And the best is you all are loving it! So, Volume Three is here!
If you’ve followed the last two volumes of this series, you may have recognized what makes an appearance almost every month (ahem, taco salad and homemade pizza) as well as how I *try* (keyword, try) to eat with the seasons.
Now that summer is hopefully around the corner, I want to utilize grilling more as well as things we can eat on-the-go. I still like to try and make weekend meals special and cook something a little fancier and more time-consuming either on Saturday or Sunday so that is where you’ll find things like brisket or a smoked chicken.
To read more about my meal planning process, you can visit Volume Two here.
MONTH OF MEALS
Week One
1st – Smoked Chicken with White BBQ Sauce
2nd – Chicken Salad & Cheddar Popovers
3rd – Taco Salad
4th – Beer Brats with Spaetzle
5th – Parmesan Crusted Chicken
6th – Pulled Pork
7th – Homemade Pizza
8th – Crab Cakes
Week Two
9th – Chicken Alfredo
10th – Meatloaf
11th – Buffalo Grilled Chicken
12th – Sloppy Joes
13th – Port & Chicken Bites
14th – Gnocchi Pomodoro
15th – Shrimp Curry
Week Three
16th – Tri-Tip with Italian Pasta Salad
17th – Hawaiian BBQ Pork Wraps
18th – BLTs with Crunchy Corn Salad
19th – Taco Stuffed Squash Boats
20th – Beef Kabobs
21st – Smoked Gouda Mac & Cheese
22nd – Crispy Fish & Chips
Week Four
23rd – Beef Chili with Roasted Red Pepper & Sweet Potato
24th – Mark’s Burgers
25th – Grilled Thai Chicken with Pineapple Slaw
26th – Shrimp & Chorizo Paella
27th – Ranch Chicken
28th – Steak & Grilled Romaine
29th – Grilled Sausage & Jalapeno Corn Salad
Week Five
30th – Chile Colorado Burritos
