Lately I have been planning out my weekly menus using my menu plan worksheet. It has been working really well to have this sheet up on the refrigerator for whenever I need a reminder of what to do in the kitchen.

Because I am letting you all have a look into my kitchen this week, I thought I’d share my menu plan as well. I don’t generally plan lunches as we almost always eat leftovers.

If you’d like to get a peek into my kitchen you can find me at Happy To Be @ Home.

Today: Day One.

Monday

• breakfast: sausage and egg casserole, millet porridge
• dinner: roast chicken, peas, squash, salad
• prep: make chicken stock, bake muffins, make salad dressing

Tuesday

• breakfast: smoothies, coconut flour muffins
• dinner: minestrone soup, coconut flour muffins
• prep: soak millet, strain and store chicken stock

Wednesday

• breakfast: millet porridge with sunflower seeds, egg casserole
• dinner: fried eggs, coconut flour pancakes, grapefruit
• prep: thaw beef, soak pinto beans

Thursday

• breakfast: smoothies, leftover coconut flour pancakes
• dinner: taco salad, slow cooked pinto beans, brown rice cooked in chicken stock
• prep: soak millet

Friday

• breakfast: fried eggs, grapefruit, coconut flour muffins
• dinner: meatloaf, butternut squash, millet, dessert
• prep: bake dessert, soak white beans, chop vegetables for soup

Saturday

• breakfast: egg casserole, fruit
• dinner: white bean soup with rosemary and chicken stock
• prep: none