Weekly Menu Planning

I’m determined to get back into planning out a weekly menu and base our grocery shopping on that menu.  I hope that this will save us money but also the frustration of what to eat each night.  This week is a very Asian inspired week as you’ll see below.  I really miss my favorite little Chinese restaurant in Monterey, Full Moon.  They were so great to me, I would bring them a bottle of gluten-free soy sauce and they would make my food with that. We have both been craving Chinese food lately and Bryan could go out and get some but I can’t so I figured I would make a few Asian inspired recipes this week that will hopefully hit the spot.

When planning weekly menus I usually look at my cookbooks, blogs etc and search for dishes that are tasty, easy and that the ingredients can be used in more than one dish during the week.  This weeks menu inspiration comes from: Artisanal Gluten-Free Cooking, Everyday Food-Fresh Flavor Fast and a few recipes I found online.

November 29-December 5


Grilled Steaks, mashed sweet potatoes and corn (these were our last steaks from Omaha Steaks -a gift from Bry’s parents)


P.F. Chang’s inspired Beef A La Sichuan (Bryan’s favorite dish to order there, even off of the gluten-free menu)


Asian Inspired Noodle Bowl (Artisanal Gluten-Free Cooking pg. 30)


Beef Stir Fry (Everyday Food Fresh Flavor Fast pg. 190)


Penne A La Broccoli (Light dish with red pepper flakes from DrWeil.com)


General Chang’s Chicken (Artisanal Gluten-Free Cooking pg. 163) I’ll be making this for my birthday dinner along with some cupcakes, or maybe even a cheesecake…I have yet to decided which one I really want.


Not 100% sure what to make just yet for sunday, maybe some beef stew or pot roast.

If you haven’t picked up a copy of the Artisanal Gluten-Free Cooking cookbook by Kelli and Peter Bronski you really should – this cookbook is fantastic.  I’ve made several of their recipes and have enjoyed every one of them.

What are you cooking this week?


5 thoughts on “Weekly Menu Planning

  1. planning the meals for the week, and doing some prep work on the weekend has been on my to-do list for a long time. While I don’t have to worry so much about gluten, I do want healthy foods for the family, and kid friendly. Usually I end up making something quick for the kids, then something later for hubby and I to eat.

    Do you often have left overs for days if you’ve been cooking as you planned it?

    I’m also learning about eating seasonally so fresh foods are cheaper to buy.

    1. We do have leftover some times, and that is usually eaten for lunch during the week (helps cut down costs of eating out even for lunch time meals). I really try to make smaller portions of food seeing as it is just the two of us, but some times I just cant help it…like when I make chili for example, we have tons of left overs but to me it tastes better after a day or some anyway so we don’t mind 🙂

  2. I heart meal planning. I haven’t been able to do any this wk b/c of various engagements and I am going out of town next wk then a week and a half after that and don’t want to be overloaded with food so I am just trying to use the stuff in my kitchen, which isn’t too much fun. Holy run on sentence batman!!

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