I think the last time I did a menu plan was a month ago. Time flies! Back to it this week; we’ll see how well I stick to it. I find that things run so much more smoothly when I know ahead of time what to make but I find the actual planning to be tedious. This time around wasn’t overly painful though: supper tonight is already over and I’m working nights on the weekend so there are only four suppers to plan for (since I rarely plan out breakfast and lunch). I do love reading through the other menu plans at I’m an Organizing Junkie. There are so many great recipes linked there.

Monday: pasta with mushroom-laden sauce
Tuesday: Moroccan-Spiced Tomato Chicken, squash, beans
Wednesday: pork ribs*, corn, edamame
Thursday: Addictive Sweet Potato Burritos, Caesar salad
Friday: Friday Night Chili (with toast)
Saturday: leftover Moroccan chicken
Sunday: leftover chili

Tonight I cooked up the sweet potatoes (mine are yams, I think) for Thursday’s supper. I’ve been cleaning out the cold storage room and decided I’d better use them or toss them. They’re still firm and looking alright but one was staring to sprout. I’ve reserved the cooking water and will make a root vegetable soup next week. I’m thinking carrots, parsnips, potatoes, and some corn and kale tossed in for variety.

*Today in the mail I received coupons from President’s Choice for a free brick of cheese, a free carton of orange juice, and a free box of pork back ribs.