It’s been a while since I shared a menu on Of The Hearth. I used to plan a month’s worth of meals each season (fall, winter, spring, and summer) and we’d use each of these menus for three consecutive months before moving on to a new menu (you can read details on how I did this here and see many of the menus here).
I stopped using that approach about two years ago because it was no longer working for us. In the months that followed, I tried a number of other approaches. I’ve learned that I like having a month’s worth of meals planned because I don’t have to take time each week to menu plan and it helps me make money-saving bulk purchases. However, I don’t like using each of these menus three times.
As you can see, I’m back to planning monthly menus! Unlike before, we only use these menus once. Regardless of what meal planning approach you use, I hope the meals listed here will give you ideas for feeding your family.
Dinner menu for October 2019
Days 1-7
- Meat marinara over spaghetti, green beans
- Bourbon chicken over rice, carrots
- Taco salad
- Meatloaf, mashed potatoes, green beans
- Chicken and noodles, side salad
- Cheeseburger macaroni, peas
- Chicken amandine, green beans
Days 8-14
- Chicken penne Alfredo, green beans
- One-pot savory chicken and rice, carrots
- Supreme burritos, corn with red and green bell peppers
- Smothered hamburger steaks, roasted potatoes, green beans
- Chicken noodle soup, rolls
- Easy cheesy stroganoff, peas
- Cider-glazed chicken, seasoned rice, green beans
Days 15-21
- Cheesy sausage and pepper pasta
- Spicy lemon chicken over rice, carrots
- Chicken quesadillas, corn with red and green bell peppers
- Hamburger gravy over mashed potatoes, green beans
- Turkey and wild rice soup, rolls
- Beef sausage, macaroni and cheese, carrots
- Creamy chicken and wild rice casserole, peas
Days 22-31
- Bacon and spinach tortellini, green beans
- Cheesy chicken and broccoli rice
- Mexican rice bake, tortilla chips
- Cheeseburger quesadillas, carrots
- Pumpkin chili
- Skillet shepherd’s pie
- Hawaiian chicken and rice, green beans
- Slow cooker creamy spinach and tortellini soup
- Breakfast for dinner (waffles, eggs, etc.)
- Leftovers or eating out
I only include dinner items on our menu because we typically eat a limited number of things for breakfast and lunch. For breakfast, we usually eat things like oatmeal, scrambled eggs with toast, cold cereal, and smoothies. Because it’s fall, we may also have some Maple-Glazed Pear Upside-Down Cake or Vanilla Buttermilk Spice Muffins. For lunch, we usually eat things like cheddar broccoli soup, Avocado Egg Salad, sandwiches, and homemade macaroni and cheese. If I get a chance, we may try a pumpkin soup.
What are you feeding your family this month? I’d love to hear your ideas!
Shared at the following:
Encouraging Hearts and Home, Over the Moon, Modest Monday, Farm Fresh Tuesdays, and Busy Monday.
I’ve started recording meals again on a calendar in my kitchen. It helps me to look back and remember what’s worked in the past.
These meal plans sound wonderful!
One reason I like sharing the menus here, Michele, is that they are easy for me to access when I want to look back and see what I’ve made in the past.
I really wish I had kept some sort of a file folder with all the monthly menu’s I’ve put together. We work on writing them weekly but I’d love to at least have a few old ideas handy when needy. Love the idea of sharing it on the blog! Pinned.
It is so helpful to have the old ones for inspiration!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
Thanks, Marilyn!