zweitblog-manu: Menu Plan Monday... Plus What Everybody Needs to Know About Menu Planning And Feature Family Fav Recipe: Shrimp Creole.

I love Menu Plan Monday.

I just don't feel organized for the week unless my menu plan is done.

I love when dinner time comes around and I have a plan.

I know lots of people who don't do menu planning but wish they did.

The first comment I hear is that they don't know where to start.

Here are my top 3 tips for making a menu plan.

1. Ask family members what some of their favourite meals are. Make a list of meals to pick from for future menu planning.You might think you know what their favourites are, but I have learned that when I ask this question, sometimes I am surprised by the answer!

2. Take a look around your fridge and freezer. What's in your fridge already that needs to be used before it goes bad? What's in your freezer that can be made into a meal? Incorporate these into your meal plan for the week. This saves you money by using things you already have before spending more money on duplicate items. This week, I have broccoli in my veggie crisper that needs to be eaten....so that's the green vegetable for today's meal.

3. Read the grocery flyers to see what's on sale this week. Take advantage of sales in your menu planning. This saves you money, especially in the fruits and vegetables department!

Now, write down 5-6 meals for the week using the information you have collected! Now you can create your grocery list! Save cooking with new recipes for the weekend when more time is available.

Would you like more menu planning examples and ideas? Visit the blog I'm An Organizing Junkie. She hosts Menu Plan Monday every Monday and over 300 women link up with their menu plans for the week. It's fabulous! Click on the link below to visit!

My menu plan for this week:

Monday-Basa fish, jasmine rice, broccoli & carrots.

Dinner Time: 3:00 pm

{The basa fish was bought on sale and in my freezer already. Broccoli and carrots already in the crisper and need to be used.} Due to sports activities, we are eating at 3pm when the kids arrive home from school starving and hungry. We all need to be out the door by 4:30 pm. Each child will also have snack before bed such as: fruit, toast & yogurt.

Tuesday- Greek chicken with Greek salad, pita bread and tzatsiki.

Dinner Time: 5 pm.

{The chicken is already in our freezer from Costco. The tzatsitki needs to be eaten before it expires soon, as does the romaine lettuce.}

Wednesday-Pulled Pork Sandwiches & coleslaw.

Dinner Time: 3:00 pm

{We are eating dinner early today because of sports activities.Pork already in the freezer from Costco.}

Thursday-Italian wedding soup and crusty bread.

Dinner Time: 5:00 pm

{Ground turkey from Costco already in the freezer.}

Friday- Order out night.

Saturday- Make your own Pizzas.

And now for one of our family favourites:

Shrimp Creole

This is a classic Louisiana dish which tastes great on a cold night.

1 tbsp. vegetable oil

1 medium onion, finely chopped

4 staulks celery, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp. drimed thyme leaves

1/2 tsp. salt

1/2 tsp. cracked black pepper

1/2 to 1 serrano chili, finely chopped

1 can 28 oz. diced tomatoes, drained

1/2 cup clam juice, fish stock, or white wine

1 tbsp. Worcestershire sauce

1/2 cup finely chopped parsley

Zest of 1 lemon

1 lb. shrimp, cooked, peeled with tails off.

Directions: In skillet, heat oil over medium heat. Add onions, celery, and green pepper and cook, stirring, until softened. Add garlic, oregano, thyme, salt, pepper, & chili pepper and cook for 1 minute. Add tomatoes, stock or wine and Worcestershire sauce and bring to a boil. Turn heat to a simmer and add shrimp, parsley and lemon zest. Stir thoroughly and heat until shrimp is hot. Serve immediately. {Don't allow to simmer once you have added shrimp because the shrimp will turn tough and chewy.}