Monday, January 2, 2012

Two Week Dinner Menu Plan

The last two weeks have been pretty easy when it comes to making dinner. At the beginning of last week, I cooked up enough food, so we would have plenty to eat the last two weeks. It has been very relaxing to not have to concern myself with cooking every night. And the temptation to go to to eat was minimal since we were at home anyway and no one really wanted to venture out of the house

We will go back to school and work on Tuesday, and I know without a doubt that the pressure to go out to eat will return. My daughter loves to go out to eat, and says when she grows up she is going to eat out everyday. I tell her she better win the lottery or have a job that pays well. Depending on the type of day I've had at work, I can also be easily persuaded to go out to eat. 

Today I took an inventory of the food that I have on hand and made a menu based on those foods that will last us for a two week period.  I won't have to go to the grocery store except for milk. Here is a list of the menus in no particular order:

Two Week Menu: January 1 through January 14, 2012

3. Meatloaf, Mashed Potatoes, Broccoli
4. Tacos with all the Fixings
5. Salmon Patties, Green Beans with Onions, Mashed Potatoes
6. Baked Potato Bar, Steamed Broccoli
7. Grilled Chicken, Stir-fry Vegetables,
8. Chicken Enchiladas, Mexican Rice
10. Bean & Cheese Enchiladas, Mexican Rice
11. Veggie Burgers, Tator Tots, Stir-Fry Vegetables
12. Homemade Chili
13. Chili Tacos or Chili Mac
14. Macaroni & Cheese, Stir Fry Vegetables 

Faithfully maintaining a two-week dinner menu is an easy way to keep your grocery bill under control. Menu planning will not only eliminate the last minute requests to eat out, but will also eliminate the need to run to the grocery store for last minute items. The best part of this plan is by eating the food you already have at home you will be freeing up cash for other areas in your budget. 

© Belinda Richardson and Frugal Workshop, 2011. 
“Use it up, wear it out, make it do, do without”  

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  1. Looks great, Belinda. Can you share your cream cheese enchillada recipe? I have some extra that DD didn't use for a cheese cake, and that would be a nice Saturday lunch for us. TIA

  2. Definitely, Carol. It is a new recipe for me that I'm trying from The Family Homestead.

    You can click on the link or copy the recipe from here:

    Cream Cheese Chicken Enchiladas

    1lb boneless skinless chicken meat, cut into bite size pieces

    1 medium onion, chopped

    1t minced garlic

    2T olive oil

    8oz cream cheese, cut into chunks and softened

    Milk, to thin sauce

    2t chili powder

    1t cumin

    1 cup salsa

    12 corn tortillas

    2 cups shredded cheese

    1 cup cream

    In a large frying pan cook chicken, onion, and garlic in olive oil. When the chicken meat is fully cooked and the onions are soft add the cream cheese and stir around a bit to melt and mix up with the chicken and onions. Add a little milk to make a sauce that is about the consistency of gravy. Add chili powder, cumin and salsa. You can taste and add a little salt and pepper to your liking.

    Spray a 9x13 pan with non-stick spray. Lay half of the corn tortillas in the pan. Spread half of the chicken enchilada sauce over the tortillas. Sprinkle half the cheese over the sauce. Repeat layers. Pour cream over the top.

    Bake at 375 for 30 to 45 minutes, until enchiladas are golden brown on the top. Serve with Spanish rice and refried beans and a big green salad.

  3. I have a couple of boxes of cream cheese left over from the holiday as well, which is one reason I'm using this recipe. :)


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