If I walk into the grocery store without a plan, I am likely to start tossing things into my cart simply because I am hungry or I see something that looks good at the time. Of course nine times out of ten, I get home and those impulse buys get forgotten the moment they get put away.
With my meals planned out, I only buy the items I need for that week instead of getting suckered into purchasing everything that catches my eye.
Traditional weekly menu plans weren't working for me. I needed to find a way to be very flexible in order to accommodate my daughter's ever-changing schedule. I also didn't want to be stuck with excessive leftovers.
One day it dawned on me that I didn't have to cook elaborate dinners for every night of the week. I didn't have to make a recipe and then eat leftovers for the next four days to use it up. I also didn't have to designate specific nights for specific meals. All of that may work great for a different family, but it wasn't working at all for mine. I needed something much more simple, and my idea for the 3-2-1 Menu Plan was born.
The concept is so simple, I really don't know how it eluded me for so long. Each week, I only plan to prepare three dinner recipes. Two nights we eat leftovers or something incredibly simple like sandwiches. One night I pull something from my freezer, which I keep stocked with meals I prep in advance, and other quick things like frozen pizza or Lean Cuisine dinners. That leaves one more night per week that isn't planned out - to allow for eating out or visiting with family/friends.
Here is my 3-2-1 Menu for this week:
3 Dinner Recipes:
Roasted Shrimp with Thyme with steamed brown rice and broccoli
Crock-pot Pork Loin Chops with mashed sweet potatoes
2 Leftovers/Sandwiches Nights
1 From the Freezer night: Corky's Ribs, with coleslaw and cornbread