This Menu Planning 4/5-4/18/26 post is all about getting back into a routine after vacation while still keeping things simple and realistic. I always find that the first week back can feel a little chaotic, so having even a loose plan helps take some of the pressure off dinner time.
One thing that has really helped me stay consistent with menu planning is my weekly “menu hack.” Ever since I started planning out our weekly menus, I copy and paste the dates each week along with what we’re making and links to the recipes. If I’m ever stuck, I can go back and pull ideas from this time last year (or even earlier). It takes the guesswork out of dinner, helps us revisit recipes we love, and gives me a built-in bank of meal ideas to pull from.
- 4/5-4/11
- Egg Salad sandwiches or wraps (6 different egg salad ideas)
- Spaghetti with Turkey Pesto Meatballs
- Arby’s Beef and Cheddar Sandwiches (slow cooker)
- Creamy Tortellini Soup serve with garlic bread or beer bread
- Samoas Pie*
- 4/12-4/18
Let’s Discuss
Over the past couple of weeks, we kept things pretty simple, but I did try a few recipes that were definitely worth repeating.
- Cheddar and Bacon Dutch Baby– We liked the savory aspect of this, but I didn’t like the Dutch baby recipe. I would make this again, but use a different recipe.
- Garlic Parmesan Meatloaf- Make this! It was amazing and the entire family loved it! I recommend making it with 2lbs of meat.
- Blueberry Pretzel Salad– Hoping to make this for Easter to bring to the family celebration.
After being on vacation, I also came home with a few new ideas I’d love to recreate at home:
- Baja shrimp tacos – So fresh and flavorful, and perfect for warmer weather
- Mango mojito (or mocktail) – A fun drink option I’d love to try making at home
- Poke bowls – Easy to customize and great for busy nights
If you’re planning your meals too, I’d love to hear what’s on your menu for Menu Planning 4/5-4/18/26—I’m always looking for new ideas to try!
