more on Menu Planning

I'm crazy but I am a seasonal eater....That means I love to eat food that goes with the season. For example, fall and winter I crave soups. But I can't even think about eating soup in the summer. Too hot for soup. During the Summer I want fresh garden tomatoes and meat from the grill.

My ultimate menu planning would be seasonal menu's...My simple version is: Two weeks worth of menus per season that I rotate for 3 months.

I grew up on a family favorite casserole, Chicken Divan. But, after so many times of eating this...blah..None of us wanted to see another pan of it. I figure we will actually enjoy Chicken Divan 3 months out of the year. (more than that...blah) I love salads but there comes a point if I see one more salad...my stomach says, "No more". In the spring I want strawberries...In the summer I want peaches. And it doesn't seem right to eat anything pumpkin unless the leaves are changing.

Seasonal Menu's...that's my style of menu planning.

Come up with 2 weeks worth of meals. Now rotate this for three months. Basically, you just have to have 4-2 weeks worth of meals and you are set for the entire year!

Here's how I break up the months:

1) Sept, Oct, Nov

2) Dec, Jan, Feb

3) March, April, May

4) June, July, Aug

It all depends on the weather!