I have been planning my weekly menus for the past couple of months, and it has made things quite a bit easier. Keep in mind, we get home at 6, so anything that is going to be cooked after we get home has to be cooked very quickly. Also, my 10 1/2 month old twins are starting to reject the purees and want to eat table food, so I'm trying to find things with very little salt so they can have what we have. I will also be including fruits and vegetables from my local neighborhood co-op. I like the one I participate in because you don't commit to a season, but rather choose to participate in each session. It's on a two week rotation, and my sister will be picking it up for me this Monday afternoon. The only big item that I don't normally use from the co-op is beets, which will be a part of the pink pancakes, a recipe from Jessica Seinfeld's Deceptively Delicious.

Breakfasts: Cereal, Yogurt

Lunches: Leftovers, Sandwiches, Sales Luncheons at work

Dinners:
Monday: Crockpot Barbecue Pork, fruit
Tuesday: Chicken Nugget Salad
Wednesday: Tilapia, coucous, salad
Thursday: Spaghetti & Salad
Friday: Pink Pancakes, fruit
Saturday and Sunday: I keep these loose--either we will have leftovers, eat with family or friends, or we will consume one of my concoctions as I experiment in the kitchen!

Backup meals: These are meals for which I have all the ingredients in the fridge and I can pull out if something comes up: grilled cheese sandwiches, quesadillas, pizza, breakfast for dinner.

I link my menu plans to Menu Planning Monday at I'm an Organizing Junkie.