The great thing about menu making is the flexibility. I’ve got a plan, but I don’t have to follow it exactly. There are weeks where, such as this week, we got to have an impromptu dinner for two when both kids happened to be absent at dinner. Things get shuffled around, and what is still nice, is that I have the ingredients still for That Which Did Not Get Made, so it just gets moved to this week. An easy start to menu planning. 
This weeks challenge was that my husband will be gone on a business trip all week. I tend, as most moms tend I guess, to cater a bit more to my kids when the husband is gone. Less fish because my son doesn’t like fish, no real new dishes, instead sticking with things I know my kids basically like. I still try and maintain some standards! 
It’s not like I resort to hot dogs and macaroni. shudder So the plan for this week:
M: Black Bean and Corn Quesadillas
T: Garlic Grilled Chicken
W Loatian Eggplant with Tomatoes and Mint
T Raspberry glazed chicken
F Out for family birthday dinner
S Gourmet Backyard Burger Buffet with friends
S cornmeal crusted tilapia w/wild rice salad
I think it’s a good balance, I’ll still post the wild rice salad recipe when I get around to that meal. I gotta use the salsa I bought for it, so it will get made this week.
Well, I just want to let you know I like your site.