Menu planning is a big help to me, and I try to make a regular habit of it. It helps me create an accurate grocery list (I'm bad about forgetting things that I need), lets my husband know what we're having for the week in case he needs to object or has something in mind he wants, and eases my self-induced stress when 4:00 rolls around and I don't have to wonder what I'm supposed to cook.
Here's what I have planned for this week.
Fried chicken (a new recipe from the Pioneer Woman cookbook I got for Christmas), mashed potatoes, hominy
Penne alla Betsy (ditto, from the PW cookbook), salad, crusty bread
Wienerschnitzel, braised cabbage, German potato salad
Enchiladas Especiales Estilo Tacuba (a Rick Bayless recipe), fruit salad, rice
Marsala chicken with sage and mushrooms (from Martha Stewart), rice pilaf, broccoli
Pork and poblano chile verde (an adaptation of a recipe I made camp-side and blogged about here), three-cheese beer bread from Brown Eyed Baker
Pasta e fagioli (an Olive Garden soup), garlic bread