Meal Planning the 1950’s Way

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clean kitchen

I mentioned before that there are lots of different ways to approach meal planning. I’ve experimented with different methods as seasons of life come and go. One way that I often fall back on is the Regular Weekly Menu, or in other words, Meal Planning the 1950’s Way.

Back in the days, moms often assigned a certain menu to each day of the week. Monday, for example might be “meatloaf night.” This is a great way to approach your planning, especially if you don’t love to cook, and your family doesn’t expect to eat something exotic every night. It’s kind of a no-brainer approach. (I need a lot of those opportunities since there’s only so much my brain can hold!)

With this method, you don’t really have to think too much about what you’ll be preparing, and your grocery list will be very similar every week. If you want a little more variety, you could come up with three or four different “week” plans and then rotate them. Keep your lists from week to week and you won’t need to redo them each time.

The drawback to this method is that it is a little more difficult to work from the sale ads. But, it’s possible. I think this way works best when you’re not concerned with pinching every single penny. Alternatively, you could just make sure that what you include are budget meals to begin with.

Here’s a sample week’s menu with today’s ingredients:
Sunday – Meat (such as Pot Roast), Potatoes, Vegetables, Rolls
Monday – Pasta with Red Sauce, Green Salad, Garlic Bread
Tuesday – Tacos, Fruit Salad
Wednesday – Casserole (such as Mac and Cheese or Lasagna), Salad
Thursday – Hamburgers, Fries or Potato Salad, Carrot Sticks
Friday – Homemade Pizza, Green Salad
Saturday – Baked Chicken, Rice Pilaf, Steamed Vegetables, Biscuits
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  1. Briana Almengor says:

    I do work the sale ads, and can’t approach it this way necessarily b/c what’s on our calendar changes so frequently. I do have a system; it’s just not as simple and straightforward. I think we’re trying to juggle too many priorities over here, but we’re seeking to eliminate what we can and then just trust that God has grace for what’s left…that which we call our life. ๐Ÿ™‚
    We do have pizza night every Friday and that’s a blessing for me…something constant. I always have spaghetti sauce and mozz. cheese and we get pizza dough from Bertucci’s already stretched for $1.59!! And, my brain rests on Friday’s. ๐Ÿ™‚

  2. FishMama says:

    But, you’re doing a great job making meal planning work for how your house works at this season of life. I don’t know what Bertucci’s is, but I wish I had one.

  3. I think I need to try this. I’ve heard it’s much more easy to plan, shop, and budget this way. Hmmmm. Plus, my husband has been wanting me to plan out like a month (or two weeks) of meals anyway and then like save it on the computer so I can just print out grocery lists, recipes, or whatever to help me organize myself a little better (and have healthier meals in the “queue” without having to stress out over what we are having all the time). I can definitely grow in this area! ๐Ÿ™‚

  4. I still have trouble “working the sale ads” to figure out meals. I think this way might work better for me. However I have to figure out more menu items!! I would like to do three weekly menus that rotate. Maybe even have them easy/hard as far as cooking goes so I could choose a certain menu if I knew I was going to have a busy week.

  5. FishMama says:

    Great idea, Jen. You could also put three or four “easy” meals in each week’s rotation. You could move them around if your schedule isn’t the same each week.

  6. Excellent! Sharing this with my Facebook readers!

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