Meal Planning question
I have a dilemma that probably will seem silly but it's always bothered me. As I've been going through my recipe binders, I really need to figure out how to come up with a menu plan that I'll stick to. The recipes will be organized by course with all the "tried and true" separated from the not yet tried recipes.
The dilemma is when I come up with a meal plan, I don't want to always be cooking the same type of meat so that there will be chicken on Monday, beef on Tuesday and pork on Wednesday, etc. and then start over with chicken, beef, etc. When you plan your meals do you consider roast chicken to be different than a chicken stir fry or roast beef to be different than beef stew? Is spaghetti with meat sauce considered to be a beef meal or a pasta meal? In other words, how do you make sure that there is variety? I've thought that I can choose main courses by regional cooking (Italian, Chinese, etc.) but I'd still want to use different meats.
I hope this makes sense. It's something I have never quite figured out.