A friend of mine has an interesting approach to menu planning - she has decided on what species for every day of the week, and then decides on how to cook it from there. So, Friday night is always chicken, Wednesday night is always veggie pizza delivery since she and her husband work late that night, etc.
OTOH, I build my menu around what's for sale that week, and can serve lots of something if it's cheap. Like chicken 4 times in a week!
Since we have a big old freezer (literally old - we bought it in 1979), I am considering combining the two ideas - menu by species but purchasing LOTS on sale. It might not work perfectly, but then again it might.
Have any of you tried this yourself? Do you have other ideas for the menu planning part of life?