And what was the solution?
I'm a perpetual entry level menu planner. I think 4 dinners in one week is the most menus I've successfully planned for, shopped and served.
One particularly unsuccessful week I just copied a bunch of dinner menus from someone else's list and tried to serve up a lot of dishes we don't eat. For one thing, the recipes weren't particularly tasty. So I can't just mindlessly copy some other mom's menu plans, without regard to my family's tastes.
What are some aspects of menu planning -one week, one month, whatever- that aren't obvious to the inexperienced?