I plan two weeks' worth of menus at a time based on what's on sale the week that I shop, but generally wing it from day to day as to which item from the menu that we are going to have. It often depends on how much time I have to cook and what I'm hungry for. When I first started low carbing, I was a lot more likely to plan a daily menu ahead of time and stick to it, but now that I have a pretty good idea of how many carbs are in the foods that I typically eat, I don't plan nearly as much and just try to hit my allowance for each meal ( 6 grams for breakfast, 12 for lunch and 12 for dinner).