Mapiva, I never thought you were locking yourself into the same seven meals. But, for me (and I'm a planning mavin), your shedule would be a straight jacket.
For starters, there is too much overlap. We tend to eat both weeds and legumes with many meals. Lots of grains, too. So there's no need to have specific nights for them.
My planning tends to run differently. Because it is, at best, impractical for me to shop daily (or even more than once a week, except in emergencies) I plan out our actual meals. Right down to the starters.
Typically, the planning process starts with a list of numbered spots on the page. Each gets a gross category written in, such as Lamb--Poultry--Seafood--etc. That assures an overall balance.
We then decide on an exact dish for that category. F'rinstance, if lamb is the category, we might decide to have Ladies Thighs. We then decide on a starter that would compliment the Ladies Thighs, and side dishes to go along with it.
Once the weekly menu is complete we compose a shopping list from the recipes.
Keep in mind, too, that I am not cooking every night. I've discussed, in the past, what Friend Wife and I jokingly call MREs (meals ready to eat). I prepare full recipes, even though there are just the two of us. We eat one freshly made. The rest gets put up as home-made frozen dinners. About half the time and MRE is on the evenings menu.
The menu plans vary depending on several factors. Seasonality is certainly one of them. Now that cooler weather is coming in, soups will again appear more regularly---either as a starter or as the main course. And a lot of the things I make are determined by my work as a cookbook reviewer at ChefTalk, where we have a rule that at least two dishes be made from each book under review.
All of this sounds kind of anal, I know. But it's become second nature to us, and we can get the whole thing done sitting on the couch listening to music or watching a video.