But first, before I get into that, I have to mention my dinner date with Tanika on Saturday night! We met halfway between Baltimore and Virginia and enjoyed an awesome dinner and drinks at a very chic Italian restaurant. :-) You'll have to read Tanika's post to see a picture and get a much better description of our evening, but suffice it to say that gab time with girlfriends is AWESOME!!!!
Okay--so back to meal planning. First of all, keep in mind that there is no ONE right way for everyone. Once you start doing it, you'll find that you have to tweak things and things will evolve as you go. You'll find that some weeks/months are better than others. Some weeks, even with a plan, things will go to hell in a hand basket. Just stick with it and be flexible. And if you find that what you're doing now--without a meal plan--works for your family, then don't sweat it! If you're good at keeping track of things in your head and you don't forget things all.the.time, then you're already doing great!
If you're like me, however, and the daily chore of putting together dinner makes you want to jump out of your skin, then a meal plan just might be worth a try. I only go to the grocery store once a week, so I really have to be organized about what I need. I have NO TIME to run to store during the week, unless I go at 9:00 p.m, which I HATE. And I can send Ed, but I just hate for either of us to take the time to do that. So planning helps. It also helps the budget, because I can be very impulsive when I grocery shop!
So begin by making a list of meals that your family likes to eat. Includes sides and veggies, and keep in mind leftovers and desserts. Also include quick, last-minute meals (like cheese and crackers, or sandwiches, or frozen stuff you just quickly heat up). And when you first start out, just start with things you make now for dinner--hot dogs, mac 'n' cheese, chicken nuggets. You don't need to be fancy and you don't have to slave in your kitchen. As you get more accustomed to meal planning, you can start shaking things up a bit and try recipes that you've been wanting to try. I tend to try new things on the weekends, though, when I have more time. It stresses me out to do new stuff during the week.
Next. look at your calendar. Consider what's going on each weeknight, and figure out what nights you'll be able to spend a little more time making dinner, and what nights will need to be quick. For this week, for example, we have an after-school event on Tuesday night, and William has soccer practice on Wednesday night. So we'll do fast food on Tuesday (probably Subway), and on Wednesday, we'll do spaghetti (using jar sauce) and leftovers. The other nights, I'll have a little more time, and the weather is supposed to be nice, so I'll use the grill. Just write down a meal with a side for each night of the week. I try to alternate the kinds of meat I use, so this week, for example, Sunday was fish, tonight will be steak, Wednesday will be meatless (although William will probably eat leftover steak), Thursday will be chicken, and Friday will be tacos. You can also make a lot of something early in the week that can be repurposed later in the week. So I could use the leftover steak from Monday to make fajitas on Thursday. Or I could make extra chicken on Thursday and then make quesadillas for Monday. You get the idea.
The trick to this method for me is that I have to remember to take meat out of the freezer when I need it, and to do whatever prep I need to do beforehand. This is the only way I can make it work on week nights when I don't get home from work until 6:00 p.m. For meat, it has to be able to cook in about 20 minutes or less. Making cutlets out of chicken breasts and boneless pork chops is great for weeknight meals because they cook so quickly. You can marinate them quickly, too, or use a rub, and they get pretty flavorful because they have a lot of surface area per bite. We like breaded cutlets (I fry them in oil), or sauteed cutlets with pan sauce (like pork or chicken picatta, with lemon juice and a little white wine or chicken broth). Lots of options. So for the prep, I'll either do the meat prep when I get home from the grocery store (make the marinades and put the meat in freezer bags with the marinade and into the freezer, or I'll pound out chicken breasts or pork chops and divvy up the cutlets between freezer bags and put them into the freezer), or if I didn't have time to do that, I have to do it the night before I plan to make it.
As for how I keep track of our meal plan, in the past, I just tended to scribble my menu plan on a piece of paper, and on the same piece of paper, I would keep a running list of what I needed from the grocery store. That worked for me, but I really wanted to put something in the kitchen that we could all see (especially Ed), and that would be a better visual daily reminder for me. Our kitchen does not have a lot of wall space, however, and our refrigerator is not magnetic. But I found a space that works and I bought this magnetic dry-erase board from Target. ($13.00)
I got the idea from Pinterest, which led to this website. Her system is crazy, uber-organized. She printed all her meals on magnets and printed different colors for veggies and sides. Mine is not quite as pretty. I just write in our meals, and in the notes section, I jot down my grocery list. I put activities at the bottom (like soccer practice or science night) so I remember to plan meals accordingly. But I don't use it as our complete family planner. This one is just for meals so far. Jotting down my grocery list has been way more helpful than I anticipated. I had been keeping a notebook in my purse where I wrote down my grocery list, but inevitably, I forgot to make a note of something we were out of. With this system, I write things down as soon as I think of them. I do have to transfer this list to something portable to take to the store, but I've been using my grocery store's online list feature, which organizes the list by aisle. I can access the list with my iPhone, and that makes shopping super easy! Also, I don't usually plan more than a week ahead. I tried planning two weeks ahead, and grocery shopping only every other week. But that didn't work well for us. I have to go to the store every weekend anyway for milk and fresh produce. And I need more flexibility than I get with a two-week plan. So for now, just one week ahead works. But as the calendar fills up, I like seeing what we've eaten over the past few weeks. It definitely helps with the planning so that we're not repeating as much.
So that's pretty much my system. Like I said before, it's evolving. And it works best when I
So any questions? Did I leave anything out? I'll post this week's menu, as an example:
Sunday: Salmon, corn on the cob, green salad (I used this Montreal steak seasoning marinade for the salmon and it was really, really good!)
Monday: Steak (with the same marinade), roasted potatoes (I drizzle olive oil over diced potatoes and sprinkle with Greek seasoning mix and put them in the toaster oven 'till they're done), asparagus
Tuesday: Fast food night (probably Subway)
Wednesday: Spaghetti or leftover steak
Thursday: Grilled chicken (from the freezer with zesty chicken marinade), broccoli, dinner rolls
Friday: Tacos (using taco-seasoned meat from the freezer)
Saturday: TBD (I often don't know ahead of time what the plans are for Saturday night, so it's usually TBD on my menu plan.)




































