Post # 17
- Wedding: November 2012 - Oak Tree Manor
I really help with meal planning – I end up cooking 2-3 major meals each week, and we eat the leftovers for lunch. Is there a good cookbook out there to help with meal planning? It seems like I always have some ingredients left over – like half an onion, extra celery stalks, extra chicken stock, etc. – and I would love to plan out meals with ingredients that somewhat overlap…Help!
Post # 18
i’m vegan so i’m probably not much use to you.
this is a cool site though…it takes ingredients you have already and gives you meal options.
Post # 19
awesome site recommendation!
Post # 20
i only plan dinners as well. he’s always at work for lunch, and i’m a sandwich/soup/salad kind of girl when it comes to lunches.
here’s this week’s menu (links are recipes):
- MONDAY: homemade pizzas, salad, and garlic breadsticks
- TUESDAY: pineapple chicken, rice, and veggies
- WEDNESDAY: meatloaf, mashed potatoes, and veggies
- THURSDAY: creamy ranch chicken, pasta, veggies, and rolls
we eat out on friday, cause it’s payday. that’s our one time that we eat out, really. unless there’s extra money, which rarely happens.
Post # 21
Meal planning and cooking is not easy for me. I am pescetarian and my hubby eats/loves meat. So it makes it difficult to find things we both are okay with. This thread has been quite helpful and I am commenting to refer back to this later.
Post # 22
- Wedding: November 2012 - Oak Tree Manor
Cool I’ll check it out! We rarely eat meat, so we’re basically vegetarians, but we couldn’t cut cheese out of our diet 🙂
OMG those sound amazing!! Where are you getting these recipes?
Post # 23
- Wedding: March 2013 - Callanwolde Fine Arts Center
I’ve found two ways of dealing with the left over ingredients. I either plan another meal later in the week that uses the same ingredients, but has completely different flavors or I chop up the leftover veggies and freeze them for later.
It isn’t the most elegant solution and it does require a little extra thought/planning, but it works out.
Post # 24
I usually don’t meal plan too far out but I ended up putting some stuff in for prep.
Tonight: Chicken and Waffles w/ coleslaw
Tomorrow: Momofuku Pork Ssam (pork shoulder will be roasted tonight)
Wednesday: Momofuku Green Onion scallion noodles w/ Pork Ssam
Thursday: Hosting Singles Vday dinner at our house for DH’s single friends. They have a choice of panroasted halibut or brined pork chops
Friday: We’re flying off to Iceland for a few days!
Post # 25
These are both my solutions, too. I’ll buy a bunch of veggies that can be used in Latin American/Asian/Indian/African style meals so I don’t end up with a bunch of cilantro or green onions or cabbage in the bottom of my fridge. I almost exclusively plan a week of meals that uses all or some of the same veggies. So much easier and much less waste!
Post # 26
We meal plan but moreso for the week and not so much the day…. I hate feeling “Locked in” to a certain dinner.
We are dairy, soy, wheat, nut/peanut free so most of our meals are from scratch or adapted to our needs.
Meals this week:
Sausage & potatoes w/ green beans and Girlfriend roll
Curry Chicken on rice noodles (we decided we liked it better than over rice)
Potato Soup (vegan)
Hamburgers w/ fries on Girlfriend buns
For breakfast I make myself a green smoothie & lunch is usually left overs.
Post # 27
Made that last night! It was yummy! I used three cloves of garlic, I think two would have been plenty though. I will definitely be making it again! Thanks again for sharing =)
Post # 28
I bring leftovers for lunch, and breakfast is every man for himself. Last week we had:
Monday: Parmesan blackened tilapia; salad
Tuesday: bell peppers stuffed with cilantro, turkey, black beans, corn, tomatoes, and jalapenos with a topping of Monterey Jack; fat free refried beans
Wednesday: crock pot fajita chicken tacos, Spanish rice, black beans
Thursday: leftover crock pot fajita chicken tacos; salad
Friday: went out to eat
Saturday: Spinach and ricotta stuffed shells
Sunday: jalapeno popper stuffed chicken with heirloom tomato salads
Post # 29
I usually eat leftovers for lunch so we only plan dinners.
Monday: Farro and Spring Vegetable Soup (Meatless Monday)
Tuesday: Fettuccine with kale, kalamata olives, and feta cheese
Wednesday: Sweet potato and carrot hash with bacon, topped with a fried egg (breakfast for dinner!)
Thursday: Stir fried rice cake with pork tenderloin and napa cabbage (this is a Chinese dish called nian gao)
Friday: Thai-style spicy stirfried brussel sprouts over steamed brown rice
Saturday: hosting dinner party and haven’t finalized menu yet, thinking grilled Korean short ribs, side salad with arugula, beets, and goat cheese…
Sunday: probably fried rice using leftover ingredients from the week.
Post # 30
No recipies, FI-to-be just makes stuff. He has an idea of what he wants and then just gets me to buy the things he think’s he’ll need and goes from there. He’s pretty good at getting it right, but we have had a few meals that went in the garbage!
I can give you some of his ‘recipies’ if you’d like – I have a note book he’s scribbled all the good ones down in.
Post # 31
Wow! You guys are great at this! I’ve tried meal planning before and failed. But I’m back at it because we’re on a tight budget. I only plan out dinners.
Sunday: Leftover lasagna
Monday: Fettuccine alfredo
Tuesday: Tacos with homemade tortillas
Wednesday: Homemade chicken noodle soup, WHO bread
Friday: Eating out for V-day
Saturday: French toast for breakfast. Out of town for dinner.
I think next week I’ll be making beef stroganoff at some point and I’ll figure out the rest based on sales.