Post # 1
About a year and a half ago, I got into the habit of planning weekly meals and stuck to that habit for a long time. Gradually, I “fell of the wagon” and with wedding planning and moving for the first 8 months of this calendar year, I barely had the chance to menu plan. Now that we’re settled in a new place, I’m back to planning menues. I found that it makes cooking and grocery shopping so much easier. And it leaves plenty of food for Darling Husband to eat as leftovers for lunch and things. Plus it’s a great way to try out new recipes, which I love doing.
This week I’ve planned: roasted chicken caesar club sandwiches (made those last night…so easy and DELICIOUS), proscuitto-wrapped chicken breasts and roasted green beans, grilled cheddar, tomato, and bacon sandwiches, spinach and pepperjack stuffed chicken breasts, baked potato and salad night.
What’s on your menu this week?
Post # 3
I go to Pinterest every Sunday before making the grocery list to see if I can find any new recipes, I’ve tried a lot of new dishes from doing this. However, this week is really busy so we opted for really easy, low key cooking.
Last night was grilled cheese and tomatoes on Texas Toast, tonight is chicken pot pie dumplings (which are insanely easy and taste just.like. chicken pot pie) http://mealmakeovermoms.com/recipes/comfort-food/chicken-pot-pie-bundles/
Tomorrow is just grilled steak and roasted red bliss potatoes, Thursday will be veggie fried rice.
Here is another dish from pinterest that was delicious: http://www.eatingwell.com/recipes/lemon_dill_chicken.html
Post # 4
@kmarie719: yum!! I have been using pinterest a lot as well. I may have to try those chicken pot pie dumplings…Darling Husband loves chicken pot pie but I never make it because I don’t like it
Post # 5
- Wedding: November 2011 - Florida Aquarium
Yep, we do this! I used to go crazy at the grocery store– and then have nothing to cook. haha Now, we do the planning and shopping together. This week we have: stuffed green peppers (boca crumbles, spanish rice, cheese, salsa, olives); taco salad, tofu and cauliflower curry, baked sweet potatoes with salad, tofu spinach soup with homemade rosemary bread; and chili. My husband goes to an MMA class Tuesdays and Thursdays, so we have “quick meals” on those nights. We both eat leftovers for lunch, and we both go out to lunch one day a week and we eat out one night a week. Planning the week really helps us. I also always have “go-tos” stocked in the kitchen, so if we change our mind, we have some back ups.
Post # 6
We don’t plan menus perse, but my fiance and I think of what kind of dishes we’d like to have in the coming week when we go grocery shopping. Oftentimes, we end up improvising. This week, we have chicken for a chicken in lemon cream dish, chicken thighs we’ll probably glaze and put with veggies on the side, hamburgers to add into pasta or for quesadilla burgers or some such, crab cakes that can be used for crab cake burgers or seafood eggs benedict, chili with cornbread, and top sirloin steaks with bearnaise sauce and sweet potatoes. And lots and lots of pasta–my fiance’s addicted.
One of my go-tos are different types of gourmet grilled cheese sandwiches. The best are mozzarella with avocado and tomato and a side of chunky tomato soup, grilled ham and cheese with a fried egg on top, and grilled cheese with pesto.
Post # 7
my fiances parents eat the same thing every monday, the same thing every tuesday, same every wednesday and have had this set weekly menu since the boys were little. drives me bonkers. I cant plan my meals, i buy the staple ingredients i know i will use and decide each day what i fancy to eat. In out reportoire we have:
Roasted chicken with roast potatoes, veg and gravy
salmon fillets with green beans, brocolli and jacket potato
chili con carne
gammon steaks with chips, beans and fried egg
chicken/lamb or beef casserole
lancashire hot pot
irish sausages with colcannon and gravy
Post # 8
Just a simple menu this week as we’re both swamped with work/trying to get things situated before leaving for vacation mid-week next week:
Monday – Spaghetti and meatballs
Tuesday – Hot dogs with homemade chili and fries
Wednesday – Hamburger Helper (ick!)
Thursday – Homemade pizza
Friday – Takeout night!! 🙂
Saturday – My grandparent’s 50th wedding anniversary so lots of good food and drink at their venue!
Post # 9
I so desperately want to start meal planning but I am totally lost on where to start!
Fiance and I just moved in together and grocery shopping/cooking have been a challenge. Both of us are used to “cooking for one” which sometimes means not cooking at all and just eating whatever you can scrounge up.
I have a hard time figuring out how much food to buy to have just enough for leftovers/lunches, but not too much so that it will go bad. Unfortunately that often means not buying enough and having to make multiple trips to the store per week.
Anyone have tips?
Post # 10
Yes I do! My week starts on Wednesday, since we grocery shop then (the stores have special sales on Wednesday).
This week, we are having:
Wednesday – eat out before grocery shopping
Thursday – chuck roast with mashed potatoes & veggies
Friday – eating at my parent’s house
Saturday – tacos
Sunday – baked ziti with sausage, veggies
Monday – Spanish rice casserole, veggies
Tuesday – Chicken stirfry with rice
Post # 11
Most recipe sites list the servings that will come from the recipe, and some sites let you change the serving size and the recipe ingredients will adjust automatically (like allrecipes.com).
Try to plan meals that share ingredients in the same week to minimze waste, like if a recipe calls for ricotta (say, stuffed shells), make those earlier in the week, and a four cheese pizza using up the ricotta at the end of the week.
Last week we made two dishes that used cilantro and lime. Try to find some that are completely different but share ingredients, so you don’t get sick of the dinner, the left over, then the new dinner.
If you want a salad as a side dish, make a giant salad at the beginning of the week with all of the toppings.
Also, stock up on all the staples you would need, salt, pepper, flour, and common herbs like garlic salt, oregano, dried basil, etc. As for buying too much/not enough, it may just take some time to understand how much you both eat (and don’t forget you can freeze a lot of things). Even though there are just two of us, Fiance eats like crazy and typically a serving size of 4 is enough to give us dinner and a single left over the next day.
Post # 12
@kmarie719: Thanks! I think the thing I need to work on is stocking up on staples so that I don’t buy a bunch of stuff that I then can’t use in a recipe because I’m missing other basic ingredients. It’ll just take some time to figure out…
Post # 13
@AnAppleA_Day: I recommend getting large packages of chicken breast and ground beef, cooking them, and then bagging them up into servings. That usually lasts us a couple weeks! We also eat a lot of potatoes, because that’s super easy to portion out individually (ie, only bake 2 potatoes).
Also, we make sandwiches for lunch (we never have leftovers – Darling Husband eats a LOT), so I buy a 5 lb package of lunch meat, separate it into 4 bags, and then put three in the freezer and one in the fridge.
We use frozen veggies for dinner, because it’s easier to portion out exactly what we will eat that night, and for lunch fruit, I get 2 pieces, per person, per day.
Hope this helps!
Post # 14
I do try, and I’ve been good recently. I go through fits and starts but as I’m on a diet at the moment, it really helps me behave.
Monday: Soup from a tub (lunch), gizintae leftovers (dinner)
Tuesday: Barley couscous salad (lunch), gluten-free, dairy-free lasagne (made with a slow-cooked oxtail ragu) (dinner)
Wednesday: Leftover lasagne (lunch), Slow-cooker pulled pork rolls (dinner)
Thursday: Leftovers all day…
Friday: Soup (lunch), gluten-free, dairy-free pizza for dinner.
Post # 15
@rubyred605: Thanks, that does help! Freezing sounds very reasonable, and once the summer is over, I think it will be easier to do frozen veggies for sure. It’s hard to pass up the fresh produce in the summer, but sometimes I’ll buy a bunch of stuff fully intending to use it, and then it goes bad.
Post # 16
I am pretty good about meal planning. I figure it’s the best way to control our spending at the grocery store. I usually stick to the plan really well too, unless something comes up.
S – Coconut Lime Chicken with Roasted Broccoli and Rice
M – Basil Chicken Meatloaf
T – out @ SO’s work caffeteria
W – Tuscan Sausage Soup
T – Leftovers
F – out
S – Spinach Lasagna Roll Ups