Meal & Menu Planning

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Meal & Menu Planning
« on: July 21, 2006, 03:14:11 PM » by mom24boys

I waste a lot of time and food when I don't plan our meals.

This is what I have been working on.

I have been keeping track of what I DO fix. Using these as a guide, I am putting them on index cards with the list of ingredients. I file them under quick meals, kid-friendly, company, sunday dinners, bbq and that sort of thing (I might just divide them into weekdays once our schedule shapes up).

Now, I just grab cards from each catagory and put them on my calendar and make a shopping list.

My final goal is to have 3 or 4 "month" menus with shopping lists that I can interchange when I don't have time to create a new menu for that month. These will rely on meats I generally have on hand in the deep freeze (stuff bought on sale).

I still only buy my meats when they are on sale so I "shop" in my freezer first and then do the rest. I try to shop once a month for most of the menu items but each week for the general sale stuff that I try to keep on hand, if you know what I mean.

So far, this has worked well enough to keep developing it.

How about some other ideas.

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Re: Meal & Menu Planning
« Reply #1 on: July 21, 2006, 03:20:43 PM » by Mrs. Dugger

that's a really neat idea! I cheat and use this website: www.savingdinner.com Grin

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Re: Meal & Menu Planning
« Reply #2 on: July 21, 2006, 04:39:18 PM » by healthybratt

Quote from: MrsDugger on July 21, 2006, 03:20:43 PM

that's a really neat idea! I cheat and use this website: www.savingdinner.com Grin

Couldn't figure out how to get in. It says for subscribers only and I couldn't even find a spot to sign up.

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Re: Meal & Menu Planning
« Reply #3 on: July 21, 2006, 04:48:10 PM » by Mrs. Dugger

http://www.savingdinner.com/menu_mailer/free_dinner_menu.html These are the free sample menus.

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Re: Meal & Menu Planning
« Reply #4 on: July 21, 2006, 04:51:15 PM » by ~esposita~

I've been working on a two-week meal "rotation." So far, it is just sketchy. But I DO know which nights are "spaghetti" "fajita" "pizza" and "burger nights!!! Grin

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Re: Meal & Menu Planning
« Reply #5 on: July 21, 2006, 08:45:41 PM » by SC

I don't do well with strict schedules. I've tried several things, and this is what works best for me.

I try to keep a well stocked pantry and freezer. I use the same ingredients in a variety of ways to keep meals interesting. When I see that something is getting low, I put it on my grocery list. I keep my lists on the refrigerator door. I made about 50 copies of items I usually get with blank lines for other items. Then, I place the stack of lists on a flat surface with something to weight them down, brush the top edge with white school glue and let dry. This makes me a nice note pad, and I don't have to write as much. Also, everyone knows that if he uses the last one of something, he is to write that item on the list or alert someone who CAN write to put it there. Otherwise, you just might have to live without toothpaste until I can get back to the store.

I guess you could call my method the "meal starter" plan. I try to have some prepared items on hand from which I can get supper going. Often, all I have to do is heat a few items and breakfast, lunch, and/or supper is done.

Once a week, I prepare a GIANT salad, at least 2 gallons. I divide this and put it into bags in the refrigerator to save space. Whatever is in season can go into it, but I do follow a few guidelines. I always add something other than lettuce to the salad. This can mean grated carrots, sliced mushrooms, cucumbers, celery, bell peppers, onions, etc. I also make sure all of the ingredients are chopped into bite-sized pieces. The kids just don't want to eat a lettuce leaf as big as their head, and I don't either. I do not put any tomatoes in it when I make the salad. They are a fruit, tend to add a lot of juice to the mix and will promote wilting. If I want to add tomatoes, I do it when I serve the salad. Other items that I do not add until serving are the dressing, meat, and/or dairy. This also helps the family feel like they are getting variety. One night, it is vegetable salad. Another night, it is a salad with eggs on top. Another night, there are bits of leftover steak and tomatoes, etc. This is also a help in that no matter what, there is always a healthy salad in the fridge to call my name.

Once every two weeks, I do my own variation of a vegetable soup. Basically, you see what is in season at the grocery and purchase a wide variety. I always include organic carrots, onions, potatoes and a wide variety of green, leafy vegetables. I use a 5 gallon stainless steel pot and coarsely chop the vegetables. I cover them with filtered water and no seasonings. Bring the water to a boil and let it simmer gently (covered) for 10 to 20 minutes. Turn off the stove and let it cool. The heat will continue to cook the soup while it cools. Then, I place the soup into gallon containers (or whatever size you prefer) and refrigerate or freeze. When you are cooking and must add water, add this broth instead. It is good for rice and as a starter for other soups and/or stews. Just today, I pulled some of this out, added some leftover brown rice, bits of roasted chicken, turkey, leftover meatloaf, salt & pepper to taste. It was just as quick as any premade soup and much more nutritious. I also enjoy it just as it is with a little salt and pepper added. Because it isn't cooked to mush, the vegetables are still firm enough to add a pleasant texture.

The other thing I do once a week is cook up our meats. A chicken and roast beef can share the oven on one rack while some steaks and pork chops get going on the other rack.

I make meatloaf in a large glass dish so that I can divide it and freeze it for more than one meal. {Shhhhh, I load my meatloaf with LOTS of veggies chopped up small Lips Sealed

} And TURKEY is a wonder. At less than $1 per pound, you can cook up one bird and serve it roasted, in a sandwich or wrap, in a vegetable salad, as a meat salad, in soup, etc. The same goes for chicken. As a matter of fact, I do this with all of my "leftovers." They just serve as meal starters for another meal.

This way, I don't have to lock myself in to one particular menu. I have flexibility because I know that a portion of each meal has been prepared. My one exception to this is breakfast. It's always the same, eggs.

The other thing that I have noticed about cooking this way is that it gets my creative juices going. If I know that most of the work has already been done, I can concentrate on ways to add seasonings and/or ingredients to dress things up.

One example of how I do this is with my spaghetti sauce. It's first act will be as spaghetti (I don't reheat the whole batch at one time). Then, it will appear as a special lunch with frozen spinach added and served on animal-shaped vegetable or rice pasta. It will reappear as stuffed peppers, on top of brown rice, as a sandwich, added to a soup, or tortilla filling. The side dishes and condiments change, but it's all mama's spaghetti sauce. Of course, this isn't just one meal after another. I alternate it with other meals.

I don't like boring and predictable, but I LOVE simple. This method seems to fit the bill for us.

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Re: Meal & Menu Planning
« Reply #6 on: July 21, 2006, 09:28:51 PM » by queentea

WOW, those were some great ideas SC

. I hope to implement a few of them as I too am not very good at keeping a organized schedule. I've tried the Managers of Their Home thing and have a great time making out the schedule and then fail miserably at implementing it. It doesn't help that dh has crazy schedule and is a very spontaneous guy Wink

I can be all set for doing school with the kids when he says "It's a great day to go to Cedar Point" (a local amusement park) After we all get done jumping and screaming, I tell myself, "I will do the schedule tomorrow). Tomorrow never seems to come Roll Eyes

Hopefully using some of your ideas will help in that last minute "WHAT'S FOR DINNER" crisis!! Shocked

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Re: Meal & Menu Planning
« Reply #7 on: July 21, 2006, 09:46:04 PM » by cbrownell

I love your ideas SC!! I think prep ahead keeps me going. I also keep alot on hand. Ibuy what i know we use regularly. I try to decide Sunday's meal b/c it's a special one. i have found it's easier to keep weight off if I stop making my favorites all the time!!!!

With the 5 little ones , I also had problems with schedules being tossed. One thing that has worked for me is a chore list and school list (subjects) for each child. You can use stickers or a wipe off dry erase type board. My kids have a chore chart (found at Walmart in the back to school aisle-I use one page for a whole month, only four lines per week) to check off each day-I don't remind them but they get a dollar if they miss nothing all week. It's enough said--my kids clean up well every day!

As for school they have to check off each subject when done each day--I also have piano practice and Bible on there so I know if they're done. If we get interupted or have to go somewhere we can continue later and I know what's been missed.

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Re: Meal & Menu Planning
« Reply #8 on: July 21, 2006, 09:52:57 PM » by happysprings5

Great Ideas! I also like to do once a month cooking. I had the idea from a book called Once -A-Month cooking by Mimi Wilson & Mary Beth Lagerborg, its published by Focus on the Family 1992. If you do not have this book at your library, this is the concept...... It may take some extra grocery money to get started, but in the long run in saves money and food prep time each day.
You prepare a menu of your fav. dishes that you think could be frozen easily (like spag. sauce, soup starter, meat already cooked, any casserole,etc.) then you buy your items in bulk and prepare to have an all day cooking event, this is so much fun w/ a friend (split the food cost and prep time) and maybe DH could watch the kids or some other arrangement. You then prepare all your foods for 1 week, 2 weeks or even the whole months worth in one day, then you would freeze in appropriate containers, label and make a list of what you have made. Then mark our calender with the menu. Then say on Monday you would pull out the spag. sauce, let it thaw and boil the noodles and there you go...saves time! I do not do this all the time, but during busy times of the month it helps alot to have these meals pre-made. Hope this helps someone.
I always try to add fresh fruits or a salad everyday too.
I am unsure if the foods loose any nutritional value since you freeze them, but I am thinking since you prepare it fresh, then freeze it and eat it w/ in a month it should be ok. Any idea on that?
Wendy

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Re: Meal & Menu Planning
« Reply #9 on: July 21, 2006, 10:18:42 PM » by SC

I forgot to mention that one of the reasons I decided on my method was because I am married to a VERY spontaneous person. It helps me maintain a cheerful attitude when he announces that he would like to have ________ tonight for supper, requiring me to lay aside whatever I had in mind. I know that I've got the beginnings of whatever he would like. It also helps if we have unexpected guests. I can enjoy the company and not worry over how to make the food stretch.

I guess that I should mention how I handle "picky" eaters. Child: "I don't like this." Me: "That's okay." Child: "Do I have to eat it?" Me: "Oh no, of course not." I remove the plate with a flourish and place it in the refrigerator. "Can I have something else?" asks the child. "No," I answer, "That's what we are having for this meal." Child: "What will I eat?" Me (smiling sweetly and in a pleasant voice), "Nothing; just sit there until you are excused. Smile and be pleasant while we visit." NEXT MEAL. The table is set with a hot meal at each place except one. There sits a cold version of the previous meal. Child: "Mine is COLD!" Me, wonderingly: "It wasn't cold before." Child: "I don't WANT this!" Me: "Okay," as I reach for the plate. The smart ones always stop me at this point and say, "WAIT! I'll eat! Can I have some of what THEY have?" Me: "If you eat what's there and want more, yes."

I have a stubborn child that has looked at the same plate for lunch and then supper only to find it the next morning. By then, he decided that he liked what Mama served. Of course, desserts are not offered to a child who is being trained. Also, if a child lingers too long at the table after everyone else is left. I refrigerate the plate and send the child on his way.

So far, there have been no casualties although DH nearly didn't make it the night our stubborn one skipped supper. Shocked

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Re: Meal & Menu Planning
« Reply #10 on: July 22, 2006, 09:08:04 AM » by queentea

More great ideas SC Shocked

! We do a version of your "picky eaters" If they don't like it, they get nothing till the next meal. But I do have a few hold outs that don't mind skipping a meal, so I think I will adapt the getting what they didn't eat from the previous meal! Keep the ideas comming, it's great to glean from others Grin

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Re: Meal & Menu Planning
« Reply #11 on: July 22, 2006, 08:13:39 PM » by SHERRI REEL

I LOVE YOUR IDEAS!!!
Here's what I do when I can, I simply make twice as much and freeze half for next time, especialy for sundays it's great to have supper cooking while your haveing church,and ready when you are.
Sherri

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Re: Meal & Menu Planning
« Reply #12 on: July 22, 2006, 09:10:25 PM » by healthybratt

Everytime I make extra anything and freeze it, it seems like it takes longer to thaw the frozen stuff and use it then it did to make it in the first place. Undecided

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Re: Meal & Menu Planning
« Reply #13 on: July 23, 2006, 12:28:38 AM » by SC

Quote from: healthybratt on July 22, 2006, 09:10:25 PM

Everytime I make extra anything and freeze it, it seems like it takes longer to thaw the frozen stuff and use it then it did to make it in the first place. Undecided

My trick for that is (1)Think about what you are going to do for the next meal as you are cleaning up the kitchen from the previous so that you can assemble your ingredients. (2)If you use meal starters, some of your ingredients may already be thawed. When they are heated, they will help to thaw the frozen ingredients. (3)I set items that I want to thaw quickly in my largest cast iron pan on a shelf in the oven with the interior light on. This provides a warm -- not hot -- environment that speeds thawing and keeps the sink clear. I don't use this, however, for large items overnight. Those would need to be set in the refrigerator to thaw. (4)Some smaller meats can be cooked on low heat while still frozen. Just start the meat earlier than the main meal preparation. I use a food probe to be sure everything is thoroughly cooked.

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Re: Meal & Menu Planning
« Reply #14 on: July 23, 2006, 01:42:51 PM » by healthybratt

Quote from: SC on July 23, 2006, 12:28:38 AM

Quote from: healthybratt on July 22, 2006, 09:10:25 PM

Everytime I make extra anything and freeze it, it seems like it takes longer to thaw the frozen stuff and use it then it did to make it in the first place. Undecided

My point, exactly. Wink

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Re: Meal & Menu Planning
« Reply #15 on: July 25, 2006, 11:13:39 AM » by DawnsEarlyBirds

Quote from: healthybratt on July 22, 2006, 09:10:25 PM

Everytime I make extra anything and freeze it, it seems like it takes longer to thaw the frozen stuff and use it then it did to make it in the first place. Undecided

I loose it in the freezer and by the time we identify it, it is so old we don't want to eat it. Cook less, have no leftovers!!!! Grin

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Re: Meal & Menu Planning
« Reply #16 on: July 25, 2006, 12:04:45 PM » by SHERRI REEL

When I make two for instance Lasagna I just put one in the freezer and when I want to cook it its like the premade ones that you buy at the store and you know whats in it. Wink

I like this for Sunday especially because I can put a casserole in the oven before church and set the timer on the oven then all I have to do to get dinner on is a side salad and some apple sauce for a quick prepared meal.
I have taken the other Ideas though and I would like to make index cards,and premake "starters" what all could be premade for starters as mentioned before? The other day I accidentally made too much mixture for meat loaf and then as I pulled it out of the freezer I let it thaw 'til I was ready to use it and then I just put my hamberger into the bag with the mix closed and let my 7yod mush it together NO MESS. Grin

Sherri

« Last Edit: July 25, 2006, 12:09:02 PM by SHERRI REEL »
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Re: Meal & Menu Planning
« Reply #17 on: July 25, 2006, 12:16:38 PM » by mexmarr

When I have leftovers of a cooked meal, I put it in a tupperware sandwich keeper (the old style). I label it with a piece of masking tape. When I need a quick meal, I pull out a couple of them and stick them in the micowave. A hot main dish in minutes! I just add salad (which I keep premade in the fridge) and bread, and I am done.

I also freeze whole casseroles. I pull one out the night before and stick it in the fridge. The next day at suppertime, all I have to do it stick it in the oven. I freeze them raw, so when they bake, it it not like leftovers. You have to plan ahead, but it is so nice to have it done ahead!

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Re: Meal & Menu Planning
« Reply #18 on: July 25, 2006, 01:10:12 PM » by SC

Quote from: healthybratt on July 23, 2006, 01:42:51 PM

Quote from: SC on July 23, 2006, 12:28:38 AM

Quote from: healthybratt on July 22, 2006, 09:10:25 PM

Everytime I make extra anything and freeze it, it seems like it takes longer to thaw the frozen stuff and use it then it did to make it in the first place. Undecided

My point, exactly. Wink

Did you ever see the advertisement where the woman uses a boxed cake mix (or something like that) and throws flour on her face, emerging from the kitchen like she was really working hard? Okay, put the stuff in the oven & tell the family you JUST CAN'T leave the kitchen because you are working SO HARD to prepare a healthy meal for them. Muss your hair & try to look flustered so it will look like you were under a real strain as you sip some tea and read a book. Grin

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Re: Meal & Menu Planning
« Reply #19 on: July 25, 2006, 01:28:28 PM » by KatieMac

Ha! I remember that commercial...it was for Rice Krispie treats! I used to laugh because they don't even HAVE flour in them.

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Re: Meal & Menu Planning
« Reply #20 on: July 25, 2006, 05:08:58 PM » by healthybratt

Quote from: SHERRI REEL on July 25, 2006, 12:04:45 PM

When I make two for instance Lasagna I just put one in the freezer and when I want to cook it its like the premade ones that you buy at the store and you know whats in it. Wink

I'd go for this, but what do you freeze it in? Can't freeze it in glass - it will break. Can't freeze it in aluminum. Can't freeze it in ziplock bags - it would fall apart. And if you put it in tupperware or something equivalent then you'd have to try to transfer containers to cook it and I don't have very good luck with this.

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Re: Meal & Menu Planning
« Reply #21 on: July 25, 2006, 05:09:54 PM » by healthybratt

Quote from: SC on July 25, 2006, 01:10:12 PM

Muss your hair & try to look flustered so it will look like you were under a real strain as you sip some tea and read a book. Grin

Maybe I should move the PC into the kitchen. Wink

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Re: Meal & Menu Planning
« Reply #22 on: July 25, 2006, 05:10:30 PM » by healthybratt

Quote from: KatieMac on July 25, 2006, 01:28:28 PM

Ha! I remember that commercial...it was for Rice Krispie treats! I used to laugh because they don't even HAVE flour in them.

me too.

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Re: Meal & Menu Planning
« Reply #23 on: July 25, 2006, 10:24:04 PM » by ScottsHelper

Quote

I've heard of a way to do this, and I did it once successfully when I had a bigger freezer to store extra meals Using lasagne as the example, if you line the baking dish with plastic wrap with lots of extra plastic wrap hanging over the edges, then assemble the lasagne, and finally finish wrapping the top of the lasagne with the extra plastic wrap from the edges, stick the whole thing in the freezer (unbaked of course), then, when it is frozen, remove from the baking dish and put wrapped lasagne back in freezer to store. When ready to cook, take out of the freezer, unwrap while still frozen and put into the same baking dish you froze it in...it will fit perfectly. Defrost and cook.

Hope that makes sense...I'm getting sleepy!

Heather

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Re: Meal & Menu Planning
« Reply #24 on: July 26, 2006, 01:21:18 AM » by healthybratt

Thanks Heather, that sounds like a pretty good idea except that I'd still be putting my glass bakeware in the freezer. The 2 times I put glass in the freezer, it spontaneously exploded as soon as it thawed.

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Re: Meal & Menu Planning
« Reply #25 on: July 26, 2006, 09:07:31 AM » by mexmarr

I buy disposible pans just for that purpose. I line them and spray well with pan. I assemble the casserole, lasagna, ect into the pan and freeze. After an hour or two I remove it from the pan and wrap well and freeze. When I want to eat it, I unwrap it and set it in my glass pan to defroast. I've never broke a pan that way, and I use the same disposible pans over and over and over. They don't even get dirty, because they are lined.

If you don't grease it, you will have a hard time removing the lining. I just use tin foil. There are probably other (better?) options. Just make sure your disposible is a tad smaller that your glass. Or you can use a cheap metal pan. You won;t be cooking in it, just using it to keep you food's shape while it freezes!

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Re: Meal & Menu Planning
« Reply #26 on: July 26, 2006, 10:00:05 AM » by DawnsEarlyBirds

Quote from: healthybratt on July 26, 2006, 01:21:18 AM

WOW, I put glass bakeware in the freezer all the time, cover it tight with foil. It has never exploded. Do you try and cook it straight out of the freezer? I let it thaw first. Is is Pyrex or something else?

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Re: Meal & Menu Planning
« Reply #27 on: July 26, 2006, 10:53:51 AM » by healthybratt

Quote from: DawnsEarlyBirds on July 26, 2006, 10:00:05 AM

I haven't tried it with my bakeware because it costs more than glass jars. I've placed good glass jars in the freezer, only to have them explode. I didn't cook them, just allowed them to thaw naturally on the counter.

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Re: Meal & Menu Planning
« Reply #28 on: July 26, 2006, 11:02:06 AM » by mexmarr

By the way, I have fozen stuff in my pyrex pan before. Never had a problem. I quit because I always needed the pan that was in the freezer and they take up more space. Never tried a canning jar...

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Re: Meal & Menu Planning
« Reply #29 on: July 27, 2006, 10:43:09 AM » by SHERRI REEL

I have frozen pyrex with no problems but tupperware has a Rock 'N Serve Large Deep #1166
that can go from freezer to refridgerator to microwave.
Check out my web site my.tupperware.com/sherrireel

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