Tag Archives: Menu Plans

Simplify your menu

Menu planning is one of those things I take for granted now. For as long as Tony and I have been together, I have always sat down and written out meals for each day of the week, and then shopped based on that meal plan. It wasn’t always this way for me. In college, when I lived with a roommate and planned most of my meals for myself, I didn’t really plan at all. I went to the grocery store, picked up whatever looked good, spent way too much money for one person, and felt like I had nothing to eat two days later. I don’t even remember what that’s like now, but it sounds like chaos!

Even if you’re single, menu planning is crucial if you want to eat healthy and frugally. Poor planning is one of the main reasons people end up spending money on unhealthy food at a drive-thru in the middle of the week. Either that, or you end up like me in college with a cart full of expensive food and “nothing to eat.”

There is most certainly room in the menu plan for eating out if you like, but the point is to plan for it. Know when you’re eating at home, what you’re eating, and when you want to go out for dinner.

Here’s my simple menu planning system. Feel free to share your ideas in the comments!

Start with the sale ad for your local grocery stores.

If you get a Sunday paper, chances are the ads are included. If not, check the grocery store’s website. Our local stores are Kroger and Meijer, and both stores offer easy online access to their weekly sales ads. I pull them up and look for deals that pop out at me and inspire menu ideas. Meats, cheeses, and produce items can all inspire menu ideas. If beef is on sale, I’ll make spaghetti with meat sauce. If chicken is on sale, I plan for chicken dishes and stock up my freezer. If cheese is on sale, it’s homemade mac and cheese or broccoli cheddar soup. Not only does buying what’s on sale save money, but it can make coming up with meal ideas easier if you’re inspired by the sale items.

Plan around your weekly schedule.

I always keep my weekly schedule handy when I’m planning meals for the week. If it’s going to be a busy day, I plan an easy meal. For laid back days, I may plan to try something new and a little more complex. This also prevents me from planning a meal for a night that we have dinner plans. If your menu works with your schedule, you’re more likely to stick to it instead of abandoning the plan for pizza.

Keep a list of tried and true favorites.

Even though there are some dishes we’ve been cooking forever, I always seem to get a form of writer’s block when it’s time to plan the menu. To combat this, I keep a list of our favorite dishes saved on my computer with links to the recipes. Some simple meals get repeated a lot (homemade pizza, burritos, roasted chicken, and grilled cheese sandwiches, for example). Some are reserved only for special occasions (like my mom’s delicious but labor-intensive lasagna). Keeping the list handy makes it easy for me to write a quick and dirty menu if need be.

The Internet is your best friend.

I am not exaggerating when I say that every time I plan a menu, I marvel at how people did this before the Internet. I guess that’s what all those cookbooks collecting dust on my bookshelf were for? Sites like AllRecipes, Food Network, and Pinterest make it incredibly easy for me to search for meal ideas and try new things.

I must confess that Pinterest (follow me here) has replaced all other recipe sites for me in the past few months, though. I have separate boards for Main Dishes, Crock Pot Meals, Side Dishes, Snacks, and Desserts. Every time I see something that looks good, I pin it on the appropriate board. I also pin recipes I see around the web on my own boards. When I’m looking for ideas, I just have to scroll through the Main Dishes board.

A word of advice: I see lots of people splitting their food boards into incredibly specific categories — soups, sandwiches, entrees, etc. I don’t recommend doing it that way. One board with all of your dinner ideas makes it easier to scroll through without clicking around to several different boards and looking for what you need.

Share the menu with the whole family.

Since my husband and I are currently the only family members who get a vote, I always email the menu to my husband right after I finish planning it. I also write it on a dry erase board that hangs in our kitchen for easy reference. This may seem redundant, but you would be amazed how often we completely forget the menu we just planned within minutes of returning from the grocery store. Displaying the menu lets everyone know what you’re eating and when, and serves as a reminder when you need to thaw the meat or begin preparing dinner earlier for more complex meals.

When all else fails, eat leftovers.

If money is tight or you’re struggling to come up with a meal, leftovers night is a great way to clean out the fridge without emptying your wallet (heh, see what I did there?). Let’s be real, though: leftovers night is also a great excuse to order a pizza.

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Unplanning our menus

So at what point do you stop calling the postpartum pounds “baby weight”? Because my baby is almost 9 months old, and I’m still hauling quite a bit more around than I’m comfortable admitting. Methinks this is less about the baby and more about the absurd amounts of junk food I craved when I was pregnant. (Note: “Breastfeeding makes you lose weight” is a MYTH. Because homeboy is still nursing around the clock, and it’s not helping my waistline.)

In an effort to finally get serious about getting myself back to a comfortable weight, I joined a gym and met with a personal trainer for a free consultation. I told him about my diet, which honestly, is reasonably healthy. I cut out the junk food after Judah was born. We rarely eat out, and we never eat fast food. We cook fresh whole foods, lean protein, and lots of vegetables … but we also eat lots of carbs.

To keep our grocery budget down, we make a lot of big pasta dishes and sandwiches, and potatoes are usually featured pretty prominently in our menus. The trainer suggested I cut the carbs and focus on eating vegetables and lean proteins instead and see if that helps me shed the rest of this weight. That doesn’t seem tough to me. I’m not counting carbs. Just sort of leaving them off our menu.

Unfortunately, this makes menu planning tough. Most weeks our menu features at least one pasta dish and one sandwich night. Most days I also throw a sandwich together for lunch. On weeks when I’m having menu planning writer’s block, we’d even eat pasta or sandwiches twice. We usually bought potatoes in bulk and served them roasted or boiled as a side dish. Clearly, I’d have to rethink our entire menu planning strategy if I was going limit my carbs.

So we’re trying something new. We’re unplanning. In other words, we’re just buying one or two meats that are sale priced, and then loading up the cart with whatever produce is cheap that week. When we get it all home, we take stock of what we bought, and we build a menu around that.

Here’s an example of how it works. Last week, split chicken breasts were on sale for 99 cents a pound. We loaded up on a few pounds of chicken. Then we filled the cart with low-price produce — several heads of romaine, spinach, tomatoes, carrots, zucchini, squash, broccoli, sugar snap peas, onion and cauliflower. We have a ton of homegrown cucumber and herbs from the garden. For snacks, we bought fruit — peaches, pears, apples, and grapes. We also bought staples like milk, eggs, cheese, and some canned beans.

Surprisingly, because everything we bought was on sale, we stayed within our grocery budget. Tony basically shopped our produce selection each night and made something up. It turned out fantastic! Here’s what he came up with last week:

  • Roasted chicken breasts with squash and side salad
  • Chicken Caesar salad
  • Chicken stir fry
  • Chicken skillet with beans and vegetables
  • Chef salad with turkey
  • Grilled chicken and veggie kabobs

Yes, you end up eating a lot of the same meat all week, but you can change it up the following week. Pork and beef would work the same way. Or you could use beans instead of meat.

Of course, this method relies heavily on having an adventurous cook in the house. Tony is great at foraging the kitchen and throwing something together.

At the end of the week, we had a few items left — spinach and cauliflower mainly. We took stock of what was left, and we made sure we used up any leftover produce at the beginning of this week to avoid waste.

I really enjoyed everything we made last week, and shopping the sales motivated us to buy and use produce that we rarely eat — like zucchini and squash. It is a little harder control spending without writing an actual menu and grocery list, but as long as you stick to sale meat and produce and only buy about as much as you’ll eat, it shouldn’t get too pricey.

Now send me low-carb recipes! I doubt the planner in me will let this “unplanning” last too long.

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Menu plan: 9/12-9/18

I’m counting down the days to soups and heartier meals for the colder months, but we’ve still got some weeks to go before fall weather arrives in North Carolina. I’m finding some great compromises in the meantime.

We’re trying something new with our routine, and this week we finished our grocery shopping Friday night. I loved that it left the weekend open for more fun, but I feel like the produce selection was a lower quality than usual. Any other Friday night shoppers have that problem, or is it just an anomaly since we’re approaching the end of the summer?

Here’s our $50 meal plan:

Saturday: Porterhouse steak and baked potatoes
Sunday: Broccoli Cheddar soup
Monday: Leftovers/sandwiches
Tuesday: Black bean quesadillas
Wednesday: Spaghetti with meatless marinara
Thursday: BLTs
Friday: Pizza

For more menu plans, visit OrgJunkie. Happy Monday!