Dear Home Ec 101:
I am so sick of hearing how menu planning can save money. What if I don’t want turkey surprise on Saturday and want ribeyes instead?
~Fighting it Tooth and Nail
Heather says:
Well Ms. Nail, what if you were to consider it from a time saving standpoint? I’m a firm believer in taking ten minutes now to save time later. Before I began menu planning I spent time running to the grocery store on off nights for missing ingredients or an inordinate amount of time staring at the refrigerator’s contents waiting for something simple to magically appear.
Perhaps you are too regimented with your attempts. I loosely plan the menu, knowing it will get shuffled depending on activities, energy, and whims. Each week I list six meals, assuming one night will end up being something simple: sandwiches, leftovers, or a treat. At least once a month we try something new. This also helps avoid a rut and use up planned overs. This week’s example:
- cheesy lentil casserole, salad, biscuits (any leftover biscuits will be served with honey or syrup with breakfast)
- oven fried chicken, rice & gravy, green beans, corn (leftover rice = rice pudding)
- cheeseburgers, raw vegetables, ranch oven fries (extra burgers frozen for future soup, along with leftover vegetables, potatoes will be sauteed with onions in the morning, extra buns are saved for croutons)
- turkey jambalya, collards, cornbread (fat chance of leftovers)
- grilled salmon, asparagus, broccoli (kids aren’t huge asparagus fans), wild rice
- pan fried pork chops, steamed cabbage, baked sweet potatoes
I post the list on the fridge and cross off the meals as they are prepared. I try to decide the night before so I can place any meat in the fridge to thaw. Having a menu keeps me out of the stores and out of ruts. Knowing what is on hand also reduces our trips through the drive through, which not only pinches pennies now, but is an investment in our health as well.
Good luck and give it another try, your wallet may thank you.
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Hello! I have been lurking til now but I had to chime in and say, menu planning is SOOO critical. I fall on and off the planning wagon, but when I’m doing it, my life is much easier and my kids are happier. I have been out of town so much lately I’ve been a bit adrift in the menu department. Thank you for this timely reminder.
I couldn’t agree more! I’d be completely lost without my menu plans. I wouldn’t know what to put on my grocery list…or what to make each day…without it.
i’m a fan f two things- buying in huge bulk, and ocne a month cooking. that way if theres something on your menu that you dont feel like eating you can go to the freezer and find something else (at least up until that last couple days where you are indeed stck with anothr hamburger casserole lol). once a month cooking for those who’ve never done it is taking a weekend and basically preparing all your meals for a month, so all you have to do is heat and serve. it helps to have a deep freeze for this. premake anything that can be premade, soups, stocks, casseroles, can your summer fruits and vegetables (i love having fresh strawberry jam year round its soooo good when you’re feeling blue in winter), pre cook hamburger crumbles, cook and shred chicken for fajitas, barbecue, salads, etc. it makes for a funa nd productive feeling weekend, you’ve got meals for weeks, and it will save you time and probably money in the long run.
Please, please, please post a recipe for turkey jambalaya. I promise to try this whole menu planning thing if I have a recipe for turkey jambalaya.
hi,i think this is a great idea,i have started preparing all veg except potatoes once a week, then when the meal is to be prepared all veg has been prepared this has saved me alot of time, a lovely lady called carol made me aware of this, this has saved me so much time and saved on take away meals to as we have to watch with our money thankyou for all your idea,shan xxx