For years the question, "What’s for supper?" filled me with dread because I rarely knew the answer. I was married eight years before I stumbled upon the practice of menu planning. Once discovered, it made my life a whole lot easier. I spent less time cooking, reduced food waste, saved money and my family ate better. These ten tips can make your life easier, too, so give them a try.
Tip One: Be a Fabulous Cook Once a Day
Reserve your best cooking for your main family meal. Put all other meals on autopilot by creating a weekly menu of simple meals like those shown on this table.
Breakfast
Lunch
Sun
Orange juice, cold cereal, toast Sunday dinner, then popcorn at supper
Mon
Grape juice, instant oatmeal Soup, PBJs, baby carrots
Tues
Orange slices, toaster waffles Grilled cheese, chips, canned fruit
Wed
Orange juice, cold cereal, toast Leftovers
Thurs
Grapes and muffins Hot dogs, veggies and chips
Fri
Grape juice, PB toast or English muffins Mac & cheese, fresh veggies with dip
Sat
Apple slices, Pop Tarts Lunch meat sandwiches, fresh fruit
*This menu assumes milk is served with meals
Tip Two: Plan Menus Weekly
Think of main dishes for the main meal of each day. Write them on your monthly wall calendar or in your planner. Check church, school and work calendars as you go so you don’t plan something for the night of the PTA pancake supper. Do your planning on the day you get your favorite grocery store ads. Make your grocery list as you go, letting good deals on produce and other items guide your side dish choices.
Tip Three: Utilize the Crock Pot and Grill
Plan at least two crock pot meals per week during the winter months and two grilled meals in the summer. Crock pot and grilling recipes are everywhere. Inexpensive cookbooks are available in the check out lanes at grocery stores. Google "crockpot" or "grilling" and see what you get. You can also check at the library or in women’s magazines and newpapers.
Tip Four: Use Leftovers
When planning menus, include at least one meal per week that yields leftovers to be used for the main dish of another meal. Grill a turkey and boil off the carcass for soup. Use leftover meat in hash or a casserole. Put a beef or pork roast in the crock pot and use the leftovers for hot sandwiches, stew or stir fry. Or reheat leftovers for an easy lunch.
Tip Five: Shop Once a Week
Menu planning will help you develop a once-a-week shopping mindset. As you plan meals, make your grocery list. Post it on your refrigerator. As you run out of items during the week, add them to the list. Always take your list with you to the store.
Tip Six: Stockpile Basic Ingredients
Once your breakfast and lunch menus are in place, stockpile kid foods such as canned soup, Spaghettios and macaroni and cheese when they’re on sale. Do the same with ingredients you use regularly such as flour, sugar, spaghetti sauce, pasta, spices, oil, canned tuna and salad dressings. Check the stockpile as you plan menus and add needed ingredients to your grocery list.
Tip Seven: Make Your Freezer Your Best Friend
If you have a deep freeze, take advantage of it. Buy sale-price meat and large quantities of staples to freeze. Date and label everything. Store food in freezer bags or disposable aluminum pans if you run out of casserole dishes.
Tip Eight: Fix More Than One
You can maximize your time by making double, triple or quadruple batches of anything you prepare – casseroles, baked good, snack mix, cheese balls. Serve one batch immediately and put the rest, labeled and dated, in the freezer. By doing this consistently, you will have meals on hand for busy days.
Tip Nine: Develop a Plan for Picky Eaters
Inform the picky eaters at your house that a one choice optional menu plan is available. It should be nutritious but not very glamorous. At our house it was peanut butter sandwiches. As soon as the picksters are old enough, they should fix the optional meal by themselves. This method feeds picksters without catering to them, and they often begin trying new foods.
Tip Ten: Create a Recipe Arsenal
Menu planning is easier if you have a large number of recipes you like. Look for recipes that are uncomplicated, nutritious, freeze well and use inexpensive ingredients. One book that meets all these criteria is Once a Month Cooking by Mimi Wilson & Mary Beth Lagerborg (published by Focus on the Family). Other sources of good recipes include: good cooks, church cookbooks, newspapers and magazines, the library, the Internet and food packaging. Set a goal of trying a new recipe once or twice a month. If your family gives it a thumbs up, add it to your arsenal.
Once I implemented menu planning, I didn’t hate the "What’s for supper?" question because I always had an answer. You will too, with a little practice. So as winter sets in, try these ten tips. And send an email to tell me how you’re progressing. If you do, I’ll send you some of my favorite recipes. So go on, it’s time to get cooking!
About the Author:
Jolene Philo is a freelance writer and speaker who lives in Boone, Iowa. She shares her house and her home office with her husband Hiram, daughter Anne, and dachshund Abby. You can learn more about her at her website, www.jolenephilo.com.