Sunday, March 20, 2011

Menu planning made easy!

Well, easier for me anyway!

I use binders, one for each of 4 weeks. In the front of each I put the weekly menu plan, hopefully including baking and snacks, and in behind it I put the shopping list for that week's plan. In the subsequent sleeves I place a copy of all the recipes I will be using.

I take the whole binder with me to the shop as it is only a very slender one and if I see a bargain I can quickly check which recipe I will skip that week and not get the ingredients for it. It has also helped when an ingredient has not been available and I have been able to ask the butcher or deli assistant for a substitute.

It is suggested here that you both keep your old plans and post the current one in a public spot. I agree with these ideas, especially if you have remembered to date the menu plan so you can remember the time of year that plan was for and the types of meals suitable for the season.

In the last few weeks I have started to get a regular set up for breakfasts and lunches. They don't vary much, but just enough to keep things interesting but memorable. For instance every Monday morning I know I need to cook Apple Muffins and Fridays are Banana or Date muffins depending on how many bananas are left in the fruit bowl and their condition.

Lunches are wraps with meat, sliced or cold chicken, with salad bits. I use tortilla wraps as they last in my bread box much longer than bread and I am trying to keep our simple carbs to a minimum.

Dinners are all over the place although over the 4 weeks I do repeat some family favourites such as spaghetti, beef and pumpkin risotto and creamy chicken.

Best wishes
Jen
(originally published elsewhere 26/10/10)

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