That darn menu planning thing.

**mommy4ever** · 10-09-2009, 04:35 PM

After doing several months worth of menus, so we don't duplicate often. I decided to ditch it! We had a fridge full of various ingredients that I didn't often use.

I am working with a 2 week menu plan. I may expand it to 3.

this summer I handed out some information to dh and the kids, they filled out the forms and gave it back to me.

Based on that, I made the plan. They had to give me 2 of their favorites dishes(each mains and sides) and 1 idea of what they though the whole family would eat.

Based on that, there are 6 of us, so 2 each makes 12 days, and then the whole family things made up the other 2. So every one gets a favorite every week. I filled out for the little one, hers are more weekend lunches, but she had input too.

Now when I shop for the week, due to buying in larger packages, Week 1 shopping will supply most of week 3. Same was week 2 for week 4.

So, this week was $170. But week 3 will cost me under $60, just milk and fresh produce, and week 5 won't be all that high either.

**Contrary Housewife** · 10-09-2009, 05:32 PM

Sounds like a great way to make a meal plan.

I have a fridge full of stuff, too. I try to come up with one or two things each week to use up what's left.

**Jessesbride** · 10-09-2009, 11:24 PM

Originally Posted by mommy4ever

After doing several months worth of menus, so we don't duplicate often. I decided to ditch it! We had a fridge full of various ingredients that I didn't often use.

I am working with a 2 week menu plan. I may expand it to 3.

this summer I handed out some information to dh and the kids, they filled out the forms and gave it back to me.

Based on that, I made the plan. They had to give me 2 of their favorites dishes(each mains and sides) and 1 idea of what they though the whole family would eat.

Based on that, there are 6 of us, so 2 each makes 12 days, and then the whole family things made up the other 2. So every one gets a favorite every week. I filled out for the little one, hers are more weekend lunches, but she had input too.

Now when I shop for the week, due to buying in larger packages, Week 1 shopping will supply most of week 3. Same was week 2 for week 4.

So, this week was $170. But week 3 will cost me under $60, just milk and fresh produce, and week 5 won't be all that high either.

That's AWESOME!!! YOU GO GIRL!!!

**shoiji** · 10-10-2009, 10:29 AM

Wow that is really organized, especially when adding individual favorites. Especially for six people!!!

Glad there is only one here. Don't have to be as organized.

**Luckybustert** · 10-10-2009, 04:33 PM

I'm working on a menu plan for my hubby and I. I think it must be very challenging to plan for six people!

**tripleb** · 10-11-2009, 10:52 PM

I should start a menu plan also. I have all kinds of food and have to start using it up. I have to start using all the stuff in the freezer. My hubby is a great cook and now that he is retired and I am still working he does the supper and I am sure that he would love to have a 2 week menu to work on.

**mauimagic** · 10-11-2009, 11:10 PM

More meal planning makes so much sense. I stay on track for a while and then veer off into the land of unplanning until it seems that I have no control - ugh!!

As money is getting tighter, we need to get smarter and plan more - mahalo for sharing your plan!!

**tracyq** · 10-12-2009, 12:28 PM

Menu planning is crucial to us, with our really busy schedule. This is probably the #1 thing that can ruin our spending plan.

I have been doing our menu plan once a week, and basing it on the weekly ads, and what's on sale. I have $100.00 per week set for our grocery budget (that's hubby, myself, and three teens, and a dog). I am using cash only now, and if one week is $50.00, then the extra goes into the next week, etc.

Also, if I find I have too much extra food then due to whatever happens that we didn't foresee (being invited somewhere, several kids going out and not home for dinner, etc.), we can also be more flexible by doing it weekly, and then moving a planned meal to the next week, and spending less that week. I can also do a PLAN WITH WHAT I HAVE week when I feel the need as well. It's working well thus far.

Tracy Q.

**Grainlady** · 10-15-2009, 08:29 AM

Meal planning is like links in a chain - the entrees and other foods/ingredients used for the week are all linked together. If you are accumulating too many leftovers and crisper drawers of forgotten fruits and vegetables, then you may be:

a. - making too many unrelated meals

b. - not getting 2 or more meals from the entree (meat or main dish) you are preparing

c. - not utilizing your freezer.

Here are three methods to plan meals that might give some good guidelines.

-Meat on Sunday/Wednesday
-Casseroles/Leftovers - Monday/Thursday
-Pasta - Tuesday
-Fish, eggs, cheese - Friday
-Soup/Sandwich - Saturday
-------------------------------

http://simplemom.net/a-monthly-menu-...or-the-spring/

Monday - Pasta
Tuesday - Soup, salad, and/or sandwiches
Wednesday - Stir-fry
Thursday - Crock-pot
Friday - Pizza
Saturday - Something new
Sunday - Something easy
-------------------------------

This is the meal planning method I've used for years. I like it because I utilize many foods I keep in user-friendly amounts in the freezer (cook once and eat many times) and I can easily skip a day or switch days, when necessary.

Monday - Big Meal
Large cut of meat and all the fixings. Supplies meat for sandwiches, soup, casseroles, toppings, etc., and usually some for the freezer to use later.

Tuesday - Leftovers
May or may not look like they did on Monday.

Wednesday - Stir-fry
Most of the veggies were chopped M or T when making those meals. The meat may be fresh or pre-cooked (I make large batches of seasoned meat and freeze it to be used for stir-fry, dinner salads, wraps, etc....)

Thursday - International
That usually means Italian (pasta), or Mexican (tortillas or hard shells). The meat base for these meals are pre-cooked and frozen in user-friendly size amounts. I'll cook 5-10 pounds of ground beef and make it into spaghetti sauce and taco meat, or just plain and freeze it. Pre-cooked spiced chicken can be used in a pasta dish or shredded for chicken tacos.

Friday - Vegetarian
Inexpensive meals made with meat alternatives - beans, eggs, cheese, fish, gluten. We often have "breakfast" on Friday.

Saturday - Soup and/or Sandwiches
Soup is homemade and found in the freezer and reheated. Sandwiches may include wraps and quesadillas.

Sunday - Homemade Pizza or Dinner Salad
Both of these foods are a good way to use up bits of meat and vegetables languishing in the freezer or refrigerator.

Fresh, canned, or dried fruit is served at every meal.

**mommy4ever** · 10-15-2009, 09:12 AM

I have been working on minimalizing leftovers, so that there is enough for dh lunch only. With favorites, I make enough for that one to have in their lunch too. That way the fridge isn't that full of leftovers. We do a leftovers on the weekends usually.

**MaryCarney** · 10-15-2009, 09:41 AM

We have an especially crazy schedule with two teen athletes and mom working middle of the night weekend hours. Seems like no two days or weeks are the same!!

I try to do a 'cooking week' every season (ie, four times a year) and get my freezer stocked up on stuff we can just nuke and serve (sloppy joes, taco meat, soups, BBQ pork and such). I do my weekly plan based on our activities for the week.

Strangely, if I'm going to be gone all day (or asleep- as I work overnights) that is the day when I do more scratch cooking, courtesy of my crock pot.

However you do it, menu planning is the single biggest thing you can do to get your budget under control in a very short period of time. I mean, you can't go out and cut your mortgage payment in half overnight, or utilities or debt. But you CAN scale your food bill way, way back in a short period of time by really concentrating on menu planning, cooking and shopping.

I find it really sad that most high schools no longer offer home ec. when every single person on the planet has to live somewhere, eat something and wear clothing EVERY SINGLE DAY!

**peanut** · 10-16-2009, 12:36 PM

Sounds like you have a good plan going!

I combatted your situation by doing a pantry/freezer inventory once a month. I planned all my meals around what was in my freezer. If I got sick of the same meals over and over again, I'd go on-line and look for recipes by ingredients. Often that would turn up some interesting (and good!) new recipes for the family to enjoy.

Doing this we were able to keep our September grocery bill for the two of us to $200CAD. Normally it's at $360.

Jean