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Old 02-12-2012, 07:16 PM   #61
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Originally Posted by pjlla View Post
Okay.... here is my new menu planning system! A big SHOUT-OUT to lovetoscrap for the inspiration and ideas!

I am using 12 x 12 page protectors that hold six 4 x 6 cards on each side. Each card lists a complete meal, although without specifics such as type of vegetable. That will be determined on a daily/weekly basis taking into consideration what's on sale, what's in the fridge/garden, what's in season.

Blue is fish/egg/meatless meals, orange for chicken, pink for beef, purple for pork/bacon.

The backs of the cards hold notes for things like cookbook name and page number (if it isn't a recipe in my "personal" collection), size of meat portion and how many it served (if I had made notes about this in the past), etc. In the future I may go back and add other information such as calories/Points.

I also have some "filler" cards for days when we are away or on vacation, or out for a celebration meal, or for when Mom is away or it is leftover night.

I also have some "idea" cards that include ideas for hot vegetable dishes, salads, and starches.

I have modified two page protectors together to hold a full week's of menus on the fridge.

There is definitely some tweaking to do regarding this system and I will obviously be adding new meal ideas over time and eliminating others. Plus I can already see a few flaws (such as the cards where the typing is too high and it is covered by the day-of-the-week label on the page protector). I bought plenty of these colored cards on sale at Staples, so I should be able to keep it consistent over the next few year.

.........................P
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Originally Posted by walkdmc View Post
Love this thread so much I just subscribed! Thanks for all the great ideas. I am a chronic eater-outer and it's getting old. I would love to start cooking more at home and look forward to contributing my meal plans soon. In the meantime, I'll steal yours!

I saw a magnetic chalkboard in a pretty frame on a kitchen counter and the mom wrote the family's meals for the week on that. It was a great idea and I'd love to get such a chalkboard.
I love this idea about a magnetic board. It's a lot better than my menu listed on scrap paper and stuck on the fridge. It probably is a lot prettier, too

Jill
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Old 02-13-2012, 09:00 PM   #62
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Quote:
Originally Posted by pjlla View Post
Okay.... here is my new menu planning system!

I am using 12 x 12 page protectors that hold six 4 x 6 cards on each side. Each card lists a complete meal, although without specifics such as type of vegetable. That will be determined on a daily/weekly basis taking into consideration what's on sale, what's in the fridge/garden, what's in season.

Blue is fish/egg/meatless meals, orange for chicken, pink for beef, purple for pork/bacon.


The backs of the cards hold notes for things like cookbook name and page number (if it isn't a recipe in my "personal" collection), size of meat portion and how many it served (if I had made notes about this in the past), etc. In the future I may go back and add other information such as calories/Points.

I also have some "filler" cards for days when we are away or on vacation, or out for a celebration meal, or for when Mom is away or it is leftover night.


I also have some "idea" cards that include ideas for hot vegetable dishes, salads, and starches.


I have modified two page protectors together to hold a full week's of menus on the fridge.


There is definitely some tweaking to do regarding this system and I will obviously be adding new meal ideas over time and eliminating others. Plus I can already see a few flaws (such as the cards where the typing is too high and it is covered by the day-of-the-week label on the page protector). I bought plenty of these colored cards on sale at Staples, so I should be able to keep it consistent over the next few year.

.........................P
That is AWESOME! Love it! I love that it is all in plastic, I have found that is very necessary in the kitchen!

Reminds me of this one that I have seen in Pinterest and is really cool in a great OCD way!
http://robbygurlscreations.blogspot....-part-iii.html


But you don't have to spend hours or lots of money or even have a creative streak. A search of "menu planning" on Pinterest brings up lots of great ideas. This one is very similar to how I did it for a long time: http://goddesshobbies.blogspot.com/2...er-part-1.html
Simple Post Its on a piece of paper.
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Old 02-13-2012, 09:08 PM   #63
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This is a project that is on my "to do" list (some day!). Again, it isn't about having to be crafty and fancy but just about using the principles to make something that will fit your family/lifestyle. (I hate the colors/style they decorated this one with) For me part of making an organized menu is also pulling out all of the recipes and putting them in one place. DH does most of the cooking and things are easier if he doesn't have to search for the recipe.

http://www.craftsandsutch.com/2011/0...pe-holder.html
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Old 02-15-2012, 05:23 PM   #64
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Glad you all enjoyed seeing my new project!

For those of you who STRUGGLE with meal planning and resort to eating out, it doesn't have to be that complicated! I'm just a bit OCD about "planning and organizing". For years I had NO menu plans. I just took it day by day.... which meant lots of meals that were late or undercooked or overcooked because I would forget to defrost meat, or have to cook something quickly. We relied heavily on frozen vegetables because I wasn't organized enough to shop and use fresh veggies in a timely fashion.

Fast forward a bit and my meal planning was a few days in advance, written on a white board in the kitchen. That actually worked pretty well... especially when our schedule wasn't quite so nutty.

Then about two years ago I started planning my meals much further in advance.... sometimes several weeks or even 2-3 months. I printed out blank weekly calendars from my Printmaster program (on the blank backs of paper I salvaged from the recycling bin at school) and would fill them out by hand, including notes about the schedule, what/when to defrost meats, and prepping veggies ahead in batches. It was fairly easy and very low-tech and worked incredibly well for me. But I was ready to try something new!

I still need to tweak my existing system..... and having a "fancy" menu system still doesn't prevent me from screwing up..... like forgetting to put the pork in the crockpot yesterday, which lead to valentine's dinner at Subway!

Anyhow, if you are "planning impaired", pleased don't see these fancy systems and think that it is REQUIRED.... low-key, low-tech can definitely work for you!!.....................P
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Old 02-28-2012, 04:01 PM   #65
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What's on your menu this week?

Sunday: Tuna-Cheddar chowder, side salad.

Monday: Homemade low carb pizza

Tuesday: Broccoli-Cheddar soup

Wednesday: Asian lettuce wraps

Thursday: Tuna melts, green salad

Friday: DD will be home from her trip so it will be her choice!

Saturday: Meatloaf, brown rice, green vegetable.

.......................P
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Old 02-29-2012, 10:35 AM   #66
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Originally Posted by pjlla View Post
What's on your menu this week?

Sunday: Tuna-Cheddar chowder, side salad.

Monday: Homemade low carb pizza

Tuesday: Broccoli-Cheddar soup

Wednesday: Asian lettuce wraps

Thursday: Tuna melts, green salad

Friday: DD will be home from her trip so it will be her choice!

Saturday: Meatloaf, brown rice, green vegetable.

.......................P
Hi Pamela, any chance you'd post your low carb pizza recipe on the BL recipe thread? We're trying to lower our intake of carbs and love pizza so it would be a good fit for us
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Old 02-29-2012, 10:38 AM   #67
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wed-cajun chicken and rice
thur-spaghetti bolognese
fri-cod and ww chips
sat-potato bread and bacon
sun-roast gammon and mash
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Old 02-29-2012, 12:18 PM   #68
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It isn't a recipe. We use the low carb flax seed/oat bran pita pocket as the crust....lightly toasted, add sauce, cheese, veggies, meat, whatever....slide into broiler to warm toppings and melt cheese.......P
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Old 03-01-2012, 03:04 AM   #69
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It isn't a recipe. We use the low carb flax seed/oat bran pita pocket as the crust....lightly toasted, add sauce, cheese, veggies, meat, whatever....slide into broiler to warm toppings and melt cheese.......P
Thanks anyway I'm trying to find ways to lower the amount of carbs we eat at our evening meal (no problems at breakfast and lunch) but having a hard time convincing the rest of the gang Still cold here so everyone wants the spuds/breads etc with dinner
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Old 03-01-2012, 12:53 PM   #70
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I know what you mean about warm comfort foods this time of year! How about soups and stews? Stew with beans is sort of starchy, but a healthy high fiber type of carb. Chili, or maybe try my red, white, and green chicken chili? Very low carb except for beans.

A few days ago we had the broccoli cheddar soup that's on the recipe thread. Warm and creamy without many carbs!

Trying making two colors of veggies when you aren't offering a carb such as potatoes or rice. I found my family was looking for three different things on their plates.....that used to be meat/main dish, veggie, and starch.....but now it is meat/main dish, veggie, and 2nd veggie! It helps break things up if both veggies aren't green. Some good combos are steamed broccoli and mashed cauliflower ...... Sautéed green beans with onion and grilled summer squash..... Steamed carrots and sautéed spinach. They are all different colors and different textures.

If you feel like you can't totally eliminate the starch, try bulking it up with a veggie, bean, or healthier carb. Mix brown rice half and half with quinoa, add zucchini ribbons to pasta, try mixing mashed cauliflower with mashed potatoes (although I can't vouch for that one....I've never tried it), bulk up rice or pasta with beans or chick peas or lentils.

HTH...........P
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Old 03-02-2012, 07:48 AM   #71
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Originally Posted by pjlla View Post
I know what you mean about warm comfort foods this time of year! How about soups and stews? Stew with beans is sort of starchy, but a healthy high fiber type of carb. Chili, or maybe try my red, white, and green chicken chili? Very low carb except for beans.

A few days ago we had the broccoli cheddar soup that's on the recipe thread. Warm and creamy without many carbs!

Trying making two colors of veggies when you aren't offering a carb such as potatoes or rice. I found my family was looking for three different things on their plates.....that used to be meat/main dish, veggie, and starch.....but now it is meat/main dish, veggie, and 2nd veggie! It helps break things up if both veggies aren't green. Some good combos are steamed broccoli and mashed cauliflower ...... Sautéed green beans with onion and grilled summer squash..... Steamed carrots and sautéed spinach. They are all different colors and different textures.

If you feel like you can't totally eliminate the starch, try bulking it up with a veggie, bean, or healthier carb. Mix brown rice half and half with quinoa, add zucchini ribbons to pasta, try mixing mashed cauliflower with mashed potatoes (although I can't vouch for that one....I've never tried it), bulk up rice or pasta with beans or chick peas or lentils.

HTH...........P
Thanks for these ideas. Going to try some of them this coming week. Hadnt thought about them maybe looking for that 3rd thing on their plates! That could be it. I love the soups but my husband tends to have them for lunch and then is your typical meat and potatoes man for dinner though I have converted him to wholegrain pastas/rice for 4/5 meals a week. Definitely going to sit a plan next week using some of your suggestions.
THANKS AGAIN
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Old 03-03-2012, 11:42 AM   #72
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I started a substituting position for an indefinite period of time this week. It is for a secretary and I have some free time so the first day I was able to get some meal planning done. But now some things have really changed because I haven't worked 3 days in a row in over 16 years! Fortunately my DH does most of the cooking so it isn't too bad of an adjustment but I am used to having plenty of time to take meat out to thaw, get together ingredients and make a trip to the store if necessary. Now I am having to also plan ahead my breakfast and lunch the night before so I can pack them! I actually write it down on an index card and put it next to my lunch bag so I don't forget anything the next day. The last thing I need is to figure out I don't have my snack or part of my lunch.

So for dinners I have planned (started this on Monday so some we have already have):

London Broil
Sausage with Broccoli & Beans
Chicken Stuffed with Bacon and Beans
Beef Fajitas
Chicken Stir Fry (new recipe)
Pork Chops
Steak and mushroom Kabobs
Chicken Marsala
Pot Roast
Ham Steak
Swiss Chicken Cutlets
Ginger Chicken and Snow Peas


For breakfast I am having a Chocolate Banana Protein Shake before I leave for work-- I don't like to eat early in the morning so this is perfect. Then around mid morning when I would usually have breakfast I have a Go Lean Oatmeal (make it before I leave and heat it back up when I get there) This week I have had a lot of leftovers so I have been having those for lunch with a salad. I take things like yogurt and string cheese for snack.

I am going to try to make a big batch of soup and some breakfast muffins this weekend that I can take this week.
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Old 03-04-2012, 03:51 AM   #73
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Lovetoscrap-what is London Broil?
Sounds like you're well organised-good luck in your new job
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Old 03-04-2012, 09:18 AM   #74
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Lovetoscrap-what is London Broil?
Sounds like you're well organised-good luck in your new job
Thanks!

London Broil is steak-- usually we find it actually marked London Broil but it is actually something like Flank Steak. Generally a long thick cut and one package feeds our family of 4. London Broil actually refers to the method or preparing and cooking. It generally needs to be marinated overnight to help tenderize it and add flavor. We love it because it is cheaper than steak so better for the budget so we have it a lot. We buy bulk packs at Costco and then separate and freeze them in dinner size portions.

This is the marinade recipe from the South Beach Diet book:
2 tablespoons Olive Oil
3 tablespoons red wine vinegar
1/2 cup dry red wine
3 garlic cloves, minced
3 tablespoons minced fresh parsley
1 tablespoon chopped fresh oregano, or 1 tsp. dried
1 bay leaf
1/2 tsp. freshly ground black pepper (optional)

We use this as a guideline and make our own marinade. We use rosemary instead of oregano because we like it better and I add a dash of Worcestershire Sauce. Just about any meat marinade works with this cut of meat. We marinate at least overnight (about 24 hours) grill it and then slice it thinly across the grain.

It makes great leftovers too. I like to slice it up and put it on a salad.

If you do a search for London Broil recipes you will find tons of variations. I think the name really just means that it is that sort of cut of meat marinated and then grilled or broiled.
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Old 03-04-2012, 11:37 AM   #75
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Originally Posted by lovetoscrap View Post
Thanks!

London Broil is steak-- usually we find it actually marked London Broil but it is actually something like Flank Steak. Generally a long thick cut and one package feeds our family of 4. London Broil actually refers to the method or preparing and cooking. It generally needs to be marinated overnight to help tenderize it and add flavor. We love it because it is cheaper than steak so better for the budget so we have it a lot. We buy bulk packs at Costco and then separate and freeze them in dinner size portions.

This is the marinade recipe from the South Beach Diet book:
2 tablespoons Olive Oil
3 tablespoons red wine vinegar
1/2 cup dry red wine
3 garlic cloves, minced
3 tablespoons minced fresh parsley
1 tablespoon chopped fresh oregano, or 1 tsp. dried
1 bay leaf
1/2 tsp. freshly ground black pepper (optional)

We use this as a guideline and make our own marinade. We use rosemary instead of oregano because we like it better and I add a dash of Worcestershire Sauce. Just about any meat marinade works with this cut of meat. We marinate at least overnight (about 24 hours) grill it and then slice it thinly across the grain.

It makes great leftovers too. I like to slice it up and put it on a salad.

If you do a search for London Broil recipes you will find tons of variations. I think the name really just means that it is that sort of cut of meat marinated and then grilled or broiled.
Thanks so much for this-the marinade sounds gorgeous You have definitely made my mouth water today
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