How do you decide your menu for the week

[tinkerbellandeeyor]

I mentioned a lot above, but I also always have potatoes, onions, carrots, beef and chicken broth, pasta, spices, pancake mix, bread, rice, breadcrumbs, beans, tomato products, etc. There's also always peanut butter, chips, cereal, oatmeal, canned tuna (DH hates it but I love tuna salad), crackers, flour, sugar. My pantry is always full. I try to make sure I check dates on cans so I minimize what gets thrown out. I also keep yeast, fruit, some fresh veggies, eggs, lunch meat, yogurt, cheeses, basic condiments (ketchup, mayo, mustard, soy sauce, jelly), milk, eggs, in the fridge. At almost anytime during the week I can make spaghetti, chili, baked chicken, soups, homemade pizza, breakfast for dinner, stir fry, burgers, steak, grilled chicken, and more. If you don't keep a lot, it's harder to do, but I also like to have the flexibility to eat out which we do at least twice on the weekends so planning out and shopping for everyday would be a bigger pain than helpful.

I would not be brave enough to keep food that can spoil on hand but other stuff on your list is not a bad idea

 

[Frozen Canuck]

Hey, Tink! I stumbled across a BuzzFeed article this afternoon called These Beginner Dinners Will Teach You How to Cook and thought of you. The great thing is that the recipes are all written for serving two people (except for a couple of them, that make more, which could be good for lunches or freezing for another meal), they all come with step-by-step videos, and each one teaches you a little something new about making meals. Happy cooking!

 

[tinkerbellandeeyor]

Hey, Tink! I stumbled across a BuzzFeed article this afternoon called These Beginner Dinners Will Teach You How to Cook and thought of you. The great thing is that the recipes are all written for serving two people (except for a couple of them, that make more, which could be good for lunches or freezing for another meal), they all come with step-by-step videos, and each one teaches you a little something new about making meals. Happy cooking!

Thank you I will take a look at that

 

[Teresa Pitman]

My family is vegan, so what we have on hand is a bit different. In my pantry, I always have canned beans (white, kidney, black and chickpeas) and lentils, canned tomatoes (whole and diced), tomato sauce, pasta, tortillas, yeast, white flour, whole wheat flour, rolled oats, cornmeal, white potatoes, sweet potatoes, onions, oil, balsamic vinegar, vegetable stock power, chickpea flour, cornstarch, vital wheat gluten, baking soda, baking powder, salt, sugars and condiments and spices. In my fridge, I keep chia, flax, nutritional yeast, minced garlic, other condiments (lemon juice, lime juice, etc.) and vegetables (carrots, celery, broccoli, cauliflower, snap peas, Brussels Sprouts) and fruits (apples, grapes, clementines, berries). The veggies and fruits will change depending on the time of year and what's on sale. With those I can make a lot of meals!

 

[nancygirl1]

I ask my boys and my DH what they want. If they answer, I make it, if they don’t, I pick. Today I went to Costco. DH wants me to make crawfish etoufee, I had to buy a large thing of onions and they had fresh baguettes. Now I will make French Onion soup tomorrow (another one of DH’s favorites) and we will eat it for two days. Then I will make the etoufee for the two days after that.

Since this week if full of DH’s favorites, next week I will let my son make most of the choices. When my other son is home from college, he gets to pick everything for a few weeks.

When you make the french onion soup do you make that a meal? What do serve with it? My family would see that as an appetizer.

 

[mom2rb]

We eat it as a meal, but our bowls are pretty big.