Menu planners - budget meals....

[lillygator]

So for all you who plan your weekly menu and meals how do you do it? I belong to several different websites like Eat at Home but I never fully like the entire weeks meals...do you have a set schedule lilke
M - meatless
T - pasta
W - mexican
T - fish
F - beef

etc?

How do you do it? I want to really keep at it, I usually am at the grocery store at least every other night and I spend $50-$100 each time....if I could stick to something I know we could ratchet that down.

 

[pjlla]

Well.... after years of NO planning when the kids were small and not so busy, I determined about 5-6 years ago that I had to come up with SOME sort of meal planning/schedule/idea!

For a few years I planned MONTHS at a time, taking the usual sports practice schedules, weather, etc into consideration, but then when life got even crazier about 2 years ago, I changed it to weekly planning. I printed out index cards (color coded) for most of the meals in my regular rotation and I now spend just a bit of time near the end of the week (Thurs, Fri or Sat) to plan for the following week.

Things I take into consideration are the afterschool/evening schedule (who is here, who is away, who has practice/meeting, what's the weather, etc), what's in season (will we have fresh ??? from the garden or CSA, etc), what's been on sale lately (what is the freezer full of), and what is MY schedule like (crockpot meals or sandwich nights when Mom has a busy day). Then I really try to mix up the meals between meatless, pork, beef, etc. Our meals would probably look a bit odd to most folks because we have SEVERAL factors that figure into what we eat..... DS has several food allergies, including a poultry allergy, so no chicken on a regular basis, DH follows a low carb eating plan, so we rarely have a spaghetti night and anything else has to have the carbs on the SIDE, and I follow WW (5 years of maintenance now! ), so I am careful about my portion sizes, calories, and fat content.

Once I have figured out all of this it is easy to pull menu cards from my file and put them in my hanging menu board......

(since this photo was taken I have moved the "day" stickers to the bottom of each section so that the full menu can be seen better.)

Blue is for meatless, orange is for chicken/poultry, purple is for pork, pink is for beef, and I also have several white cards for things like "Sandwich night", "Leftover night", "Eating out" and "Every man for himself!". If it is a meal from a recipe from a cookbook, I tried to put the name of the cookbook and the specific page number on the pack of the menu card. I have been trying to winnow down my cookbook collection, so most of my regularly-used recipes are in a binder system (white binder for "tried and true" recipes, purple binder for "yet to be tried" recipes).

Here is an example of last week here....

DD was home for Spring Break, so I made a few of her favorites, DH was away one night, so we planned a "carb night", and the weather was cold so we had lots of warm comfort foods like soups....

Sunday: homemade pizza and salad.... I am able to make a low carb pizza for DH and a low cal pizza for myself, and the kiddos shared a pizza on homemade whole wheat crust.

Monday: Curried carrot soup, cheese and whole wheat crackers (a favorite of both of the kids).

Tuesday: (I work Tuesday nights, so this is usually a crockpot meal). Mulligatawny soup

Wednesday: Curried chicken and brown rice (made with pork so that DS could eat it.... another of DD's favorites)

Thursday: Baked potato night (DH was away).... this usually consists of one large baked potato for each person plus a variety of toppings (depending on what is in the fridge for leftovers, etc)... shredded cheese or homemade cheese sauce, salsa, grilled veggies and a side of homemade apple sauce or some sort of fruit.

Friday: Homemade Boloco night (a small chain similar to Chipotle)... again, it is a "make-your-own" bar type of night.... grilled fajita veggies, guacamole, beans (whole and refried), brown rice, lettuce, shredded cheese, and occasionally a small offering of shredded/diced meat of some sort, if I have it available.

Anyhow... I often leave at least one day out of every 7-10 as a leftover night to keep us from getting overloaded (plus we use leftover for lunches). If we don't have any leftovers to use, it will be a sandwich night or a scrambled egg night.

I make notes on my menu board about anything that I want to prep ahead of time (for example, last week I prepped the onions for the whole week on Sunday, as nearly every night had onions in it somewhere!). I also pull out everything from the week from the freezer on Sunday if I have room in the fridge, so I don't forget anything.... and often a large hunk of frozen meat will take 3-4 days at least to defrost in the fridge.

If a meal doesn't seem to be making it into the line up very often or doesn't meet with group approval it will get pulled from the book and tossed, along with the corresponding recipe. No sense in keeping something we don't use. We recently made the decision to be a seafood-free household, so I had to pull all of my recipe cards that included seafood. NBD.

Anyhow.... good luck with your meal planning! Sorry to ramble on so much!....P

ETA: I dislike cooking and I kind of resent the time it takes, so the crockpot is a near and dear friend! If you DON'T own one, I suggest you look into it. I own 4 and I use them ALL!!

 

[worm761]

I keep my menu in a Google Docs spreadsheet. I have one that lists out all of the meals that we like. This way I have an easy reference. Then I look at what is on sale and do an inventory of my freezer and pantry. Then I start a list of meals. 2 are always a fish meal for Husband and Dad. Those nights the kids and I eat leftovers or if the fish meal can be done with chicken too (like alfredo or whatnot) I will do fish/seafood and a chicken version keeping the meat separate. Once I have my list of meals and sides I just pick on the day what we will have. The only rules I have are Sunday to Thursday need to have leftovers for DH's lunches. And anything labor intensive like perogies or ravioli are done on Sunday so DH can help.

And if I am not feeling inspired I go look at my Pinterest. I have pinned hundreds of recipes to try!

 

[etoiles]

I usually look at the store flyers on Thurs/Fri (shop Monday) and plan out the meals on Sunday and then go shopping. I like to buy organic so I see what organic fruits/veggies are on sale and plan meals based on that. I don't have a set order but like the previous poster look at my Pinterest board of meals and plan meals from there.

I don't plan the meals for a specific day but just make them the day that week when I feel like it. I do try to make at least 1-2 really easy meals that week and 1 crockpot meal.

 

[Happyjen27]

I wing it.

Seriously, I just sit down once a week with a piece of paper with

M
T
W
Th
F

on it, and write in a meal. Then I look at the recipes and make a shopping list from that menu.

Usually I aim for one meatless, one beef, one chicken, one soup and bread (in winter) and Friday is always pizza.

Sometimes I'll plan 5 of 7 meals, and maybe even execute 3 or 4 of them, LOL.

Some weeks I'll plan meals, but not which day we execute them which leaves flexibility in the week.

I think that if you start small and build from there you'll have great success.

 

[MacDalt]

I wing it.

Seriously, I just sit down once a week with a piece of paper with

M
T
W
Th
F

on it, and write in a meal. Then I look at the recipes and make a shopping list from that menu.

Usually I aim for one meatless, one beef, one chicken, one soup and bread (in winter) and Friday is always pizza.

Sometimes I'll plan 5 of 7 meals, and maybe even execute 3 or 4 of them, LOL.

Some weeks I'll plan meals, but not which day we execute them which leaves flexibility in the week.

I think that if you start small and build from there you'll have great success.

This is me. Exactly.

 

[Eureka]

M - meatless
T - pasta
W - mexican
T - fish
F - beef

I never thought of doing it this way but I like it, would make things easier to remember and keep in stock. Before I went back to work FT I cooked every night except Sundays usually. For the most part, I cooked Mon and Tues, we had leftovers Wed, cooked Thurs and Fri (usually homemade pizza on Fri), and Saturday either cooked or had leftovers. During sports seasons, sometimes the leftover night would shift to a day where we were always on the run. Sunday was a free for all, to each his own. I used a printable monthly calendar to plan, and it was helpful to see what meals I'd made recently, what people liked, etc.

Now, DH cooks more and he doesn't really have a plan except that he tends to use chicken a lot. So I just keep things on hand (I still do all the shopping and always use sales/coupons). Now that I don't cook as often, I tend to cook more on Sundays and try to make nicer meals on the weekends when we're not rushed.

 

[db8mommy]

I used to plan for the week and go shopping every Sunday but I found that I was getting frustrated with myself when I would get home from a horrible day at work only to discover that I was supposed to make some big production of a meal, at which point I would throw my hands in the air and order pizza. Now I plan for 5 weeks at a time and try to do one big monthly shopping trip (I get paid once a month) for the majority of the supplies I need. I print the 30 meals on a calendar looking grid and put it in a 8x10 picture frame that hangs on my pantry door. This way I can take a dry erase marker and mark through what I made that night. If it's still on the grid, I should still have everything to make that recipe. Of course, I still have to make small weekly trips to pick up milk and whatnot, but it is saving me money, time and sanity. Hope that helps!!

erin

 

[MomToOne]

I wing it.

Seriously, I just sit down once a week with a piece of paper with

M
T
W
Th
F

on it, and write in a meal. Then I look at the recipes and make a shopping list from that menu.

That's sort of what I do too, but I do it two weeks at a time (I hate grocery shopping so only do it that often). But I have some tricks that I also do.

First off, in my mind, when I can't think of something to cook for a day, I start running through cuisines in my mind "Do I have anything Chinese yet this week?", "Do I have anything Mexican yet this week", etc. That usually spures me on to some idea.

Second, over time, I've come up with close to 4 weeks worth of quick meals for weeknights (while over time I set sick of things and have to find replacements, I usually have around this many recipes "active" at any given time). I don't have a set rotation but when I get stuck, I will think back and even pull out my old menu plan for 3-4 weeks back and look for things I had on that one that I don't have on the plan I am working on.

Third, I have some set ideas for certain days. Fridays are usually "breakfast for dinner" (something like eggs or pancakes) Saturdays are "movie nights" - so often dinners that can be eaten in front of the TV (fried chicken, homemade pizza, etc.) Sundays are my "big cook" days - meals that take longer to prepare. And usually I do soup and sandwiches one night during the two week period as well.

Finally, while I generally don't like out-and-out leftovers, I do like to leverage ingredients I might have leftover from one meal into another. For example, if I want to have a southwestern salad that I make that includes black beans - but only half a can - I will plan another meal that will use up those leftovers, such as chicken and black bean quesidillas or a pasta I make with black beans. It means I get creative at times, but that's how you get new family favorites - or combinations to avoid at all costs

 

[Chelley00]

We have a dry erase board that has magnets of the day of week. It's hanging on the fridge. I made a menu based on what's in the pantry and freezer, what's on sale etc putting the easiest stuff to cook or crockpot meals on the days we have something going on and the more involved stuff on our days off. I write it on the board and DH is in charge of defrosting

 

[JanaDee]

I wing it.

Seriously, I just sit down once a week with a piece of paper with

M
T
W
Th
F

on it, and write in a meal. Then I look at the recipes and make a shopping list from that menu.

Usually I aim for one meatless, one beef, one chicken, one soup and bread (in winter) and Friday is always pizza.

Sometimes I'll plan 5 of 7 meals, and maybe even execute 3 or 4 of them, LOL.

Some weeks I'll plan meals, but not which day we execute them which leaves flexibility in the week.

I think that if you start small and build from there you'll have great success.

I do the same.

 

[scrapquitler]

So for all you who plan your weekly menu and meals how do you do it? I belong to several different websites like Eat at Home but I never fully like the entire weeks meals...do you have a set schedule lilke
M - meatless
T - pasta
W - mexican
T - fish
F - beef

etc?

How do you do it? I want to really keep at it, I usually am at the grocery store at least every other night and I spend $50-$100 each time....if I could stick to something I know we could ratchet that down.

I usually do breakfast once a week for dinner (usually on Wed. because our schedule dictates that I need to cook quick and easy that day). I also try to always make a big pot of soup on Mondays...then I have leftovers that I eat for lunch several days during the week. On Sunday I try to make a big meal that will result in leftovers for later in the week (and I often use those leftovers in the soup on Monday)

 

[msmama]

I have done what everyone else has said. I generally don't actually shop for the week ahead (well, I usually need some things) but I shop to fill my pantry and freezer (meaning, I rarely eat "fresh" meats, just freeze everything and pull from there). That way I only buy when I reach the price I'm willing to pay. I always have a couple lbs of ground beef, chicken and pork, which is pretty much all the meat I cook.

I stay flexible enough to change up side dishes based on whatever veggies look good at the store. I also buy and freeze a lot and freeze veggies on my own during the summer to save for winter.

Anyway, it makes meal planning easier for me if I'm shopping from my stash rather than from the store. I do one BIG grocery run usually once a month and then pick up things at my Target (which has groceries) here and there - often with the cartwheel app.

Doing a strict meal plan only works for me for so long before I start to resent not being able to change my mind. This way I know what meals I can make without having to shop again.

My BFF , before she had a baby, made a list of all the meals she made, and then stocked her fridge and freezer with ALL the ingredients. Then, as she cooked, she crossed them off the list. That's a little more wiggle room than a strict meal plan while still not running to the store every couple of days!

 

[4HppyCamprs]

I have done what everyone else has said. I generally don't actually shop for the week ahead (well, I usually need some things) but I shop to fill my pantry and freezer (meaning, I rarely eat "fresh" meats, just freeze everything and pull from there). That way I only buy when I reach the price I'm willing to pay. I always have a couple lbs of ground beef, chicken and pork, which is pretty much all the meat I cook.

I stay flexible enough to change up side dishes based on whatever veggies look good at the store. I also buy and freeze a lot and freeze veggies on my own during the summer to save for winter.

Anyway, it makes meal planning easier for me if I'm shopping from my stash rather than from the store. I do one BIG grocery run usually once a month and then pick up things at my Target (which has groceries) here and there - often with the cartwheel app.

Doing a strict meal plan only works for me for so long before I start to resent not being able to change my mind. This way I know what meals I can make without having to shop again.

My BFF , before she had a baby, made a list of all the meals she made, and then stocked her fridge and freezer with ALL the ingredients. Then, as she cooked, she crossed them off the list. That's a little more wiggle room than a strict meal plan while still not running to the store every couple of days!

That is what we do as well. Keeping ingredients on hand is key.

Sent from my iPhone using DISBoards

 

[wiigirl]

That is what we do as well. Keeping ingredients on hand is key.

Sent from my iPhone using DISBoards

 

[dawnhaze]

I keep a text document on my computer with meals for each week and links to the recipes I use for them, as well as notes for any ingredients I might not have on hand already.

 

[dyna]

Years ago I tried the menu thing for the week it never worked even tho I planned meals that DH liked he never wanted the meals those nights.

We are retired now usually DH gets out what he wants for supper an I cook.

We live within our budget but don't ask DH or me what we spend a week on food, we never shop for a week. We buy what is on sale many times in bulk rarely do we buy anything that is not on sale it has to be needed right then.

Now as I sit down to eat dinner I pretty much can tell you how much a meal cost us.

 

[denise5374]

I usually shop on Sundays so on that day DH and I sit down and discuss what we want for dinner that week, depending on what we have going on that week, the weather, etc. and then I write it on the dry erase board on the fridge

I generally have a stockpile of ingredients that I use on a regular basis and I buy meat in bulk so the freezer is always full. Then when I do my weekly shopping it is for specific items for that week. For example, tonight we are having tacos so on my shopping trip I bought the shells/seasonings but already have taco sauce, peppers, onions, lettuce, cheese on hand.

 

[lillygator]

Thanks for all the ideas...going to start tonight!!!

 

[TwoMisfits]

Another idea...repeat the same protein in different ways 2-3 nights in a row (and then have a meatless night). Hopefully, this protein will also be the major sale protein for the week...This way, you can buy the bulk discount proteins, but not have to worry about breaking them down and repackaging.

As examples
- If you buy a bulk chicken breast packet, make honey mustard grilled chicken on day one, a baked chicken tenders dish on day 2, and then use any left for chicken noodle soup or chicken fried rice on day 3.
- If you buy a bulk ground beef packet, make a meatloaf on day 1, cheeseburgers on day 2, and then use any left for a pasta dish (or beef and bean chili) on day 3.
- If you buy a bulk pork chop packet, do a pan fried pork chop on day one, stuff the chop and bake it on day 2, and use any leftover in a pork and bean dish on day 3.

You get the idea.