I have a little something to share with you at the end of this post, but first…
Finally, the last installment of my Resolution Free 2011 series. Personally, I find meal planning to be one of the most boring topics.
So why talk about it?
It’s been essential to my success and peace of mind.
Yes, essential.
Meal Planning…Why?
The old adage, “If you fail to plan then you plan to fail,” has never been more true than when it comes to meals. Special diet or not.
There’s nothing worse than the clock reading 5:00 p.m., being hungry, and standing in front of an empty refrigerator wondering what to cook. It’s a no-win situation. I either grabbed something quick and unhealthy or made a b-line for the nearest restaurant.
How?
Today it looks a little different. I plan our meals anywhere from one week to an entire month out with the following things in mind:
- Joe’s work schedule
- My school schedule
- Other commitments I have that will determine how much time I have to prepare dinner
- The ingredients I have on hand and can use (saves $$ at the store!)
My preference is to plan several weeks at once because it allows for creative use of leftovers. I can easily plan ahead for busy nights and make a double batch of something that freezes well on a night when I have more time. Or, I can plan a simple CrockPot meal.
I don’t formally plan breakfast and lunch anymore – I had to when I first started eating gluten and sugar-free, but now I automatically keep the foods stocked I eat the most, like gluten-free oat bran, fresh produce for a quick salad, and the ingredients to make my Cottage Cheese & Fruit Salad. I know how much lunch meat to buy for Joe’s lunches every week too. And, we always have an abundance of fresh fruit and nuts around to pack for a quick snack.
So, here’s what’s on the menu for this week. Notice that when I use a recipe from a source, I note the book or magazine and the page number. Then when I go to make my grocery list and cook the meal I know exactly where to look.
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Weekly Meal Plan |
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| Saturday | 2/5/11 | Green Salad
White Bean Soup w/Ham hock Bread |
| Sunday | 2/6/11 | Green Salad
Chicken & Cauliflower w/Apples (Everyday Food, Oct. 2010 p.84) |
| Monday | 2/7/11 | Green Salad
Slow Cooker Green Chili (Everyday Food Oct 2010, p. 81) Corn Tortillas (toasted for dipping) **Freeze Leftovers** |
| Tuesday | 2/8/11 | Joe – Leftover Lasagna in Freezer (recipe from my new book! ) |
| Wednesday | 2/9/11 |
Tuscan Bean Soup Portabello Mushroom & Wilted Spinach Salad |
| Thursday | 2/10/11 | Joe – Leftover Slow Cooker Green Chili |
| Friday | 2/11/11 |
Tomato & Kale Soup with Brown Rice (Moosewood Daily Special, p. 98) Marinated Mushroom Salad over fresh Spinach |
A Note about Great Recipes Organization
I’ve uploaded the spreadsheet I use to plan meals to Google Docs – feel free to download it and change it to suit your needs. I plan from Saturday to Friday because grocery shopping generally happens on Saturday.
I’ve been cooking a lot of our dinners from Moosewood Restaurant Daily Special
Another great resource for quick & simple meals is Martha Stewart’s Everyday Food Magazine. I have something exciting to tell you about Martha Stewart Radio in a few days. (I happen to idolize Martha…)
