Post by sunshine on Aug 14, 2005 7:38:08 GMT 10
I've never done a tutorial before, so it's not very good. I know how to do this, but not sure how to explain "how" I do it. KWIM?
Anyway:
Meal Planning Made Simple
First thing: evaluate what you have on hand. Inventory your cabinets, freezer, refrigerator- any place you have food stored, Make note of items that need to be used right away.
Next: check your store sale flyers for the week. Note the loss leaders and limits on sale items.
Now the fun part. . . .deciding what you’ll be eating for the next month (or week, or 2 weeks or what ever time frame you’re planning)
I like to plan a month at a time. I generally start with the meatless meals (for some reason those are the hardest for me - and I like to do at least one a week) So, this week eggs are one sale 18 ct. medium eggs for .50 I’ll go looking in my cookbooks and online sites for eggs recipes. Hmmmm. . .. . . We haven’t had a quiche in a while. . . So I check out the quiche recipes and decide on a spinach quiche (will use spinach from the garden before it bolts). Then we move on to other main dishes for the month. . . . . (don’t’ forget to keep checking your list of what needs to be used quickly- and the sale ads) I try to mix up meatless, beef, chicken, pork, pasta (with whatever sort of meat), seafood.
Which meals will provide you with leftovers? Those will need to be incorporated into your meal plan-- either as lunches, reheated for dinner a few nights later, frozen for much later use, or revamped for an entirely new meal.
Ok-- so we have the main dishes for the month. . . . Now to add in the sides. (again, check your list of what is on sale, and what you need to use up fast) I try for a good nutritional mix, and color mix. Fruits are generally desserts- either alone, in a jello, or baked into a cobbler. Starches include potatoes, rice, noodles, corn, breads.
Now we have our plan. . . . We need to do the shopping. We know what we have at home that we are using in our meal plan-- we don’t need those items. Make your list of needed items. OK? Let’s head to the stores.
As you are shopping, check the dented items bins and the reduced produce bins. . . Good deals are frequently found there (I recently got Campbell’s Chicken Noodle Soup for .25 /can in the dented bin). Also check the meat aisle for mismarked or discounted meats. When you find some-- buy all you can afford and have room to store. This will be your stock pile for the upcoming months meals. This week I found steaks marked down to $1.69/lb- usual price was $4.79/lb. I bought all they had, and they’re in the freezer, waiting until my son comes home on leave next month.
That’s my way of planning meals for my family. Any questions?
Anyway:
Meal Planning Made Simple
First thing: evaluate what you have on hand. Inventory your cabinets, freezer, refrigerator- any place you have food stored, Make note of items that need to be used right away.
Next: check your store sale flyers for the week. Note the loss leaders and limits on sale items.
Now the fun part. . . .deciding what you’ll be eating for the next month (or week, or 2 weeks or what ever time frame you’re planning)
I like to plan a month at a time. I generally start with the meatless meals (for some reason those are the hardest for me - and I like to do at least one a week) So, this week eggs are one sale 18 ct. medium eggs for .50 I’ll go looking in my cookbooks and online sites for eggs recipes. Hmmmm. . .. . . We haven’t had a quiche in a while. . . So I check out the quiche recipes and decide on a spinach quiche (will use spinach from the garden before it bolts). Then we move on to other main dishes for the month. . . . . (don’t’ forget to keep checking your list of what needs to be used quickly- and the sale ads) I try to mix up meatless, beef, chicken, pork, pasta (with whatever sort of meat), seafood.
Which meals will provide you with leftovers? Those will need to be incorporated into your meal plan-- either as lunches, reheated for dinner a few nights later, frozen for much later use, or revamped for an entirely new meal.
Ok-- so we have the main dishes for the month. . . . Now to add in the sides. (again, check your list of what is on sale, and what you need to use up fast) I try for a good nutritional mix, and color mix. Fruits are generally desserts- either alone, in a jello, or baked into a cobbler. Starches include potatoes, rice, noodles, corn, breads.
Now we have our plan. . . . We need to do the shopping. We know what we have at home that we are using in our meal plan-- we don’t need those items. Make your list of needed items. OK? Let’s head to the stores.
As you are shopping, check the dented items bins and the reduced produce bins. . . Good deals are frequently found there (I recently got Campbell’s Chicken Noodle Soup for .25 /can in the dented bin). Also check the meat aisle for mismarked or discounted meats. When you find some-- buy all you can afford and have room to store. This will be your stock pile for the upcoming months meals. This week I found steaks marked down to $1.69/lb- usual price was $4.79/lb. I bought all they had, and they’re in the freezer, waiting until my son comes home on leave next month.
That’s my way of planning meals for my family. Any questions?
