Meal Planning is Key!
The Struggle is REAL!
We’ve all been there … you get home from work, usually exhausted, and stare blankly into the fridge or freezer, trying to muster any semblance of inspiration to cook dinner! Meanwhile, everyone in the house is acting like ravenous, little badgers asking, “WHAT’S FOR DINNER?? I’M STARVING!!” You want to whip out your magic wand, but alas, you forgot to buy batteries for it the last time you went to the grocery store!
I’m here to tell you, ORGANIZATION & PLANNING will save you time, money and headaches! Here are Laurie’s 5 steps in meal planning that will make it so much easier:
Step 1: Look at Your Personal Calendar for the Week
Schedules: Your work and personal schedules are going to determine how much time you have to prepare meals each night. You may have late afternoon work meetings, kids’ play rehearsals, basketball or volleyball games or you’re on carpool duty. You may even *GASP*, have personal time where you are meeting friends for happy hour! Whatever your schedule, you have to allow time for prep, cooking, serving, eating and clean-up … keep that in mind so you don’t make yourself crazy!
On those nights you’re not going to be home until later, a crockpot meal may be best. I even go so far as to get out the crockpot, plug it in (yeah, I’ve made that mistake and forgot before) and line with a plastic liner (great for easy clean-up). I chop all veggies and put in a container in the fridge, measure all dry ingredients into a baggie and set all cans next to the crockpot so that next morning, I can add the meat and veggies, turn it on, “dump and go”.
If you’re not using a crockpot, schedule your prep and cooking time accordingly so it’s not 10 PM and you’re just now sitting down for dinner! The same thing goes as with a crockpot, save time and have all pots, pans and ingredients ready to go!
Step 2: Take Inventory
I take inventory every week to know what I already have in the freezer, refrigerator and pantry that can be used the next week. If you have frozen meat, make a list of what you have so that you are ready for Step 3. Fresh veggies in the fridge that need to get used up? Look at the quality and figure out if they will be able to be served fresh, or if they are getting wilted, you can use them in stocks or sauces for flavor. Check expiration dates on purchased products like dairy, jarred sauces, dressings or “cooked dates” on labels of leftovers to see what needs to be used. It makes me nuts wasting food and money! So use everything you can that hasn’t expired, turned or molded - chuck it if it has and move forward!
Step 3: Make a Meal List & Post It On the Fridge
Write it Out! Every Thursday night, I sit down and make my meal list for the coming week. I take into account time constraints from Step 1, inventory from Step 2 and write out what I will be cooking and serving each day. You can use tried and true recipes you already have, dig out cookbooks, scan the web OR check my blog for inspiration <INSERT LAURIE’S SHAMLESS PLUG HERE> It can be as simple as just dinner, or you can plan 3 meals a day, every day. But, WRITE IT OUT! There are a ton of printable lists online (Google “Free Meal List Templates”) or go old-school like me with a pad of paper and a pen.
Post It! Once you have meals set, post them on the fridge! That way, everyone in the house knows what’s for dinner and you can look ahead to plan (see step 5).
Step 4: Make a Grocery List & Stick To It!
While you are making your meal list in step 3, have your grocery list side-by-side, adding any ingredients you need to purchase. But be careful! If you have a recipe that requires a seasoning you don’t think you’ll ever use again, try substituting it. I have a jar of curry powder in my spice cabinet that I’ve used ONCE and I HATE IT! Grocery shopping is SO expensive, so having a list and sticking to it (within reason) will save you money and time in the store. Also, if you have the storage space, buy some things in bulk! My Sam’s Club membership pays for itself in one trip. I can get a 15 oz. container of dried minced onion for for less than $6 whereas at the grocery store, it costs that for half as much. Same thing goes for cooking spray! I get 2 full size bottles of olive oil cooking spray for less than $4 whereas 1 can of Pam cooking spray is close to $5 at Hy-Vee!
I’m not gonna lie, I love perusing the store isles trying to find inspiration for new dishes. But one of the biggest mistakes people make is going into a store without a list and a plan. All of a sudden you have a cart full of random things and are swiping your debit card for $300 and you STILL don’t know what you’re going to make for dinner!
Step 5: Look at Your Meal List Every Night & Prepare
Having your meal list posted on the refrigerator helps keep you organized and gives you a “heads up” as to what needs to be done throughout the week. If you know that you’re going to need chopped onions for today’s meatloaf and Wednesday’s spaghetti sauce, chop enough for both days and store them! You’re already crying and have the cutting board dirty - why put yourself through that again in a couple of days?! Also, looking ahead, you can see what needs to be pulled out of the freezer to defrost for the next day’s meal (See My Food Safety Blog).
Laurie’s Final Thought: Meal planning doesn’t have to be as complicated as you may think. The time you invest actually saves you time and headaches throughout the week. Hope this helps!