Menu Planning Monday

I’m getting back on my feet (so to speak) when it comes to cooking.  I’ve found that planning ahead is key right now, since our supper time is also cluster-feeding time.  We’re eating from our reserves in the freezer, with our latest addition of chickens, raised by my husband’s family and processed over the weekend.  We also have turkey peices and pork/sausage/bacon/ham that they raised, as well as grass-fed beef from Ed’s uncle in Maine.  In trying to keep a sustainable theme, I have to remember to defrost things, so I’m thinking the menu plan will help. 

Monday- whole roasted chicken, rice, green salad,  cran-applesauce 

Tuesday- chicken enchiladas (made with leftovers), green salad

Wednesday- spaghetti and meatballs, green salad, homemade bread

Thursday- pork chops, potatoes, carrots, applesauce

Friday- macaroni and cheese, green salad

Saturday- sausage and spinach quiche, something for dessert

Sunday- steak, mashed potatoes, green salad

The best part of this menu plan is that I already have all the ingredients in the freezer, pantry, or fridge.  I’ll just have to make a quick, mid-week trip to pick up more salad ingredients and anything else we run out of for breakfast or lunch.  Do you menu plan, and if so, does it help to keep you organized?



Filed under Food, Home, Living from Scratch, Local Agriculture, Sustainable Living

4 responses to “Menu Planning Monday

  1. I don’t menu plan because when I tried something always interfered with the plan. Also, I only cook 4 days out of the week and my hub cooks the other 3. On two of my 4 days he works evenings, though, so I make a mid-day (before work) meal and another (after work) meal. He has a more limited “arsenal”, so tends to make the same 3 things each week. Knowing that one of those days will be hamburger-helper, I mixed bulgur and lentils into the packages of lean ground chuck I wrapped for the freezer in an attempt to cut some meat out of our diet.

  2. I ❤ menu planning. I can't speak for you but it sure does help me. Brian is lost without one… if I don't have the plan on the fridge by Monday night he's been known to beg me to do it. I've been making 2 weeks at a time and like that even better. I'd eventually like to have enough plans to get us through the year.
    You do have to be flexible. I usually plan the easiest meals for the days I work late or whatnot. Then, if something comes up I can switch those around. Sometimes when Brian is farming he doesn't want/need dinner so I cut out the recipe that takes the most work. 🙂

  3. I try to- doesn’t work all the time. I need to make it more of a habit.

  4. I menu plan – it helps me keep our budget under control, and means we have less waste. I plan for a fortnight each time, and do 11 dinners, s few desserts, and snacks for school lunches/afternoon tea. I only do 11 dinners because we often have left overs, or I make a double batch of soup for another night 😉

    I don’t usually have set meals for set nights, but I pick quick meals for those nights I know are busy, and do as much prep work during the day as I can – we have an 8 year old, a 15 month old and a 3 month old, so evenings (when everyone is tired and a bit cranky) canbe hectic. Having it organised, and knowing what is going to be for dinner, takes some of the stress off!

    Monthly menu plans are next, then I will shop monthly too!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s