So far this week I’ve shared a couple tactics that I use to menu plan: keeping a list of family favorites and having quick prep items in the freezer to make it easier to throw a meal together. These two things are my best bets to getting food on the table. Next up I sit down and make a plan. Making a plan is easier knowing that I have some of the work already done and ready to go in the freezer. I think that the thing that holds people back from creating a plan is that it seems so time consuming. I’m here to tell you that it doesn’t have to be a big deal and it doesn’t have to be time consuming. Keep it simple, especially if you are just starting out. Here are a few things to consider and ideas to make it work for you:
theme nights – Monday – crock-pot; Tuesday – soup + sandwich night: Wednesday – vegetarian night; Thursday: re-runs; Friday: pizza/calzones; Saturday: favorite fancy dinner; Sunday: leftovers
cook once, eat twice – bake two chickens instead of two – the first night make a roast dinner and the next night turn the leftovers into a casserole or salad
- shop sales – make your menu around what’s on sale
- dinner salads – salads are great dinners – easy, healthy and quick!
- busy nights – don’t forget to take your evening schedules into consideration. If Wednesday night is a busy night and everyone is eating at different times, make that your night for a crockpot meal or leftovers.
So I’ve given you a few ideas, now you need to make your plan – here are three versions of a simple weekly menu plan just for you:
Click here to see all the posts in this series.
I also have Menu Planning Kits in my shop, sure to give your menu planning a boost:
And NEW in the shop – just in time for menu planning: