so, dear reader who requested my menu planning hints, here you go. this is how i roll.
step one.
it all starts with the indispensable grocery list. this is a must. while i make this list, i think in terms of meals- not single items. think ahead. scour the cabinets. scout out the fridge. feel in the know about your kitchen. that way you'll never get caught without the means of a meal. it's important to know that come planning time, you have enough supplies to get through a full menu.
speaking of planning time, i think it's crucial to set aside time to design this menu of yours. my time is monday am, right after breakfast, when the first load of laundry is spinning, and the sun is shining through the front window. if i didn't have a particular time to do it, 5 o'clock would roll around each day and find me frantically throwing something together. not that i'm against spontaneous meals. nope. i'm all about a let's throw these nachos in the microwave & watch american idol night. i feel like that is something we should be doing as newlyweds. it's important for us to have that nacho bonding time. we need to be uninhibited. right? right. anyway. pick a time & place to sit down and map out your menu. get it all squared away on your notepad so that you can set it aside and go through the rest of the week calm and composed. and if you decide to do nachos one night, no big deal. move lasagna to some night next week.
step two. getting stuff to fill that menu.
01. think about what things need to be used up. maybe the sour cream has a little bit of life left in it. make the most of it.
02. think about what the weather is like. if it's sunny & sultry, break out the grill. if it's rainy & cold, set out the crockpot, or put some soup on the boil.
03. keep favorite ingredients on hand. sometimes knowing you have a jar of salsa or a package of bacon in the fridge makes all the difference. suddenly you have possibilities.
04. do a jumble of genres. asian, italian, all-american, mexican. trying to provide a little variety helps me fill up an empty dinner spot. if you're stuck in a meat and potato rut, or tired of casseroles, switch up your format. go with a wrap or sandwich, instead.
05. mix up the meats. don't let one meat run itself into the ground. if you have chicken written down for monday, don't do it again on tuesday. you could do fish (and at our house, that means tuna), bacon or sausage, pepperoni, ham, ground beef, or turkey. spice things up. go vegetarian. or do some prosciutto. or something else that is far out of my budget range. like steak. whoa.
06. change the complexity. go all out and make a brand new entree. and serve it up with 4 side dishes. maybe even a special dessert for a grand finale. or keep it simple and familiar. have macaroni & cheese or breakfast for dinner. sometimes it's okay to make grilled cheese and call it a day. i try to pick a couple of nights that will be my easy fixing meals, and a couple of nights that will require more prep, more times & temps, more dishes.
07. collect a round of favorite recipes. keep them handy. keep them going. cycle through. if you & yours still like them, why stop? some of my essentials are baked enchiladas, soy garlic chicken stir-fry, homemade pizza, creamy broccoli, chicken, & rice, stromboli melts, baked ziti, and some of grant's favorites: tater-tot hotdish, french toast, and breakfast sandwiches. hey, no one
ever said good things have to be fancy.
08. bake something special and work your meal around it. use your baked goodness as the main feature, pick a meal that will highlight your work. whip up some cinnamon rolls or cornbread, then throw on a pot of chili. or make some fresh french bread, then add spaghetti & meatballs.
10. turn on the food network. maybe ina or paula or giada will inspire you. you could even work this in while you're working out. i've just started doing this. i finally mustered up enough courage to go grab the remote and turn the channel at the gym. i'm quite proud of myself.
11. ask for requests. maybe your husband adores your goulash. maybe your kids would like to have sloppy joes. take their wishes and make them your command. their wishes are compliments to the chef. they think you've got mad skills. embrace it.
so, after all those suggestions, let's get down to business. the whole process is rather clean and simple. here's a birds-eye view: you've racked your brains and checked your fridge, next you pick your main dishes. then select some fitting sides. you write it all up, and then you execute. and whatever you didn't end up using for this week's menu (i always have leftovers) let it roll over to next week. that's it. easy as pie.
and now, pretty please, do put in a word of wisdom in the comment section. i am itching to hear how you masterminds manage your menu.