Why I Menu Plan
In an effort to save some money, not waste what we have in our cupboards and avoid eating out, and avoid indecisiveness, I menu plan. Busy work schedules and forgetfulness (to pull something out to thaw or throw into the crock pot) instituted the whole "whaddayawant...dunnowhaddayawant" debate. We'd end up eating fast food. Which increases our pant size while decreases the numbers in our bank account. I menu plan. Usually it's weekly, but I came up with a plan for a monthly menu as well.
How Do I Menu Plan?
I'm not really one to plan my menu based on market circulars or coupons. I know that's not a frugal way to do this, but I'm okay with that for now. Our weekly menus usually have something we eat weekly and one or two big meals that cycle every other week. Since I teach culinary arts, I'm always finding recipes. If it works in class, I take it home and BINGBANGBOOM, it goes on the MPM! Weekends are usually days that I fry (GASP!!??!!) or Ryan grills. We always factor in leftovers too so that takes some pressure for finding something for every day.
Monthly Menu
What I have done is created a monthly circuit of meals we like to eat - I think we're up to 40 dinners/entrees now. I pull them out randomly and write them down on the calendar. Voila, the month of meals is planned. And nothing is ever repeated. Does it change? YES. I make a "permanent" menu on a bi-monthly basis revolving around our work schedule. I'll have to usually change one or two of the dinners around to accommodate our schedule.
I throw in a few nights a month where we each have a choice which we rotate (his/hers) of a few things: eating out, trying a new recipe, your choice in general (eat in only), dinner/movie themes, etc. I also like to ask if he has any preferences for the month since I'm the one organizing it.
After that, I make a grocery list that I check items off of. And I try my hardest to only shop twice a month - unless it's for staples like milk, eggs, bread etc. I always run through the menu and recipes to see if there is anything that I need more of.
I have also made desserts on a weekly basis. What I would like to do is build up enough recipes for entrees to be able to do the menu for 2 months. I would also like to start planning what we have for breakfast and lunches on the weekends.
What does a month typically look like?
- Meat loaf, mashed potatoes, LO veges (from previous week)
- Baked catfish, LO veges
- Out to eat
- Skillet grilled chicken
- Pizza
- Skillet grilled shrimp
- Rice crispy chicken
- Fettuccine alfredo, salad, garlic bread
- Chicken pot pie (minis)
- Breaded-baked Chicken parmesan
- Lasagna, salad, garlic bread
- Chicken spaghetti
- Breakfast for dinner
- Deep fried shrimp & fries
- Hot links
- Skillet fried chicken
- New recipe - Her choice (that'd be me)
- Shrimp scampi
- Grilled chicken salad
- Roast chicken and potatoes
- Spaghetti w/meatballs, salad, garlic bread
- Broiled shrimp
- Chicken/rice casserole
- Chicken noodle soup
- Frito chili pie
- Dinner/Movie theme - "American Grafitti" Hamburgers, Fries, Milkshakes
- Fried catfish
- Chicken fried rice
- Sandwiches and chips
- Steak, mash potatoes
