Let's talk about meal planning!

Camille11325 · 2015-06-09T16:17:07+00:00

Each week I create a table in my google doc for meal plans and grocery lists. Every column is a different day and every row a different meal (breakfast, lunch, dinner). I fill all of the spaces with what I want to cook, I factor in leftovers and the expiration dates of certain items. If I find a recipe, I'll add a hyperlink to it so that it's on hand easily. A table like this allows you to make sure each meal, day and week is balanced and well timed.

Once it's complete, I create a grocery list based on what's needed. I colour code both the grocery list and the meal plan based on whatever identifiers I need that week (eg. M's lunches will be in blue and mine in pink if they are different, groceries to be purchased at a different store than Whole Foods will be highlighted, etc.). Sometimes I organise everything by store and location in the store, it definitely makes it easier.

Hope this helps!

DiagnosedAsSound · 2015-06-09T16:17:06+00:00

I would suggest planning out one new meal every week and adding those ingredients to your shopping list. Not only are you trying new recipes and learning new skills, but it's baby steps towards meal planning. Once you've become comfortable with that, start to plan one new meal and one old one every week in the same manner. Then plan one new meal and two old ones... and so on.

As of right now, I make my lovely boyfriend a new dinner once a week and reuse recipes twice a week. The other nights, I'm not with him so he either has leftovers or goes out. I also make sure that there at three options for breakfast (poptarts, eggs and toast, and bagels) and of course sandwich fix-ins, crackers, fruit, etc for lunch during the work week.

PicklesAndPears · 2015-06-09T16:05:46+00:00

This may not be what you are looking for, but in the next few days I plan to craft this meal planning dry-erase board for my new apartment that I'll be sharing with my SO. I hope that it keeps me on track with healthy eating, serves as a visual reminder of when we have dinner plans, and helps us to shop and plan for the week! We'll discuss meals for the week on the weekend and do meal prep together on Sunday nights.

Octavia9 · 2015-06-09T19:01:20+00:00

I try to keep a very well stocked freezer and pantry. I have a pretty big garden for fresh items and harvest as needed. Having a large chest freezer helps. Then I just resupply at the grocery store and figure out the meals later. I cook three meals a day for 8-10 people (we have 8 children) each meal. It's hardest when I have morning sickness but I usually don't repeat a meal during the week except during breakfast.
If you have a good supply of things to pick from you can cook what you are in the mood for. I often find if I plan something a few days out when it gets to that day I don't want to make/eat that meal anymore.

sierrasecho · 2015-06-09T23:22:06+00:00

Wow. Apparently, I am not up to par at all in regards to planning meals, despite being a nut for organizing in general.

I just learnt to play it by ear. We eat 80%+ fresh meat and veg, and very limited space so we shop twice a week usually (walking distance, do no big deal). We have a running joke of "what's for dinner?" "Meat & veg." We buy whichever cut of meat is on special, either at the butcher or at the grocery store, or if something catches our eye. Same with veggies. Perhaps we're just fickle, but if we decide early in the week what to eat, more often than not something comes up, changing it. Friends pop by, or J gets caught up at work, or it's too sunny out, we should eat outside and that curry I had planned seems too heavy.

We have a set of regular meats: chicken thighs, pork ribs, ground beef and pork, rib-eye steak, sausages, whole roast chickens, eggs. And a set of regular vegetables: zucchini, asparagus, broccoli, bell peppers, carrots, spinach, avocados, a variety of seasonal squash, tomatoes, lemon, lime and cucumber. They almost all mix and match, and meals don't take a lot of thought. I experiment often, and try new methods, combos, recipes and ingredients all the time. There is a lot of variety there, which keeps us happy.

I keep a very well stocked spice cabinet, and staples such as coconut milk and oil, olive oil, canned diced tomatoes and paste, onions, garlic, cream and aged cheddar cheese, chicken stock, butter, soya sauce, lemon and lime juice, popcorn (our salty snack of choice) and always a few dark chocolate bars (we often eat a square each as part of our bedtime routine). As we run out, the item goes on a list on our phones (synced) for the next run. We rarely have to do a big stocking run, as we stay on top of what we used.

Despite my fly by the seat of my pants method, we eat a delicious, nutritious, filling meal every night. I make at least double at night, for leftover lunches the next day. (When j sits down with his coworkers for lunch, there is always jealousy over "a real meal" rather than yet another sandwich"). I check the fridge every day or two and make a mental note of "oh, that avocado is looking like it needs to be eaten tonight." Guess it's time for guac! There is very little waste this way either.

I love the flexibility this provides us, and the ease of it all. Just an alternative plan to the planning! I do technically have a Google doc of our favourite meals (there are a lot!) But it usually only gets pulled up every few months as a reminder of forgotten old favourites.

vintagegirlgame · 2015-06-10T10:15:01+00:00

I order organic dry goods in bulk from SwansonVitamins.com, so I'm almost always stocked on pantry items. Then my grocery shopping is mainly just for fresh produce and meat. I have basic meals in which the ingredients/sauces/style can mix & match, so there's an almost endless variety of combinations. I decide what to combine when I look into my fridge. If I'm feeling bored and up for experimenting, I'll google a recipe based on what's in the fridge.

For example:
Sauce based dish: Indian curry, Asian stir fry, Italian pasta, Mexican fajitas/burrito/tacos Protein options: Chicken, tofu, veggie sausages or sometimes just veggies (SO does not eat red meat) Veggie options: almost all start w onion/peppers/mushrooms, add whichever "main vegetable" I have in stock/season like asparagus, broccoli, bok choy, broccolini Serve with: rice noodles, couscous, Israeli couscous, pasta, quinoa, risotto, rice

Oven or Grill Dishes: chicken, fish, tofu Style: almond crusted, BBQ, blackened Oven or Grill Sides: potato (baked or mashed), sweet potato, veggies, veggie roast, steamed broccoli Serve with: rice noodles, couscous, Israeli couscous, pasta, quinoa, risotto, rice

Add soup or salad to any of the above.

Also from a French Chef I leaned the art of revamping leftovers into new dishes. For example: -stir fry one day, add coconut milk and curry powder and now it's a curry dish -baked chicken one day, shred and cook in salsa and now it's ready for burritos/fajitas -pasta with red sauce one day, spruce up with extra veggies, spinach and add cream and now it's vodka sauce

When I have enough ingredients, I'll double the recipe and set half aside in freezer bags. This works great for the sauce based recipes, as i can defrost the sauce in the time it takes to make a fresh batch of grains/pasta/noodles. And SO loves to make these for himself when I'm away.

WhimsicalWonderland · 2015-06-09T16:25:04+00:00

Meal planning is definitely one of the most stressful things when you want a variety in your diet. I am definitely one that hates leftovers and eating the same things over and over again.

I totally understand what you mean by stocking up on what you have already - people tend to buy things they are familiar with. To help me organize, I generally use Google Keep (note taking app) because I can type everything via browser after looking up the grocery store's circular (to see what's on sale and always buy what's in season!), and then the notes sync with the app on my phone so I can check things off when at the grocery store. I will try my best not to stray from the list (to buy less junk and to budget better).

Some tips that have helped me are to plan ahead! Each week, plan your meals for the entire week. Buy ingredients that have multipurpose (for example, tomatoes can be used in pastas, in salads, pico de gallo, soups, etc) so you do not waste food. You can also buy foods that you can make and then be changed into another meal entirely (example is baked chicken breasts with a lighter flavor like pesto or lemon, that can be shredded into a fried rice or on top of salad, or can be flavored with other sauces on a skillet).

A lot of ladies here have gotten into freezer bag meals. Definitely google it and you'll find a ton about it. Those are definitely great options if you don't have time to cook everyday.

ZingMaster · 2015-06-09T16:29:07+00:00

I subscribe to a weekly produce box that comes with seasonal veggies and fruits. I can swap out a few items in place of ones I don't want. I base my meals off of that box.

Once or twice a week (before garbage day), the meal plan will include either a soup, casserole, or a stir fry which allows us to use the remainders or excess vegetables before they go bad.

Take a look at your store flyer for meats that are cheap then plan meals around those meats.

If you buy ground beef, you can make a meat loaf or meat balls, then prepare the rest of the ground beef for a shepherd's pie down the road and freeze it until you're ready for it. If you have mashed potatoes, take those potatoes and use them in said shepherd's pie.

If I'm stuck for ideas, I'll look at AllRecipes.com's ingredients search.

I also like alternating mains. Monday chicken, Tuesday beef/steak, Wednesday pork, Thursday meatless or seafood, Friday leftover/free for all, etc.

dalls18 · 2015-06-09T17:14:43+00:00

sit around everyday trying to figure out what to cook

The way my mom solves this problem is to cook a big pot of delicious soup, and some large second course, enough to last for the week. I'm trying to follow in her footsteps, and I'd recommend you do the same. If you really want to be experimental, then reserve one evening a week where you "change things up", otherwise you're gonna be spending 3-4 hrs in the kitchen every day and burn up real quick.

talk_nerdy_to_me · 2015-06-09T18:38:26+00:00

I really like copymethat.com. I usually find recipes online so this is a great option for me. There is a chrome extension that allows you to import recipes right from the site where you are looking at it into your account. It populates all of the ingredients listed and the cooking directions. Also, once you have recipes in your recipe box you can add a recipe to your shopping list where it places all of the ingredients you need for that recipe into your list and you can delete what you don't need. Additionally, there is an android and iphone app so you can bring the shopping list up while you are at the store. Copymethat is my biggest tool for meal planning. I am not sure if I gave a great explanation but if you get on the website I am sure you will figure it out. =)

Aside from that, I try to do what someone else suggested by differing the meats each night. My husband isn't a huge fan of pork so usually I alternate chicken, ground turkey, beef, and occasionally a vegetarian. We also aren't huge fish eaters but sometimes I will throw in some fish or some shellfish. I always try at least one new recipe a week and then my husband and I vote it up or down. Otherwise, it generally is repeats from before that we both liked.

freebumblebee · 2015-06-09T19:42:30+00:00

I found that the idea of meal planning really appealed to me, but I was trying to do too much at once and would get burnt out. Luckily, I got blessed by having a husband who is very easy to please when it comes to his stomach! His tastes are much simpler than mine, so it's very easy to meal plan for his lunches. I started off with very simple things, and worked up to my lunches which are a bit more involved. I would feel bad about using pre-packaged stuff, but start small and then work your way up!

Chile verde in a crockpot is SO easy! Just throw some pork or chicken in there and cover it with a jar or two of salsa verde, throw a pinch of cumin and salt and pepper in there and let it cook. If this recipe is a keeper, work up to making your own salsa (I'm not quite there yet :) )

Use shortcuts when you can, and you'll start getting better and better at it, then you can work up to making more stuff from scratch if you desire :) I used to feel discouraged by using shortcuts, but not anymore, I use them to my advantage (canned or frozen veg, seasoning packets)!

Look up "no-cook freezer meals" for some great ideas. Some freezer meals require some cooking or searing the meat first, but I really like the simplicity of no-cook recipes. That way, you can bulk-cook a few different meals and they are literally ready to go when you need them. Just thaw, then pop into the crocker or oven! This is crucial for me as I work full-time, so spending a few hours on Sunday prepping meals for the week really saves energy when I get home from work and need to cook. Also, there is no better feeling than coming home after a long, hard day to smell something delicious before you even unlock the door, and know that it's coming from your crock pot! :)

Good luck!!!

mokeyrock · 2015-06-09T20:39:27+00:00

It's taken me quite awhile to find a meal planning solution that works consistently for me. I think I've finally got it down though. I made this menu board. (I found the idea on Pinterest I think.) On the front of each card I write the meal and on the back I write all of the ingredients I need and the book/page number it's on or if it's on Pinterest etc. When it's time to go shopping I just flip the cards over and make my list! It took a few months to really get it going full swing and get enough recipes in it, but I love it now. If I find a new recipe we like, I make a new card and add it to the rotation. My husband likes it too, if I haven't planned out the meals yet he'll sometimes put a few cards up there for meals that he would like.

Hope this helps! Good luck to you in your meal planning endeavors! :-)

EDIT: Here is the link to the blog post that gave me my inspiration if anyone is interested!

SouthernPetite · 2015-06-09T21:12:10+00:00

decide what meats/main protein you want for which/how many days
determine what types of cuisines you might like and decide on a particular dish you definitely want
choose recipes that are compatible with the leftover ingredients from your chosen recipe and the protein of their respective day.

Ex of my logic:

Meats: 2 days vegetarian, 2 days chicken, 3 days beef

I'm in the mood for Mexican food, and I decided on tacos, so I need to buy the all the meats, tortillas, red onion, cucumber, cilantro, tomatoes, lettuce, greek yoghurt (in place of sour cream) and farmers cheese. I will have extra for all of the ingredients except tortillas, so what are they all mostly compatible with? Indian and Greek. So 2 days beef tacos, one day beef kofta w/ tzatziki and greek salad, 2 days chicken souvlaki w/ tzatziki and greek salad, 2 days palak paneer with indian salad and basmati rice.

The only things I would have to fill in would be spinach, kalamata olives (assuming I didn't already have them, but I always do), and basmati rice, which I also always have on hand.

*Having a well-stocked pantry helps eliminate a lot of having to buy a lot of items on a regular basis

sovexing · 2015-06-10T00:41:24+00:00

Right!

My every Tuesday evening after dishes revolves around meal planning because that's the day the local market flyers are mailed out.

First I take requests. If there is anything the mister wants I work with it, if the kids have a reasonable request (saying spaghetti every time I ask results in spaghetti probably once a month.) then I browse the adverts and jot down all the items that fit into our diet that are on offer for a reasonable price. Meat first, fresh veg and fruit follow, and after that pantry items. Then I check my pantry and fridge for staples running low (stuff like milk/eggs/rice/oregano - you know, the stuff that never really goes on offer and you're going to buy anyway.) Then I do the fun part (for me anyway) and start hunting through cookbooks and pinterest and what have you for dishes that use what I've got (more or less) written down on my list. I jot down enough for the week, fill meals out a little if needed, and then build the list I need from the recipes. I have three shared Google keep notes they go into, one for meals for the week, (so I don't forget and the mister can adjust as he sees fit,) one for Costco shopping and one for the rest of the shopping.

My meal list includes leftover nights and new meals planned from leftovers.

2015-06-10T01:18:00+00:00

TIL tortoises have bad organizational skills.

No but seriously, I have MyFitnessPal on my app and I basically translate that into macros I need for the week. I budget out how much I need with my macros. So I tend to buy a lot of protein, fats, and not too many carbs.

lostatsea93 · 2015-06-10T18:20:50+00:00

Get a crock pot asap. You can make so many hearty meals by just turning a dial and walking away. Whip up some potatoes or a side, and you're done after like 8 hours. Pure genius.

Title	Let's talk about meal planning!
Author	freebumblebee
Upvotes	11
Comments	37
Date	June 9, 2015 3:46 PM UTC (11 years ago)
Subreddit	Posted in /r/RedPillWomen
Original Link	https://old.reddit.com/r/RedPillWomen/comments/396ah7/lets_talk_about_meal_planning/
Archive Link	https://theredarchive.com/r/RedPillWomen/lets-talk-about-meal-planning.85433 https://theredarchive.com/post/85433

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