I spent an hour this afternoon working on our menu plan for the next week, and I thought I would share the process with you.  Menu Planning is so easy, and reaps great rewards!  Saves us time and money, encourages good nutrition and cooking skills in my sons, keeps us eating family meals together at home. 

We started Menu Planning when we were young, married professionals.  Whoever got home from work first started dinner.  The Plan got even more important as our family grew, so I never had that sinking feeling at 5 pm that we have nothing to eat for dinner.

My sons help me with the Menu Planning.  For them, it ensures they get at least one of their favorite meals every week, and for me, I know that even my little guy knows how to build a meal, and what is important to daily nutrition.  We need protein, a carb and a fruit or veggie with most meals.  My oldest son mentioned that he and his Boy Scout Patrol were in charge of the menu for their next camping trip, and it was very gratifying to hear his menu, it was actually relatively balanced.    

To start, I sit at my computer, which holds both my calendar and my Menu Planning spreadsheet (just a calendar I made with blanks for dinner).  I look at our schedule for the next two weeks, and note on the Menu Plan any special events I need to cook for (dish to pass for a luncheon), any days we are going out or that I do not need to cook, and special occasions like a birthday or holiday that needs extra attention.   

In the same spreadsheet as my Menu Plan calendar, I have a list of 20 or 30 meals we all will eat, and I rotate them out on a seasonal basis (lots of grilling in the summer, love soups and chilis in the winter, etc.).  I usually just plan the entree for dinner (“lasagna, Crock Pot Pot Roast, Pork Chops”) and keep extra frozen veggies, etc., on hand, but I know some folks who plan the sides and salads (“Pork Chops, mashed potatoes and green beans”) ahead of time, and even breakfasts and lunches.   I also use my planning time as a chance to flip through new recipes I have found, to add to our calendar and perhaps to our repertoire.

We have assigned nights to the calendar:  Mondays – Soups, sandwiches, Tuesday – Italian, Wednesday – Mexican (we could have tacos every day and my family would be happy), Thursday – Grilling, Friday – Pizza.  This means I don’t have to wrack my brain every week to come up with new stuff.  On weekends we try new recipes (like the Chicken and Potato bake that is cooking right now and smells really good!), or I do more elaborate meals and we have folks over for dinner.

While I print up my Menu Plan, I also make out my grocery list.  I try to use up what I have on hand before buying more, so my menu items are often based on what is already in the freezer.  So, before you go shopping, shop your own cabinets first.  This saves me lots of money!  

And with planning,  I can organize my prep work for the menu items, like chopping carrots and pepper in one afternoon to use in two or three meals throughout the week, or cooking extra chicken to use for dinner this week and a soup next week.

My Menu Plan serves as a planning tool, of course.  Planning is great, but life still happens.  So, in addition to a Menu Plan, it also serves of an inventory of what is in the cabinets.  Because, let me tell you a secret, some nights you may need to improvise.  I am confident that if a meal is on My Plan, I have the ingredients on hand.   So, most days, because of my Menu Plan, I know what is in the kitchen and I know what’s for dinner, if we need something more company friendly, absolutely portable, vegetarian friendly, whatever.

 So, to review – why do we Menu Plan?

• Saves time and money.  Helps us use our resources better.
• Helps us feed our family nutritious meals that they like.
• And if you still need a reason, studies who that children in families who eat together at home are less likely to get into trouble and are more likely to be at a healthy weight.

Bon App’etit!