Tag: meal prep

The Highs and Lows of Summer Meal Planning

It’s seems my sons knew that I was planning a Summer Meal Planning article for this week. Since, when I finally got home after coaching all morning and cleaning out a basement this afternoon then running errands on my way home, not one not two but all three of them wandered through my office at different points in 60 minutes and asked “so what is for dinner?”

My responses may have included one or even all of the following…

  • I don’t know, what are you making?
  • Ugh, Seriously! Didn’t we just have dinner yesterday?
  • (fake crying with my head down and eyes closed)
  • Take out? Um, we just had that yesterday.
  • Left overs? Oh wait, no, we ate all of those.

My kind and wise husband who had to go into his downtown office today (and I’m sure had his own busy day) replied with “Whatever you want”, when I texted him to ask what he wanted. Kind and wise. But not exactly helpful.

Here’s the thing. We are fully stocked with food. However, it is some-assembly-required food. And it is also almost all frozen. We have plenty of food, but I was lacking focus this morning, and my well-planned menu for the day / week required defrosting beef. Without defrosted beef, dinner became a question mark once more in my tired brain. (sigh)

There are highs and lows here, friend. The Highs and Lows of Summer Meal Planning. Yes, meal planning in the summer is totally different for me than planning in cooler weather.

The current lows of summer planning:

  • Shelter-In-Place orders inspired scratch cooking, baking, labor intensive recipes and let’s face it – more time to do it all. I made Risotto, for goodness sake! Do you know how long you have to stand over a hot stove top to make Risotto? There is no chance I will make that again until Fall.
  • In summer, we don’t like to heat up the kitchen with baking.
  • The hearty soups or stews and home made bread or baked pasta dishes don’t have the same appeal when it’s hot outside.
  • Work is busy again, which is both good (I like work) and bad (at least when it comes time for making dinner!)
  • In other seasons, daylight waning reminds me to get up and start dinner. In summer though – “Oh gosh, it 7 pm! How did that happen?!”

But, enough about the lows, I want to focus on the highs!

This evening, I finally found inspiration and whipped together chicken noodle soup. For some crazy reason, my sons LOVE this for dinner. Tonight’s was the total hack summer version, made with pantry items like store-bought chicken broth and egg noodles, frozen peas and chicken from the last rotisserie chicken we picked up at Costco. Hack, yes, and they still love it. (In cold weather, I would make my own stock and noodles, etc.)

So that is my first of many highs in the current Highs of Summer Meal Planning:

  • I spend a lot of time worrying over meal planning, while my family isn’t nearly as picky about these things as I am. My easy peasy chicken noodle soup made them happy, especially with the bakery bread I received as a thank-you gift over the weekend.
  • While I had a captive audience (as they sat and ate soup), I asked for input on menu ideas for the next few weeks. And there was a lot of laughing – absolutely a HIGH of summer meal planning!
  • It turns out, the soups and stews from colder times are still requested, so I will use the crock pot EVEN MORE in the next few weeks! (and while writing this, I made sure the frozen beef is now in the fridge to defrost over night for tomorrow’s beef stew!)
  • Put some fun into your planning (like our dinner time silliness today)!
  • Enlist aid! Guess what? My sons are all capable of cooking! Yes, they will be owning more of the “what’s for dinner” process!
  • We also spent some time thinking of our favorite dishes and how to tweak them for summer. Shepherds Pie? Um, who says it has to be baked in the oven?! Maybe the crock pot? OR just the stove top with a quick broil to toast the top? Yep, I can work on that!
  • One of my favorite parts of summer meal planning is all the beautiful summer produce! My own herb garden is quite lush (fresh pesto, anyone?), local farmer’s market are back with social distancing guidelines, there is just so many fabulous colors and flavors to enjoy!

So, what’s it going to be this week? If your meal planning has hit a mid-summer lull, join me this week in giving it – and yourself! – a boost!

Get Over Left Overs: 85 Banana Chocolate-chip Mini-muffins

I regularly see this billboard and it always makes me think. Imagine – $1,500 a year is a lot of money to just throw away. (www.adcouncil.org)

A related statistic from the Food and Agriculture of the United Nations website (www.fao.org), 1/3 of all the food produced in the world goes to waste.  One third.

I try to not waste food, yet every week when I clean out the fridge, I toss a few things, too. Overripe cucumbers, mystery meat, dried out or moldy bread – all foods I should have used instead of wasted!

So, let’s bust these statistics.  We can all benefit from a plan to use our food better!  We can:

  • Save money by using our inventory before it expires;
  • Clear kitchen clutter by only keeping on hand what we really need;
  • Eat better and healthier by planning our menus with a little more care; and
  • Be more responsible stewards of our resources!

When I got home from the grocery the other day, I cleaned 3 pounds of grapes (they were on sale) and left them in a bowl.  We made dinner, consisting of baked sweet potatoes, a veggie, and warmed-up pork roast from last week.  While the potatoes baked, I turned a double batch of banana bread batter into 85 banana chocolate-chip mini muffins (I’d take a picture, but 48 hours later, there are only 6 left).

  • We will never eat grapes off the stems, but everyone will grab a handful if they’re clean and ready to eat.
  • We are unlikely to warm up pork roast just because, but pairing it with fan favorites like baked potatoes makes a lovely Sunday dinner.
  • No one in the house (including me) will eat brown bananas, but we’ll eat mini-muffins like crazy.

The secret is (well, it’s not really a secret) to Plan, Plan, Plan.

Looking to use up what you have?
Look first to use your fresh food, then fridge, then freezer then canned.

Clean and prep your fruit as soon as you get home from the grocery store.  

Apples, clementines, lemon and limes – I wash all in the sink immediately, and then store it on the counter to grab and go.

If we buy melons or strawberries or grapes, we clean and prep those, too.  Making good food convenient  ensures we will use it up before it goes bad. And when the strawberries start to get mushy, they go into the freezer, to toss in smoothies another day.

Know yourself and your habits.

I wish I could say that I take lots of time to cook nutritious meals daily for my family.  But I don’t. If I buy fresh veggies, I try to clean that when we get home from the grocery, though this takes a little more time.

Fresh produce is one are of my grocery list where I use convenience food.  Pre-cut carrots and celery are much more likely to be used than produce still in a bag.  And yes, I buy bag salad.  A head of lettuce will go to waste, but we will use bagged salad and spinach.

If you’re going to dice one pepper, dice two.  If you’re going to shred a cup of cheese, shred two.  Prepping twice as much of something, and then using it later takes little additional time and saves scads of time later.

Meat. We freeze everything.  When we buy ground beef or sausage, we brown most of it and then refreeze it in one pound bags, to use, tacos, chili or sauces.  We also purchase Costco rotisserie chickens and eat some for dinner, then save the rest for casseroles and keep the  carcass to make chicken soup another day.

Look in your pantry and fridge with new eyes, and Get Over Your Leftovers.

Who says you can’t have dinner for breakfast, or breakfast for dinner?  Eat dinner for dinner, then expect and plan to use leftovers for breakfast and lunch.  Use what you have before it expires. Use it before you go out and purchase more. Re-purpose what you have.  Make your own breadcrumbs and croutons from bread and buns, dice your fruit for smoothies and baking.

Use what you have!  Save money, save time and clear clutter!

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