Cooking ahead, shopping the sales, and meal planning all work together for easier meals and calmer evenings.
Going into February the boys and I are doing a big freezer cooking day this week. I figure this is a great way to teach the older ones some kitchen skills, fill the freezer, and do our meal planning — all in one fell swoop.
Originally, I was going to let them choose all the meals individually. But, since The Cookbook (coming September 2012) contains several freezer cooking plans, it was just easier to let them choose that way. We get a range of meal options, plus the grocery list and freezer cooking plan are already done for me. Super plus! (Cookbook recipes are italicized. Wait for it….)
I probably don’t need to tell you that they chose the most carnivorous of the “Everything” plans, so I’m supplementing some of the meals with meatless nights to have pasta or beans and rice. But, as “luck” would have it, all the meats on that plan are on sale this week at my local stores. Score one for the Mama!
By cooking ahead, shopping the sales, and planning our meals in advance, we’re more likely to eat more healthfully as well as more economically than if I flew by the seat of my pants. As I plugged meals into the calendar, I also kept in mind Valentine’s Day and Mardi Gras so that I could plan more festive meals for those days.
Now, of course, we need to do the shopping and the cooking first, of course, but this is the plan at the moment.
Here’s the plan for the rest of January:
29. Birthday Menus chosen by the Birthday Boy Man
30. Chicken Stir Fry, Rice
31. Chili in the Crockpot, Cornbread
Here’s the meal plan for the month:
- Grilled Med Steak, Couscous, Pita Bread
- Pasta Bar, Salad or Veg, Focaccia
- Pizza Night, ChiChi’s Salad
- Spicy Shrimp and Tomatoes, Rice, Veg
- Tortas, Veggie Dippers
- Chicken Teriyaki Skewers, Quinoa Salad
- Burrito and Quesadilla Bar
- Caribbean Pork Tenderloin, Rice, Veg
- date night – Pizza for the kids
- Pasta Bar, Focaccia
- Steak with Gorgonzola Herb Butter, Baked Potatoes, Veg
- Tortilla Soup with Shrimp, Cornbread
- Herb-Crusted Pork Roast, Rice, Veg
- Chicken Parmesan, Spaghetti, Broccoli, No Bake Chocolate Cheesecake (Valentine’s Day!)
- Soup Night, Good Bread
- Date Night – quesadillas, veggies and fruit
- Pizza Night, ChiChi’s Salad
- Beans and Rice, Chips, Salsa
- Tortas, Bean and Rice Salad
- Herb Butter Chicken Tenders, Quinoa Pilaf, Veg
- Jambalaya Pasta with Sausage and Chicken, Beignets (Mardi Gras!)
- Soup Night, Good Bread
- date night – Pasta Night
- Pizza Night, Veggie Dippers
- Teriyaki Chicken Skewers, Rice, Stir-fry
- Seasoned Steak with Herb Butter, Roast Potatoes, Salad
- Beans and Rice, Quesadillas
- Soy Ginger Pork Tenderloin, Rice, Veg
- Soup Night, Good Bread, Monster Ice Cream Sundae (Leap Day!)






















{ 2 trackbacks }
{ 10 comments… read them below or add one }
Your menu looks awesome! I will be working on my 2 week menu today. And I love how you say good bread. I always put that on my grocery list as bread as in sandwich and good bread as in with soup.
[Reply]
Yum.. great menu.. I really need to do this.. I have no clue what’s for dinner this week, besides pork chops for supper tonight.. Guess I better get busy.
[Reply]
Dh is out of town again…so it’s the “daddy’s out of town menu”
Sunday: mexican chicken corn chowder
Monday: Pancakes
Tuesday: Pizza
Wednesday: mac-n-cheese
Thursday: pasta night
Friday: shredded pork tacos
Saturday: daddy-daughter date…me and DS, Subway (son’s choice).
DH usually only gets 1 week notice for travel…so planning an entire month doesn’t work for us. I plan using what’s on sale, what’s in the pantry/freezer and after looking at our schedule (wednesday night is kids choir…so the mac and cheese is easy and fast).
[Reply]
Since I work 7-5 outside the home
I cook a lot on the weekends for the week ahead. Yesterday I made chili. We wil have it in baked potatoes one night.
I also cooked a whole chicken with vegetables which we ate last night. I will make chicken gravy and mix the left over chicken into it an serve it over rice one night.
Tonight my son asked for chicken noodle soup which I made enough to have for soup in the lunch boxes tomorrow. (There are 5 of us who take lunches.)
My husband browned the 5 lbs. of hamburger I bought yesterday and we will use it to fill in the rest of the meals at suppertime this week (taco’s? baked spaghetti? casserole?).
I went to Aldi’s after church today and bought fresh fruits, nuts and veggies to eat in lunches this week too.
Eggs were on sale here for $1 a dozen so we may have breakfast one night as well.
I hope you all have a blessed week and keep up the posts! I love to read them.
[Reply]
Great menu. I do my menu. I do my menu by the month also. Drop by and link up for meal plan Monday tomorrow if you get a chance. Thanks for sharing your menu.
[Reply]
After finding and pinning a recipe for sweet potato chili which received 20 repines in a matter of minutes, I’ve decided to plan sweet potatoes for breakfast, lunch, and dinner!! Can’t wait to try the sweet potato chili and see if it’s all it’s up to all the hype!
http://teachinggoodeaters.blogspot.com/2012/01/this-weeks-meal-plan-january-30-week-of.html
[Reply]
I plan for the month too
People think I’m crazy, but it really helps with the budget and hectic evenings.
[Reply]
Your food always looks so good! Kudos to getting the boys cooking. Here is what is on our menu this week:
http://www.momsplans.com/2012/02/menu-planning-for-february-5-2012/
[Reply]
Did I miss the explanation of the pasta bar somewhere? I would love to know how you set this up. We don’t eat past often but I know my kids would love making a special occasion out of it! Thanks for all the great ideas!
[Reply]
Jessica Reply:
February 8th, 2012 at 6:41 pm
I think I explained it in previous meal planning posts, but plan to devote a whole post to it soon. It’s basically that my family loves pasta, but we have slightly different tastes. So, I make a few different sauces and a ton of pasta and let folks choose.
[Reply]
I am always impressed when I see a monthly meal plan. Just getting a week done is an accomplishment in my house. I guess with a larger family it’s a great way to stay within your budget.
I tend to make a lot of new recipes each week. This stems from my love affair with foodie magazines and blogs. I was wondering how often you incorporate new recipes into your meal plan?
http://randomrecycling.blogspot.com/2012/02/menu-plan-monday-jan-6.html
[Reply]
Jessica Reply:
February 8th, 2012 at 7:05 pm
@Emily @ Random Recycling, I do a lot of my recipe developing during the day, and the kids and I eat it for lunch. Or I’ll serve something new “in addition” to the dinner plan. That way, if it’s a train wreck, I haven’t ruined dinner.
[Reply]