So, my meals for a month turned into meals for 3 weeks, as I was out of town for the last week. Overall, I found it worked pretty well. I don’t think I’ll be planning my meals a month in advance all the time, but every once and a while it seems like it’d be a good way to solve the “what am I going to eat this week” dilemma all at once.
Week 1 of my Meals for a Month plan went really well. I ended up with just the right amount of food, and didn’t need to spend a lot of time thinking about about what I was going to eat, as I had already made most of those decisions.
So what did I eat during week 1?
Apple Dijon kale salad with cornbread
Creamy beet salad
Pineapple fried rice
Veggie burgers with these buns
Home made pizza (using this cast iron pizza dough recipe/method)
Black bean brownies (okay, not part of the ‘meal plan’, but I still made ’em and ate ’em)
Slow cooker black bean soup
Both the veggie burger and the black bean soup were from my freezer and were only eaten one time. The other items were made “fresh” during the week and were eaten at several meals. As you can see, I’m not including breakfast (or snacks) in the meal plan, but I most certainly am eating breakfast every day (and snacks too), I just wanted to keep the plan simple to start out.
Overall, week 1 was a success. Week 2 starts today and I am realizing that the three main meals I have planned all use curry. Might need to switch one of them up if I can find a substitute meal that I happen to have the ingredients for.
I love home made food and I generally like cooking, but what I don’t like is all the prep. No, I don’t mean chopping up veggies (although I could do without onion chopping), I mean deciding what to make, scouring recipes, figuring out ingredients, and doing the grocery shopping. If a suitable menu could magically appear with all the appropriate ingredients, that would be great. Unfortunately, that’s not going to happen. Well, at least not for free. But I digress, because I’m not some fancy-pants who hires someone to make their food (okay, sometimes).
Although nothing magical is likely to happen, I think I can create a menu plan that would at least lessen some of the daily or weekly food decision making I need to do. I’m going to try pre-planning my meals for an entire month. Over the past few days, I’ve been working on putting together a four-week menu plan. It’s a bit of a challenge trying to figure out how many meals of leftovers I’ll get from each meal and how many recipes I need to make, but I’ve got at least a rough plan for four weeks. I’ve also tried to sketch out when I can do some of the advanced prep for various meals. So if I know I’m making two or three things with onions (oh the dreaded onions), I can chop them all on Sunday and use them throughout the week. It should also simplify grocery shopping. I’m already pretty good about making a grocery list of what I need, but I could be better, and this should hopefully reduce the amount of times that I’m scrambling to decide what I’m going to make five minutes before I get groceries.