Do you plan your weeks worth of dinner menus? [Archive]

dogmom

3-28-13, 7:52am

I plan the protein part from a list of dishes I know we both like and then decide on carbs and veggies on the day. Some of the meals will be from the freezer as I do batch cooking, I also freeze portions of roast meat so that we can have a variety of proteins during the week.

eg: Week 1
Beef mince stroganoff
Lamb curry
Baked potato with cheese and beans
Smoked fish kedgeree
Prawns in lemon sauce (when prawns are on offer)
Thai pork mince patties
Mushroom Omelette

Week 2:
Goulash
Baked potato with tuna
Sausages
Chicken risotto
Grilled mackerel
Cheese omelette
Chick pea curry

Fawn

3-28-13, 8:04am

I tend to do Lowest Common Denominator cooking, i.e. fix things that the pickiest eater in the house will enjoy, so we have a limited range here. Here are some of our common main dishes. The sides vary, mostly steamed vegetables and fresh fruit. We do not eat a lot of bread.

Tacos, made with pink lentils as the meat
Spagetti and red meat sauce
Homemade pizza--either pepperoni or shredded chicken
Lasagna
Shepard's pie (made with pink lentils as the "meat")
Cheese ravioli
Friatta (usually to use up vegetable bits)
Chicken and egg noodles (made with a chicken gravy)
Tortilla wraps (leftovers in a flour tortilla--somehow this makes it more appetizing to teens)
Quesedillas
Pancakes and sausages
Vegetable stew
Ham steak, biscuits and steamed vegetable
Homemade chicken pot pie
Meatball sub sandwiches
Shrimp linguini
Bruschetta chicken (made with diced chicken, packaged stuffing and mozarella cheese)

SteveinMN

3-28-13, 9:33am

I do that kind of planning, but there's nothing that looks like a cycle. We cook very much according to the seasons, what's for sale at the store, and our whims.

The menus are created roughly weekly so I can shop for what I need (if it's not already on hand; this also helps me use up odd quantities). Typically meals serve us at least twice; if there is any left over I either have it for a lunch or freeze it.

Over the last couple of weeks we've enjoyed:

Mark Bittman's Slow-Cooked Short Ribs
Baked halibut with a creamy salsa topping
Chinese-Flavor Turkey Drumsticks
Broiled Cuban Chicken
Ham and scalloped potatoes (Book Club Fare; not my choice)
Spaghetti squash topped with (beef) chili
Beef Picante (a trade with my mom; she made extra and we sometimes send her home from dinner with leftovers)
Slow-cooked beans with salsa (okay, I'm the only one who enjoyed this)

Hope that helps....

Mrs. Hermit

3-28-13, 9:54am

I plan per paycheck cycle, so I plan for 2 weeks at a time. Nothing is written in stone, so some variations/carryovers happen. All ideas are subject to change if I find a good "manager's special" at the market, or get gifted with produce. Our last 2 weeks ideas were:
Lentils and barley
Corned beef, potatoes, cabbage and carrots
Beef and veggie soup
Sausage, squash, rice, and kale casserole
Bean gravy over rice
Kushari (Egytptian lentil dish), tomato sauce and caramelized onions
Chicken a LA king in choux paste shells
Refried bean burritos, cheese and fried potatoes
chicken pot pies
chow farn, stir fry veggies and rice
Whiskey marinated pork shoulder sandwiches with pepper rings

ApatheticNoMore

3-28-13, 12:20pm

Yes, really I generally plan all meals for the week and even having some snacks around before doing shopping, it's not necessarily what I'd like to do ideally but commute and so on have made it necessary (I wouldn't if I didn't commute much and had more time after work, if stores were within walking distance or on my way home etc. etc.). My tendency is to buy a bit too much just because I don't want to go back to the store all week, which really isn't good either and this despite checking the fridge throughly before making the list. I have a lot of standard recipes that make the rounds (in the cooking at home thread), and while I like to, and try to, and think it's a good idea to try new recipes, some weeks it's just exhausting enough to plan a weeks worth of food I know I will make (not too much work)and eat (some new recipes I have really not wanted to eat if you know what I mean :)). I try to eat somewhat seasonal but that goes into my planning, I don't plan ratatouille in January. I really have so many good recipes I've tried and want to try for summer veggies (tomatoes, zuchinni, green beans, eggplant) But in winter greens it mostly is, jarred tomatoes, etc..

Gregg

3-28-13, 12:28pm

I usually shop first, then plan. I have a good supply of staples and I prefer to shop by what's seasonal/what looks good, and what's on sale, rather than create a menu and then shop for those ingredients.

I do it about the same way as Iris, only I go through the ads in the Wednesday paper and build a rough menu and a list before going to the store. I'm a great shopper if I have a list, but somehow end up with a cart full of Oreos and Pringles if I don't.

treehugger

3-28-13, 12:38pm

I do that kind of planning, but there's nothing that looks like a cycle. We cook very much according to the seasons, what's for sale at the store, and our whims.

This describes my method, too. I realize this doesn't answer your request, but this alternative to having an actual meal plan works for me. Also like Steve, I do a planned leftovers thing. I only cook about 3 times a week, one of which is usually a bulk cooking weekend day. Dinners on non-cooking days (and all lunches) rely on those planned leftovers and meals pulled from the freezer (that I have prepped ahead of time on a weekend).

Every few weeks I do go through a few cookbooks and/or my stash of clipped recipes and jot down the ones that sound good/use what's in season and what I have on hand in the pantry. That way, on a night I have time/energy to cook, I go to my list and pick out what appeals that night. I think this method of "planning" requires that the cook be flexible and know how to substitute ingredients.

Kara

ylisa7

3-28-13, 5:45pm

I usually try to shop and buy meat when that goes on sale. I do have many go to dinners that my husband loves:

Sausage and peppers in the crockpot.
Lasagna...I make a tray and freeze individual portions.
Chicken cutlets....then with the leftover Chicken Parmesan.
Hot Dogs.
Yankee Pot Roast.
Ham Steaks.
Roast Chicken...make extra gravy and cut up the chicken for freezer portions.

And a new favorite and so easy:) Jack Daniels Beef Brisket. It is really good:)

Blackdog Lin

3-28-13, 9:19pm

Like most of you it seems, I also don't have a firm weekly plan - though I usually have a list of what's on hand, what I've purchased in the sale ad for the week, and what needs used up. Then I make up a rough list of possible menus for the week.

This week for example I had a rough list of
- some homemade meatballs in the freezer getting old - perfect for a lazy-day spaghetti meal
- DH requested tacos - easy enough to accommodate
- some wondermous bbq pork ribs that were gifted to us, in the freezer - another lazy-day meal. Plan for a veggie to go with them. Squash and zucchini were in the sale ad.
- there's a quarter-lb. of bacon left from last weekend - how to use that in something?
- along with that smallish container of chili in the freezer. Buy tortillas and have bacon/pork chili burritos. (along with having a new Mexican rice recipe I wanted to try - which turned out excellent. My new Mexican rice recipe.)
- DH doesn't think the swai (fish fillets) I bought are as good as the tilapia I usually get - but he won't know the difference on a piled-high sandwich w/lettuce, pickle and onion on them. So fish sandwiches. Need to finish these fillets off. Needed only buying buns and lettuce. And there's okra in the freezer too that needs used, to go with them.

Next week I see us as usual going in a whole different direction. Ham for Easter dinner, which will lead me to using the bone along with some chicken broth in the freezer that needs used up for a pot-o'beans. I'll probably recycle the pot o'beans later in the week into a bean soup, adding veggies (which will use up some of the 10 lbs. of 'tators I'll buy from the sale ad tomorrow). And I need to think about green beans. There's a ton of home-canned green beans around here that need eaten before gardening season warms up again. A ham and heavy-on-the-green-beans casserole maybe? And then plan another meal that doesn't involve ham - I have everything in the house for egg foo yung. A meatless meal. Okay, there's my rough menu plan for the week.

My menu plans sometimes don't survive intact - but it's enough of a plan to save me money at the grocery store and time/hassle in the kitchen. I realize it wouldn't work for everyone.

(I've loved reading all of y'all's menus. Gives me both new ideas and a glimpse into the "food lifestyles" of everyone.....)

Tiam

3-28-13, 11:37pm

Wildflower

3-29-13, 7:30am

Lately, I do a weekly meal plan and grocery shop once a week. Seems to work best for us. Meals are based on the season, what's on sale, and what sounds good to us that particular week.

Mrs. Hermit

3-29-13, 12:47pm

Tiam, I got my recipe from Cooks.com:

KUSHARI EGYPTIAN RICE AND LENTILS
RICE AND LENTILS:

2 tbsp. oil
1 1/4 c. lentils
3 c. boiling water or stock
1 tsp. salt
Dash pepper
1 1/2 c. rice
1 c. boiling water or stock

SAUCE:

3 c. tomato juice or pureed tomatoes
1 green pepper chopped
1 tbsp. sugar
Chopped celery leaves
3/4 c. tomato paste
1/2 tsp. salt
1 tsp. cumin
Crushed chili to taste

Rice and lentils: Heat in heavy sauce pan or covered skillet. 2 tablespoon oil, add 1 1/4 cup lentils, brown lentils over medium heat 5 minutes stirring often. Add 3 cups boiling water or stock, 1 teaspoon salt and dash pepper. Cook uncovered 10 minutes over medium heat. Stir in 1 1/2 cup rice and 1 cup boiling water or stock. Bring to boil, reduce heat to low, cover and simmer 25 minutes without stirring.

Sauce: In a sauce pan, heat together the sauce ingredients. Bring sauce to boiling, reduce heat, simmer 20 to 30 minutes.

Browned onions: Heat in small skillet, 2 tablespoon oil. Saute 3 sliced onions and 4 minced garlic cloves over medium heat until brown.

To serve: Put rice lentil mixture on a platter. Pour sauce over top with browned onions. In Egypt, plain yogurt is served as a side dish.

Options: Omit sauce (but not onions) and serve with yogurt: Use curry powder instead of cumin and pepper.

decemberlov

4-1-13, 3:34pm

I struggle with coming up with new meal plans and have been using emeals for mine. They email a meal plan once a week and give you the recipes and the shopping list. I absolutely love it!! I found it on Dave Ramsey's site and found a coupon online it cost me about $30.00 for the year. You can save them as a pdf and print them for future use.

Sample Plan: http://cdn.emeals.com/meal-plans/natural-and-organic/emeals-natural-and-organic-family-plan.pdf

Tiam

4-2-13, 12:13am

Tiam

5-27-13, 1:51am

Anyone have this weeks worth of meals planned? I think I've got some asian chicken and noodles on the menu (I usually only plan dinners) and perhaps a mushroom stroganov. I'm needing to go shopping for supplies tomorrow and would like to have my list for the week ready. I find myself in a rut. Not many to cook for. Myself mostly. But at times my daughter. She is picky. No Casseroles! No to a lot of things. So, if I plan to cook for her it should be something successful. This weekend has been lots of oatmeal, cabbage and potatoes. But while I like plain food, this gets a bit dull. I like to hear what folks have planned in case I might like to do that also. I like inspiration. Cooking just for one or two makes involved meals not very exciting and so I avoid them. Beans and rice is another staple of mine that I love to eat, but she is so so about it. My mexican beans are good, but my mexican rice is always a disappointment. Having a good bread and cheese available is also good for cheesy toast when I've got nothing else on the menu. So, what do folks have planned for their week?

SteveinMN

5-27-13, 9:11am

This week:

Maple-glazed chicken with rice and probably broccoli. A friend of mine gave me some maple syrup he made himself from trees on his property. I'm looking forward to using some on this dish.

Asparagus and morels with eggs. Breakfast for dinner, though we certainly don't eat like that every day. I was given some dried morels for Christmas and just unearthed them recently. Asparagus finally is in at the farmer's market; I just need to get down there.

Lamb tajine. I've had a frozen leg of lamb in the freezer for mumblety months. DW isn't crazy about lamb (I am), but either she'll choke it down or I'll save it for meals when she's not home (book club, etc.). It probably will be served with yams/sweet potatoes and either asparagus (if I have any left over) or a simple green vegetable (string beans, etc.).

Mrs. Hermit

5-27-13, 9:55am

Maple-glazed chicken!!! Good sounding idea for dinner!

SteveinMN

5-27-13, 12:24pm

Mrs. Hermit, here's the recipe:

MAPLE-GLAZED CHICKEN BREASTS WITH PEARS
From "The Way We Cook: Recipes from the New American Kitchen" by Sheryl Julian and Julie Riven

2 tablespoons butter
1 Spanish/red onion, coarsely chopped
1/2 teaspoon coarse salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 Bartlett pears (or other firm pears), peeled, cored, and thickly sliced
2 tablespoons chopped fresh sage <== I use a scant tablespoon of dried rubbed sage
4 chicken breast halves (about 3 pounds) <== I see no reason not to use regular chicken pieces
2 tablespoons grainy mustard
2 tablespoons pure maple syrup

Set the oven to 450 degrees.

In a large skillet with an oven-proof handle (cast-iron works well), heat 1 tablespoon of the butter. Cook the onion with a pinch of salt and pepper over medium heat, stirring often, for 10 minutes, or until softened. Add the pears and cook for 5 minutes more. Sprinkle with the sage.

Meanwhile, sprinkle the chicken breasts with the salt and pepper. Remove the onion and pears from the pan and set aside. Add the remaining tablespoon of butter and set the breasts in the pan, skin side down. Cook over medium heat for 5 minutes, or until the skin side is browned.

In a small bowl, combine the mustard and maple syrup. Turn the breasts skin side up. With the back of a spoon, spread the mustard mixture onto the skin of the chicken. Return the onion and pears to the pan, tucking them under the breasts.

Place the skillet in the oven and roast for 15 minutes, or until the chicken breasts are cooked through and glazed on top. Place a chicken breast half on each plate, add roasted pears and onion, and serve.

^^^ I will use a skillet until oven time, when I will transfer everything to a broiler pan. I don't have a skillet big enough that can go into the oven.

AmeliaJane

5-27-13, 12:42pm

I tend to make dishes that include the veggies rather than making sides. I generally cook on the weekend and then eat the leftovers through the week (I am in the camp that thinks there is nothing better than leftovers of something you like when you are tired on weekday night.)

So I do plan, in terms of planning a couple of reheatable mains, and then making sure I have breakfast and lunch things to go with them, and lots of fruit on hand for snacking. Recent mains have included chicken braised in wine, halibut shepherd's pie, and fish tacos. I discovered that the Trader Joe's "fish nuggets" are great for fish tacos.

JaneV2.0

5-27-13, 1:12pm

Whiskey-glazed pork shoulder? Hmmm. I'm going to rub some country ribs later; maybe I'll incorporate a little whiskey into the mix. Then some version of jalapeno almond meal focaccia and maybe ground-beef stuffed red, yellow, orange peppers.

ETA: Trying to stay relevant, I really should plan. I go to the store and buy what's on sale that looks good, and if I came home and formulated a plan based on what I brought home I'd be less likely to lose food in the dark corners of my refrigerator and let it go bad. I'm getting a little better on this front, but I'm still not there.

Gardenarian

5-27-13, 3:50pm

I try to plan but it doesn't usually work out.

Mrs. Hermit

5-28-13, 9:38am

Thanks Steve! Looks good!

treehugger

5-28-13, 12:54pm

I am in the camp that thinks there is nothing better than leftovers of something you like when you are tired on weekday night.

I am in that same camp! (See the cook at home thread.) I still don't plan a week at a time, so I really should quit posting in this thread.

Kara

SvenV

7-4-13, 11:29pm

I agree with Rosemary, I do the same style... I cant plan the whole week. I go to the supermarket and let me surprise :)

Florence

7-6-13, 7:38am

Yes, I do plan a week at the time. It usually works out along the lines:
Monday: Fish of some kind, oven roasted carrots/thyme, & corn on the cob (or other seasonal veg)
Tuesday: Chicken something--Parmesan this week, last week was Chicken & Snow Peas stir fry
Wednesday: Beef something--Beef & Bok Choy stir fry this week, next week will be Meatballs & spaghetti
Thursday: Leftovers
Friday: Out
Saturday: Bacon or some other kind of sandwich, oven fries
Sunday: Crockpot something

msr.marrykay

7-22-13, 11:54pm

To be honest, no, I'm not have exactly plan.
I live nearby many markets (and grow some foods) and also busy with my business, family and cats.
Another reason, I love to try something new (most from you in the forum and bloggers). So, when seeing something interesting, I run for the ingredients.
Also, new sprouts and seasonal veggies are my inspiring sources of idea.

FYI, "MAPLE-GLAZED CHICKEN BREASTS WITH PEARS" from Steve is interesting .
My new try of the week ;).

frugalone

8-20-13, 4:12pm

I confess: I don't. And I'd really like to. Because too many times, the evening discussion goes like this:
"What do you want for dinner?"
"I dunno. How about you?"
"Well, what's actually around that we could eat?"
"I'll take a look. <rummages about> Hey, how about <name a meal here>?"
Silence while one of us thinks. "Nah, I'm not in the mood for that."
"OK."
"Oh, forget it. I'll just have a snack bar."

Anyone have any advice for vegetarian meals that don't include pasta? (I'm on a low carb diet and can't eat it). I'm not averse to batch cooking.

I really really wanted to get better w/this last year, and totally fell off the wagon.

Open to your advice! Thanks, folks!

try2bfrugal

8-20-13, 5:35pm

I usually buy meat on special at the store, two big packs at a time, and DH and I plan meals around that. We try to do touch base in the morning over dinner that night and then if we want to do a crock pot meal we have time to let it cook.

Last Sunday I bought chicken on special so DH made stir fry with half and steamed the other half. We had the stir fry with rice and veggies, and the steamed chicken went into a couple of different sauces (Alfredo and tomato cream) served over pasta with veggies on the side.

Merski

8-20-13, 7:03pm

Steve can we move in? I'll do the dishes!

SteveinMN

8-20-13, 9:33pm

Anyone have any advice for vegetarian meals that don't include pasta? (I'm on a low carb diet and can't eat it). I'm not averse to batch cooking.

I really really wanted to get better w/this last year, and totally fell off the wagon.

Open to your advice! Thanks, folks!
Tons of ideas, depending on what you like to eat. The best thing is that many recipes can handle being frozen, so if you make a batch ahead of time, you can freeze non-dinner portions for sometime when you're casting about for a meal:

- greens of all kinds, prepared Southern-style, or Mediterranean with spices, or braised with coconut or sweet potatoes/yams
- salads, of course, in summer
- bean dishes, like baked beans or white beans Provençale (we eat low-carb here but beans are on the menu)
- pizzas (I have a cauliflower-crust pizza recipe that goes over really well)
- eggplant parmesan, cacciatore, or moussaka
- vegetable lasagnas (okay, that's pasta; you could use eggplant slices or even tofu sheets instead of noodles)
- tacos, tostadas, or fajitas with whole-wheat or sprouted-grain tortillas (some tortillas are pretty low in effective carbs; or use lettuce leaves to wrap)
- stirfries with vegetables and tofu/seitan/tempeh (stirfries won't freeze that well because of texture, but they could feed you a few times in a week)

SteveinMN

8-20-13, 9:34pm

Steve can we move in? I'll do the dishes!
Sure!

Oh, wait. Let me ask DW ... :)

frugalone

8-21-13, 3:19pm

Stevie--great suggestions! I think Food for Life (the people who make Ezekiel Bread) have a low-carb tortilla shell.

When you say "tofu sheets," do you mean you just slice the tofu thinly? Or is there such a product out there that I have not tracked down yet? :)

SteveinMN

8-21-13, 5:37pm

Stevie--great suggestions! I think Food for Life (the people who make Ezekiel Bread) have a low-carb tortilla shell.
Thanks! I've used those FfL tortillas before. They won't remind anyone much of bleached-flour or corn tortillas. But they're pretty good. The flavor certainly doesn't get in the way of whatever you're eating. They do take kindly to warming a few secs in the microwave; just out of the cooler they're kind of brittle.

When you say "tofu sheets," do you mean you just slice the tofu thinly? Or is there such a product out there that I have not tracked down yet? :)
There is such a product. Actually, several of them, depending on format and some ingredients. Here (https://en.wikipedia.org/wiki/Tofu_skin)'s the Wikipedia entry on it. Here (http://www.asianfoodgrocer.com/product/312660-tochigiya-hira-yuba) is an example of what I mean (disclosure: I have no idea if the price quoted is from the moon or if this particular brand is good). I buy mine at the bigger Asian supermarkets, though I think an Asian market of almost any size would have at least one or two varieties.