Meal Planning Baby Steps

My meal plan last week turned out to be more wishful thinking than anything else, so this week I'm skipping my produce box to get a handle on what I already have on hand, and pretty much planning to reuse most of my intentions for last week.  Summer is finding us quite busy out doing things, and barely inclined to cook at all.

Even though we aren't getting our produce box this week, I still plan for Thursdays - Wednesdays because I generally have a lot of perishables come in on Wednesday afternoon and don't always know what they'll be.
This is our plan for this week, mainly using what I already have in the house:

Wednesday, 7/9

Main Dish Salad

Homemade Salad Dressing

Thursday, 7/10

Make dehydrated watermelon jerky

Chicken

Fruit Salad

Zucchini Noodles

Peach Crisp

Friday, 7/11

Breakfast Dinner:

No Grain Blueberry Waffles

Bacon 

Sweet Potato Hash Browns

Saturday 7/12

Slow Cooked BBQ Brisket

Vegetables

Sunday 7/13

Leftovers

Monday 7/14

Kielbasa and Cabbage

Tuesday 7/15

Open ended - use up perishables and leftovers

====

Given the way the summer is going, I am going to take things easy and go back to some earlier-style planning, altered to our current dietary preferences.

It occurs to me that one of the hardest parts about planning meals before you've gotten into the routine is simply figuring out where to begin.  It seems like the process of preparing meals -- something we all need to do (or get someone else to do) every day should be easy if only due to practice, but it isn't.

I remember that I started planning meals when my children were small, and  the whole 'stare into the refrigerator until inspiration strikes' method was really wearing me down.  A lot of times, no inspiration found me, and then I made the mistake of mentally calculating just how many hours I would be putting into preparing meals before I died (it was a huge number -- don't do the math. It will make you need a nap!).  Planning and preparing meals are the very definition of doing something  that doesn't stay done.

My mother's meal plan was as simple as it got: If it was Monday, it was spaghetti, Tuesday was pork chops, etc.  For years, it was that simple and while it was pretty boring, it was also easy to plan for, keep groceries on hand for, and eliminated most of  the decision-making time necessary.  As a busy working woman, that just wasn't time she had  to give without stealing it from somewhere else.  I say most of the decision-making time, because this was back in the day when everyone ate seasonally simply because you couldn't really get most produce out of season.  So, she stuck to main dishes and mixed it up a bit with the sides, and that gave us enough variety to enjoy most meals as a family.

My Dad's rule was 'if there isn't a salad, this isn't a meal - it's a large snack'.  So that took care of all necessary planning except for any additional sides... we'd always know the night's main dish and a salad would be on the table, no matter what.

Now, I tend to quickly get bored with this really rudimentary method, so it isn't one I follow, but I am going to suggest that if you've never meal planned before, you start by doing this for at least one month, while you work on getting ready for more advanced meal planning. Or, who knows -maybe this will be enough for you for a good while. It worked for my mother for at least 20 years.

How to Set Up A Very Basic Meal Plan

Step 1:  Jot down meals you and the people you cook for love and already eat a lot.

Depending on you and your family, you may have a half-dozen to a dozen meals. I don't suggest going over 12 for now, and at this point don't include 'we never have this but wouldn't it be nice if we did?' items.  Just the ones you actually prepare frequently already that are popular with the majority of the family.

If the total number is under 6, you'll be planning for a One Week Rotation.  If it's closer to 12, you'll work on a Two Week Rotation - you're already bringing in a decent amount of diversity to your meals, so now you're just getting used to scheduling them.

Step 2: Give extra attention to the picky eaters.

If you have a picky eater that tends to not love otherwise popular meals, make sure that person is able to list whatever they do enjoy, and include those options regularly.

Obviously, if someone is dealing with a limited diet, you may need to take additional steps to ensure that they are able to eat every day - and I suspect you're already a master meal planner.  But I'm talking about the kid (or spouse) that just likes to eat very few things - no matter what, the night's meal is going  to be problematic, so make sure that the few things they do like are going to show up!  I think it helps picky eaters to know  that their preferences will happen regularly, even if it isn't 'their turn' everyday.  It may even help them risk trying something new, because they know that if it's Thursday there will be hot dogs, so there is no risk of getting stuck eating that other thing forever if  they agree to try it.

(On the other hand, I used my mother's meal plan to know which date to try to get to sleep over at a friend's house to avoid what I didn't care for. Picky survival skills are a form of problem solving....)

Step 3:  Think about your regularly scheduled life.  

Do you have a standing social night out on Mondays?  Tend to work late on Fridays?  Is Saturday the day you have the most time for leisurely cooking and preparation?  Select meals that don't involve a lot of preparation and/or cooking time for busy days.  Let something you enjoy but that takes more time and energy to prepare be a part of a more relaxing day.

Are any of your meals do-able in the slow cooker, or something that can be deliberately doubled so that you can have leftovers on a hectic day and not have to cook at all?  Try to line those dates up so that you can include one or two 'no-cook' nights into your plan.

You may also want to try to spread around  the main element of  the meal - if you're having something chicken based on Mondays, maybe have something other than poultry on Tuesdays, etc.

Step 4: Taking your scheduling needs into account, fill out a weekly calendar with your plan.

No matter what,give yourself at least ONE day a week where you don't have to prepare a meal. I regard that as a mental health necessity, and if you establish it as a routine, everyone will get used to it.

If your kids are old enough to help themselves, this can be a full on 'Fend For Yourselves' Night.  No one has ever died from eating leftovers or making  themselves a sandwich once a week, and of course you also have the option of designating this the 'You Cook For Me" night, or the "Here's a Few Take Out Menus - Surprise Me" night.  Do whatever works for you, but the main cook gets at least one day off a week.

If you're doing a Two Week Rotation, spread around your 12 or so meal ideas the same as above - but if you're really just starting, keep things simple and go with a One Week Rotation.   You're only going to commit to a month or so, so don't worry about getting bored just yet.

A few years ago, my six items would have looked pretty much like this - not all that inspired, but it did the job:

If it's Monday, it's Sketti Day!

These days, we're not eating much in the way of grains, so none of these are regulars, but I still enjoy them enough that they are still on the rotation with modifications.  In the interests of taking things easy during the hot days of summer, this is where I'm going for the next couple of months, while focusing on the produce box for my sides.

Here is my new, grain-free, modified "If It's Monday, It's Sketti Day" Menu Plan, which I will start following next week.  The actual elements are open ended enough that I have a lot of freedom to get specific depending on what we have and my own whim.

WEEK ONE

Monday:  

Italian Meat Sauce with Non-pasta Noodles (zucchini noodles, or spaghetti squash, or steamed cauliflower)
OR
a Casserole

Tuesday:

Leftovers/No Cook

Wednesday:

Sauteed/Stir-Fried Protein & Veggies

Thursday:

Main-Dish Salad

Friday: 

Bunless Brats/Sausage & Sweet Potato Fries

Saturday:

Chili with Toppings

Sunday:

Leftovers/No Cook

WEEK TWO

Monday:

Taco Salad (no chips)

Tuesday:

Leftovers/No Cook

Wednesday:

Stew/Soup - one pot meal

Thursday:

Breakfast for Dinner

Friday:

Bunless Burgers

Roasted Veggies

Saturday:

Chicken and Sides

Sunday:

Leftovers/No Cook

That gives me 5 meals a week, and two planned no-cook/leftovers days weekly, which is about realistic to what happens with us.

A slightly more advanced method to insert more variety would be to filter about 8 favorites among two weeks, include a no-cook day, a planned leftover day, and one day a week to try a new recipe - as you get comfortable, there is lots of room for  that sort of expansion, while still having a really good idea of what's for dinner most days!  But if you're just starting out, save that for later.

For now, identify the meals you already cook regularly, throw them on a one week calendar, and start developing the habit of planning what's for dinner every day.

Soon, I'll talk about how to work with your basic meal plan to set up a grocery list so you can be sure to have the items you need to prepare your meals on the day you have planned.

For today though, I'm curious - if you did a basic one week rotation, what would be your family's five or six go-to favorites?

Fabulous Finds & Linky Party

Meandering Mondays

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Review: Name Bubbles

I love labels.  A lot.  My husband surprised me with a label maker and I was ecstatic.  Name Bubbles is a wonderful company to fuel my label love.

Name Bubbles is a label company that was created when founder Michelle Brandriss learned that her son had a severe food allergy.  They offer a wide variety of name/medical alert labels and have earned multiple awards, including the Mom's Choice Award and the Parent Tested Parent Approved Seal of Approval.

Among their products are: dishwasher safe labels (both name and write on); alert labels for important information and medical alerts; value packs for camp, daycare, school, etc; laundry safe labels (press and stick and iron on); tags and wristbands; and an adorable Peanuts section.

Name Bubbles also gives back with their own Giving Program, where they provide support and awareness for a participating non-profit organizations by offering special products that allow them to donate thousands of dollars to these non-profits.  The non profit organization they are supporting for the 2014 calendar year is Food Allergy Research & Education (F.A.R.E). 20% of the purchase price any allergy-related product will be donated to F.A.R.E, with a commitment for a minimum of a $10,000 donation for 2014.

I elected to receive a pack of 48 square write-on dishwasher safe labels.  I was able to choose from quite a few different ways to personalize them, and decided on the black and white leopard print in black.  They came in their own little envelope along with an ink pen for labels that won't be heated, a hydro marker for labels that will be, a double sided instruction sheet specific to the dishwasher safe write on labels, a little promotional flyer, and a more generalized instruction sheet with basic instructions for dishwasher safe and laundry safe labels.

Using my pretty, new labels to label my kitchen canisters.
The sugar label was written using the ink pen, and the popcorn label was with the hydro marker.

The customer service number and email were on every sheet except the stickers, which makes it easy should you have any questions.  Not only are these labels waterproof and dishwasher safe, but they are also freezer friendly (up to -60F), microwave safe (up to 225F), and are made in the USA.

The hydro marker looks and feels like a grease pen while the ink pen is more like a wet erase marker.  As you can see, the hydro marker creates a more hazy writing, like a crayon, while the ink pen provides sharper letters.

It is best to use the hydro marker on things that won't be handled too much, as it does wipe off easily, and comes completely off in the dishwasher, so I tend to save it for labeling leftovers the Mister's lunches.

While the ink pen does take to being handled better than the hydro marker, it will still smudge off. I had recently purchased us water bottles and labeled them, but in just one outing, our names were all but illegible.

It would be far better to use their personalized labels for items that are going to be washed or exposed to wet surfaces.

After washing a container, I also found that a few air bubbles had formed under the label, but did not affect its adherence to the container.

If I really wanted to, I could get the label off, but it isn't coming off any time soon on its own.

All in all, I actually really enjoy these labels, and the poor Mister keeps finding the new thing that just had to be labeled around the house (sippy cups, notebooks, containers that we can clearly see what lies inside).

I will most definitely be ordering more from Name Bubbles  as my label needs increase (preschool! new baby! new house!).

Look at all the pretty labels!

To try out Name Bubbles for yourself, head over to their Website, or Facebook Page.

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~ Cast Party Wednesday, Homemaking Wednesday, Mommy Club Wednesday, Penny Pinching Party, Pretty Wednesday, Wake Up Wednesday, Wednesday Round Up, What We Accomplished Wednesday, What's It Wednesday, Whatever Goes Wednesday, Whimsy Wednesday, Wonderfully Creative Wednesdays, Work It Wednesday, Works For Me Wednesday, Your Whims Wednesday. 

~ Fabulously Frugal Thursday, Home & Garden Thursday, It's a Party, Moonlight & Mason Jars, Share Your Cup Thursday, Thrifty Thursday, Thursday Favorite Things, Toddler & Preschool Moms Pinning Party.

~ Anything Goes Friday, Fabulous Finds, Freedom Friday, Friday Favorites, Fridays Unfolded, Handmade Hangout, Let's Get Real Friday, Party Bunch, Shabbilicious Friday, Weekend Re-Treat.

~ My Favorite Things Saturday, No-Rules Weekend, Say G'Day Saturday, Show & Tell Saturday, Weekend Re-Treat, My Favorite Things. 

~ Creative Style Link Up, DIY Sunday Showcase, Sunday Show Off.

~ Amaze Me Monday, Making Your Home Sing Monday, Meandering Mondays, Mod Mix Monday, Mommy Monday, Monday FunDay, Monday's Reflection, Mostly Homemade Monday.                                 

Thai Coconut Shrimp Soup (Meal Plan)

One of our favorite restaurants nearby is a little Thai restaurant, where the food is always fresh and delicious, and the service is attentive and friendly.

My personal favorite on the menu is Red Chicken Curry with Bamboo Shoots, but no matter what I order, I have to start with a bowl of their signature soup - either Tom Yum Gai (a chicken and lemongrass soup with mushrooms) or Tom Kha Gai which is similar but includes coconut milk.

I've never gotten around to trying to make either myself, and finally decided it was time - using shrimp instead of chicken because I happened to have some, but I will definitely be doing  this again with chicken for a cost effective and soul satisfying meal.  And just as a side note - the lemony ginger broth makes for an amazing cold treatment when you've got a stuffy head.

For this time, I served the soup over some steamed rice - this is entirely optional!  We rarely eat grains, but I was in the mood for some rice, and wanted a more substantial dish.  If you're having the soup alone, you probably want something else on the side, like a good salad, to round things out.

Note: I originally labeled this Shrimp Tom Kha Gai Soup. I got an immediate and welcome correction - Tom Kha Gai is chicken. Gai = Chicken.  Since this uses Shrimp, it's Tom Kha Goong.  And, after a bit of further exploration, I think purists may also say it isn't that either, because Kha = galagel, and I'm not using any here.

So.. let's just call it Thai Coconut Shrimp Soup - no matter what the name, it's delicious!

Thai Coconut Shrimp Soup

20 ounce chicken or fish broth (I used homemade chicken broth)
1 can whole coconut milk
1" fresh ginger, peeled and grated
1 stalk of lemongrass, out portion peeled, inner finely diced
1 T. lime juice
1 T. fish sauce
1 T. Thai chile sauce (or more, to taste)
1 lb. shrimp, thawed and shelled
2 cups sliced mushrooms
1 fresh jalapeno, seeded and thin sliced longwise
1/2 cup combined chopped fresh basil and cilantro

In a soup pot, combine broth, ginger and lemongrass and bring to a boil.

Lower heat to simmer, add coconut milk and blend well. Stir in lime juice, fish sauce and Thai chile sauce. Add shrimp, mushrooms, and jalapeno slices, and let simmer until vegetables are tender and shrimp is cooked through, approximately 10-15 minutes.

To serve, put 1/2 cup of rice in a bowl (if using), and ladle soup over the top.  Sprinkle with a handful of fresh basil and cilantro.  If desired, a bit of Siracha will add some heat to the bowl.

---

This week's produce haul is quite nice! In our weekly box, we got some rainbow chard and kale, a head of cabbage, some more basil, a head of Romaine lettuce, a cucumber, a pint of blueberries and some peaches.  Additionally, I ordered some zucchini, broccoli, sweet potatoes, an onion, a couple oranges and a lemon, some bananas, kiwi and a watermelon.  I think we'll be eating well this week!

Here's the plan:

Thursday July 3

Curried Ground Turkey and Potatoes

Broccoli

Zucchini Noodles

Pre-prep:

Hard cook eggs for tomorrow.  Reserve a couple for the main dish salad later in the week.

Friday July 4 

INDEPENDENCE DAY

Bratwursts

Cole Slaw

Deviled Eggs

Watermelon Feta Salad with Basil

No-Bake Cheesecake Parfaits with Blueberries & Strawberries

Saturday July 5

Breakfast Dinner:

No Grain Blueberry Waffles

Bacon or Sausage

Sweet Potato Hash Browns

Pre-prep:

Roast Beets for Salad tomorrow

Take down brisket for Monday

Sunday July 6

 Spending Day in BALTIMORE

Main Dish Salad

Or Eat Out

(if eating out, push everything back a day)

Pre-Prep:

put together sauce and brisket for tomorrow.

Monday July 7 

Doctor Appointments

Slow Cooked BBQ Brisket and Onions

Roasted Sweet Potatoes

Greens

Roasted Peaches &  Thickened Yogurt for Dessert

Tuesday July 8

TRIVIA NIGHT
Leftovers or Eating Out

Wednesday July 9 

Michael home late

Kielbasa and Veggie Stir-Fry

(open ended - use up any produce that needs to be cooked)

What are your meal plans for this week? Are you doing anything special this weekend?  I'd love to hear in comments - the more ideas, the merrier!

Crafting Along

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