In the Kitchen: Meal Planning
It’s difficult to get to the store with two small children, so when I go, I always want to make the most of it. Well, “making the most of it” at every trip gets expensive.
Also, I’ve had a hard time transitioning to post-CSA cooking. I love getting a pile of vegetables every week and having that dictate the meals for the week. Without the CSA as my guide, I feel lost.
These two factors combined have led to me spending too much money on food.
So I’m making some changes. I’m getting back to meal planning for the week. I’ve found what works for me is not dictating what I am making each day, but rather planning 3-4 big meals for the week. Then, I have a choice about what I want to make on a given night depending on my cravings and the type of day I am having (so if I plan to make a crock-pot meal on Tuesday, but am dealing with crying babies all morning and don’t get around to putting the meal together, then I have another option for that night).
I also keep a couple of staples on hand besides the ingredients for the meal so I have options for lunches or a throw-together meal in a pinch. A few of these items include: pb&j, eggs, salad greens, granola/cereal.
This week’s planned meals:
– Whole roast chicken & veggies (I already made this so I can tap into leftovers)
– Chicken/bean/salsa chili (with leftover roast chicken)
– Chicken and vegetable coconut curry (also with leftover roast chicken)
– Hearty spaghetti
I’m excited to have the week’s meals planned out and ingredients purchased. I can rest easier knowing that I have options for the week and am not spending our children’s college savings on our weekly menu.