eatingRD.com Food. Fitness. Nutrition. Life!

When I first heard, I mean saw, this idea from Ann over at Dunaway Dietetics and Organizing Junkie, I thought it was such a good idea to showcase meal plans for the week!  I’m already a meal planning fool, so I might as well share, right?  Menu planning can be such a pain, but with a little bit of extra dedicated time to sit down analyze what’s left in the pantry, what your family is craving, and your schedule allowance for the week, it can be a snap!  

Because I usually go grocery shopping Friday afternoon or Saturday morning, I sit down on a Thursday or Friday after work and start by going through the pantry and fridge with a notepad asking these questions:

• What do I have left on hand?
• What is going to expire?
• What sounds good?
• What haven’t I made in awhile?

I really hate wasting food, but it happens to the best of us.  I’ve had my fair share of weird science experiments found in the fridge. ewwww =/  Throughout the week I also try to scope out different recipes that I want to try or different ones that sound good with the help of various food blogs and magazines 🙂 Y’all have some great ideas!

Once I’ve done a good inventory and figure out the main staples I need to buy (yogurt, cereal, snacks, etc), then I get set on figuring out actual recipes based on the ingredients I have on hand, budget, and most importantly my schedule.  If you are working or are going to be at the gym till 7:00pm, certainly scheduling a 2 hour prep recipe won’t be feasible!  I always figure in a PLAN B or C in there as well because there are some nights I just don’t want to cook or clean anything. These nights are reserved for leftover goulash or frozen pizza varieties from TJ’s and salad 🙂  And some nights when I come home I don’t really feel like having what I wrote down for that day, so there is always room for adjustment.  C’mon, we all have those nights!

Lately I’ve been really focusing on budget and my menu hasn’t been too crazy fancy and that’s ok.  I also love having a couple vegetarian options during the week to keep the cost down and nutrients up.  I try to find recipes that will last us for dinner, lunch, and possibly another dinner to save time and moola.

Once I’ve figured out the recipes on which days, I get to writing out the entire grocery list based on the format of my store, starting with produce for instance.  This makes tackling the list easier and more efficient if it’s in the order you peruse the store.

Inventory Pantry/Fridge -> Examine Schedule -> Decide on Recipes -> Make a List!

There are many great menu planning resources out there but you certainly don’t need them!

Let’s see what I have in store for this week (1/23-1/28):

Sunday: Tex Mex Rice and Beans in the Rice Cooker

Monday: Bacon and Veggie Frittata with Salad

Tuesday: Beef Tagine with Butternut Squash and Scallion Couscous

Wednesday: Leftovers

Thursday: BBQ Chicken Pizza with Salad

Friday: Leftovers (usually I start the list over on this day & keep the weekends flexible)

Breakfasts during the week usually include:  Yogurt/cottage cheese Mess (with various fruit, oats, pb), Oatmeal and Cereal with toppings, Muesli, PB naan with toppings, and I always seem to include 1/2 cup micro’ed egg whites with any of my breakfasts.

Lunch during the week usually include:  Leftovers!  (don’t hate)  Occasionally I’ll whip up something or have lunch with friends a few times.

Now I’m not guaranteeing that I will get to post this every Monday, but I am going to try!  Hope you all have a great week!  While I’m still coughing and feeling lousy, I can feel the sickness trying to gradually dissipate.  Hopefully I’ll be back to normal by the end of the week.  This stuff is hanging on in my chest!

In other foodie news . . . Do you buy ‘natural’ chicken thinking it is a low-sodium choice?  May want to check the label and fine print again –>  Chicken’s Salty Secret

What are some meal planning tips you use?