In recent months I’ve been getting in the swing of doing bulk/once a month cooking. I’ve found it greatly reduces the stress of worrying about what’s for dinner and it also saves us a LOT of money because we don’t eat out as much as we used to. It normally takes me an evening of prep work (chopping, browning meat, etc.) and 2 days of cooking/packaging/freezing, due to my own physical limitations (pinched nerve in my groin that makes it hard to stand for long periods) and focus issues (ah, gotta love ADD lol). But it gets done and I have usually around 24 or so meals for my family for the month. Sometimes they last more than a month depending on what we have going on socially.
Well, all of that is great for my family, really, but I had yet to actually plan WHEN we would be eating all these meals. Like a weekly plan to make sure we don’t overuse some meals and under-use others. Today I fixed that. I was inspired by Nony at A Slob Comes Clean to post up my weekly meal plan, but first I had to make one. I used this printable (scroll down for the image). It really appeals to my retro design aesthetic. I slid it into a clear, smooth page protector, clipped it to my clipboard, clipped it and the clipboard with a heavy duty magnet clip and hung it on the fridge. I then took a dry erase marker and started filling in the days based on what meals I have in my freezer right now. Here’s what I see when I walk towards the fridge now:
Menu plan on the freezer door. Calendar, shopping list, and extra chore chart (the chores the girls earn allowance for doing) on the fridge door.
We are at the end of the monthly cooking cycle, so now it’s just a matter of using up what I have left before I schedule my bulk cooking session again.
Here’s this week’s plan:
Monday – Meatloaf, Salad, Mashed Potatoes
Tuesday – Apricot Port Chops, Brown Rice, Veggies (I cook these based on whim, and keep a variety of frozen veggies on hand)
Wednesday – Beef Enchiladas, Salad
Thursday – Curried Honey Mustard Chicken Breasts, Brown Rice, Veggies
Friday – Eat Out/Take Out night
Saturday – Vegetarian Cassoulet
Sunday – Pot Roast with veggies
This will leave me with 3 meals in the freezer at the start of next week. Saturday and Sunday are crock pot meals, so I will be doing my prep work on Friday and do my bulk cooking on Saturday/Sunday.
I’m linking this up at I’m an Organizing Junkie. I want to be organized like her when I grow up!