I have mentioned before that I meal plan, but I haven’t written about it in detail. I love the structure and organization of meal planning for the week. It’s something I actually love doing, to be prepared for the week ahead as a multi-tasking working mother, knowing that one part of our week is already sorted before it starts is a great feeling.
My process for meal planning is the same each week, I always place myself at our kitchen table as I love sitting near the windows that overlook our back garden and I am in sight of the fireplace, a lit fireplace is something I find warm and soothing. Before starting, I always take an inventory of what needs to be used that is already in our refrigerator and freezer then I try to find recipes that require those ingredients. This not only helps us not waste food, but gives me some inspiration for my meal choices that week, I always tend to look online at my 2 local grocery stores for sale items that can incorporated into my plan or it might the trigger thoughts for Friday night dinner and then the leftovers for a Saturday picnic. It’s so much easier at the grocery store when I have a list that incorporates everything I need for my meal plan plus the pantry extras that are due to be replaced.
In a seven day week, we (my husband loves to cook) cook at minimum 4 suppers from scratch on the days in our calendar that work best. On others evenings when I will be arriving home later I do my vegetable preparation the day before so only the steaming remains to be done and meat will need to be barbecued, a pre-cooked casserole ready for the oven or homemade soup with bread and a salad. That makes 6 meals for a seven day week so there is one day we not cooking. That’s the day we go out for dinner, make toasted sandwiches or have bubble and squeak with leftovers. We don’t eat out during the week, it’s our weekend treat.
I believe the whole point of meal planning is to be organized and have less stress in the early evening, when doing the meal preparation I love including my daughter. She is now at the age where she can stir, wash and soak vegetables, and sometimes mash things with a fork. We spend time together, it makes her feel special, she also loves to make some of choices of which recipes to add to our weekly menu, having her to help in this way also seems to have her eating more at dinner as she made the meal possible.
This my meal plan for next week:
Grilled Teriyaki And Ginger Salmon, Asparagus and Wild Rice Recipe Here
Organic Spinach Salad with Tomatoes, Cucumbers and Homemade Vinaigrette
Preserved Figs With Honey Chèvre
Braised Organic Beef Casserole with Carrots, Potatoes And Peas
Homemade Olive Gluten Free Bread
Homemade Gluten Free Gingerbread Valentine’s Cookies
Grilled Organic Chicken Breasts with Wild Rice
Steamed Organic Asparagus, Carrots, and Green Beans
Homemade Organic Apple Crisp
Sweet Italian Sausage Gluten Free Pasta with Organic Sweet Peppers and Cherry Tomatoes
Organic Spinach Salad with Diced Tomatoes, Cucumbers and Homemade Vinaigrette
Fresh Fruit Salad
Homemade Organic Beef Tacos with Lactose Free Cheese and Sour Cream
Copious Amounts of Diced or Grated Organic Cucumber, Carrot, Cherry Tomatoes and Lettuce
Homemade Gluten Free Chocolate Brownies
Dinner Out With Friends
Roasted Vegetable Bisque Recipe Here
Homemade Gluten Free Bread
Fresh Fruit Salad