It’s Tuesday afternoon. Maycee has just peed her pants, Kooper is hangry, there is unfolded laundry on the couch, and I haven’t even thought about what to make for dinner. I text Kevin “it is yet another takeout night, I can’t deal”. Now, with today’s inflation 4 nights out to eat could cost roughly the same as a new car, so while you try to avoid it, but if you haven’t planned ahead it is nearly impossible to avoid that option. This is why I’m a huge fan of making a weekly menu once a week. Now, I’m not talking 5 start restaurant quality meals… my crockpot, instant pot, and microwave get a lot of miles on weeknights!
My process for avoiding the last minute door dash conundrum is to meal plan, one week at a time. I do not prepare and cook every meal for the week… I do not have that kind of patience or time. I spend one night a week (my night is Friday night since I do my grocery shopping on Saturdays) I sit down I make my plan. I’ll plan an entire week, Friday to Friday. I usually ask my husband for help, but he isn’t always that helpful (sorry honey).
Within my process, I usually write down any and all plans we have for the week. This helps me know what nights I need speedier dinners, and what nights I can take more time, and what nights (let’s be honest) we’ll probably be eating out. I also take the time to write down if anything needs time to defrost the day before, so if we are having spaghetti that night, I’ll be sure to write down “take hamburger out” so that I remember to do that step the day before or the morning of, because my brain needs a lot of help.
When planning my meals, I like to plan for about 5 meals that have fresher, perishable ingredients, and then 2 meals that can be cooked from my freezer and pantry. Then, we eat the meals with perishable ingredients earlier in the week as to not waste any groceries… because, inflation. I like to break my list out by produce, meat, dairy, canned goods. This makes it easier and less frustrating while you’re in the store. Also, I buy groceries for the whole week! This can be controversial, but, being a working mama of two… I don’t usually have time to run to the store during a weekday.
So, meal planning can work within your lifestyle. It doesn’t mean you are chained to a plan, it doesn’t mean you spend hours making things ahead of time. It just means you make a plan, have al of the ingredients and streamline the process on a weeknight when, let’s be honest… tensions are high!
I have written this all down and created a printable to help you! I’ll also share my weekly meal plans with you, so don’t worry if it seems like too much for you right now.
We’re in this together!
XOXO,
Your sister in arms
P.S. Please comment below for questions and advice! As long as it’s not parenting advice, because I’m truly just winging it there…
The Process:
Step 1:
Pick a night that works for you to sit down and plan. You can include your partner, or not… they aren’t always helpful.
Step 2:
Write down any plans you have that week that could impact your dinnertime. Appointments, date nights, or obligatory choir concerts.
Step 3:
Plan your meals using the fresher ingredients earlier in the week. I like a 5:2 ratio. 5 with fresh(er) ingredients, 2 I can make from pantry and freezer staples.
Step 4:
Grocery shopping! Organize it by section so you get in and get out in record time… before the sass sets in and the meltdowns begin.
Step 5:
Be Flexible! One reason I like to plan meals that I can make solely from freezer/pantry is because usually there is a day or two where something comes up, the kids were extra naughty, or we’re invited out to eat… so the meals there are meals that can easily be pushed a week.
