Caution - long entry ahead!
When I'm working these long ten hour days, not even getting home until around 6pm I have to know in advance what I'm making for dinner and even then it needs to be something quick and easy. All though the school year I prefer to have my meals planned in advance, it's one less thing to worry about during those busy weeks.
Yesterday I did an inventory of my fridge, freezer and pantry to create a grocery list and meal plan for the rest of the month - since this is going to be one hectic month! I went a step further with stretching out what I have on hand along with one meat bulk shopping day and a cook and freeze day at the end of the month in order to have the main dish of each meal ready to go all the way through the month of September too! Am I good or what? ;-)
It's really pretty easy if you take just a little time to think things though. I usually do the majority of my cooking on Sundays - maybe once a month for a cook and freeze day, and the other times just making the main dish of the meal large enough to create different meals for my family for the following two evenings - that's where being creative comes in. Nobody wants the same dinner reheated three nights in a row, yuck! With just a little creativity three totally different meals can be made with no whining about eating leftovers. With a little planning ahead they'll never even know it's leftovers!
Cooked food is fine in the fridge for three days, so anything made in large amounts on Sunday can be safely used through Wednesday - I prefer to play it safe and use it or freeze it by Tuesday evening. Anything that goes in the freezer that late is labeled to use immediately when defrosted.
I don't waste anything! Even teeny tiny bits of leftovers can be put in little baggies in the freezer to use in homemade soups. Small amounts of leftover sauces, gravies or pan drippings can add lots of flavor to soups too. The trick is having a gallon baggie labeled "Soup" in the freezer to keep all the little bags in or they'll get lost in the freezer. I'm careful to label the small baggies too.
On Sundays I try to do any other prep work for the week (cutting up, slicing, chopping, dicing - anything that can be done ahead) and while all the other cooking and prep work is being done I usually have fresh breads baking in the bread machine, Mmmmm! Sunday is also the only day I will usually make a dessert for the guys - although it's usually from a mix, I'm not much of a dessert baker unfortunately.
Last but not least on Sunday I make hummus and tabbouleh or a big batch of Mediterranean salad which is what I take to work for my lunches every day - I am so hooked on all three! I take fresh fruit for breakfast - if it's a fruit that needs to be cut up I do that ahead on Sunday as well.
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The weekly list below is the basic guideline I use to organize and plan out my weekly dinner menus, and to keep things really simple...
Sunday - Cooking day, think big old fashion Sunday dinners! (double or triple the main dish)
Monday and Tuesday - Creative meals from Sunday leftovers
Wednesday - Always cheap pizza night when I'm working - we have a pizza place that has large pizza's on Wednesdays for $4.99 each, can't beat it! I usually serve with a salad.
Thursday - Choice of a quick meal from the freezer from one of my cooking days, breakfast for dinner, main dish salad, subs or "fancy" sandwiches (examples - Chicken Caesar pitas, Philly Cheese steaks, Quesadillas, etc.) or some combo of soup, salad, sandwich night.
Friday - Appetizer night - I could live on appetizers, my favorites! I'm much more of a grazer than a sit down to a big meal kind of person. On Fridays I generally make one homemade appetizer, and then alternate things like a veggie tray with dip, nachos with salsa or queso, or other things that weren't enough for a full dinner like leftover chicken wings, ribs, etc. from the freezer. If there is a teeny tiny amount of something leftover stored in the freezer that would make a good pizza topping it might be a homemade pizza night.
Saturday - This is hubby and/or kids cook night. I know everyone who has read any of my menu plans has probably been wondering how that possibly works! It doesn't always, believe me. Once in a while hubby will throw something on the grill while I do the work to make sides, watch the grill and clean up the mess ::rolling eyes:: The kids are a bit better. They will make things like waffles with bacon, hot dogs on our little roller grill, scrambled eggs in the nuker or I'll "help" them make what they have in mind for that night, and they even do the clean up themselves! When all else fails it's a fend for yourself or cereal night.
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Planning my menus along these lines I really only do any major cooking on Sundays. I love to cook and would love to spend hours in the kitchen creating wonderful meals from scratch every day, but unfortunately time just doesn't allow for that. My weekday meals need to be on the table within 30 minutes at most. I have three hours from the time I walk in the door until I have to get to bed - I have to squeeze in cooking, clean up, workout, shower and getting my things ready to go for the next day. I have no choice but to stay organized and stay on schedule.
I will be posting my menu plans for the rest of the month along with my cook and freeze day at the end of the month a little later this evening.
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I would love to have your hints, tips, shortcuts, and ideas about what you do during busy times to make things easier! I've decided to post this as a one time (or maybe occasional) meme. I'd love for you to play along - I need all the help I can get!
