Folks have often asked us - my hubby, Peter and I - about our "menu and meal planning". Peter (aka "Chef Pierre") and I have found it's the only way to deal with crazy schedules and ensure that we eat (somewhat) regularly and healthily, stay on budget, and provide our palates with variety. Let's face it ... every night out or eating take-in gets old ... as does cooking and eating the same home-cooked meals over and over.
Our system divides the labor and saves time and money. We both are excellent cooks, but this is how we've divvied up the labor.
Step 1. I (Janet) devise the menus for a given period ... generally a minimum of 10 days up to as long as a full month. It can take up to 3 hours to put the meal puzzle together.
Step 2: We shop together ... one shopping for up to 2 weeks. Two shopping sessions for a month's worth of menus (1 big and 1 smaller ... to ensure perishables such as produce are fresh or replenish items that disappear quickly such as quarts of milk). We pretty much stick to the list with a few spontaneous impulse selections thrown into the cart. The budget: approximately $225-250 per month for 2 people - max. We've done it for as little as $125. Depends on the strength of "the pantry".
Step 3. Peter executes the menus ... with a bit of counsel and supervision from Janet. It works. No bloodbaths on that score as of yet.
We've already started to wend our way down the current menu plan at Chez Saunders. But we'll start by giving you the current menu schudule from the beginning.
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Before we get started ... Remember ... it's a plan ... if we go out ... we bump the recipes ahead a day. We cheat if something that's too good to pass up comes along by way of a meal or a dessert. Or if the taste buds just don't jive with what's on the planned menu for a day. Then we either skip to another day on the plan or just go totally "off plan" for a meal ... or a whole day. The only way to survive in life and in the kitchen ... be flexible.
If we know there are upcoming dinners out or business lunches in the mix ... those get recorded on the menu schedule. If it's a day of scheduled business meetings ... we'll know we need to throw some snacks in the car. So we don't end up ... as Peter would say ... "dug out thin".
Sometimes the menus will include a good smattering of meats, fish, and/or poultry. Sometimes, they'll be heavily weighted towards grains, legumes, and vegetables. Nothing too far out or too difficult. The key: all the menus are planned to revolve around the specific food purchases for that period of time, are "mixed and matched" for optimal utilization of groceries purchased, and the most perishable foods are front-loaded at the beginning of the menu schedule.
Menus contain a combination of "tried and true" favorites and new recipes ... sometimes "the new" makes up half the schedule. Keeps things from getting boring. When a new recipe meets with our joint approval, it goes into the "tried and true" category.
As we begin to share our menus with "the world" ... we'll also include our "staples list" and paint a picture of our pantry. That being said, there are some hard and fast rules as to what's allowed into the house by way of ingredients. The only real exception to this is when buying smaller portion "convenience foods" for traveling.
Some of the hard and fast rules:
1. Mostly fresh everything.
2. Nothing with corn syrup.
3. No hydrogenated oils.
4. No MSG.
5. No artificial sweeteners ... and Splenda and Sweet 'NLow are the worst. (If you've got blood sugar issues, stick with Stevia.)
6. No nitrates in meats (except for when I have a wicked craving for a fried bologna sandwich several times a year ... that goes in the "cheat" category!)
7. No autolyzed yeast.
8. Basically ... nothing where the ingredients look like something from the chem lab with names that are difficult to pronounce.
9. Bottom line: the ingredients for every item of food that comes in the house are screened.
Finally ... we'll start with the menu schedule itself. Each day hereafter, I'll specifically address the menu for that day, including the recipes. So ... you can either follow each day and "cook as we go" or wait and compile the recipes utilized for the whole plan (here we're talking 2 weeks), shop, and use if for your own future menu template.
The current plan:
(For those to whom it applies or who are interested in knowing about the thought process ... the current menus have taken into account we're into Lent ... Fridays feature meatless and/or vegetarian meals.)
Sat (Feb 28):
B: Fried Eggs; Cheese Grits; Bacon; Toast with Jam
L: Mashed Sardines on Wasa Bread; Broccoli Salad
D: Appetizers & Drinks Out (Had Steamed Clams & Beers)
Home White Bean and Wilted Greens Soup w/Bread and Butter
Sun (March 1):
B: Honey Almond Multigrain Cereal
L: White Bean Soup (LO ... means leftover); Broccoli Salad (LO); Macaroni & Cheese
D: Sirloin Steak (a special treat); Glazed Turnips & Onions; Broccoli/Cauliflower Au Gratin
Mon (March 2):
B: Fried Egg, Ricotta, & Arugula Open-faced Sandwich
L: Peach Mango Salsa w/Tortilla Chips; Celery w/Cream Cheese
D: Pork Loin; Carrots, Parsnips w/Garlic, Ginger, & Cilantro; Broccoli Au Gratin (LO)
Tues (March 3):
B: Turkey w/Slaw Open-faced Sandwich
L: Pork Sandwich (LO Pork); Honey Balsamic Arugula Salad
D: Cream of Walnut Soup; Tofu Vegetable Stir-fry
Weds (March 4):
B: Cream of Walnut Soup (LO); Toast w/Jam
L: Open-faced Hummus Sandwich (Am eating this right now ... it's delish! Yup ... we've already had to switch it around ... the main event (pork loin) didn't get cooked last eve due to a late meeting, so obviously we can't have "LO" Pork sandwiches ... going with the flow!)
D: Linguini w/Shrimp & Veggies; Spinach Salad w/ Strawberries and Almonds
Thurs (March 5):
B: Apple Pancakes; Bacon
L: Black Bean Burgers w/Peach Mango Salsa
D: Almond Crusted Chicken; Lemon Rosemary Quinoa Pilaf
Fri (March 6):
B: "Super" Peanut Butter Sandwiches
L: Shrimp w/White Bean Salad
D: Haddock w/Old Bay & Butter; Basmati Rice Salad
Sat (March 7):
B: Tomato & Bacon Tower Open-faced Sandwich; Deviled Eggs (optional depending on time)
L: Broccoli & Artichoke Dip w/Pita Chips
D: White Chili (Chicken); Thyme Corn Bread
Sun (March 8):
B: Deli Ham & Egg Wrap w/Mushrooms & Sour Cream
L: Zucchini Pizza
D: Steak & Cheese Subs; Sweet Potato Chips
Mon (March 9):
B: Yogurt Waffles w/Strawberries
L: Deviled Eggs; Celery & Apples w/Nut Butter
D: Avocado Corn Chowder w/Grilled Chicken
Tues (March 10):
B: Flax Cereal (Cold) w/Fruit; Yogurt
L: Chopped Chicken Salad w/Apples & Walnuts
D: Pork Cube Steak; Sweet Potato Pudding w/Cardamom; Salad or Slaw
Weds (March 11):
B: Oatmeal w/Fruit & Nuts
L: Smoked Scallops on Zucchini Chips
D: French Onion & Apple Soup; Vegetable Bread (tbd)
Thurs (March 12):
B: Buchwheat Cereal w/Green Onions & Butter
L: Tuna Melt or Cheese Toast w/Caprese Salad
D: Lemon Chicken Piccata; Quinoa & Parsley Salad
Fri (March 13):
B: Peanut Butter & Banana Streusel Muffins
L: "Amazing" Salad Sandwiches (it's a vegetarian surprise)
D: Savory Salmon Skillet w/Dill Sauce
Hope you find some flavors you like and helpful hints that work for you. Let us know!
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