Writing a Meal Plan
I recently had a nightmare about destroying my laptop by accidentally setting it on a hot burner on the stove. Once I awoke (and backed up my work), I made a decision: no more writing while cooking! This resolution lasted about two days, and if you’re a writer who is responsible for the cooking in your household, I know you’re laughing with me. If you’ve ever blamed a fictional character for a burnt dinner, you may find writing a meal plan a better home management strategy than this dubious method of multi-tasking.
1. Start with the cupboard, not the cookbook. Base meals around what you have on hand, and then make your shopping list. If you start by picking what sounds good in a cookbook or recipe-sharing site, you’ll spend a fortune on food! Factor the expiration dates of perishables into your plans. Nothing is more frustrating that taking the time to write a meal plan, only to end up not using it due to spoilage. When you’re low on ingredients, make the best use of your food budget by looking in your grocery store’s sale ad before you start planning.
2. Consider the logistics. Remember, you’re not committing to prepare gourmet meals every night. Writing a meal plan is a strategy to prevent stress and waste.
- Use the slow cooker when under deadline. Spend a few minutes on prep in the morning and tell your family to help themselves at suppertime.
- Incorporate your plan into existing family scheduling tools. Map out your household’s commitments – mid-week fellowship meals, date nights, school activities and sports – and plan accordingly. It’s perfectly acceptable to plan quick meals for busy days.
3. Build in flexibility. Count on two things: occasionally, you will feel like having something different than what you planned, and sometimes, you will fall behind schedule. Write your meal plan to include options that swap out easily so you can make adjustments. Also, don’t plan five nights in a row with perishable ingredients unless you frequent the grocery store. You don’t need the stress of trying to beat impending expiration dates.
4. Plan ahead for leftovers. Depending on the size of your family, you may want to get proactive about leftovers. Here are some ideas.
- Make double portions to serve twice. This works particularly well with chili and other dishes that meld flavors overnight. You can also replay side dishes. What tastes good alongside chicken will usually pair well with fish.
- Invest in a vacuum sealer and freeze portions, creating an easy entry for a future meal plan. This is a good way to avoid waste when your schedule precludes eating at home for several days in a row.
- Disguise yesterday’s vegetables in casseroles or pasta dishes. Corn on the cob becomes corn chowder. Mixed veggies turn into “chunky” spaghetti sauce. Be creative – it’s possible that your muse likes to cook!
5. Collect staple meals. I love experimenting with new recipes, but I recommend having a few favorites that you know you can trust. Make sure these staples cover different situational categories (fast, fancy, hearty, light, hot, cold) as well as the cuisines you enjoy. This ongoing, subjective step is about writing meal plans that meet your family’s needs and suit their tastes. By keeping a few winners in rotation, you’ll expend less time and energy on planning over the long haul and enjoy the cumulative benefits of doing what works. Some of my top favorites are chicken fajitas, tuna noodle casserole and four-bean salad.
What are your meal planning tips?
