Time to Make a Plan

I'm always comforted by having a weekly dinner-menu plan in my back pocket.  Even if I change my mind about what we're eating, or the order in which we eat it, it's good to know what's in the plan and that we have the ingredients in the house to make those dishes.

That said, I haven't had a menu plan in four weeks.  Four weeks ago today, I was in the hospital for major surgery.  Thanks to my hardworking family and many wonderful friends and relatives, I haven't had to worry too much about dinner.  I can cook it again, as long as someone else retrieves ingredients or equipment that is stored below waist level (it's also easier if someone else does the oven work.  I'm not bending too comfortably just yet.)  But it's lovely to be able to cook again.

Yesterday, Middle Sister asked if her friend could come over for dinner tonight.  Not a problem.  This morning I texted her while she was on the school bus to ask if her friend was, indeed, coming--just so I could get a head count for dinner.  When she answered "yes," I replied, "Any requests?"

"Food."

Maybe that's a compliment to my cooking (does it all really taste so good that you're happy for whatever I serve you?)--but in some ways, it's frustrating.  Food is a big part of how I love my family.  I enjoy making dinners that they like to eat.  And sometimes I'd like to know what they'd like to eat.

Remember, you have ONE MORE DAY to enter the Sweet Eats cookbook giveaway!

Organizing the Shopping List

There's something to be said for good old pencil and paper sometimes.  Sure, I've got tech gadgets--and there's an app for just about everything these days.  But my best planning (and meal-planning) tools are my planner, a spiral notebook, a binder clip and a pencil.

I get the planner through Family-Centered Press, and it's got space for everything.  Monthly grid, plenty of weekly space, and even menu or lesson-planning pages (I use the lesson pages for lists and reminders).

I get the spiral notebook at the supermarket during the back-to-school notebook sale.  I haven't had to pay more than 15 cents for a spiral notebook in years.  And I get about a year out of a notebook--doesn't get any more frugal than that!

Last week while I sat at the rehearsal for the play Little Brother is in, I was busy with my calendar, planning out dinner ideas for December.  I needed to work around his rehearsal schedule, his sister's schedule for a different play, Cub Scouts and a couple of church events.  I needed to include meals that were easy to make, and I wanted to make some favorite dinners for Big Brother when he gets home from college in 2 weeks.

So I sat there with my pencil and planner and figured all this out.  And today when I went to the grocery store with my notebook, I wished I'd had that planner with me so I could look for deals on things I'll need to make those meals for the month ahead.

While I stood on the checkout line--of course, the slowest line ever--I figured out a way to bring the menu plan along even if I'd left the planner at home.

I printed out the monthly menu calendar at Canny Women and trimmed it to fit the inside cover of my notebook, then just taped it in.  After that, I penciled in all the dinner choices and even started listing groceries I know I'll need to make those meals--though I've got most of it already in the freezer and pantry.

There's a reason for the pencil--it's erasable!  That's important when things suddenly come up and get in the way of the plan.

I can't forget to bring my menu plan to the store if my shopping list is written in the same notebook.

Meal-Planning Miscellaneous

In the past week or so I have seen a couple of really delicious-looking pasta recipes over at Amanda's Cookin'. That got me thinking: I'd love to plan a Pasta Week. Of course, that might have to wait until my husband goes out of town on business, because he's not the biggest fan of pasta.

I might feel differently about cooking more pasta after tonight's Cub Scout Blue and Gold Dinner. I'm doing the cooking--and it's spaghetti and meatballs. I bought bagged meatballs (bless me, Father, for I have sinned) but I refuse to buy jar sauce. I'll be heading over there in a few minutes to start the sauce in 2 Nesco roasters. Homemade sauce really only takes minutes to put together, and then the longer you let it simmer, the better it will be.

This coming week, Big Brother will be out of town from Tuesday through Saturday, on the senior-class trip. That means I'm only cooking for 4, and my Most Appreciative Eater won't be here. Also, he'll give me a guilt trip if I make any of his favorites in his absence.

Oh, I tried Tami's Greek Potatoes last night and they were a hit all around. My husband usually puts ketchup on any roasted potatoes I make, but he didn't this time. I'll make these again, probably soon! They were a great side item for baked fish.

Coming up! Dinner Ideas for September 2008

This is what I intend to cook during the month. For most of them, I have everything needed in the pantry/freezer already, unless otherwise specified.

I have ideas for 26 dinners here (counting spaghetti as a once-a-week meal)

With notes.

NEW: Chicken Posole (Family Circle magazine Sept. 2008 p. 201, uses hominy; use cooked turkey in place of chicken and cook in the small Nesco

NEW: Philly Cheesesteak Sloppy Joes; need rolls, peppers and provolone

NEW: loaded potatoes

QUICK & MEATLESS: Shrimp & Scallops in marinara

GRILL: Burgers

GRILL: Luau Chicken (not sandwiches, just the chicken)

PLANNED-OVERS: Carnitas with cooked chicken or turkey; side of nachos with cheese & beans

HOME COOKING: Roast chicken

MEATLESS: Baked flounder with lemon pepper

HOME COOKING: Pot roast with onions and mushrooms (need mushrooms and meat)

HOME COOKING: Chicken parmesan

FAVORITES: Chicken piccata

QUICK: Teriyaki pork

QUICK & MEATLESS: Shrimp & scallops in a tomato-garlic-white wine sauce, over pasta

BREAKFAST: Homemade corned beef hash, French toast, fresh fruit

QUICK, PLANNED-OVERS: Barbecue chicken quesadillas

GRILL: Brats with sauce

FAVORITES: Chicken marsala

MEATLESS: Vegetable-cheese manicotti with marinara

PLANNED-OVERS: Beef paysanne (need mushrooms)

HOME COOKING: Country ribs

GRILL: Mexican Steak

SPAGHETTI: make the big pot in the first week of September, since we are out of sauce.

SIDE DISH IDEAS: fried rice, potatoes, pasta caprese, salad daily

Crockpot Festival!

Barbara is hosting a Crockpot Festival at her cooking blog.

I just got Big Brother's school calendar in the mail today, and I know the other kids' calendar will soon follow. Then it will be the cross-country meet schedule, and basketball season, and, well, you know the drill! I'll need all the great slow-cooking recipes I can get my oven mitts on.

Lenten Penitential Meals

As the penitential season of Lent approaches, and I make my menu plans, I start thinking about what constitutes a "penitential" meal for my family.

My dad expressed it well when we were kids: "If pizza or fish is a treat, how can it be a penance?"

Maybe it's a penance only for the one who has to budget around the extra expense of eating fish instead of less-expensive meats, or ordering a pizza?

I wouldn't want to serve my family foods they don't like, and call it a penance. All I'd achieve would be rebellion and wastefulness.

No one has really noticed that I've been serving them meatless dinners every Friday for months now. It's pretty much become routine. Growing up, I was taught that only Fridays in Lent were supposed to be meatless (and Ash Wednesday, of course!) but I have learned lately that all Fridays are penitential days. I haven't mentioned it--it's just been happening here. But I bet the issue will be on the table, so to speak, the first Friday after Easter.

It's been more of a stretch for me than for them. They eat what I put on the table. (Sometimes someone moans and groans about it, but my family generally consists of good eaters--even adventurous ones. Middle Sister likes sushi, for example.) I am the one who thinks about what to serve on which day, and I can shuffle the meal plan as events warrant, but Friday's dinner is Friday's dinner because that is Meatless Night.

But anyway, the issue at hand really is: if they really LIKE shrimp marinara over linguine, or Spanish Garlic Shrimp, or sauteed tilapia, or even pizza, where's the sacrifice?

Maybe it's time to lay this on the table with my family and see what ideas everyone comes up with.