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Simply Convivial: Biblical Homemaking & Homeschooling—Without Stress or Burnout
Trailer
Bonus
Episode 214
Season 1
How to menu plan a month at a time - or more!
How to menu plan 6 weeks at a time.
Take stock of what’s in your freezer already. I had a ham, some pork, and beef soup bones in addition to the chicken breasts and frozen meatballs I usually have.
Fill in any special days coming up: birthdays, eating out, friends over – if you already have plans on certain days, mark those.
Decide on some standard day-of-the-week dinners. We do chicken on Mondays. I can do chicken a lot of ways, but every Monday morning, I know I need to go grab some chicken out of the basement freezer. Wednesdays are crockpot days at our house. Assign a certain type of meal to some of the days of the week.
Fill in variations those assigned dinner types for the next six weeks. If you spread out your different options for chicken or crockpot dinners, you’ll not feel like you’re cooking and eating the same thing every week.
Start filling in other dinner options. Think about how much time or energy is usually left by the end of the day on certain days of the week. What days are you more likely to feel like cooking and what days are good for pulling out the frozen meatballs? I usually alternate weeks on some meals – Tuesday one week might be a tortilla meal and then rice the next. Planning in six weeks chunks helps make rotations like that simpler to plan.
Make sure you plan the vegetable and side if you need one as well as the main dish. See my post on Menu Planning: Think in Threes for more about planning a complete meal.
Each and every dinner will not happen as planned for the next six weeks, but the plan is in place so that I don’t have to think about it anymore. If I need a dinner plan, there’s one on my calendar. If I feel like getting creative, I can just move the dinner to another day or simply delete that day’s plan. But having the plan in place means I don’t have to panic at 4pm that I had forgotten to think about dinner.
And that’s why I did it.
Plan ALL the meals!
Mystie Winckler explains how she stays on top of cooking dinner every day without becoming overwhelmed. The secret? Take half an hour of your day to plan out ahead of time what this month's meals will be. After that, just create your master pantry list so that you don't get sidetracked shopping and you will have all the materials to cook delicious dinners every day.
Take stock of what’s in your freezer already. I had a ham, some pork, and beef soup bones in addition to the chicken breasts and frozen meatballs I usually have.
Fill in any special days coming up: birthdays, eating out, friends over – if you already have plans on certain days, mark those.
Decide on some standard day-of-the-week dinners. We do chicken on Mondays. I can do chicken a lot of ways, but every Monday morning, I know I need to go grab some chicken out of the basement freezer. Wednesdays are crockpot days at our house. Assign a certain type of meal to some of the days of the week.
Fill in variations those assigned dinner types for the next six weeks. If you spread out your different options for chicken or crockpot dinners, you’ll not feel like you’re cooking and eating the same thing every week.
Start filling in other dinner options. Think about how much time or energy is usually left by the end of the day on certain days of the week. What days are you more likely to feel like cooking and what days are good for pulling out the frozen meatballs? I usually alternate weeks on some meals – Tuesday one week might be a tortilla meal and then rice the next. Planning in six weeks chunks helps make rotations like that simpler to plan.
Make sure you plan the vegetable and side if you need one as well as the main dish. See my post on Menu Planning: Think in Threes for more about planning a complete meal.
Each and every dinner will not happen as planned for the next six weeks, but the plan is in place so that I don’t have to think about it anymore. If I need a dinner plan, there’s one on my calendar. If I feel like getting creative, I can just move the dinner to another day or simply delete that day’s plan. But having the plan in place means I don’t have to panic at 4pm that I had forgotten to think about dinner.
And that’s why I did it.
Plan ALL the meals!
Mystie Winckler explains how she stays on top of cooking dinner every day without becoming overwhelmed. The secret? Take half an hour of your day to plan out ahead of time what this month's meals will be. After that, just create your master pantry list so that you don't get sidetracked shopping and you will have all the materials to cook delicious dinners every day.