Menu modifications

The best laid plans of mice and men...
I did not follow my menu plan as originally written this week. We had several unexpected things come up, and by the end of the week, I was tired so we got fast food.

On Sunday, I cooked roast and gold potatoes in the crock pot. I cooked frozen green beans in the microwave to complete the meal. I bought about 4 lbs of roast. The three of us ate about 1/4 of it on Sunday. I divided another 1/4 in lunch-size portions. There was a lot of broth from the cooking. I probably put in too much water this time. I divided the broth and the rest of the meat between 2 containers and put them in the freezer. Later I will use them to make stroganoff stroganouf beef & noodles.

On Monday, Will was home! His work shift got canceled/postponed. So I made the fajitas.

On Tuesday, the power was out when we got home! The power came back on at 6:40. I pulled leftover roast and potatoes out of the fridge. I also cooked broccoli from the freezer.

On Wednesday, I made chicken & dumplings. I made it from scratch using self-rising flour to speed up the process. We had spinach to complete the meal.

On Thursday, I made macaroni and cheese with ham, broccoli, cauliflower and carrots mixed in. I had decided not to buy box mac & cheese. I made a white sauce and melted at least 6 oz of cheddar into it. The final dish wasn't as yellow or as strongly  cheesy as the box stuff, but that's because I didn't put any food coloring or MSG in mine. 

On Friday, we picked up some fast food. This allowed us to all eat together as a family even though Will was working til 9.

Saturday we had quesadillas for lunch. They were made with cooked spinach, salsa, leftover fajita meat I had frozen and, of course, cheese. For dinner we had meatloaf, mashed potatoes and green beans. The meatloaf had been frozen raw wrapped in foil. I put it in a baking dish still in the foil. I put it in the oven with out any pre-heating. This let the meatloaf thaw at a lower temperature so the outside was not burnt before the inside cooked. When the oven reached temp, I removed the foil because I like my meatloaf to brown. I also made ketchup, but that should probably be its own post.

More on Menus

I'm sure you've heard the advice: Never go grocery shopping when you're hungry. That's very good advice, and I try to stick to it. Add to that gem: Always make your menu before lunch. Before breakfast works too. Seriously, trying to make a creative, varied menu on a full stomach is hard. It's much easier to come up with 2 weeks of dinner ideas when you're hungry. Try it.

Our grocery ads come out on Wednesday. My preferred stored has its ads available online. So, just before I take my lunch break on Wednesday (or maybe Thursday if I'm busy having to work at work), I pull up the ad and select everything that looks like a good deal or just looks good. I make a quick menu using whatever meat is on sale as the repetitive focal point. I keep my menu saved as a note in my email. Then I go to lunch. When I come back, I do whatever work needs done. Then when I have time at the computer, I fill in the holes in my menu and cross off the things we don't really need or that aren't good deals.

This week my grocery store has roast on sale for $1.97/lb. I made that my big meat purchase. They also have a "meal deal" buy pre-seasoned fajita meat and get tortillas, lettuce, refried beans and pico de gallo all free. I have used this deal before, and know that it will cost about $8 for all of that. I built my menu around those two items. Both the roast and the fajita meat will make lots of leftovers that can be eaten for lunches and/or frozen for later use. The rest of my menu comes from my freezer. I currently have a whole chicken, 2 (1 lb) packs of hamburger, a small bag of chicken tenders, a small bag of pork chops, 2 ready-to-cook meatloaves, a piece of ham, a piece of fully-cooked pork loin, and about 2 cups of chicken broth with some meat in it. The "pieces" are leftovers that I have frozen for later meals.

 

Here is my menu for the next two weeks:

Sun 2/21
roast, potatoes

Mon 2/22 

leftover roast (because Will is working late, and Robbie and I don't mind repetitive meals.)

Tues 2/23
fajita meal deal

Wed 2/24 

chicken & dumplings (using the broth from freezer)

Thurs 2/25 

leftover fajitas (Will is working late again.)

Fri 2/26
ham, mac & cheese

Sat 2/27
meatloaf,  mashed potatoes

Sun 2/28
crock pot chicken, rice

Mon 3/1
beef & noodles

Tues 3/2
chicken & dumplings

Wed 3/3
pork from freezer, rice

Thurs 3/4
quesadillas/nachos (This is often what I make when it's just Robbie and me.)

Fri 3/5
hamburger stir fry, rice

On Saturday 3/6, we will most likely eat leftovers and I will go grocery shopping again. I will probably modify this menu several times over the next 2 weeks if things are busy or other plans come up.

Bandwagons and Blog Carnivals

So, I started this blog because so many other people I know had them, it sounded like a good idea, and I thought it might be useful to some people. I've never been good with bandwagons, and it seems I've fallen off this one. The thing is, I did not have a clear plan as to how I would do this. I did not make a set time for blogging. I just figured I would just find the time somewhere. As you can see, that did not work.  But, now I'm going to get back on the blogging bandwagon! There are so many more people that I know on it now.

My goal is to get 52 posts published this year. That averages to posting once a week. Since I'm getting a late start, I'll have to catch up by posting more than once a week. Maybe I'll get in a groove and post more than 52 times this year. Maybe I'll slack off and have to post every day in December to meet my goal.

I'd like to think I could come up with an original blog post idea once a week. However, I know this is not always the case. I've thought of joining a blog carnival or two. Look for coming posts under headlines such as "Menu Plan Monday", "Works for Me Wednesday" and "Frugal Friday".

Since this may be my only post this week I'll start with "Frugal Menu Planning Works for Me on Wednesdays." I do my menu planning 2 (sometimes 3) weeks at a time and do my shopping for that time period. I do my best to go grocery shopping only twice each month. Since I work full-time, I go shopping on Saturdays. I like to have my list well planned out. I'm in fact OCD about having my list organized and thorough. (OCD is know on resumes as "detail oriented".) My grocery list is not just a list of random items. It is organized by area of the store, and includes how much I plan to spend on each item. I almost always know within $5 how much I will spend at the store. How do I do that? Some of it is remembering how much certain items I buy all the time cost. Most of it is using the sale ad from the grocery store to plan my menus. The store ads come out on Wednesdays. I start my planning on Wednesday, and by Saturday I have a very detailed list and menu. In an effort to post more often and provide material that may be useful to those who have decided to follow me, I thought I would document this process.