Mar. 31, 2009 - Menu planning
I used to plan my menu for 3-6 weeks at a time. However, since I started working part time (and odd hours), I can't plan more than a week in advance. I found a new system that still allows me to have a bit of control, which also gives me peace of mind for that week. 
- My first step was to take inventory of the meat in my freezer.
- When using my prior menu plan, I would circle any meals we decided not to use so that I would know I needed to make that meal at a later date. My next step with the new format was to look at the calendar to determine what days' meals had not been used and write those meals down on another piece of paper.
- Next, I took the meals written down from future dates, and added them to my list. Some of the meals would be made more than once, so for those, I would use a stroke tally to the side of that meal.
- Now, when I get my schedule for the coming week, I can quickly check my list and plan a menu that will work for that week. Once I use that meal, I will cross it off my list so I keep my list current. (Since I often work during the evening meal, I need to plan something easy for dd to make. Or I pick something that I can make ahead of time and just have her reheat it.)
This week's devotion: Drained and Scarred
Comments
Mar. 31, 2009 - Untitled Comment
Posted by Relishing Life
I still grapple with creating a menu plan! My problem has been just sitting down and doing it. You have just inspired me to take the time to make a menu plan! Thank you!!
Mar. 31, 2009 - Untitled Comment
Posted by Canadagirl
What great tips ! This is a area that I am trying to grow in. I want to try to plan ( and may cook ahead) for a week to a month ahead. Thank you for sharing with us. I ALWAYS learn somthing new from you.
Blessings and ((HUGS)) my SSiC
In Him<><
-Mary
Mar. 31, 2009 - Untitled Comment
Posted by Raise Them Up
I need to do a menu. I know it would save me from so much stress at the last minute...not to mention money!
