Menu Planning

Do you plan your menu for the week?  I do.  Of course, I'm super flexible about it.  I plan a menu, then I make adjustments as needed.  Sometimes I think I'll have more time for prep and cooking, but then the wheels fall off and I run out of time.  I punt.  Make adjustments.  Figure out an alternative.  Of course, I try to anticipate that when I'm making my menu by mixing some quick and easy meals with some that require a little more effort.  Here are a five tips that I use to make my menu planning a success:

The window with no panes serves as meal planning central in my kitchen. 
Using dry erase markers makes it easy to make adjustments whenever needed.

1. Think about the overall load for the week.  For me, that means, when will I be in my office vs at home? Do I have other appointments, especially in the afternoons?  Will I have help - and if so, on what days?
2. Consider what's on hand.  What do I have in the fridge that must be eaten soon or tossed - those things go on the menu early in the week.  Don't forget the freezer and pantry!  Periodically, I turn the freezer upside down so I don't end up with freezer burned veggies, meats or seafood.



By prepping veggies in advance, I can pull together a
stir-fry dish in less than 20 minutes.

3. Shop.  After considering my week and taking inventory, I go grocery shopping.  I buy based on season, freshness, and price - not always in that order.  If I find something that's just a smokin' deal, I buy it and then fit it in.  For instance, today when I went shopping, my market had a ton of marked down produce.  Some of the veggies were a bit blemished, but not bad at all and all were perfectly edible and nutritious - they just may not have looked perfect.  I purchased pre-bagged beets, cauliflower, lemons, bell peppers, and cherry tomatoes for less than $1 per bag.  They'll each work their way into this week's menu - in fact, tonight we had mashed cheesy cauliflower, tomorrow we'll have stuffed peppers, lemon for salmon later in the week, and I'll have beets and tomatoes in my salads.
4. What can I prep in advance?  For instance, tonight I roasted and chopped beets for salads for the week.  I just wrapped them in foil and tossed them in the oven at 350 when I started dinner.  They roasted for about an hour and a half.  After dinner, I pulled them out to cool, then skinned, chopped and refrigerated.  Often I chop onions early in the week for meals all week.  I wash and prep produce on Sunday night, like broccoli, cabbage, carrots etc. to make stir-fry - a meal in 20 minutes when the chopping's all done in advance.
5. Be flexible.  I planned my menu this morning.  But after shopping, I made some changes.  As the week goes on, I may make additional changes.  

Meal planning is fun and easy, once you get the hang of it.  I write my weekly menu on a window in the kitchen - you could use a wipe board, notebook, or your smartphone.  There's no substitute for planning and it doesn't have to be perfect.  The point is to have a basic plan, so you're not struggling at the end of the day - so you avoid the "easy" route (fast food) and nourish yourself instead. Do you plan meals in advance?  What are your best tips?  Be healthy!