My Approach to Weekly Meal Planning
One of my personal goals for 2016 is to make a weekly meal plan and stick to it most of the time (planning is nothing without follow-through). This is something I’ve done in fits and starts for years now. On the weeks when I do it, everything seems to run more smoothly. Sadly, as soon as life gets busy, it has also been one of the first things to go. And once the meal plan habit goes out of the window, I find myself awash in food waste, too much takeout, and a faltering kitchen ecosystem. Madness ensues.
However, I find that if I can make a rough plan, every other aspect of life feels a bit less unwieldy. Even if the plan is simply a store bought roast chicken and steamed broccoli and then a pot of soup large enough to last three nights, it helps keep the chaos in check. And thus, this commitment to myself to plot out dinners a week at a time, shop for them, and then cook what I’ve planned.
My goal here is not to offer you a formula for your own meal planning. There’s plenty of that out there on Pinterest and countless other blogs. Instead, I’m giving you a peek into my thought process in the hopes that it might help spur your own. And so, here are the things I keep in mind to keep my aspirations in check and ensure that the plan is useful and realistic.
What season are we in? Is something available right now that might be gone by next week?
Do we have things in the fridge, freezer or pantry that need to be used up?
Is it a busy week? Am I teaching any night classes? Should I plan for voluminous leftovers for easy reheating?
Did I spot anything in the last week that I particularly want to make or try? Is there a cookbook that’s been particularly inspiring of late?
Am I working on anything that requires recipe testing that could be dinner?
Typically, a glance at my calendar, a trip through these questions, and quick consultation with Scott is enough to have a rough plan on paper. However, some weeks, I still remain stumped. When that happens, I pull out the big guns and consult my Things I Like to Make for Dinner list. For years, this list lived in my head, but last year, I finally typed it up and published it on my ancient personal blog so that I’d have easy access to it. Reading it through always helps.
Finally, once the plan is drafted, I write it on our chalkboard wall. Having it posted in the kitchen helps keep me honest and keeps Scott in the loop. I also post pictures of the meal plan to Instagram and from here on out, will occasionally share some of the recipes here (particularly if they put preserves to good use).
Now, here’s a question for you guys. Do you meal plan? And if you do, do you have a system? I’d love to hear about your thought process.
Related Posts:
Preserves in Action: Black-eyed Pea, Tuna, and Pickle Salad
Preserves in Action: Honey Mustard Chicken
Preserves in Action: Grain Bowl with Chutney
