dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 1, 2021 6:52:45 GMT -6
General catch all thread for tips, tricks, weekly menus, swapping ideas, etc
|
|
leahcar
Sapphire
Posts: 4,492 Likes: 18,844
|
Post by leahcar on Sept 1, 2021 7:06:04 GMT -6
If your kids are old enough for a phone- install the app for whatever grocery store you use on their phones. Instead of telling me they need/want ABC, they simply add it to the cart. I reserve the right to edit if they fill it with BS.
If I shop in person, I use it as my list. If I order online, I just add the rest of the stuff and hit order.
|
|
dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 1, 2021 7:50:56 GMT -6
If your kids are old enough for a phone- install the app for whatever grocery store you use on their phones. Instead of telling me they need/want ABC, they simply add it to the cart. I reserve the right to edit if they fill it with BS. If I shop in person, I use it as my list. If I order online, I just add the rest of the stuff and hit order. This is a great idea, especially since my kids tell me at random times during the week that they want something
|
|
Minerva
Ruby
Posts: 15,381 Likes: 67,036
|
Post by Minerva on Sept 1, 2021 8:14:20 GMT -6
If your kids are old enough for a phone- install the app for whatever grocery store you use on their phones. Instead of telling me they need/want ABC, they simply add it to the cart. I reserve the right to edit if they fill it with BS. If I shop in person, I use it as my list. If I order online, I just add the rest of the stuff and hit order. My kids are too little for this yet, but H and I do this and it makes shopping soooo much easier, especially since we’re online ordering anyway. Us too. We share an Instacart account and it makes grocery shopping a lot easier.
|
|
jaygee
Diamond
Posts: 28,135 Likes: 218,684
|
Post by jaygee on Sept 1, 2021 8:32:02 GMT -6
I use the skinnytaste meal plan for inspiration. It’s on the site weekly and includes all the recipes you need for 7 days and a shopping list. The dinner recipes are typically 30 minutes or less and pretty basic in terms of ingredients and cooking technique. Also when I was doing WW they have the points listed with the recipe so that is a time saver.
I also have a binder of our regularly used recipes and on Sunday mornings I browse through it and my fav cookbooks and make our meal plan. I go to the farmers market first and cross as much off my list as I can then go to the store and complete it. I only go to one store. I hate grocery shopping so I can’t do the multiple store thing unless it’s a special occasion.
One thing we do that makes it easy as well as we have a bit of a formula. Mondays we almost always have salmon because I get it the day before at the farmers market. Tuesdays we do tacos or some Mexican type dish because taco Tuesday. Fridays is always go out/take out for us. During the beginning of covid when we weren’t eating out at all Friday became make your own pizza night.
|
|
stringy
Opal
Posts: 8,306 Likes: 22,157
|
Post by stringy on Sept 1, 2021 8:43:36 GMT -6
I use the skinnytaste meal plan for inspiration. It’s on the site weekly and includes all the recipes you need for 7 days and a shopping list. The dinner recipes are typically 30 minutes or less and pretty basic in terms of ingredients and cooking technique. Also when I was doing WW they have the points listed with the recipe so that is a time saver. I also have a binder of our regularly used recipes and on Sunday mornings I browse through it and my fav cookbooks and make our meal plan. I go to the farmers market first and cross as much off my list as I can then go to the store and complete it. I only go to one store. I hate grocery shopping so I can’t do the multiple store thing unless it’s a special occasion. One thing we do that makes it easy as well as we have a bit of a formula. Mondays we almost always have salmon because I get it the day before at the farmers market. Tuesdays we do tacos or some Mexican type dish because taco Tuesday. Fridays is always go out/take out for us. During the beginning of covid when we weren’t eating out at all Friday became make your own pizza night. Coming out of a few months of lurkerdom - that skinny taste meal planning is EXACTLY what I needed. And I'm going to use this long weekend to try it out. I've been doing WW but that mostly means I've been eating eggs, fruit, and salad and I'm bored.
|
|
|
Post by gymngemini on Sept 1, 2021 8:44:39 GMT -6
One thing that has helped me is being very specific with my pinterest boards. I have a board specifically for the meals I'm making that week, then repin to it's specific category after I make it. I also have ones for recipes I want to try vs recipes I want to keep. It helps keep the digital ones organized.
I also liked the full month meal plans from budgetbytes when I was just burnt out on everything last year. I got 3 of them and basically picked a week at a time and just made whatever it said. I found some good new recipes too.
|
|
mathrun
Gold
Posts: 640 Likes: 2,522
|
Post by mathrun on Sept 1, 2021 18:42:32 GMT -6
I have a list of meals that are 30 minutes or less to make that I keep handy. When I write out our schedule for the week in my planner I pay attention to nights when time will be tight. Then I compare the school lunch menu to my list of fast prep meals to choose something that makes sense for each busy night. Finally I fill in with other meals that take longer to make, aiming for variety in type of protein and category of food.
I’ve been having my kiddo read to me while I do dinner prep. That way we get his 20 minutes in a night, and I have something to occupy my attention while I cook. I am a little slower because I have to stop to help him sound out words sometimes. So not a great idea if you are cooking something complicated or that easily burns.
|
|
dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 2, 2021 17:59:30 GMT -6
Some things I do every week:
1. Take everything out of the fridge, wipe down the shelves and drawers, discard anything that's gone off and wipe down anything that has drips or splatters on it. I usually do this the afternoon before waste pickup and it goes straight out to the bin so nothing smelly lingers indoors
2. Make a list of anything I'm putting back into the fridge that needs using up. Maybe that bottle of hoisin sauce has been there for a spell, and I have some leftover rice from yesterday. Jot "fried rice" down as a meal idea. I have 2 open jars of Artichokes? OK let's do chicken picatta next week. Etc.
3. Check the pantry likewise for extras I have on hand and should use up.
4. Cross reference sales flyers from any stores I shop. Fried rice already worked with on-hand ingredients, so maybe shrimp is on sale and I do shrimp fried rice.
5. Give family members a chance to weigh in. Usually at least 2 of my kids will have a request.
6. My NYT cooking, Food Network and Pinterset app saves are broken down in various ways (season, course, protein, prep cook, pool or picnic, grill, IP, etc) which makes it easy to find what I'm looking for.
I have a meal plan template on my phone that I copy and paste into a new Note each week so all I have to do is fill in the menu. It includes Breakfasts, lunches, and after school snacks for the week. I fill in each menu item and build my shopping list as I go.
I double check my pantry and fridge so I don't accidentally re-buy stuff I have on hand (this was how I once wound up with 3 Costco cases of bone broth).
Then I re-write my shopping list in the order in which I come across the items in the store. This is unnecessary but I really feel like it saves me time. I literally cruise through Trader Joe's and grab a week's worth of groceries in 5 minutes.
|
|
beaf12
Silver
Posts: 424 Likes: 2,056
|
Post by beaf12 on Sept 3, 2021 0:13:21 GMT -6
Ok, we are down to 1 income and pay day is next Friday (DH and I used to get paid on opposite Fridays so there was $ every week). We made a plan from yesterday until next Friday. I shopped with a few veggies to be picked up next week. 🤞 we stick to the plan. I made a list of proteins we had in the freezer and we are going from there.
|
|
dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 3, 2021 6:46:15 GMT -6
Ok, we are down to 1 income and pay day is next Friday (DH and I used to get paid on opposite Fridays so there was $ every week). We made a plan from yesterday until next Friday. I shopped with a few veggies to be picked up next week. 🤞 we stick to the plan. I made a list of proteins we had in the freezer and we are going from there. Awesome!! We will help you stick to or modify the plan!
|
|
lagom
Silver
Posts: 401 Likes: 2,184
|
Post by lagom on Sept 4, 2021 9:04:13 GMT -6
dc2london I can’t decide whether I want to be you when I grow up or say f it and hire help for about half that list.
|
|
dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 4, 2021 9:08:48 GMT -6
dc2london I can’t decide whether I want to be you when I grow up or say f it and hire help for about half that list. I'm a stay at home mom, my husband helps, and I've been doing this for years so it's second nature at this point. I promise I was not this organized when my kids were babies.
|
|
dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 4, 2021 9:09:41 GMT -6
I'll help you all meal Plan if you come help me get rid of all my doom bins and baskets
|
|
lagom
Silver
Posts: 401 Likes: 2,184
|
Post by lagom on Sept 4, 2021 9:18:13 GMT -6
The only piece of good I have is the habit to prep all of something if I’m doing part, or to double my prep.
For example, if I’m making a meatloaf, I’ll prep and freeze a second (pro tip: line the pan you will cook it in with foil, form your loaf, and wrap it up. That way you can partially thaw and plop it in the pan to cook. 0 work on that end except making sauce). If I’m cutting up fruit for breakfast, I’ll cut up enough for a second meal also. Since I have demanding toddlers, the “extras” that can just be pulled out of the fridge have saved me many nights when I can’t get dinner together fast enough.
|
|
lagom
Silver
Posts: 401 Likes: 2,184
|
Post by lagom on Sept 4, 2021 9:20:40 GMT -6
I'll help you all meal Plan if you come help me get rid of all my doom bins and baskets Do I want to know what a doom bin is?
|
|
sweetpea
Platinum
Posts: 1,789 Likes: 7,809
|
Post by sweetpea on Sept 4, 2021 12:12:53 GMT -6
What time do you typically eat dinner? I try to get dinner on table by 6:30 but I’m starting to realize that neighbors seems to eat sooner. I think earlier dinner might help with bedtime because they could do some physical exercise or reading in bed.
|
|
leahcar
Sapphire
Posts: 4,492 Likes: 18,844
|
Post by leahcar on Sept 4, 2021 12:33:51 GMT -6
sweetpea, we got used to eating early once the kids started extracurricular stuff. It was eat at 5 or 8:30 so we picked 5. It has stuck even though their activity schedule has now changed.
|
|
dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 4, 2021 14:43:42 GMT -6
I'll help you all meal Plan if you come help me get rid of all my doom bins and baskets Do I want to know what a doom bin is? A doom bin is that bin where you just shove all the stuff you can't deal with while you're cleaning the house. For me, it's always random junk that doesn't really have a home. Like those Ponchos I bought just in case for our Disney trip in February 2020. They've been at the bottom of a laundry basket in my upper hallway for 2 years. Where does one put those? I'm sure I'll find a place someday, but today is not that day!
|
|
dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 4, 2021 14:44:44 GMT -6
What time do you typically eat dinner? I try to get dinner on table by 6:30 but I’m starting to realize that neighbors seems to eat sooner. I think earlier dinner might help with bedtime because they could do some physical exercise or reading in bed. I try to feed the kids at 6
|
|
dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 4, 2021 14:55:02 GMT -6
Ok so tomorrow is my prep cooking day which means today I'm planning for that. Here's our menu for the week: Sunday- Chipotle Black Bean, Brown Rice, and Mango Quesadillas from HBH, "fajita vegetables " (just seasoned grilled peppers and red onion) www.halfbakedharvest.com/chipotle-black-bean-brown-rice-and-mango-quesadillas/Monday- Lebanese Chicken with Charred Lemon Cauliflower, naan www.halfbakedharvest.com/lebanese-chicken/Tuesday - 5 spice pork fried rice, blistered snow peas Wednesday - Butter chicken and cauliflower, cumin rice, parathas Thursday - leftovers or swing day So to prepare for tomorrow, I'll marinate the chicken for both chicken dishes overnight, ask H to trim the pork if needed and put a 5 spice dry brine on it, and compile the list of ingredients I need to chop/dice/slice. I usually just start Sunday by dicing a couple of onions and mincing a head or two of garlic. And those just live in bowl on the counter so I can add them to pans or bowls as needed for each recipe. But basically everything needs Garlic and onion.
|
|
|
Post by gymngemini on Sept 4, 2021 19:44:50 GMT -6
dc2london, do you then cook the meat for recipes tomorrow and reheat when you cook the rest of the prepped ingredients? And do you find the chopped ingredients last through the week? We are supposed to be getting a second fridge in the next week and I'm toying with the idea of trying to prep ingredients on one day like you describe. I find cooking takes me a lot longer than I think it should and now with school again we have to get done with dinner earlier than we have been over the summer. sweetpea I think it was you that asked, I try to eat between 5:30-6:00 because I want my younger two in bed around 7:30. It's a work in progress. If we ever get back to extracurriculars it will change everything, but at the moment that's the goal.
|
|
dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 4, 2021 19:52:58 GMT -6
dc2london, do you then cook the meat for recipes tomorrow and reheat when you cook the rest of the prepped ingredients? And do you find the chopped ingredients last through the week? On this, it depends on the food and on the preparation. The butter chicken would be easy to throw into the IP on serving day, but since it will only become more flavorful over a day or two and reheats well, I'll go ahead and cook it tomorrow and store it for reheating. The chopped Garlic and onion will nearly all get used tomorrow (any extra garlic goes into a small jar with olive oil to make garlic oil, any extra chopped onion gets frozen). The fajita vegetables will be fine to refrigerate and then reheat once, but I wouldn't pre-cook the peas. Those don't reheat super well and they only take 2-3 minutes to make anyway. I make calculations based on available fridge space, how much labor/time/effort goes into a dish and how well it reheats.
|
|
|
Post by gymngemini on Sept 4, 2021 19:58:01 GMT -6
dc2london, do you then cook the meat for recipes tomorrow and reheat when you cook the rest of the prepped ingredients? And do you find the chopped ingredients last through the week? On this, it depends on the food and on the preparation. The butter chicken would be easy to throw into the IP on serving day, but since it will only become more flavorful over a day or two and rehearsal we'll, I'll go ahead and cook it tomorrow and store it for reheating. The chopped Garlic and onion will nearly all get used tomorrow (any extra garlic goes into a small jar with olive oil to make garlic oil, any extra chopped onion gets frozen). The fajita vegetables will be fine to refrigerate and then reheat once, but I wouldn't pre-cook the peas. Those don't reheat super well and they only take 2-3 minutes to make anyway. I make calculations based on available fridge space, how much labor/time/effort goes into a dish and how well it reheats. Thanks, that makes a lot of sense!
|
|
lagom
Silver
Posts: 401 Likes: 2,184
|
Post by lagom on Sept 4, 2021 20:41:48 GMT -6
The only solid piece of food/meal advice I have is that I write what’s in the freezer (we have two in the basement) on the door or lid in dry erase marker. Upstairs, I keep a running list on an index card on the side. It really saves us from mistakes like buying 15 bags of peas over the course of a month. I also make double batches of a lot and freeze them flat in gallon bags. I write what it is an any instructions on the bags. Oh and I can do like 15 different things with a single rotisserie chicken over the course of a week. That’s like my secret talent. What kinds of things are you doubling to freeze? I’m always looking for new ideas.
|
|
stringy
Opal
Posts: 8,306 Likes: 22,157
|
Post by stringy on Sept 5, 2021 6:31:17 GMT -6
dc2london, I think you win meal planning and prep.
|
|
klw
Opal
Posts: 8,700 Likes: 21,429
|
Post by klw on Sept 5, 2021 6:36:19 GMT -6
How often do you all repeat meals?
|
|
dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 5, 2021 7:50:54 GMT -6
Anytime I make chicken pot pie I do double. I freeze the crust and the filling separately.
|
|
dc2london
Admin
Press Secretary
Posts: 61,421 Likes: 418,125
|
Post by dc2london on Sept 5, 2021 7:51:28 GMT -6
How often do you all repeat meals? I do fairly often bc if one of the kids asks for something I almost always make it
|
|
beaf12
Silver
Posts: 424 Likes: 2,056
|
Post by beaf12 on Sept 5, 2021 9:35:50 GMT -6
dc2london, do you then cook the meat for recipes tomorrow and reheat when you cook the rest of the prepped ingredients? And do you find the chopped ingredients last through the week? On this, it depends on the food and on the preparation. The butter chicken would be easy to throw into the IP on serving day, but since it will only become more flavorful over a day or two and reheats well, I'll go ahead and cook it tomorrow and store it for reheating. The chopped Garlic and onion will nearly all get used tomorrow (any extra garlic goes into a small jar with olive oil to make garlic oil, any extra chopped onion gets frozen). The fajita vegetables will be fine to refrigerate and then reheat once, but I wouldn't pre-cook the peas. Those don't reheat super well and they only take 2-3 minutes to make anyway. I make calculations based on available fridge space, how much labor/time/effort goes into a dish and how well it reheats. Do the onions sit in water or just in a bowl? I double lasagna because my recipe is from scratch and time consuming, but delicious. I also double chicken pot pie. Soups and chili are always huge recipes so some gets frozen. I also will freeze sliced, cinnamon apples for apple pie. If DH smokes a pork shoulder for pulled pork, some definitely gets frozen.
|
|