Tag Archives: food planning goals

More Food Planning/Use

Today is the day I usually go to the farm for our week’s food. If I’d been home yesterday, I would put aside whatever remaining foodstuffs from last week I didn’t think we’d use.

I’ve started that effort today instead, but it IS being done.

I’ve also planned what I’ll get at the farm, that makes food use a bit less random!

Finally, I go right by our favorite markets on the way home, so I’ll do the weekly shopping. There’s a package of chicken thawing in the fridge for tomorrow and Sunday.

Tonight’s dinner is probably a cheese omelette and salad, or that’s the plan. This is subject to DH’s input, how much and types of cheese we have, etc. We had HM hummus, freshly baked bread, and green salad. It was too hot to cook and I’d been gone all day, no interest in cooking at all!

I culled 2 jars from the pantry as their contents will be replaced, starting today.

This is working! We’ll see if I can keep it up. DH and I have had a few discussions about the “menu plan,” and he thinks it’s a good idea and agrees with my long-term goals: getting us used to smaller, cheaper meals like we’ll have when he’s retired, spending less on restaurants/prefab food, less meat, more veggies, better use of the veggies we’ve paid for (from the farm), and less food waste.

Photo by petra cigale on Unsplash

And for me, the kicker is that this isn’t so rigid that I resent it and it takes away the creativity I normally use when cooking. The I don’t know what to make with what I’ve got randomness is the only piece of cooking I really like: taking a bunch of random ingredients and using up what needs it in a meal.

I know people who sit down and plan a year’s worth of menus at once. I couldn’t do that, any more than I could do something similar to Once a Month Cooking or Mega Cooking. I tend to put pieces aside, not meals. (For example, cooked rice and stems from greens for soup.)

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The Menu Plan, Working?

I had come up with a general menu plan. Last week I managed what’s in column 3. (I skipped week 2 as I was sick again and the menu was abandoned!)

Day Plan Actual wk 1 Actual wk 3
Monday Double Veg Lentils & Yams green rice & salad
Tuesday Soup/Stew/Salad Garlic Soup avocado toast, roasted red pepper soup, braised greens**
Wednesday 2nd Veg Lentils & Yams green rice, sauteed mushrooms, salad, fruit
Thursday Egg Asparagus & herb omelette HM hummus, fresh bread, salad
Friday Double Meat BBQ Beef blackberry cobbler (a.m.) and restaurant food (dinner)
Saturday Sandwich BBQ Beef Sandwich None, did flea market, followed by ice cream, then home
Sunday 2nd Meat Lentils & Yams*, salad lemon chicken, salad, corn

*The 3rd portion of lentils & yams was frozen Weds. We finished the beef Saturday, so we ate the last portion of lentils & yams from the freezer.

** The roasted red peppers were a container from the freezer, frozen last September!


I can say that menu planning this much it hit a few of my goals:

  • less waste
  • less meat
  • cheaper meals
  • set aside excess for “instant meals” so we don’t buy frozen food

But this is Memorial Day weekend, which means my big freezer needs to be EMPTY next week. Ack!

pointing fingerThe fridge’s freezer needed to be cleaned first. That’s now been done. 5/27/19 noon.


There is one empty shelf in the fridge’s freezer and one empty shelf in the big freezer. More work required! 6/4/19