MelissaB, Author at Beating Broke

How to Implement a Weekly Menu Plan

May 31, 2011 By MelissaB 5 Comments

We talked last time about why you should create a menu plan. Today, we will tackle how to menu plan. Honestly, there is no correct way to menu plan, but here are some of the most common methods:

Assign a Meal to a Day of the Week

Some people make it very easy on themselves and create a designated meal for each day of the week. For instance,

Monday—Mexican
Tuesday—salad
Wednesday—pasta
Thursday—pizza
Friday—casserole
Saturday—leftovers
Sundays—soup and sandwich

Then, they just plug in a meal for each day. Maybe one Monday they will have fajitas, the next Monday they will have tacos, the next quesadillas. Whatever they eat on Monday is some type of Mexican food.

Make a Menu Plan Once a Month

With this method, you look at your upcoming monthly calendar and plan meals accordingly. For instance, in my case, my son has tap dance class every Wednesday night. I know on these nights not to plan anything time intensive. On Wednesdays, I either choose crock pot meals that allow me to do the prep work in the morning and then require no additional work from me, or I schedule that day as a day to eat leftovers.

Similarly, if you look at the calendar and see that you are taking Uncle Joe out to eat on the 20^th and you know he will want to go to a steak house, you probably won’t schedule another beef meal on the 19^th or 21^st.

This method works great for people who generally dislike menu planning and prefer to get a month’s worth of planning done in one setting.

Choose Your Menu Plan Based on What Is on Sale

Probably the most common method of menu planning is to center your meals around what is on sale at the grocery store. So, you get your supermarket ads on Sunday and see that ground beef is on sale as well as whole wheat pasta. Salmon is also on sale. Maybe you choose to make spaghetti (spaghetti sauce recipe) on Tuesday night, lasagna on Wednesday night and a salmon salad for Friday night, for example.

If you don’t regularly stock up on groceries when they hit rock bottom prices, this is the method of menu planning that will net you the largest savings.

Choose Your Menu Plan Based on What You Have in the Pantry

This is the method that I prefer because I regularly stock up on groceries when they are at rock bottom prices. Before I make my menu plan for the week, I look at what ingredients I have at home and make a menu centered around those items. Recently I bought Tilapia on sale, so we will be having a fish meal this week. I also bought imitation crab meat on sale two weeks ago (prepackaged), so I will be making crab cakes. However, I don’t want all of my meals for the week to be seafood based. I see that chicken is on sale for $1.49 a pound, so I plan two chicken meals and also buy some extra chicken to stock up in the freezer. I also have tomatoes and avocado that need to be used up, so I plan on having taco salad another day.

Final Thoughts on Menu Planning

The most important part of menu planning is choosing the method that works best for you and your family because then you will be most likely to stick with it. In addition, remember to be flexible with yourself. If you have a meal planned on Monday that you don’t feel like cooking Monday night, it is okay to jump to Wednesday night’s meal. It really doesn’t matter which day you prepare which meal as long as you prepare all of the meals within a week’s time so you don’t waste ingredients.

Finally, if you are ready to take the leap to menu planning, one of my favorite free online resources is food.com. You can easily search for the type of meal that you would like to make and find hundreds of recipes, many of which have been ranked by other users. I tend to only use recipes that earn 4.5 to 5 stars out of 5.

You may feel as if you don’t have time to meal plan, but often menu planning saves an enormous amount of time. If you don’t do it already, I hope you will try it.

photo credit: Emily Barney

The Benefits of Weekly Menu Planning

May 27, 2011 By MelissaB 3 Comments

Does this sound familiar? It is 5 p.m., and you stop by the grocery store after work. You don’t have much time to make dinner before you have to go to a parent/teacher conference at 7 p.m., so you buy some carrot sticks, a pound of meat, whole wheat buns and sloppy joe mix from a package. Oh, don’t forget a bag of chips. That covers dinner for tonight.

The next night, it is the same story, but this time you have had a really stressful day at work and all you want to do is go home and relax, so you go through the drive through and spend $25 to feed your family of four.

If this sounds familiar and you want to save yourself some time and money, try menu planning.

Life is busy whether you are a stay at home parent or employed full time, whether you have kids or not. A menu plan is the best way to help control the chaos that surrounds dinner time.

The Time Investment

True, it does take some time to create a menu plan, but you will reap the rewards all week long. In the beginning, you can expect to spend about 30 to 60 minutes once a week picking your recipes and making a grocery list. (The time you spend doing this will lessen as you become more comfortable with the routine and create a repertoire of recipes that you and your family like.)

The Time Payoff

If you go to the grocery store with a list of all the necessary ingredients needed to make your meals for the week, you will be focused. You should be out of the grocery store in 60 minutes or less.

If you operate without a menu plan, it is not unusual to stop by the grocery store (or to go through the drive thru) four to five times a week. If your average stop is about 20 to 30 minutes, you are spending 80 to 150 minutes a week. Having a grocery list and shopping only once a week will save you 20 to 90 minutes a week!

The Financial Payoff

Unless you are extremely disciplined, you make impulse buys when grocery shopping. Let’s say you make three impulse buys each time you shop. If you only enter the grocery store once a week, you are only making 3 impulse buys. If you grocery shop 5 times a week, you will likely make 15 impulse buys. Depending on the price of the unplanned items, you could be spending as much as $15 to $30 and upwards a month by shopping so frequently.

If you make a menu plan and a grocery list, you give yourself time to look through the ads and choose recipes that take advantage of sale items, lowering your grocery bill overall. By contrast, if you stop by the store every night and buy what you “feel” like eating that night or what is convenient to make, you will be spending much more weekly.

Even though it may not be something you do now, hopefully realizing the time and financial payoffs will have you thinking about menu planning. Next time we will explore the mechanics of menu planning.

(B.B. Note: ~~Make sure you come back on Tuesday to~~ read about how to implement a Menu Plan!)

photo credit: See-ming Lee 李思明 SML

Four Strategies To Get Dinner on the Table If You Are Single

May 9, 2011 By MelissaB 12 Comments

When I was a graduate student, I rarely cooked for myself. I lived alone, and while I don’t mind leftovers, if I cooked a meal, I would have 4 to 6 servings for leftovers, and I would bore of them before I finished them. Likewise, my mom currently lives alone, and she almost never cooks. She always says, “What is the point of cooking for just one person?” Instead, she goes out to eat frequently and splits a meal with her dining companion to save money.

If you live alone, you might also dislike cooking for one. However, there are strategies you can implement to still be able to eat delicious, cost-effective meals at home, avoiding the need to rely on frozen dinners from the supermarket or restaurant food.

Pay a Friend to Cook for You. You may have a friend who cooks for his/her family on a daily basis. Why not ask if they would be willing to let you “buy” a serving of the meal? I cook for my family nearly every night to keep our food costs down, and if I had a single friend, I would be more than willing to make an extra portion for her. She could pay me $2 a meal, costing her $10 a week for 5 meals. She would benefit because she would avoid the hassle of shopping and cooking, but she would still get a tasty home cooked meal, and I would benefit because I would just make a bit more of the meal than I was already planning to make and I would earn $40 a month for my effort (less the small cost of additional food for her portion).

Swap with Friends. Arrange to swap meals with friends, either at work, at the gym, at your apartment complex, etc. Get together a group of 5 friends; each night one of the five friends cooks the meal and each person gets a serving. The only cost to you would be one evening of cooking and the groceries needed to make that meal.

Freezer Cook. Once a month, take a day to make freezer friendly meals such as lasagna, soups, etc. Make four meals from recipes that produce 4 to 6 servings. You now have 16 to 24 dinners at your disposal. Just pull them from the freezer and reheat. If you want to increase the variety, the first month, don’t eat all of the freezer meals. The next month, try 4 new recipes. If you saved at least one serving from each meal you made the previous month, you now have 8 meals in your freezer rotation to choose from. Most freezer meals are good for 3 to 6 months, so you could have quite a bit of variety by the third month.

Cook for Two. Invest in a magazine like Cooking for Two and make meals from there. Now, you have one serving for your meal, and one serving waiting for another meal. Obviously, this method is a bit more time intensive than the other methods mentioned, but if you like to cook but don’t like all of the leftovers, this may be the way to go.

Even if you live alone and don’t like to cook because you get bored with the leftovers, you don’t have to rely on take out and restaurant food. You can save a bundle by relying on one of these methods.

What are your favorite strategies when cooking for one? Have you ever implemented any of the strategies mentioned above?

(B.B. note: Those are some terrific ideas, Melissa! As a guy, most of those ideas probably wouldn’t have ever occurred to me when I was in college. Mostly because, as a guy, I hardly ever cooked. I know, blame me for the stereotype. The group of guys that I hung out with, however, did do quite a bit of grilling at each others houses when we could. When I grill now, it counts as cooking. What we did back then? Not nearly as much. More of a “throw it on until it looks ready” sort of deal.)