Even though my last post was about how I use a running menu plan which doesn't look too far ahead, I've been inspired to pin down a more concrete menu plan for a week at a time.
Every other time I've tried this, I've quickly given up, For some reason, I have always disliked the whole idea of deciding a week ahead what I think we'd like to eat, given how busy and chaotic each week can turn out to be. With this in mind, I made my seven-day plan as simple as possible. I stuck to meals I knew everyone liked. And I wrote in pencil. When something changes during the week, I erase and re-write.
I'm pleased to say I'm now four weeks in to 'traditional' weekly menu planning and am enjoying it. I may even stick with it!
Here are the main benefits I've found:
- No wondering what to cook, thus less decision fatigue. I prefer to reserve my deep thinking and creativity for current passions and projects, and these aren't always food-related :) Knowing what I'm cooking is one extra decision left in my 'decision-bank' for the day.
- No last-minute change of menu because I'm not prepared. Each morning, I glance at my plan and organise anything needed, such as taking meat out to defrost or putting the slow cooker on.
- Huge money savings. I've cut my budget for my family of four from $250 to $150 a week and menu planning is the only change I've made. I base my plan on what I already have, make a list of what's missing and then stick to the list.
- The kids like looking at the plan to see what we’ll be eating that evening.
Below is the extremely simple format I use on a Sunday afternoon to sit down with a pot of tea, my recipe folder and my diary to put the plan together.
MON: Oven-baked Pumpkin and Sweet Potato Risotto with Steamed Greens
TUE: Chow Mein
WED: Greek Lamb (slow cooker)
THU: Tuna Patties and Salad
FRI: Prawn Fried Rice (takeaway-style meal)
SAT: Meatloaf, Potato Bake and Salad
SUN: Sausages and Baked Gnocchi
LUNCHES*: Creamy pasta salad
BAKING: Zucchini Cake, Pumpkin Scones and Custard Biscuits
* Breakfasts and lunches are not included as they are based on a simple formula: breakfasts (cereal and toast with a cooked breakfast on weekends) and lunches (sandwiches or leftovers). I’ve included a lunch dish above because I like to cook a large batch of something extra to keep the lunches interesting.
Do you use a menu plan?
