Weekly Meal Planning
We’ve all been there. It’s a weekday and you, your spouse and children have just arrived home and everyone is hungry. One kid has homework, the other has piano lessons and it’s Small Group night at your house! You stand in front of an open fridge and try to figure what you can make. Nothing comes to mind, so it’s fast food again.
My husband and I tried out weekly menu planning while making a grocery list about 13 years ago. It’s worked out so well, the practice stuck. We find spending 20 minutes once a week to thoughtfully select meals saves a lot of grief, not to mention money spent on take-out, later. Because of this strategy, we eat a better variety and experiment with new recipes since we have all the ingredients on hand.
This also helps us be more efficient. For example, I might cook two roasts in the crock pot on a busy day. Then with the leftovers, I might make a beef and barley soup, beef pot pie or maybe hot roast beef sandwiches on another day.
I know what you are thinking, “Who has 20 minutes to make a grocery list?” Trust me. You will save time with fewer trips to the store and you’ll throw meals together faster with a schedule in place. Think of those 20 minutes as an investment into your week.
All this to say, there are still days when a frozen pizza or Chinese bumps something else off the schedule. But having Plan A in place keeps us from going to Plan B less often.