Anyway lets head into the last of this series on Organization with Menu Planning and Grocery Lists… be sure to check out my blog spots & web site for lots of great photo’s to go along with the post!
NEXT SERIES of blog posts will focus on Eating In Season. It will be based on some great ideas from another one of my favorite books, “Animal, Vegetable, Miracle”, by Barbara Kingsolver with Steven L Hopp and Camille Kingsolver. this book gives a journal of this families life when they made a decision to eat locally and seasonally. We have tried to incorporate this into our families life…
(see a sample of a weekly menu attached!) I love to make my life simpler in the way of the everyday stuff that needs to be done… like preparing meals for my family. I would rather take a day and sit down with a few of my favorite cookbooks and make a couple months worth of menus so I don’t have to think about what to make! Taylor & I do run out of ideas and our meals can quickly fall into a rut of the same stuff over and over again! “What’s for supper tonight?” can quick become spaghetti all too often without menus! I am sure many of us can relate to that! Here are a few tips in menu planning:
*First take 1-3 of your favorite cookbooks and 2 blank monthly calenders and a PENCIL! Don’t take more than this… you will get side tracked!
*Be sure when you start you take into consideration what days off children might have from school, regular extra curricular activities happening, each family members day’s off for whoever may work outside the home. (Don’t plan a favorite meal for someone when they won’t even be home for it!)
*Before you even go into the cookbooks, fill in a few of the day’s with some meals that you know each family member enjoys… think about the groceries each meal will take beforehand. Fill in one breakfast, lunch and supper for each family member with their favorite thing over the two weeks of menus- don’t duplicate any meal and don’t include any deserts… YET.
*Now that you have several of the days & meals filled in decide if your family wants to have a ‘night out’ meal… jot in in the appropriate box.
*Next, decide how often you want to have desert with meals… fill in accordingly.
*Now go to the cookbooks… I encourage you to try at least one new recipe each day that you have an opening. This will be fun and will help you & your family make new favorites. It will also help you from getting in a rut of the same old thing.
*Take into consideration what season you are in… spring will hold more salads if you have a garden; summer will be the mother load of produce and will eliminate much grocery shopping for fresh produce, so incorporate meals that save you from buying ‘stuff’; fall will give you more root crops and squashes as well as it being butcher time- plan accordingly.
*Once your menus are done, you will see how easy it is.
*Have your family members help when doing the menu. This can be a fun family activity and sharing time of who liked and didn’t like what!
*You now have two whole months planned out, and it was so much fun and so easy. If you feel adventurous try doing another month and plan it out seasonally.
*Include this job in your control journal in one of your desk day jobs.
*First thing I recommend is keeping a magnetic note pad or grocery list right on the front or at least the side of your fridge! Each time you run out of something jot it down or tick it off the pre-made list.
… Google ‘grocery list’ and you will be able to download anything you want! Keep a master in your control journal and make a copy for each week, unless you have a pre-printed note pad. Here are a few sites to try…
*As I mentioned you can save a lot of money when you grow your own or at least eat seasonally. But if that is not an option for you shop the farmers market, which is the next best thing. There are many winter farmers market as well that you can shop & support and still eat seasonally with root crops, storage crops and fresh greens. I will go into that more this fall!
*Stick to the list when you go to the grocery store. I am sure most of you shop at several stores for different items. As I mentioned earlier I do the majority of grocery shopping at two stores, one being a local bulk food store. I do some of the house hold shopping for toiletries at yet another. Have a list for each store and coupons/ ad’s to go with each.
*I always make sure I have my grocery list, coupons and shopper bags ready to go.
*If you have empties to return, be sure they are ready to go and in the trunk.
*Don’t go shopping when you are hungry… you WILL buy things you normally don’t because ‘they look good’ at the time!
~To end our organization series I would like to incorporate my version of The Organized Homemakers 10 Commandments adapted by me from the FlyLady’s!
1. Thou shalt start your day with meditation and prayer-fulness to get it off on the right foot.
2. Thou shalt keep your sink clean and shiny and your counters free of dirty and clean dishes.
3. Thou shalt get fully dressed and wear shoes… this I agree with the FlyLady wholeheartedly!
4. Thou shalt stick to your daily routines by using your control journal faithfully.
5. Thou shalt not get side tracked by the computer or anything else… stay focused.
6. Thou shalt pick up after yourself… put everything in its place as soon as you are done with it… set the example!
7. Thou Shalt stick to one project at a time and use the P.M.S. guild faithfully!
8. Thou shalt do something everyday for someone else as well as your self!
9. Thou shalt smile when you don’t feel like it because it is contagious and remember to be happy!
10. Thou shalt end your day the way you started it… or at least the way you should have started it (see #1).
Italian Garden Frittata
6 egg whites
1/2 c grated Romano cheese, divided
1 tsp minced fresh sage
1/2 tsp salt
1/4 tsp pepper
1 small zucchini, sliced
1 small onion, diced
1 tsp olive oil
1 tomato thinly sliced
1. in a large bowl, whisk the egg whites, eggs, 1/4 c Romano cheese, sage salt & pepper; set aside.
2. In a 10 inch over proof skillet coated with cooking spray, sauté zucchini and onions in oil for 2 minutes. Add egg mixture, cover & cook for 4-6 minutes or until eggs are nearly set.
Uncover; top with tomato slices & remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
Veggie Stuffed Eggplant
1 medium eggplant
1/2 c chopped onion
2 garlic cloves, minced
1/2 c each chopped fresh mushrooms, chopped zucchini & chopped sweet bell pepper
3/4 c chopped tomatoes
1/4 c toasted wheat germ
2 tbsp minced fresh parsley
1/2 tsp thyme
1/4 tsp each salt 7 pepper
Dash crushed red pepper flakes
1 tbsp grated Parmesan cheese
1. cut eggplant in half lengthwise; remove pulp, leaving a 1/4 in. thick shell. Cube pulp; set shells & pulp aside.
2. In a large nonstick skillet coated with cooking spray, sauté onion & garlic until onion is tender. Add the mushrooms, zucchini, bell pepper & eggplant pulp; sauté for 4-6 minutes or until vegetable are crisp tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper & pepper flakes; cool for 1 minute.
3. Divide mixture evenly between the eggplant shells; sprinkle with cheese, place on a baking sheet. Bake at 400 degrees for 20-25minutes or until shells are tender.