Weekly Menu, Getting Ready for my One Day of Cooking for the Week!

       So Wednesday is the day I generally make my menu for the upcoming week.  This includes all breakfasts,lunches dinners and snacks for that week.  I generally do a larger shopping trip once every 2 weeks,then just supplement what I need in a smaller shopping trip on the other week.  Like I said in my first post, this may take some time to get a feel for.  Being organized and finding a rhythm is key to being successful with once a week cooking. However, I was able to get my menu and grocery items listed in about 5 minutes this morning.  Once you're in the swing of making a weekly menu, it will become second nature, and you can whip it out within a matter of minutes. 
      My method is fairly simple.  I have recipes that I know my family likes, so I find ways that I can combine; let's say marinara sauce into 2 recipes for the week (such as this week.) So that way, I'm not spending my entire day in the kitchen getting items prepped for the week. 
     Just being thoughtful of how to stretch a menu item is my advice.  Some other tips that may help your weekly menu:  Be flexible.  If I see something on sale or I have a coupon for a certain item at the store that I can swap out for another ingredient, I'm doing it.  Also, make bigger batches of certain items that will freeze well, such as sauces or stock.  This will help you on "cook day."  Again, this week, I'm making marinara for 2 different dinners.  I'll make a larger batch, that takes me the same amount of time,and just freeze the remainder into separate containers.  Last bit of advice, save your menus and shopping list to revert back to.  Then you have everything all planned out if you want to make the same or similar menu again.
   Ok, so here's our family's menu for the upcoming work/school week, along with a grocery list of everything in the meals.  Some may be pantry items that I already have, but just for the sake of showing all the items that I will need this week, I'm listing everything. 
   "Cook Day" will be Saturday...will post on how long it takes, and tips along the way!

 

 

Weekly Menu



Breakfast:

• Pancakes (they freeze well too!)
• Sausage egg and cheese "muffins" (so do these!)
• Granola

Lunches:

• Pesto chicken salad
• Burritos (freeze well)
• Peanut noodle salad
• Peanut butter and jelly sandwiches (also freeze well!)

Dinners:

• Stuffed shells with marinara and pesto
• Rockin Moroccan Night (chicken, naan or pita, hummus and roasted veggies)
• Meatball subs
• Chicken tortilla soup
• Mexican Mac n' Cheese

Snacks:

• Granola Bars
• Chips and queso
• Pitas and hummus

Grocery List

Fruits and Veg

(1) eggplant, (3) zucchini, (1)red bell pepper, garlic, basil, cilantro,Italian flat leaf parsley, onions, (2) avocados, (1) jalapeno, (2) limes, 1 bag baby spinach, (1) pint grape tomatoes

 

Meat

Chicken tenders and ground beef (or turkey) 2lbs. each, breakfast sausage

 

Dairy/refrigerated section

(2) 8oz. bags shredded Cheddar, 8oz. pepper jack cheese (optional), (2) cartons of eggs, butter ( I use coconut butter), 2 containers of Greek yogurt.

 

Canned Items

(2) cans garbanzo beans, (3) cans San Marzano tomatoes (because they are the best and only canned tomatoes in my opinion), (1) can black beans, (1) box chicken stock, (1) can green chilies, (1) can tomato paste  

 

Baking/Oils/Bread,Pasta, ext.

(2) packages pitas,naan or lavash, tahini,Pasta Shells, elbow macaroni, olive oil, tortilla chips, breadcrumbs, (1) package sub rolls, (1) loaf of bread, oats, walnuts,dried fruit,peanut butter,jelly