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Start with a Main
Dish: Here's how I plan menus. I start by listing a main dish which I augment with combinations of salads, vegetables,
fruit, bread, etc. to make complete meals. For a few dishes I've suggested an accompanying item, but often don't plan sides
too far in advance.
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Plan thematically:
Mondays=Pasta, Tuesday=Rice, Wednesday=“Meat” & Potatoes, Thursday=Ethnic/Breakfast/Miscellaneous, Friday=Soups,
and Saturday=Whatever (but usually dishes that can go in the oven on time bake that we can come home to hot). I like
the thematic plan, because then to plan a month of meals I really just need 4 pasta dishes, 4 rice dishes, etc.
- Develop a growing list of “simple” meals
that you can incorporate each week (spaghetti, burritos, crock-pot soups, sandwiches, etc.)
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Cook up brown rice and grains at the beginning
of the week, or have minute-brown rice on hand.
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With any recipe you can, double and freeze
leftovers. Next month you've got a great meal that just needs to be defrosted and heated. Not all foods lend themselves to
this, but most will. Buy some extra storage containers for freezing—it will be worth it.
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Stay flexible. You may even leave a few
blank spots per month to try new recipes. Let the menu help you not burden you...you'll find yourself eating a greater variety
of foods and having an easier time at the grocery store buying what you'll actually use.
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Questions?:
If I can be of any assistance going forward regarding recipes, ingredients, menus, etc...please don't hesitate to ask. I may
be able to help, or at least point you in the right direction. Wishing you continued success in your new lifestyle!
Brent Lane
brentlane@yahoo.com
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