Dinner on a Deadline – Homework 1 – One of the joys of blogging is that you discover all the other people who are as obsessed with food as you are. I recently found my way to Married with Dinner, and am really enjoying her Dinner on a Deadline series. And given that what she is proposing makes complete and total sense, and given that I’m a sucker for challenges, I’ve decided to jump in and join the 12-step plan that she’s laying out for her readers. The first step one must take, she proposes, to increase the likelihood of cooking from scratch during the week when everyone is busy is to … plan your meals for the week.
Meal planning. Ah, it sounds so luxurious to me – to plan BEFORE I shop. It has so many benefits, and is something I have attempted to do halfheartedly for years. So here is what meal planning currently looks like in our household. 
The way this typically works is that I go to the store, purchase what is on sale, go to the farmer’s market to get what looks great, and then, and only then, create a meal plan from what’s on hand. My pantry is pretty well-stocked (but that’s for discussion under homework 2…), so this has been partially effective, but I think it’s pretty clear to me that it’s not as effective as it should be. I am convinced that to move the Family Foodie from surviving to thriving, this step must be executed, but being convinced is not the same as making it actually happen….
Here’s what I hope to accomplish by planning prior to shopping:
- Improved buy-in from all household residents for all meals
- Fewer last minute runs to the store (although I don’t have enough storage space in my fridge for the amount of milk our family consumes in a week!!)
- Reduced reliance on convenience foods for snacking
- Less waste and better use of all the CSA produce that we’ll be receiving soon!!!
- Less stress for me
Here’s what I worry about:
- Our spontaneity will be compromised
- Planning is hard
- Getting everyone to agree on what to eat may not be possible
But, I’m going to give it a try. It’s a long weekend, and so I should have additional time for planning. Last night, the Friday before the farmer’s market, I assessed what we had in the house. We still have quite a few greens from last week’s market trip (lettuce, some spinach, cilantro, arugula), baby potatoes, red onions, garlic, and peas. We are also well-stocked in the cheese realm, and have ribs, pork butt, chicken thighs and legs, sausage, and stock in the freezer. The pantry has many beans and canned tomatoes available. So working with that knowledge, here’s my plan for the week. I actually have nearly everything I need already – and I used that to target our farmer’s market purchases this morning, and when I go to the grocery store tomorrow or Monday, I’ll know exactly what I need!
Saturday
- Breakfast: crepes at the market, coffee
- Lunch: PBJ or tuna salad sandwiches
- Dinner: BBQ after soccer game; bring dessert
Sunday
- Breakfast: Eggs, sausage, farmer’s market bread, smoothies
- Lunch: Cucumber, tomato, & feta salad; bread and cheese
- Dinner: Pork BBQ sandwiches, NC style slaw
Meatless Monday
- Breakfast: Cinnamon rolls, banana bread, smoothies
- Lunch: Black bean soup, quesadillas
- Dinner: Wild mushroom pilaf, green salad with fennel
Tuesday
- Breakfast: Cereal, waffles, yogurt
- Lunch: Leftovers or PB & honey
- Dinner: Tom Ka Kai, rice, Asian cucumber salad
Wednesday
- Breakfast: Cereal, waffles, yogurt
- Lunch: Leftovers or PB & honey
- Dinner: Spaghetti & meatballs, green salad
Thursday
- Breakfast: Cereal, waffles, yogurt
- Lunch: Leftovers or PB & honey
- Dinner: Salad of Lentilles du Puy, good bread (buy on way home from work)
Friday
- Breakfast: Cereal, waffles, yogurt
- Lunch: Kids buy lunch at school; leftovers for grown ups
- Dinner: Eat out or make something from The Butcher at the Westover Market
!
