I love meal planning. I have a written meal plan for our suppers almost every week. I started meal planning in 2016 as a way to keep our food budget low and under control. Once I started having a plan every week for what I was going to cook at night, I got to where I couldn’t decide what to cook if I didn’t have it already written out. Which is kind of funny because we pretty much eat the same rotations of meals that I generally already have the ingredients for.
Despite eating mostly the same meals every week or so, I can still draw a blank while I’m coming up with a meal plan. I think part of this is because every time I sit down to write out my plan, I do have the thought, “what if I don’t want to eat/cook what is on my plan for the night?” I like to have flexibility in what I get to cook or what we eat. But that’s the best thing about being the mom and the grownup. It’s my plan. I get to change it if I want! I can switch around meals as I want or I can just put off the meal for the next week.
I’ve been thinking about the benefits of compiling a master list of the meals I make so I can just look at my list and pull ideas from it. I haven’t started on this yet, I just think it would be a good idea to do. One of my favorite organizing tools to use is index cards so I want to incorporate those somehow.
The weather is finally getting cooler and that makes me feel more like using my instant pot to make soups and gumbo and chili! These are my favorite things to make for a Sunday evening because I can get them started before we leave for evening church so dinner is ready when we get home.
Here is our meal plan for this week:
Sunday: Eating out
Monday: Gumbo, corn, green beans
Wednesday: Chili, corn, edamame
Thursday: Chicken skillet, green beans
Friday: Dinner with family
Saturday: Leftovers/bagel bite