Meal Planning For The Busy Family

 

Photozzzz

I’d like to introduce a guest on the blog today–Liz Hayes.  Liz is my Mother-In-Law and friend.  She has many talents, like quilting and swinging a nine-iron, but where I have learned the most from Liz is in the kitchen.  Liz is who I call if I have a question about the best way to make gravy for a Thanksgiving meal, or if a food item can be frozen and still resemble its former self when thawed.  Which is why I do not hesitate to have her share some of her wisdom with all of us here on GracefullHome.  Here she teaches what she did for meal planning as a busy working mom of two:

 
My daughter-in-law, Amy, has graciously invited me to share some space in her blog.  I really enjoyed her recent blog dealing with chores and budgets.  I have been trying to figure out how the chore system might work with my husband.  I can probably guess what his “payment” might entail!
I do want to fully endorse using a budget system.  We embraced the cash envelope/allotment sheet budget 35+ years ago.  At that time we had credit cards with Sears, Penney’s, gas companies and Master Card – all with revolving balances.  We eventually paid them all off and have kept it that way.  Now we use Visa 99% of the time and pay it off every month – no exceptions!  We are retired and entered retirement with two fairly new cars paid for and no debt other than our mortgage.  We actually have a tighter budget in retirement, but we still travel and entertain quite a lot.  Things still happen that upset balances, liked having to replace the house A/C last summer, but the framework holds.

I know that many of you are in the midst of raising a family.  Some of you may also be working full time as well.  Life is hectic with all the different schedules and energy is often lacking.  Laundry, grocery shopping and meal planning and preparation never seems to end!  I understand, I was there once too, and you could have written the grocery list in the dust on just about any surface in my house.  I would like to share a stress reliever in meal planning I utilized at that time.  I still use it today when I am expecting houseguests.

1. Every other Sunday afternoon I would plan the meals for two weeks.  I would plan 10-12 meals since there would be the inevitable crazy night of grabbing fast food or a pizza.  A few of those meals might be assigned to a particular day but mostly they were free flowing and the list was posted on the side of the refrigerator so I could just wake up and pick a meal for dinner that evening.

2.  I would do the major shopping once every two weeks only returning to the store for milk, bread and produce.  This meant if the kids consumed all the granola bars the first week, I didn’t replace them until it was time to go shopping again.  Since I made my list on Sunday, I would typically grocery shop on Monday after work.

3,  In the morning, before I left for work, I would take a look at the list and then take the necessary ingredient(s) out of the freezer and leave them to thaw in the sink.   (I know – so unhealthy – but we all survived!)  An hour of planning twice a month took away the daily stress!

You know what meals your family likes and what you typically prepare and serve.  Start making a list and keeping it on your phone or computer.  Use categories like, meals, desserts, salads, appetizers etc.  When planning, look at the list and make choices or simply keep the same rotation.

Make everyone in the family share the responsibility for adding items to the shopping list.  When they use the end of something or run out of their shampoo, it is their responsibility to add it to the list.  I highly recommend the Apple app Grocery IQ, it can be synced to everyone’s phone and you can make separate lists for Costco, King Soopers, Home Depot etc.

Below is the list I used so many years ago.  I’m sure Jonathan and Jennifer will recognize many of these menus.

 

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In case you can’t read this, here are a few on the list:

Hawaiian Chicken, Hamburgers, Lasagna, Spaghetti, Meatloaf, Chicken Divan, Beef and Rice, Mac and Cheese

Ask your family what their favorites are and make your own list!

Light Summer Dinner Recipe

This is a recipe I posted a couple of years ago, but wanted to share it again since it is such a light summer dish:

No Knife-Pasta from Martha Stewart

* 1 pound pasta

* Coarse salt and freshly ground pepper

* 4 medium tomatoes, cored and torn into 3/4th inch pieces (I cheat    and buy diced tomatoes in a can!)

* 1/2 cup coarsely torn basil leaves, plus more for garnish

* 1/2 up extra-virgin olive oil

* 3T coarsely torn oregano leaves

* 4 medium cloves garlic, smashed

* 1/2 t. crushed red pepper flakes

* 1/4 # fresh mozzarella, torn into 1/2 inch pieces

 

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions.

2. While pasta is cooking , in a large bowl, combine tomatoes, basil, olive oil, oregano, garlic, and red-pepper flakes; season with salt and pepper. Let stand at room temperature up to 8 hours.

3. Drain spaghetti in a colander and add tomato to mixture. Add mozzarella and toss to combine. Garnish with basil and serve immediately.

Recipe : Barbecue Beef Brisket

Written By Jen

This is a standby, all time, great recipe from my girl friend, Susan.  This will make some of the best brisket you have ever tasted.  So, the first time I made it, I bought the brisket and promptly cut off all the fat and then began to follow the directions.  Don’t do that!  By the time it was all said and done the meat had shriveled up and looked like burnt beef jerky.  I laughed and laughed.  This cut needs that fat for cooking so, don’t cut it off.  Susan made this meal for our family after I had my youngest child and it was amazing!  I begged her for the recipe and we have been enjoying it ever since.

Barbecue Beef Brisket
3-5 lb. beef brisket
Liquid smoke
Pepper
Garlic Powder
Celery Salt
Onion Salt
Paprika
Meat Tenderizer (unseasoned)
Worcester Sauce
BBQ sauce (Honey Masterpiece)
1. Cover both sides of brisket w/ about 2 oz.  of liquid smoke.
2. Generously cover both sides with pepper, garlic powder, celery salt, onion salt, paprika and meat tenderizer.
3. Cover with foil and refrigerate overnight.
4. Next morning, sprinkle with Worcester sauce.
5. Bake 4-5 hours @ 300 (foil over tightly)
6. Take out and allow to cool for 2-3 hours,covered.
7. Uncover and slice meat.
8. Add BBQ sauce to juices in pan and mix.
9. Put meat back in pan and cover w/ juice mix.
10. Cook for additional 45 minutes to 1 hour at 200 degrees.

 

 

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