How do you guys plan a menu?

IceHide61313

I am trying to figure out a way to plan a monthly menu, but I am being picky about it. I would like to be able to use groceries that overlap, if that makes sense. More budget-friendly so I won't need to throw ingredients out for the ones that spoil fast. Any suggestions?

christia10

I actually wrote about this on my blog

http://www.shockinglydomestic.com/2013/01/06/meal-planning-in-action/ 

IceHide61313

Thanks for the info! I can't believe I never thought about thinking what my perishables are first so I can use them.... now to just make it monthly.

alithebride

I don't do monthly-only weekly. 

One huge plus for me is having access to a great supermarket where I can buy only what I need-custom portioned meats, fish, produce. That really cuts down on the need to use up extra etc.. 

IceHide61313

Wow that is awesome you can do that. I want to do monthly because we hit up the the closest WalMart or HyVee about once a month and that is cheaper than buying weekly items at a closest grocery store.

christia10

kbielenberg:

Thanks for the info! I can't believe I never thought about thinking what my perishables are first so I can use them.... now to just make it monthly.

Just remember though food sales are weekly not monthly so you may lose a bit of savings doing monthly. Plus perishables come up more weekly than monthly. 

 

IceHide61313

Right, I understand.

kplaxco85

I do a bi-monthly menu. That way if I skip a day and eat out, it doesn't screw up my pantry and refrigerator.

gymbugmj2k

i always keep a variety of 'staples' in the house. variety of meat in the freezer (chicken, sausage, ground beef), veggies and fruit in the fridge (onion, green pepper, carrots, celery, broccoli)...a few packages of frozen veggies (mix, peas, corn) and rice, couscous, pasta. canned goods (tuna, garbanzo beans, green beans, soups, etc)

 

i'll plan a few meals in advance, but mostly just get inspired by what we have in the house.  I try to buy items that i know have multiple uses.  for example: peas go great as a side dish, in pastas, baked with chicken, in rice, with bacon, etc.

IceHide61313

I think that is my problem, I don't know enough recipes to get multiple uses out of an ingredient.

alithebride

kbielenberg:

Wow that is awesome you can do that. I want to do monthly because we hit up the the closest WalMart or HyVee about once a month and that is cheaper than buying weekly items at a closest grocery store.

i dont know of any fruits or veggies that will stay fresh for a month. i think you might need to adjust your expectations when it comes to that. non-perishables are fine-stock up for the whole month, but i think it might do you good to go for fresh fruits/veggies/perishables more than once a month otherwise you'll always be eating frozen.

Jim&Jaime

alithebride:

kbielenberg:

Wow that is awesome you can do that. I want to do monthly because we hit up the the closest WalMart or HyVee about once a month and that is cheaper than buying weekly items at a closest grocery store.

i dont know of any fruits or veggies that will stay fresh for a month. i think you might need to adjust your expectations when it comes to that. non-perishables are fine-stock up for the whole month, but i think it might do you good to go for fresh fruits/veggies/perishables more than once a month otherwise you'll always be eating frozen.

Yes, I've never been able to wrap my head around the idea of eating fresh while only shopping once a month.

IceHide61313

If I need to I can go to the local grocery store for perishables. I know I can get other groceries for a month, though.

christia10

gymbugmj2k:

i always keep a variety of 'staples' in the house. variety of meat in the freezer (chicken, sausage, ground beef), veggies and fruit in the fridge (onion, green pepper, carrots, celery, broccoli)...a few packages of frozen veggies (mix, peas, corn) and rice, couscous, pasta. canned goods (tuna, garbanzo beans, green beans, soups, etc)

 

i'll plan a few meals in advance, but mostly just get inspired by what we have in the house.  I try to buy items that i know have multiple uses.  for example: peas go great as a side dish, in pastas, baked with chicken, in rice, with bacon, etc.

 

WOW YOUR ETSY SHOP  ROCKS!~!! 

mckenzie915

I make a monthly menu but go to the store about 2 more times a month to get veggies and fruit. I like planning a month out too and reusing my menu to save time. You should look at what you are making and what recipes use the same things. list them all out and the put the ones that use similar ingredients near each other on your menu.

IceHide61313

Thanks!

micikamala

Some great recipes that you can use your fridge leftovers: 

- quiche

- pasta

- soups

But first buy 2-3 good quality cook books for fresh ideas. Or check out food blogs - you'll be surprised by what you can find there (http://www.tastespotting.com,   http://foodgawker.com/ and many more)! 

I usually prepare plan for next 10 days and then fill the fridge not opposite... 

Good luck!