First, I normally make a menu for each month and I try to buy all the ingredients in one shopping trip. This keeps me out of the grocery store and therefore making less impulse purchases. For the milk and bread weekly trips I try to send Rusty, men don't make impulse grocery purchases, or I go to Aldi. Aldi has less stock which leads to less junk for me to buy. I printed out a blank menu for September and got out my list of "Riley approved dinners." Yes, this list actually exist. I filled in different meals each night leaving Saturday and Sunday open. I don't cook dinner on Sunday night and Saturdays are left for spontaneity. Some months I ask for my family input during dinner one night but not this time. The week we had spaghetti I filled in a block later in the week with leftovers. There are always spaghetti leftovers usually. This week, however, we gobbled up every bite so I will have to do a plan B tonight. I added on the menu items like frozen pizza, chicken nuggets and fish and chips too. Side note, on nights where you might not be home for cooking, make something that you can put in the oven before you leave and set the oven to automatic. I sometimes partially thaw something and let it finish thawing while it sits in the oven waiting to cook. Do not bake a cake or cookies this way. The preheat time and the time it sits in the still hot oven after it shuts off will ruin anything baked.
Second, I started a grocery list. I began with the meat that I would need. I would put a tally mark next to the meats I needed for more than one meal. I then wrote down all the other ingredients needed, various pastas, seasonings, veggies, cheeses etc. I also calculated how many different veggies we would need for the month. I use at least 1 can of veggies each night. Sometimes a frozen bag, sometimes fresh, sometimes dried. There is occasionally a spoonful left that I get out the next night. Last thing added to the list was frozen foods. I made sure to add extra chicken nuggets, fries and pizzas for the nights dinner just doesn't get done. I also added a box of good freezer zipper seal Ziploc bags and aluminum foil. Making this list actually took a while too. I wanted to make sure I hadn't missed anything and I checked my pantry for ingredients that I might already have. I also left the list on the counter for the kids/Rusty to add items they might wish for. My plan was to buy the cereal needed for the month as well! These first 2 steps were day 1.
Third, I went to the store, Wal-Mart actually. I knew they would have everything I needed and the cheapest price. A side note, I don't go to Wal-Mart for customer service, clean bathrooms or an organized shelf. I go there to save money, so I can stand a sassy cashier or filthy bathroom. My solution to both of those, potty before I leave the house and find a familiar cashier and kill them with kindness. I have found if you say hello, how is your day going, they are generally nicer. OK, back to the shopping trip. I went on a Thursday, the day I only have 1 kid, which means more room in the basket. I shopped and shopped and shopped. I started with dairy, skipped the meats and moved until I got to frozen food. My basket was completely full, it was time for my high schooler to come home and baby boy was getting hungry. Even though I still had meat and produce to buy I headed to the check out. Like I said, I was very sweet to the cashier and she felt bad for me when it had to be put in two baskets and called someone to help me carry it out. How's that for customer service at Wal-Mart! When I got home it took me 30 minutes to put everything away, that was with the eldest who had already made it home from school helping me. The next day I took the same list went back to Wal-Mart with 2 babies in the basket and purchased the rest of my ingredients. I'm not even going to share the grand total as you can probably imagine. So there was 2 days of shopping!
Fourth step. I began prepping meals. I cut all the veggies at one time. I put them all to the side. I then began to cut meat. I am going to add recipes below. As I mixed things like fajitas I put the chicken and veggies in a bowl with my seasonings, mixed them up and then divided it into 2 Ziploc bags for 2 meals! I fold a bag over a blender so it is on a stand, just a little way that makes it less messy. I then laid that flat in the freezer. Once frozen I set it upright like a file folder to use more vertical space. That is a tip from a smart friend on storing stuff in your attic but I have applied it to storing this all over the house, freezer included, use all of the vertical space available. I went ahead and cooked the ground beef for 2 spaghetti dinners and 2 taco nights. The spaghetti I went ahead and put it in the crock pot and completely made the sauce. The taco meat was also seasoned and ready to go. For the fettuccine alfredo I cooked the chicken, sauce and pasta and froze it all together. I didn't finish on Friday so cooking day actually turned into 2 days. By the end of Saturday this is what I had, 2 hamburgers, 2 bags of cooked and shredded chicken with broth, 2 dijon pork chops, 2 spaghettis, 2 whole chickens, 3 bags of chicken legs, 2 bags of chicken wings, 2 fajitas, 2 fettuccine chicken alfredos, 1 pork tenderloin, 2 pinwheel steaks, bacon, hot dogs, chicken nuggets, breaded fish, fries and pizzas. That is enough for almost 40 meals.
Fifth step, let us take Monday night for example. We had spaghetti on the menu. I took the spaghetti out of the freezer the night before and thawed it on a plate in the refrigerator. I put the sauce on the stove and let it simmer for an hour. All I had to do was open a can of green beans and make noodles. Homemade dinner very quick. Clean up was easier too!
So here are some of the recipes:
- Spaghetti sauce- brown ground beef and drain fat off. Put in crock pot for 8 hours with can of tomato sauce, tomato paste and season the way your family likes it. We use some italian seasoning, salt, pepper, garlic and onion. This time I also added pureed onions and peppers. I have been known to puree carrots too.
- chicken noodle bake- it is on the back of the egg noodle package at Kroger. You can mix the whole thing and freeze. All that is left is baking it in the over.
- Dijon Pork Chops- Taste of Home http://www.tasteofhome.com/Recipes/Dijon-Grilled-Pork-Chops I prepped these in the sauce before I froze them. They work great from the freezer!
- Jamaican Jerk Chicken- massage a whole chicken with EVOO. Don't forget to get the guts out of the chicken before you cook it. Don't be a wimp, it is just a chicken kidney. Mix salt, pepper, cinnamon, all spice, red pepper, onion powder and garlic in a bowl and rub on the chicken. I cook mine in the oven on 450 convection for 25-30 minutes then bring it down to 400 for 15 minutes or until temperature is right.
- My alfredo sauce isn't anything fancy, Kroger brand powder sauce mix. I like the store brand better because it has less garlic. I mix the cooked noodles, cooked meat and sauce together. Put it all together in the freezer. Just thaw and cook until hot.
- Pork tenderloin- I massage the whole thing with EVOO and sprinkle a couple of different packs of McCormick seasoning on it. Again, I use convection roast at 450 for 25 minutes or so. I don't do any prep work before it goes in the freezer. Just thaw the meat, season and cook. Super easy.
- I make cookie dough ahead too. I mix up dough from scratch and scoop onto a wax paper lined cookie sheet. I use the Pamper Chef little scoop. Flash freeze on the cookie sheet for 30-60 minutes. Take frozen dough and put in a Ziploc. I only take out what I need, instead of cooking 40 chocolate chip cookies. They thaw enough while the oven is pre-heating.
I suggest getting this book, Don't Panic Dinner's in the Freezer. It has lots of tips and even more recipes. I went through the whole book one day and tabbed every recipe that I thought my people would eat. I wrote in the front all the chicken recipes with page numbers together and the same with other meats. That way when I find meat on the quick sale rack I can just go to that list and make each of those recipes with whatever meat I bought. ALWAYS check the quick sale meats!
This whole process has evolved over 10 years. It started when a girl sitting next to me in English 201 at State Tech told me about making a monthly menu. At 22 I had never thought about planning dinner more than 1 hour ahead. It changed as I learned to cook more. I have tested various meals in small batches in the freezer and know what I can and can't freeze. If you have something your family loves, next time you make it freeze a small portion and test it in a week or so. I have learned how to double and triple things. I have learned how how to work the KitchenAid mixer. I have learned how to shop on a tight budget. I have also learned that cooking from scratch really is cheaper and probably better for us. Now here I am with dinner planned and a lot of it ready for each night until November.
If you have ways that you prep and cook ahead of time I would love to hear them. I am always looking for ways to save time in that 3pm-7pm time frame. If you have a family friendly meal that doesn't involve mixing veggies and meat together I would love to hear it. My family is anti-casserole. I love the crazy life having 6 kids brings and I am always looking for ways to ease the insanity!



