Editor’s Note: This post is the first in series that asks you, our readers, for your tips and tricks on a specific food-related matter. We will cover a wide range of topics; this week, meal planning. Leslie (and I) need help! -Christina
I have gotten spoiled. I rarely have to think very far ahead about meals, because every Wednesday I get my big ‘ol box of veggies from our Denison Farm CSA share. I am creative enough in the kitchen that I can always throw together something delicious with whatever I happen to find in the crisper drawer. But, sadly, we are coming up on the last few weeks of fresh CSA veggies (I did not sign up for a Winter share this year). Which means I actually have to start thinking about tomorrow’s dinner before, well, tomorrow. I’m not so good with planning ahead. I shudder to think about loading kids into the car all winter, though, to go get random ingredients for dinner on a regular basis. So I am going out of character and I’m going to be really organized, and follow through on a meal planning system (I’ve tried before and failed). But what?? I know it’s really not that complicated, but for someone who is a little more, uh, free-spirited in the kitchen, I just am not sure how to plan ahead successfully.
Here are my ideas…
- meal plan on Fridays, hit the Farmer’s Market and grocery store on Saturdays, and be set for the week
- make each day a different food category…Mexican Mondays? Pasta Tuesdays? Breakfast dinner Wednesdays?
- browse my cookbooks and magazines and find recipes I want to make each week, plan around that? (maybe challenge myself and go for one cookbook all week…could be fun!)
Do you meal plan? Please offer your tried and true strategies for getting dinner on the table!