Weekly dinner plans?

E

evan

Well-known member
This spring has been horribly busy.

(I work in the media business and the cut in ads has hit us very hard. Almost 1 in 4 has been let go which makes the rest of us having to work twice as much, and you know, when you hit 60-80 work hours a week, cooking is one of the first homely chores to go.... smileys/frown.gif )

Since things are not looking any better, I have been thinking of making a weekly dinner-plan so I don't have to figure out a new dish every day (and besides, it will make the grocery shopping so much easier).

Also, add to the fact that take out dinners does nothing for my weight, I really need to get back to home made dinners.

I try to eat vegan as much as possible, DH not so much, but I think there are ways to get around it.

My question is - does any of you work around a weekly dinner plan, and how did you make your plan? By taste? Nutrition? By cooking time?

I'm so over worked that the mere thought of making a dinner plan is wearing me out, but I've been thinking that if I can get some kind of schedule going now, during my time off this summer, fall will be so much easier for both me and DH.

 
Here's what we do....

first of all we share cooking - one day I cook, the other day hubby does. It is a great help for both of us to have this type of arrangement, since we both work and we both like to cook. I realize not every woman is as lucky as I am with this...

still, the way we more or less go by is - five evenings, five types of protein: chicken - seafood (usually salmon but we also do tilapia, crab, tuna) - beef - pork - take out sushi. Whoever cooks that day decides what it will be, for the most part we space them out in the week, so that we don't have beef two evenings in a row.

one of the preps will be Mexican type - fajitas or tacos, using pork or beef or chicken. Meat will be usually grilled because it's fast and easy.

marinades are prepared early in the morning, meat goes in the fridge until dinner time.

side dishes are super fast - rice (in the rice cooker), veggies like carrots or zucchini are cut julienne style or any other way that allow them to cook quickly, sauteed. Mushrooms are usually present when we have grilled steak.

I think it is much harder to cook when one is vegan the other is not, but we have no restrictions and like pretty much anything.

I guess my advice is to use the weekend to decide on the menu, make a plan and try to stick with it.

 
It is so much easier to take a few minutes and figure out your recipes for the week

I usually plan for leftovers, especially with pasta dishes, chicken, beef, pork and sometimes seafood. Leftovers can be used for lunches or dinner the next night. Leftovers can be reinvented. A roast one night can be French Dip sandwiches the next night. Steaks one night can go into a lovely steak salad the next or even fancy sandwiches. Rotisserie chicken from the grocery store can be used for so many things. Keep things simple, especially during the long, hot summer days. One of my favorite quick meals is a baked potato with Truffle Butter and chives, a big fat artichoke for us to split and a plate of fresh, sliced heirloom tomatoes and sliced cukes.

 
I'd also like to add that keeping a well stocked pantry and bringing in

fresh veggies from the Farmer's Markets, CSA box or an organic grocery store is so important. Even if you do get caught without dinner plans for the evening, you can always pull something together quickly.
When our kids were at home, we were out water skiing all day. We had guests from Germany, came off the lake late and no one wanted a heavy meal, which I had planned. My German friend cooked Cream of Wheat, while I bathed the kids. She added cocoa to it and swirled it around in pattern. She cut up peaches, added a few nuts and we had a fun dinner. Unexpected, warm food, with good flavors.

 
Is dinner, or lunch, your big meal of the day?

I ask, because my EuroHusband eats a giant lunch, and that takes the pressure off, for dinner. Usually we do something that would be considered lunch in the U.S.--salad, sandwiches, or soup. It's pretty light. In the summer, I just give up (because simply turning on our stove heats up the kitchen to a ridiculous degree) and do French-style dinners--some cheese, some salad, some sliced cold meat or fish, baguette, fruit. And WINE. LOTS OF WINE. smileys/wink.gif

Everyone keeps telling me to buy a slow-cooker for fall--are these popular in Scandinavia? Maybe that would help? Good luck!

 
EVA!! so good to hear from you. I often plan meals around what grocery specials we have that week.

or what looks good at the farmer's market that week. roast a bunch of vegetables together. a packet of beets at the same time. some meat for your husband. a rice cooker for rice, pilaf, or Dawn's method of making beans in it. this can stay warm all day. If I make chicken, I make the whole family pack of thighs etc, even though it's just the 2 of us----chicken enough for a few meals/lunches. breakfast for dinner like Karen had can be a quick choice.

 
hi Eva! Perhaps concentrate on dense sauces, bases and soups that can be frozen, added to anything

Like adding a sauce to pasta or sauteed veggies, beans, Vietnamese bun, grilled tofu, etc.

The work/time intensive part will be done, but your meal will still have a richness to it.

I can't praise enough frozen lentil soups, some so dense they can be eaten with a fork.

 
Great ideas. Spend a little your time off in the summer to make

things that can be frozen in portions. Like lasagna, spaghetti sauce, enchilada, meatballs etc. I make up about 3# of meatballs (I like chicken) and freeze them on a sheet pan and then pop them in a bag for the freezer. Then I can pull out how many I want each time. You can have spaghetti without meat and hubby can have his meat. I make many things in large portions, like pinto beans, and then portion it down for the two of us for a meal. Then I just make cornbread fresh to serve with a bowl. Same thing with lasagna. Portion servings and freeze and then I can just make garlic bread and a salad. Many things freeze great but it's important to package them correctly...no air. If I'm freezing something like beans or soup I place a piece of plastic wrap right down on top of them and that will keep ice crystals from forming which can alter the flavor. Then I seal the container well.

 
I think slow cookers are great for hot summers. I can make anything and the apt. will keep its cool.

 
Oh! Your killing me with your truffle butter!!! Glad to see that you are enjoying it! They did

not have it at Wegmans..... (Bummer).... BUT, I kind of like to have something to search for. Gives me the excuse to try different stores.

 
Don't you just love friends like that, where you are completely comfortable with them in your

kitchen.... Not passing judgement, looking around, but just enjoying the day, helping and obviously enjoying themselves, and going with the flow. You have special friends!!!

 
I have been one of the one's suggesting you should get one!!! Agree w/ elaine. So many uses...

I love mine.... So many things that work for a slow cooker, especially in the heat... And with your schedule. The only thing that I would investigate, if I were purchasing one NEW, is the ability to brown meats. The newer models / pressure / slow cookers, have that feature. I do not own one. I continue to keep looking for a used on in the consignment shops!!!

 
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