Ok, so my two-week grocery shopping plan needs a lot of work. Apparently, I don’t have a really good concept of just how much food my family consumes. I bought 20 pounds of apples less than two weeks ago, and we seriously have three left. Thirteen pounds of potatoes, and again, three left. Better planning is in order.
The other thing I am learning, is that I spend more time cooking than I would like. Duh, right? I guess we probably all feel this way. Don’t get me wrong, I really enjoy cooking. It is just that with all the other responsibilities I have, cooking and baking can’t be a huge time taker for me.
I am reading Large Family Logistics by Kim Brenneman right now - even though our family may not qualify as large (seven people) compared to hers (eleven people) – and I am really gleaning some fantastic tips for organizing our household.
I am going to put two ideas into practice when it comes to my meal planning this week:
I need to cook larger quantities of dishes like soups, stews and beans so that I have enough for two or even three meals. Years ago, I would make one batch of something and my husband would have leftovers for work the next day. As our family grew, I had to make a double batch of things to have leftovers. Now, we are at the point where I make a double batch of things and have no leftovers. Leftovers save time!!!! I now see that I need to start making triple or quadruple batches when I cook so that I can serve leftovers throughout the week.
Dinner in the noon time, Little House on the Prairie sense. My husband works from home during the day, and often times he works out of the house at night. On those days, I typically serve a larger meal at lunch time – or dinner as it was called way back when. Where my plan falls apart, is the fact that I also then feel the need to plan a larger meal for the kids and me later in the day. So not necessary. And, to be honest, my husband is really flexible. I think to save myself the planning headaches, I am just going to plan a very simple breakfast, a very simple supper, and larger midday meal. We’re bringing dinner back!
This week is also going to be an adventure for our family. In addition to having my own five children ages eight and under, we will be watching my two nephews. They are very energetic, very adorable little 21-month-olds. Yep, that’s right. Seven kids, eight and under. It is going to be loud and messy – even more so than usual. And we are all looking forward to it! This is the perfect opportunity for my older two to really step up and help even more as well. And, it will mean that I would like to spend even less time in the kitchen this coming week.
My plan = Big pots of stuff and lots of leftovers.
Kids can choose from the following:
- Apples and Peanut Butter
LUNCH (or DINNER):
- Creamy Vegetable and Rice Soup, Steamed Broccoli
- Beef Stew (yummy new recipe with potatoes and lots of dill)
- Sloppy Joes (I use Laura’s yummy recipe, but add a bunch of chopped peppers and grated carrots), Steamed Corn, Steamed Peas
- Cottage Mac and Cheese, fruit
- Calico Beans , fruit
- Leftovers x 2
- Refried beans, avocados, cheese, veggies
- Baked potatoes, cheese, steamed broccoli, fruit
- Eggs, apples, veggies
- Banana Nut Chocolate Chip Muffins, fruit, veggies
- Grilled Cheese, veggies
- Leftovers x 2
That’s my plan. I know that the theme of my week is FLEXIBILITY, so we shall see how my plan plays out in reality :). I am still going both wheat and dairy free to see if my nursing baby’s skin improves. The experiment continues . . .
What do you have planned this week? Do any of you have your bigger meal of the day at noon?