I am such a disorganized meal planner I am trying to get better.
I am thinking about planning 10 meals (starting Thursdays, based on paycheck days). Weekends we will wing it.
2 crockpot meals, DH cooks 2 meals, and I do the other 6. I work, but I get home 2 hours earlier.
We are going to do homemade gnocchi again this weekend to freeze, but I am going with 1k blog ladies white-wheat flour to see how it works out. We shall see. (It is traditional gnocchi made with a cavatelli maker for a texture I prefer). Has anyone tried this flour that she uses for everything?
ETA Important Info: I forgot to mention DH does not eat leftovers. Except pizza. None. It can sit on the counter for hours and he will eat it, but once it hits the fridge, it is a no. He grew up in a house where his dad will eat anything in the fridge without regard to how long it has been there, so he is the opposite.
Re: NTR: Tell me how you meal plan!
I plan that week's meals on Sunday and grocery shop on Mondays. I make a crockpot meal on Wednesday so we have leftovers on Thursdays since DD has girl scouts and it gets rushed. Also, we usually get take out on Fridays, so I get a 2 day break from cooking dinner every week:)
First, unless you KNOW you will be eating that many meals (and assuming they don't require things with short shelf [fridge] lives), don't plan so many in one go.
I try to get a week's worth of meals. Most times we don't do all 7 in a row because we end up doing our own thing on some days. I just grab a few books and start going to through them. All of my cookbooks are previously bookmarked ( I do this when I first get them) with post it notes to recipes that sound interesting. I try to combine things that would go well together and, in our case, are lowish on calories and fat. I also try to select as many recipes as possible that use ingredients I already have so I have to buy as little as possible.
I make a list of the recipes, book names and page numbers and pair things up so I have the entire meal on the same line (for example - Grilled chicken (Cooking light page 56) with roasted sqash (The joy of cooking page 84). THEN I make the shopping list.
Our meal plan starts on Sunday and typically goes for 2 weeks. As winter approaches, we typically will do at least one crock pot recipe per week. This lasts two dinners and some lunch.
I try and combine ingredients so that nothing goes to waste. The fresh ingredient meals will go first and things like pot roast will go toward later recipes since it is typically carrots and potatoes that last longer.
I ask my husband if he'd like me to figure in anything special. I think about anything special I'd like to have. I plan for football games or other special occasions we have coming up. (These go on the calendar first.)
Then I start playing with days. I don't want to have meat loaf and meatballs back to back, or spaghetti on Tuesday and lasagna on Wednesday. That kind of thing. So outward from Saturdays (which are always our at-home-tailgating, themed to who Penn State plays that week), I assign things from there.