Do You Meal Plan?

In the past I only really used to meal plan sporadically, so supermarket trips were waayyy too frequent, stressful, ineffective and expensive. I would ALWAYS forget to take meat out of the freezer and then meals became a snatch and grab affair, and not particularly nutritionally balanced.

So last year, while taking part in The Organised Housewife's 20 Day Challenge to Clean & Organise Your (my!) Home, I got totally bitten by the meal plannning bug.

Here's why it makes sense to me:

• One weekly visit to the supermarket
• Less impulse buying. I have a list and I generally do stick to it
• Much more time on my hands because I am not at the shops every other day
• I only need to think about meals once, instead of constantly stressing, every day, about what we are going to have that night.
• I am far more likely to be adventurous in the kitchen when I have time to think and plan. This makes cooking much more exciting for me.
• But the biggest reason really is no more flying from work to the supermarket, or worse from school pick up to the supermarket with TIRED HUNGRY kids. Arrrgghh!

Here are the steps that I have found work for me. 
 

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Step 1 - Relax

Source: dailydoseofstuf.tumblr.com via Krista on Pinterest

Take your time. I like to do my meal planning at breakfast time on a Saturday or Sunday. I sit with my coffee and toast and paw through recipe books, magazines, apps or wherever the inspiration hits me.

Step 2 - Get Input

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Ask the family what they would like to see on the menu. Why should I have to come up with all the ideas, right?
The kids have also taken an interest in cooking recently. My 9yo son bought himself the Australian Junior Masterchef Series 2 Cookbook. Since then, the kids have been choosing one meal per week from this book to cook themselves. I say "themselves" but I think we all know that means me, and they watch! Not really, I feel I am doing the world (and their future partners) a favour by teaching them some skills in the kitchen.
Be warned though, these particular recipes are not quick and easy, so if you decide to try them, be sure to do it on a day when you have an hour or two to spend in the kitchen with the kids.

Step 3 - Shop the Specials

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I do my regular shop at Woolworths (because the store is less than 1km from our house). They also happen to have a pretty fab App that shows me what foods are on special that week. I can browse the aisles for the best deals in my pyjamas at the kitchen table. Pretty neat right? I'm sure other major supermarkets I base the core of the weeks' menu on what MEATS are affordable that week.

Step 4 - Check the Supplies

Source: katesalvage-katecreativesalvage.blogspot.com via Hilliary on Pinterest

I like to have a look in the fridge, freezer and pantry to see what is leftover and still fresh enough to use. I might have some leftover rice and a few veges I can turn into Nasi Goreng with a few fresh ingredients. Leftover mashed potato can become Salmon Fish Cakes. You get the idea.

It's also a good opportunity at this point to purge any manky old stuff, to make room for the fresh goods I am about to purchase.

Step 5 - Being Kind to Myself

I like to plan our meals around our family schedule. Our family was particularly busy this past summer, being our first cricket season, for example:

MONDAY: Princess 7 - Tennis 4:00-5:00pm
TUESDAY: Mr 9 - Cricket Training 5:00-6:00, Mummy - Choir Practice 7:00pm-9:00pm
WEDNESDAY: 5:00-6:00 Piano Lessons
THURSDAY: Breathe!
FRIDAY: Yay it's Friday!
SATURDAY: 8:30-12:00 Cricket
SUNDAY: Grocery Shopping

Bearing in mind, I drop the kids at school and head straight into work. I leave work in time to collect the kids from school and we are getting in the door at around 3:15. That leaves a pretty tight window for snacks, homework, chores (theirs and mine), getting changed into sports gear etc.

So, Monday to Wednesday needed to be super quick and easy meals, and not a childrens' cooking day.Later in the week I can think about more creatively satisfying meals.

Step 6 - Decision Time

So now I make the decision on the 7 meals for the week. I like to have at least one fish/seafood, and a variety of chicken, beef and even vegetarian dishes. I try to make sure that the meals are not ALL indulgent and that we have a good serving of vegetables, salad etc with each.

Step 7 - Lists, Lists, Lists

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I am a list person, and a computer person. I usually have the laptop at the table while I am meal planning and I like to type up my shopping list as I go. So just reading through the recipes and adding what ingredients I need.

The picture above is my little template I devised. It lists the items in departments within the supermarket. I find this helps to streamline the process once actually in the store with less risk of things being forgotten.

I like to write down how much of an item is required for a particular recipe, this way I don't over buy and in so doing it reduces waste.

I know the Woolies App organises the shopping list very well too, but it is difficult enter specific amounts of items (in particular fresh produce). So for now I take a paper list.

{download template}

And now the Meal Plan List. If I am using a few different recipe books or sources, I will note down the book and page number on the meal planner. This just saves a bit of time and brain power come dinner time. I keep this inside the pantry door, and it helps to remind me that I may need to take something out of the freezer that morning while I am scratching around for breakfast.

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This is also where I keep my running shopping list. You know, for things we run low on, or out of during the week (toothpaste, sugar, cleaning products etc). These items get added to the typed list that I take to the supermarket.

{Please note: The fonts I have used for these templates are specialty downloaded fonts from Kevin & Amanda. These fonts are not recognised by my Google Drive so they have been converted to a plain font. Feel free to personalise these templates by adding your own fonts.}

Step 8 - Don't Forget the Lunchbox

Source: suzs.tumblr.com via Jolene on Pinterest

I often have to remind myself to include items on the shopping list for lunchboxes. These include fruit, sandwich fillings, fresh bread and any ingredients for the baking that I plan to do.I try to get ahead by making sandwiches and baking on the weekend and freezing for the week to come.

Step 9 - Hit The Shops

Source: stayathomemum.com.au via Chen on Pinterest

Right, so now I have a meal plan for the week and a comprehensive shopping list. Time to hit the supermarket. We (I say we, I mean hubby!) have come up with a family plan to HALVE the shopping time. We go to the supermarket as a family. Madness you might say but the kids are 9 & 7 now, so old enough to help, and we literally tear the list down the middle. Hubby takes one half and one child, and I take the other. We call it Divide & Conquer. It becomes a bit of a competition to see who can get to the checkout first. Done and dusted in half the time. Clever hubby <3

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So there we have it. Planned prepped and ready for the week ahead. If you are a busy mum (or dad, or wife or single person for that matter) and you don't meal plan, I highly would recommend it. It has reduced my stress levels and made cooking and meal times far more enjoyable for the whole family.

Nasi Goreng

 {image credit-AGT Magazine via Zinio}

A real snatch and grab recipe that can be made at a minute's notice straight from the pantry. Also a great way to use up leftover rice.

Ingredients:

• For Serving
• 1 brown onion, thinly sliced
• 4 eggs
• For the Fried Rice
• 1 tablespoon peanut oil
• 1 brown onion, finely chopped
• 1 red chilies, finely chopped
• 2 cloves garlic, crushed
• 1 teaspoon shrimp paste
• 500 g rice, steamed, cooled
• 2 tablespoons kecap manis
• 1 tablespoon light soy sauce
• 1 tablespoon sweet chilli sauce
• 4 spring onion, sliced
• 1 cucumber, sliced
• ¼ bunches coriander, roughly chopped
• prawn crackers

Directions:

1. Fry onion until brown & crispy. Use the same frying pan to fry eggs to desired "doneness". Set aside for serving.

2. Heat peanut oil in a wok over a medium-high heat. Stir fry brown onion, chilli, garlic and shrimp paste for 5 minutes.

3. Add rice, kecap manis, soy sauce, sweet chilli sauce and spring onions. Stir-fry for 3-5 minutes.

4. Serve with 1 fried egg per person, fried onion, sliced cucumber, coriander and prawn crackers.

(Serves 4)

Working Mum's Time Saver Tip: Cooking rice from scratch can take up to 25 minutes and I don't always have leftover rice. Microwavable rice sachets are quick and easy solution.  They can be kept in the pantry and only take about 2 minutes to cook in the microwave. There are a variety of brands available at most supermarkets.

{images via Woolworths} 

Getting Ahead {School Lunches}

I will admit, that even with all the systems we now have in place at home, school mornings can be really hectic. So I am always looking for ways to cheat a little more time back.

Making school lunches can be a bit of a chore, so here's a little trick that my mum used when I was in primary school and my brother was a newborn.

MAKE AHEAD SANDWICHES

What you will need

1. Loaf of bread (I have two children and one loaf plus 1 or 2 slices is usually enough)
2. Butter
3. Toppings of choice (see below for suggestions)
4. Sandwich bags

What to Do
(I'm sure I really don't need to give instructions on how to make sandwiches ;) But here is what I do.)

1. Lay out enough"pairs" of pieces of bread for one week's worth of sanwiches
(for us that is 2 kids x 5 days x 2 pieces of bread = 20 slices)

 2. Butter and fill with your choice of toppings. As you can see, polony and sauce is a favourite in our house.

3. Flip the "lids" on and cut into halves or quarters. Pop into sandwich bags and seal. I like to put them in a little storage basket.

4. Put in the freezer. Each morning just take out the number of sandwiches required and pop in the kids lunchboxes. They will be defrosted by the time lunch comes around. Alternatively you could take them out of the freezer the night before.

Suggested Toppings

• Sandwich meats (polony, ham salami, roast beef etc)
• Cheese
• Spreads (Vegemite, honey, jam)
• Condiments (mustard, mayo, relish etc)

Not Recommended

•  Lettuce, tomato, leafy veg etc.

I'm not too concerned with the nutritional  implications of not having veges in the sandwiches as I always include chopped up veg and/or fruit in their lunchboxes (which can be prepared ahead of time also!).

I like to do this on a Saturday or Sunday when I have a few minutes. Imagine how much time could be saved on school mornings if there were three or four or five children in the family??? 

Meal Plan Monday

MONDAY

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Cumin Salt CrustedPork with Braised Buk Choy & Baby Carrots

TUESDAY

Tandoori Butter Chicken with Wilted Baby Spinach

WEDNESDAY

Steak Bearnaise with Home Made Chips & Simple Salad

THURSDAY

Chicken Fettuccine Carbonara

FRIDAY

Cook's Night Off!

SATURDAY

No Packet Tuna Mornay and Creamy Mash

SUNDAY

Chicken Parmegana & Salad

LUNCHBOX

Home Made Muesli Bar Slice

Muesli Bar Slice

My grandmother used to make this for us by the bucket load.Very moreish and a great budget friendly snack. I much prefer this to store-bought muesli bars as I know exactly what is in it.

Ingredients: 100grams unsalted butter 3/4 cup brown sugar 1/2 cup honey 1/2 cup peanut butter* 2 cups rolled oats 1 cup shredded coconut 10 Weetbix, crushed 1/2 cup fruit medley (mixture of dried fruits found in the dried fruit section of your supermarket)

Directions: Melt the butter, sugar, honey and peanut butter in a small saucepan over a medium heat. Add this to the remaining ingredients and combine.Press firmly into a lined retangular tin and cut when firm. *If someone in your family has a nut allergy, or your school is nut free, you can substitute the peanut butter for tahini. This is a paste made from sesame seeds and has a similar consistency to peanut butter. Tahini can be found in the health food aisle of most supermarkets.

Tuna Mornay

Recipe By: Pippa
Serving Size: 4

Summary:
A family favourite (if your family eats tuna!) and straight from the pantry.

Ingredients:
425 gram Tuna, tinned
60 g unsalted butter
4 tablespoons plain (all-purpose) flour
cayenne pepper & black pepper to taste
1/2 teaspoon mustard powder
1 stock cube or 1 teaspoon of stock powder
4 spring onions, chopped finely
1 cup corn kernels, (frozen or tinned are fine and easier)
2 cups milk
breadcrumbs
grated cheese

Directions:
1. Preheat the oven to 200℃.

Melt the butter in a medium saucepan over a low heat. Take the pan off the heat while you stir in the flour, peppers and mustard powder. Put the pan back on the heat and cook the flour and butter mixture for 1 minute, taking care not to burn it.

2. Take the pan off the heat again while you gradually add the milk. Add the stock powder (or crumble in the cube). Stir over low heat while the mixture (a béchamel) thickens. Once it has take it off the heat and stir in the tuna, spring onions and corn.

3. Pour the mixture into a casserole dish and cover the top with breadcrumbs and grated cheese. Pop into the oven (uncovered) for 20-30 minutes until the onions are soft and the topping is crunchy. Serve with creamy mashed potato and steamed greens.

Notes:
Other vegetables can be added to this. The sauce also makes a great base for other mornays, the chicken and asparagus variation is yummy!

Tandoori Butter Chicken

Serving Size: 4

Summary:
I first tried this when Meg made it for our cooking club. It was so delicious I had to get the recipe. The original recipe comes from taste.com.au, I have added the baby spinach to introduce some greens for a more balanced meal.

Ingredients:
1 tablespoon Welly Boot Extra Virgin Olive Oil
500 g chicken thigh, cubed
3 tablespoons Tandoori paste
1 tablespoon tomato paste
375m l can lite evaporated milk
1 teaspoon brown sugar
1 teaspoon cornflour
15 g butter
150g Baby Spinach, washed and drained
Steamed rice to serve

Directions:
1. Heat oil in a frying pan (with a lid), add chicken and cook for 5-8 minutes or until nicely browned. Add Tandoori paste and tomato paste and stir until chicken is coated.

2. Combine the evaporated milk, sugar and cornflour and pour over chicken, mixing well. Bring to the boil and simmer for 5 minutes, stirring occasionally until the sauce has thickened. Add butter and stir until melted.

3. Turn off the heat. Tip in the baby spinach and pop the lid on the pan. Allow to stand for 5 minutes. The residual heat from the pan should be enough to slightly wilt the spinach.

4. Stir through the spinach, garnish with flaked almonds. Serve with steamed basmati rice.

Notes:
The best tandoori paste I have found (and the one that Meg turned me on to) is "Maharaja's Choice" brand available from Coles. Sharwoods is also pretty nice :)

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This is a pretty family friendly recipe. But you can adjust the heat by adding more or less Tandoori paste. eg 1 tablespoon = mild, 2 tablespoons = medium, 3tablespoons = hot (for little kiddies anyway). Our kids like to mix in some plain yoghurt to turn the heat down if needed.

{WORKING MUM TIMESAVER TIPS}:

• Ask your butcher to dice the chicken thigh for you when you purchase it.
• Some supermarkets (such as Woolworths) have pre-cooked rice in their ready meals section.
• Try the pouches of microwaveable rice (such as Uncle Ben's or Sunrice). They cook in 90 seconds! 

Grandma Smith's Hai Tai Minh

A good old fashioned one-pot family meal. Super quick and super healthy.

This does loosely resemble a meal that my grandmother used to make but this is, dare I say, a little more modern and colourful. The smell of an open tin of curry powder always transports me back to my grandmother's kitchen

Recipe By: Pippa
Prep: 10 minutes
Cooking Time: 30 minutes
Serving Size: 6

Ingredients:
1/4 cabbage, shredded
250 g beans, sliced
2 carrots, diced
2 sticks celery, chopped
4 spring onion, sliced
500 g chicken or mince
1 clove garlic, crushed
2 tablespoons rice, uncooked
1 packet chicken noodle soup (try to get salt reduced)
1 teaspoon curry powder
2 cups water
Salt & pepper, to taste
Welly Boot Extra Virgin Olive Oil

Directions:
1. Heat a little olive oil in a pan over a medium high heat. Brown the mince for 5-10. Season with a little salt and pepper.

2. Add the garlic, spring onion and uncooked rice and stir through until just fragrant (30 seconds to a minute). Add the rest of the vegetables then pour over the combined water, soup mix and curry powder.

3. Reduce heat, and simmer uncovered for 20-30 minutes or until the rice is tender.

{WORKING MUM TIMESAVER TIP}:

Substitute all the veges for a 400g packet of prepared stir fry veges from the fruit and veg section of the supermarket. They cost about $5 but you will save precious minutes of prep time. You could also use frozen vegetables

Meal Plan Monday (or Wednesday!)

Do you Meal Plan? Weekly, fortnightly or monthly? In a later blog post I will expand on the virtues I have found of meal planning. The benefits (especially for working mums) range from budget to time, reducing waste and more. But for now, here is what we are having (or have had) this week. Please check back as I will be adding recipe links and photos over the next few days.

MONDAY

Individual Creamy Chowder Pies

TUESDAY

Chicken Ceasar Salad with Home Made Dressing

WEDNESDAY

Grandma Smith's Hai Tai Minh

THURSDAY

Pine Nut Lamb Cutlets with Tuscan Style Salad

FRIDAY

Bangers Pepperonata

SATURDAY

Nachos Supreme

SUNDAY

Chicken Parmegana