to not really understand meal planning?

[CheerfulYank]

I feel like I spend more money when I plan actual meals, because I have to track down ingredients I wouldn't usually get, etc. And yet I hate just buying a bunch of groceries and throwing something together, because it seems like we have the same (boring) thing all the time.

Am I doing it wrong? Any meal planning tips?

I plan meals so that I can save time, use up things that are in the fridge/freezer.. also as I have to make lunches, and I can use some of the leftovers for that..

A typical week /shop for meat would be

The 3 for £10 at sainsburys as a base, so out of that I might get a chicken, a joint of ham, and a pack of mince.

The chicken and ham can be cooked at the same time.. (again, part of the planning as you cut down the amount of time in the kitchen, as well as your elec/gas usage). If there is enough space in the oven, the mince can be cooked at the same time too.

I know we will have mash with the roast chicken dinner, and that I will need mash for the shepherds pie that I make with the mince later in the week, so I make double, and either freeze or just refridgerate the mash for the shepherds pie until I need it.

Ham slices better and thinner when cold, so that is eaten the following day, maybe with egg and chips..

I have got chicken leftover and maybe ham left over, which can be used in sandwiches, or can be made into a chicken and ham pie.

I only plan four or five meals, because it is likely that one night we'll be lazy and get fish and chips!

I start by looking at what I can cook without doing any shopping whatsoever, so I save money that way. Keeping some meat in the freezer helps, and we always have a few tins of tomatoes, basic veg like onions, mushrooms and peppers, and pastry and sauce ingredients (flour, butter, etc).

I try to delay shopping as long as possible, because I think there's no point stocking the freezer up and not using it, and there is a temptation to go shopping when there are still a few meals' worth of food in the house. Meal planning helps make sure things get used up without waste.

some great ideas on here. I meal plan, but only for 4 nights out of 6, give myself one "ooh that looks nice" spontaneous buy or something from the reduced section etc that grabs me when I was there and then the other 2 nights are made up of bits that didn't get eaten or were spare- so maybe had 4 chicken breasts but DH and one of DCs out for tea so can then make them into a pie/stir fry . Left over veg goes into a soup or the base for a pasta sauce. It is definitely cheaper. I did invest a bit earlier this year in a good store cupboard of things like Hoi sin, wine vinegar etc so that then I only have or replace one thing at a time as it runs out.

Good thread OP I have also been struggling with the concept. Everytime I sit down to make to a meal plan my mind either goes completely blank or I start thinking the only meal I'm capable of making is Lasagne!!

Some great tips here, particularly like the approach to not planning for all 7 nights, there does seem to be at least one night a week, where circumstances conspire to make it a bacon sandwich/ pizza from the freezer night/ fish and chips.

I think I'm going to use my special meal planning calendar to write down what we eat every night for the next couple of weeks and then try and build up a plan from there, that way I might actually be able to find something that works a bit better for us.

Yeah as others have said you need to plan meals that don't require loads of ingredients. For eg we have chilli a lot and use frozen mince (works really well) and so always have it inthe freezer. We also always have the rice. Another day we might have something egg based so we always have eggs in etc. You can still do something new each week but just not everyday.

I don't really get it either. I buy the ingredients for the meals we generally like to eat. I only really look for extra stuff if we are entertaining friends and I need something specific. And then would try and use up anything special that's open or cooked. Go through cupboards and try and use up getting near best before date.

Never really plan weekday meals as such.

I usually plan ahead for 3-4 days of the week, in advance of the weekly shopping. But the storecupboard and freezer have the basics of at least another fortnight of meals that I can throw together. So there might be chicken and pork and prawns and mince in freezer, jars of tomato and curry and chinese sauces, packets of dried sauces or casserole mixes, rice and pasta and spuds - all of which can make dinners quickly. Or use bits of those, with some fresh veg, herbs and spices, tins of tomatoes and coconut milk etc to make a similar dinner but cheaper and (usually) tastier and better for you - if time allows.

It means sitting down once to consider what kind of meals your family likes - make a list of 15-30 if you can, of all types (fast, slow, casserole, roast, conveneince in oven, simple snack to full blown gastronomy!!). What is your daily/weekly/monthly schedule like - are there times when you have loads of time, or are you always busy needing meals in a hurry. Having a plan for meals that need a fair amount of prep/cooking time, and other meals that can be made in a hurry for no energy/no time nights. Consider meals that can be made in advance and reheated (lasagne, spag bol sauce, curries, stews). Can you set your oven to turn itself on and cook while you're out? (Absolutely great to have!!). Can you make meals with leftovers (even just leftover roast chick in a sauce with rice/pasta say)? Are your family fussy in any way (veg, meats, spices, glueten-free, diabetic, .....) that you need to watch?

Once you have the basic list of a nice range of meals that you know everyone will eat, start to put together a store cupboard and freezer and fridge things (like cheese, eggs, butter, sour cream?), based on having a few backups for these - the basic ingredients and things that can do lots of different meals. Build that up over time.

And once the basics are sorted, start using your list of recipe. Make sure you give enough variety, and check the week ahead in planning the weekly menu (like - is there sports training for DCs one night meaning eating at seperate times, or "fussy Dhousehold person X is not in Wed so we can have ABC" (or the opposite - fussy person being IN means you have to provide DEF), or "I have to work late on Tues, so it will have to be something quick or prepped in advance"). If you have a chance, look at specials etc beforehand, but start with getting the idea sorted first.

And you WILL save money over time. It may not seem it starting off when getting the storecupboards etc sorted, but when you have all those extra little bits already in, it really does save money, time and effort.

Ooh another thing is having pitta breads in the freezer. Then you can just toast them and stuff them with what ever you have in the house (chicken/salad/houmous etc). My kids love it!

I started meal planning to get more in control.
Each member of the household has different schedules and I need some idea of what to make. Looking into thr fridge at 8pm with a hungry cold child who has just done a training session is desperate.

I was also throwing away a quantity of fresh food which seems criminal no?

So I now plan our meals based on what we're all doing, with a few freezer items for everything has changed days. I also keep certain ingredients to hand for those nights when the plan just doesn't appeal. Being a slave to it is too depressing.

My life is so much simpler. And my shopping bill has greatly reduced. I know this because I order online and can see my ordering history. So even though food prices are high, my bills are lower.

Another nice side effect, is that at least once a week I make somehting different. I actually look at all my lovely cookery books and choose somehting that tempts.

Second whatme says - shop online so you have time to think and can take advantage of offers. So not buying 3 packs of sausages if you have a freezer full of sausages, but OTOH if you don't have any, get the offer. Then planning the next week to make sure you use at least one of the packs!

Yes agree with the online shopping! I save so much money because I write down the meals I am shopping for and don't impulse buy.

This is a great site where you can print off meal plans with shopping lists etc.

www.resourcefulcook.com

As others have said, it's to reduce waste and make the best use of what you buy. You can buy the bigger packs of ingredients, so it works a bit cheaper per meal. You can make double or triple quantities and freeze for another time.

Lots of good ideas suggested above. I started off by making a list of all the meals we like, and putting them into categories: ie chicken, beef, mince, etc., so that we never have the same meat or fish two days running. Then I have a diary where I note down the meals we are going to have for the next seven days - this is not set in stone and we occasionally move things round, or have something entirely different. (The diary is quite useful to have around because when my husband says we haven't had something for ages, I can check and see when it actually was).

I do double quantities of things when I can, ie chilli, bolognaise sauce, bases for moussaka and so on, and then these go into the freezer for those nights when I am busy. I am also careful that when we have vegetables to go with, for instance, goulash one night, we have something that also needs vegetables the following night so we don't often throw away bits of vegetables. And if I use something like soured cream I make sure that the following week we have something which also needs it so that it is used up.

I always make sure that I have things like onions, and tinned tomatoes in, as I use them all the time. I also never buy ready made sauces for anything and I am positive that that saves money.

Can I just add... it all goes pearshaped when your husband turns up back from work at 1pm on Monday, after you have just done the shopping for the week.. to announce he is off to Wales and Cornwall for the week... and leaves 30 minutes. later...

Loving this thread, Aldi I'm with you on the Sunday cookathon unless it's gardening weather.
We eat our Sunday dinner in the evening, so I reckon as I've got the oven on anyway, I may as well stick a couple more casseroles in for during the week. I bought some great pyrex dishes with tupperware lids, ideal for freezing.
I never cook bol or chili or curry etc without at least doubling it and freezing half and I always make extra mash and put a dish in the fridge ready to top some leftovers or cook up with a bit of cheese and a piece of fish on Friday. I love leftovers, they make the best meals IMO and save so much time and money.
Trouble is, I still have problems feeling guilty about 'getting a quick meal out of the freezer', even though I cooked it myself! What's all that about eh?

And try not to go to the supermarket - have an online list, you are more likely to stick to it and not be tempted by other stuff. And you can walk round and check your cupboards as you order.

Aaaah squeakytoy I feel your pain Days like that I just revel in only having to satisfy myself and the kids. Freeze whatever I can, cook stuff for the freezer and binge on the yummy short-life items..

Meal planning literally changed my life in the kitchen. I now have an outline plan for 6 weeks at a time (for half-term). Based on activities, school dinners, DH's movements, etc. I try to cook something new every fortnight (eg from a recipe, or something that the butcher suggests). I batch cook every few weeks so that there is loads of portioned meals and bakes in the freezer. Twice a year I have a month of eating up everything in freezer and cupboards (usually August and January). My kids know what we're eating in advance and can be reconciled with the concept of trying something new or having to eat a dish they aren't 100% keen on (can be sweetened by their choice of pudding, for example).

The results for me of meal planning are spending far less, reduction in pickiness of family, less stress at mealtimes, food gets defrosted in time, just generally less thinking constantly about food! And more thinking about the important things like family days out and homework and enjoying DVDs together

Kids' fave day on the planner is when it says 'TBA' cos that means fish fingers/bacon butties/jam sarnies/ etc
And YY to having pots of pasta sauce in freezer for a quick fix on the "it's all gone tits up" days

Does TBA mean "to be announced"? Do you announce dinner? :o

I started meal planning a few months ago and it is super. Even DP thinks it's great as it means we don't end up standing around the fridge at 6pm stressing about what we are going to eat.

I do ours on the kitchen calendar and start off by factoring in any activities that mean we need something quick or I have a quiet day at home meaning I can cook something a bit more complicated and time consuming. I nearly always make extra of whatever I cook either to go in the freezer or to convert into a new meal over the next few days (so if I make roast veg with cous cous one day I'll roast extra to wack in a soup or make into a pasta sauce the next day. My best so far has been a fab lentil bake that I accidently made tons of so over the next week made veggie burgers, shepherds pie, and bolognese out of it just by adding some other bits and bobs).

One tip is instead of learning lots of strict recipes learn the basics so that you can then amend depending on what you have in the fridge. So basic veg soup, general stuff stew, and things in curry, are super great for just using whatever you have about.

Also take the time to make proper stock. You can then freeze it in freezer bags for making gallons of soup and ice-cube bags for just adding a bit to smaller meals. Seriously, stock is the secret to really easy cooking that tastes like you have done amazingly clever things.

Lol at announcing dinner! In our house it's "To Be Arranged" when it's on a menu

Oooh agree wholeheartedly about the stock!! Homemade is the way to go. Never happier than when there's 3 types of stock in my freezer [geek emoticon] it really does taste better.

• scurries off to rescue last nights lamb bones....

Thanks for all the links, everyone! :)

I've made my list...mince is on sale so there are lots of recipes that call for that.

So am I the only person that finds meal planning a bit soul destroying. I have tried and failed on many occasions.

I now get veggie box, buy cheap meat from Sainsburys (sorry farmers) and make meals. However, I have loads in the pantry that I keep fully stocked.

I've decided that I am happier doing ad hoc cookery. I do have a freezer and freeze leftovers to ensure I don't have to cook when I don't want to and freeze the spares.

I do decide in the morning and maybe a day or two roughly what we are going to eat but thats it.

I meal plan and it does work out cheaper and with much less wastage. DH and I eat separately to the DC so for dinners (for lunch we are working/at school during week and eat out once each weekend) I do 3 meals that we all have twice a week then one extra. So for example DC have chicken casserole and pots with veg twice a week (2 pack of chicken legs), spag or penne bog twice, chips and fish fingers/golden drummers and peas twice then a roast on Sunday. We have rainbow trout with veg, lamb with veg and wholewheat pasta with veg and pesto sauce all each twice a week then the roast. None of these have any annoying random ingredients (although over time we have built up a base of herbs and spices just in case). If you keep the recipes simple and maybe have something a little more complicated once a week it is not expensive. If you try and have something different each day and each week it is harder IMO.

4 pack of chicken legs I mean

I've just started meal planning, because I was fed up of having to shop so frequently. I just wanted to stop popping to the supermarket after work every other day or so. Also, I find it is nice to keep a track of what we're eating, and when we last had a dish. I just do a simple excel sheet for each week (Saturday to Friday), so that each week is a new row. It's becoming quite a good guide that I can refer back to.

There is flexibility in it - for example last night i just could not be bothered to cook, so we had pizza takeaway, and I've just shifted the meals back a day and swapped a few nights around.

Each week I begin by having a quick scoot around the fridge, freezer and cupboards to see what I have got, and that becomes the basis of my meals. So for example this week we've got coriander chicken curry (because I have a big bunch of coriander to use up, and there were chicken thighs in the freezer + I have all the other ingredients in the cupboard), pasta puttanesca (to which I will throw in some left over rocket & cherry toms), goulash & egg noodles (from the freezer which I made some weeks ago + because Weds are busy), Fish (not sure what with, but I will be passing the fishmongers that day and then Friday mixed bean chilli & baked sweet potatoes. I'll serve sour cream with those and I'll also use sour cream on the goulash. I already have the ingredients for the chilli in the cupboard, just need to add a couple of sweet potatoes to the list.