S/O Meal Plans

[KristinCB]

haha.. this is like a record week for spin off threads.

i've been following the grocery thread and by far my biggest downfall with spending is groceries. we could probably cut our bill in half i'm sure.. i'm even sure i've made similar threads.. anyways.

What are some good sites for help with meal plans/menus.. just to help get started?

[Megan Turnidge]

I need this too!

But some of my go-to meals are: green chile chicken enchilladas, soft tacos, and teriyaki chicken on rice.

[Sarah8914]

yeah, what if we just listed one of our sample 2 week of meals, would that help anyone?

[Leila]

I suck for this--my meal planner is a two-subject notebook. One part gets the meal plan--the other gets the grocery list. I have about 10 family favorites that are on there each month, and then I mix in new recipes, leftovers and one or two meals out. I've tried some of the websites, but found them less efficient than my notebook.

[scrapperjade]

That would help me too! I find I make the same thing all the time and my "plans" get broken because I'm BORED, lol!!

[dover6473]

Has anyone tried this?

http://www.kraftfoods.com/kf/Budget/...rsLanding.aspx

I know we spend a lot on groceries and would love to cut down on our expenses.

[Leila]

You can check out sites like diaperswappers too. They're pretty gung ho on cloth, sometimes to the point of being offensive when "sposies" are mentioned...but they've got good information. (FTR, my kids were sposied all the way through. Next one--cloth!)

[scrapperjade]

Originally Posted by Leila

You can check out sites like diaperswappers too. They're pretty gung ho on cloth, sometimes to the point of being offensive when "sposies" are mentioned...but they've got good information. (FTR, my kids were sposied all the way through. Next one--cloth!)

Hahahahahaha Leila!!! I'm thinking this post got put in the wrong thread... I'm not sure I've ever ate a diaper for supper !!

[Darcy Baldwin]

like I said in the other thread, I started my menu plan by writing down our favorite meals. I have a recipe card with meals listed that are our favorites that I add to when we find a new favorite. That's what I shop from when I'm looking at what's on sale at the store that week. If I see that chicken is on sale for a great price, I'll pick a few chicken meals that I can duplicate, put it on the planner for 1 meal to eat, 1 or 2 to put away. I keep one night a week open for eating out, trying a new recipe or using up leftovers, or just a smaller meal because we're not hungry, etc., and can adjust the week accordingly.

I then have a basic menu for a month where I plug in meals. I look at my freezer inventory sheet to see what's in the freezer, so I can shop from the freezer, then fill in for fresh meals.

http://www.menus4moms.com/
This site has a paid menu plan and a free one (on the right side) that is emailed you to you weekly. I use it for fresh ideas.

[schock77]

I need this too! And easy recipes as I don't really cook. My poor husband!

[MissKim]

I have a list of "tried and true" meal we eat. Not all of them require recipes, but they are all recipes I know we like. I'll post it after I get done.... cooking dinner for myself and the kids. My meal plans have changed in the last six months because now dh doesn't get home until between 8-10pm and I have to have stuff that I can put in tupperware and save for him to eat later.

[schock77]

So... you all PLAN AHEAD??? Maybe that's my problem!

[Darcy Baldwin]

some helpful sites:
http://simplemom.net/how-to-menu-plan/

http://www.monthlymenuplanner.com/ca...r_month=200906
(if you go back months, you can see full monthly menu ideas - whether or not it fits your family..dunno )

http://organizedhome.com/menu-planni...e-time-kitchen How to - but great tips. I use this site for a ton of stuff!

http://freezerchicks.blogspot.com/

http://orgjunkie.com/menu-plan-monday

[Voodoo_Bryn]

We're always always always looking for toddler friendly meals. We were at PF Changs a few weeks ago with friends and our toddlers gobbled up the honey chicken, so my friend mentioned to me that Trader Joe's had a bag of Mandarin Orange Chicken that was really similar, so we got a couple of bags of that, and he ate it right up. So that went on our weekly meal list!

Ummm... I buy ground meat (sometime beef, sometimes turkey) in bulk on Tuesday nights when the grocery store marks it down to 50% off and brown it all when I bring it home... then I let it cool to room temp, and stick it in ziploc containers and put them in the freezer. That way I can just throw it in spaghetti sauce, or add some taco seasoning to it, or make a shepherd's pie or even the old standby 'Helper (only when we're not eating with DH, he thinks 'Helper is gross) in a snap.

[mummytothree]

After I get the boy to bed I'll post my monthly menu and the recipes!!

[Kiki]

I love recipezaar.com! It's got meal planners, and integrated shopping list...it's pretty cool.

[MamaBee]

My friend has a business that is menu planning...

www.thedinnerspin.com

[mummytothree]

Ok here is my menu for June 17th to July 14th:

I'll preface this by saying I got a GREAT deal on boneless skinless chicken thighs last month (like less then a $1 a pound) so I wanted to put them to good use...hence the reason for tons of stir fry...I really usually do try and make different chicken dishes Also I normally have atleast 12 to 13 different recipes!!



For the Pizza, I make it homemade. I make the dough in my bread machine then add 1/2 jar of wal mart brand pizza sauce and I am lucky we only like cheese pizza. I buy the huge 5lb bag of Mozzarella cheese at Sam's for $8 bucks and it last for 6 pizzas (almost 2 months).

For the Spaghetti I buy the 5 lb package of Angel hair pasta ($3) and the 3 jars of LARGE Ragu ($8.88) at Sam's club and that lasts us for 6 dinners of Spaghetti!!

For the Chicken stir Fry I bought the thighs last month and then we add a bag of delux stir fry veggies from the frozen section of Wal Mart. I think they are like $1.22 a piece!!!

For the Dogs and fries. I buy a 16 oz package of Oscar Myer Turkey Dogs ($1.97) and a bag of Wal Mart fries ($1.88) and a pack of Buns (I buy these fresh not on shopping day and if we run to Sheetz we pay about $2.39. If we run to the local Bilo it's only about $1.69).

For the burgers and fries. We actually have "home grown" beef raised by my dad so we pay nothing for the burgers. The fries and buns are the same as for the hotdogs!

**RECIPES**

Pasta Carbonara (it does only make 4 servings I double it!!)
* 2-1/2 cups uncooked mostaccioli
* 8 bacon strips, diced
* 1 jar (4-1/2 ounces) whole mushrooms, drained
* 3/4 cup half-and-half cream
* 1/3 cup butter, cubed
* 1 teaspoon dried parsley flakes
* 1 teaspoon minced garlic
* 6 to 8 drops hot pepper sauce
* 1/2 teaspoon salt, optional
* 1/3 cup grated Parmesan cheese
* 1/4 cup sliced green onions

Directions:
Cook mostaccioli according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings.

Beef Enchiladas (this is a freezer meal and it was "leftover" from last month)
Ingredients:

* 2-1/2 pounds ground beef
* 2/3 cup chopped onion
* 2 cans (15 ounces each) enchilada sauce
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 20 flour tortillas (8 inches), warmed
* 2-1/2 cups (10 ounces) shredded cheddar cheese
* Additional shredded cheddar cheese

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.
Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).

Citrus Chicken (again this only serves for so I double it)
Ingredients:

* 2 medium oranges, cut into wedges
* 1 medium green pepper, chopped
* 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
* 1 cup orange juice
* 1/2 cup chili sauce
* 2 tablespoons soy sauce
* 1 tablespoon molasses
* 1 teaspoon ground mustard
* 1 teaspoon minced garlic
* 1/4 teaspoon pepper
* Hot cooked rice

Directions:
Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the remaining ingredients; pour over chicken.
Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice. Yield: 4 servings.

Zesty Tacos (I love the beans in this meal...it really makes the beef go further!!!)
Ingredients:

* 1 pound ground beef
* 1 cup water
* 1 envelope taco seasoning
* 8 taco shells
* 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
* 1 cup chopped tomatoes
* 1 cup shredded lettuce
* 1 cup (4 ounces) shredded cheddar cheese
* 1/2 cup zesty Italian salad dressing

Directions:
In a large skillet, cook beef over medium heat for 5-6 minutes or until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened.
Meanwhile, prepare taco shells according to package directions. Stir peas into skillet; heat through. Spoon 1/4 cup beef mixture into each taco shell. Top with tomatoes, lettuce and cheese. Drizzle with salad dressing. Yield: 8 servings.

Peanut Chicken Stir-Fry (another one I double. I also buy extra stir fry veggies for this since my kids don't like peppers!!)
Ingredients:

* 2 teaspoons cornstarch
* 3/4 cup chicken broth
* 1/4 cup creamy peanut butter
* 3 tablespoons soy sauce
* 1 teaspoon ground ginger
* 1/4 teaspoon pepper
* 1-1/4 pounds boneless skinless chicken breasts, cut into strips
* 3 teaspoons olive oil, divided
* 1 cup chopped onion
* 1 cup thinly sliced green pepper
* 1 cup thinly sliced sweet red pepper
* 1-1/2 cups sliced fresh mushrooms
* 1 teaspoon minced garlic
* Hot cooked rice

Directions:
In a small bowl, combine the first six ingredients until smooth; set aside.
In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms and garlic; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.

Pizza Pasta Toss (another one that get's doubled)
Ingredients:

* 2 cups uncooked spiral pasta
* 1 pound ground beef
* 1 cup sliced fresh mushrooms
* 1/2 cup chopped green pepper
* 1 can (15 ounces) tomato puree
* 1/2 cup diced pepperoni
* 4-1/2 teaspoons sugar
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/4 teaspoon onion powder
* 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Add the tomato puree, pepperoni, sugar and seasonings; cook and stir for 5 minutes.
Drain pasta; stir into meat mixture. Heat through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 4 servings.

[neenee]

Oh my! You are soooo organized!!! Can you do an online tutorial for us? LOL

My sister uses http://www.e-mealz.com We use it sometimes too and it's really great.

Originally Posted by mummytothree

Ok here is my menu for June 17th to July 14th:

I'll preface this by saying I got a GREAT deal on boneless skinless chicken thighs last month (like less then a $1 a pound) so I wanted to put them to good use...hence the reason for tons of stir fry...I really usually do try and make different chicken dishes Also I normally have atleast 12 to 13 different recipes!!



For the Pizza, I make it homemade. I make the dough in my bread machine then add 1/2 jar of wal mart brand pizza sauce and I am lucky we only like cheese pizza. I buy the huge 5lb bag of Mozzarella cheese at Sam's for $8 bucks and it last for 6 pizzas (almost 2 months).

For the Spaghetti I buy the 5 lb package of Angel hair pasta ($3) and the 3 jars of LARGE Ragu ($8.88) at Sam's club and that lasts us for 6 dinners of Spaghetti!!

For the Chicken stir Fry I bought the thighs last month and then we add a bag of delux stir fry veggies from the frozen section of Wal Mart. I think they are like $1.22 a piece!!!

For the Dogs and fries. I buy a 16 oz package of Oscar Myer Turkey Dogs ($1.97) and a bag of Wal Mart fries ($1.88) and a pack of Buns (I buy these fresh not on shopping day and if we run to Sheetz we pay about $2.39. If we run to the local Bilo it's only about $1.69).

For the burgers and fries. We actually have "home grown" beef raised by my dad so we pay nothing for the burgers. The fries and buns are the same as for the hotdogs!

**RECIPES**

Pasta Carbonara (it does only make 4 servings I double it!!)
* 2-1/2 cups uncooked mostaccioli
* 8 bacon strips, diced
* 1 jar (4-1/2 ounces) whole mushrooms, drained
* 3/4 cup half-and-half cream
* 1/3 cup butter, cubed
* 1 teaspoon dried parsley flakes
* 1 teaspoon minced garlic
* 6 to 8 drops hot pepper sauce
* 1/2 teaspoon salt, optional
* 1/3 cup grated Parmesan cheese
* 1/4 cup sliced green onions

Directions:
Cook mostaccioli according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings.

Beef Enchiladas (this is a freezer meal and it was "leftover" from last month)
Ingredients:

* 2-1/2 pounds ground beef
* 2/3 cup chopped onion
* 2 cans (15 ounces each) enchilada sauce
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 20 flour tortillas (8 inches), warmed
* 2-1/2 cups (10 ounces) shredded cheddar cheese
* Additional shredded cheddar cheese

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.
Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).

Citrus Chicken (again this only serves for so I double it)
Ingredients:

* 2 medium oranges, cut into wedges
* 1 medium green pepper, chopped
* 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
* 1 cup orange juice
* 1/2 cup chili sauce
* 2 tablespoons soy sauce
* 1 tablespoon molasses
* 1 teaspoon ground mustard
* 1 teaspoon minced garlic
* 1/4 teaspoon pepper
* Hot cooked rice

Directions:
Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the remaining ingredients; pour over chicken.
Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice. Yield: 4 servings.

Zesty Tacos (I love the beans in this meal...it really makes the beef go further!!!)
Ingredients:

* 1 pound ground beef
* 1 cup water
* 1 envelope taco seasoning
* 8 taco shells
* 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
* 1 cup chopped tomatoes
* 1 cup shredded lettuce
* 1 cup (4 ounces) shredded cheddar cheese
* 1/2 cup zesty Italian salad dressing

Directions:
In a large skillet, cook beef over medium heat for 5-6 minutes or until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened.
Meanwhile, prepare taco shells according to package directions. Stir peas into skillet; heat through. Spoon 1/4 cup beef mixture into each taco shell. Top with tomatoes, lettuce and cheese. Drizzle with salad dressing. Yield: 8 servings.

Peanut Chicken Stir-Fry (another one I double. I also buy extra stir fry veggies for this since my kids don't like peppers!!)
Ingredients:

* 2 teaspoons cornstarch
* 3/4 cup chicken broth
* 1/4 cup creamy peanut butter
* 3 tablespoons soy sauce
* 1 teaspoon ground ginger
* 1/4 teaspoon pepper
* 1-1/4 pounds boneless skinless chicken breasts, cut into strips
* 3 teaspoons olive oil, divided
* 1 cup chopped onion
* 1 cup thinly sliced green pepper
* 1 cup thinly sliced sweet red pepper
* 1-1/2 cups sliced fresh mushrooms
* 1 teaspoon minced garlic
* Hot cooked rice

Directions:
In a small bowl, combine the first six ingredients until smooth; set aside.
In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms and garlic; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.

Pizza Pasta Toss (another one that get's doubled)
Ingredients:

* 2 cups uncooked spiral pasta
* 1 pound ground beef
* 1 cup sliced fresh mushrooms
* 1/2 cup chopped green pepper
* 1 can (15 ounces) tomato puree
* 1/2 cup diced pepperoni
* 4-1/2 teaspoons sugar
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/4 teaspoon onion powder
* 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Add the tomato puree, pepperoni, sugar and seasonings; cook and stir for 5 minutes.
Drain pasta; stir into meat mixture. Heat through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 4 servings.

[wvasweetness]

I meal plan two weeks at a time. I start out by making a list of what we want to eat for the next two weeks - usually this includes mostly tried and true recipes, with at least 2-3 new recipes every 2 weeks.

I go through the sale paper to see what's on sale that week and try to plan meals around that. Then next to the list of our meals I start a list of ingredients needed to each meal - ALL of the ingredients. After that, I go to the pantry and cross of items I have in the pantry, which leaves me with the items that I need to get at the grocery store.

I make two "big" grocery shopping trips every two weeks, and quick trips inbetween for produce, etc.

Most meat - minus beef, which we get from my family's organic beef farm - I buy in bulk and freeze in smaller portions. Produce I try to buy at the local market on the day of, and pretty much everything else I buy on the "big" shopping day.

I love summer b/c we make pretty much everything on the grill - and everything tastes better on the grill anyway! And my favorite pasta dish right now is Chicken Cannelloni...

Chicken Cannelloni
Original Recipe: http://find.myrecipes.com/recipes/re...66560&ao=q%26e

Recipe note: For quick weeknight solutions, prepare and stuff cannelloni shells. Wrap tightly with wax paper; freeze until ready to serve. Let thaw in the refrigerator. Unwrap and place in a baking dish; top with your favorite supermarket pasta sauce, and bake as directed.

Yield: Makes 6 to 8 servings

Ingredients
* 1 (8-ounce) package cannelloni or manicotti shells
* 4 cups finely chopped cooked chicken
* 2 (8-ounce) containers chive-and-onion cream cheese
* 1 (10-ounce) package frozen chopped spinach, thawed and well drained
* 1 cup (8 ounces) or a little more shredded mozzarella cheese
* 1/2 cup Italian-seasoned breadcrumbs
* 3/4 teaspoon garlic salt
* 1 teaspoon seasoned pepper
* Sauce (any type)
* Garnish: chopped fresh basil or parsley

Preparation
- Cook pasta according to package directions; drain. (Note: the pasta does not cook very much more in the oven, so cook thoroughly on the stove-top.)

- Stir together chicken and next 6 ingredients.

- Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour sauce evenly over shells.

- Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired

[robinforman]

I do my menu a little differently... we do it weekly, and we just get the ingredients for a certain number of meals, depending on what we have going on that week (generally 4-6). Then we choose, based on what sounds good, what we are having on that particular day. I find that this still gives some flexibility, but still keeps us in check at the grocery store. We have to shop weekly, as we eat only fresh fruit/veggies.

[LeeAndra]

I really need help/brainstorming/ideas in this area! I am about to lose my mind trying to meal plan with DH's and SS's specific food needs and dislikes.

DH is hypoglycemic and back on a hypoglycemic/diabetic diet. This means his diet basically consists of meat and vegetables. He does have oatmeal for breakfast, but otherwise little to no carbs all day, so pasta and casseroles are out. Of course, he wants these meat and veggie dishes to be different, interesting, and delicious every day, but I am at a loss as to how to do this aside from a stirfry or something. He also has to have snacks, but these have to be things like cottage cheese, summer sausage & cubed cheese, and peanuts. He can do some fruit, like berries, but not supersweet fruit like bananas. He does not especially like vegetables, although he eats the frozen bags of mixed veggies I buy, and is not really interested in trying 'weird' vegetables.

SS is super super super picky abt food and will not eat anything mixed together (which is a moot point now that DH is eating hypoglycemic again). When he is with us, he usually eats grilled pork/chicken/steak, corn, and a piece of sliced American cheese. The only other kind of vegetable he will eat is raw carrots with ranch dip. He will occasionally eat grapes or watermelon, but he will not eat any other kind of fruit. Sometimes, I can get him to eat strawberry yogurt for dinner instead of the slice of cheese if it's the smooth and creamy Yoplait brand. He will not eat mashed potatoes, Rice a Roni, noodles, or anything else like that. He only drinks apple juice or lemonade. When forced, he will eat a banana and either a Rice Krispie treat, a Poptart, or a small baggie of Frosted Flakes for breakfast, but otherwise would prefer not to eat in the mornings at all. Of course, he loves snacks, chips, etc. but we usually only have fruit snacks and RK treats at our house for snacks. He is likely also hypoglycemic.

I will be having a baby in Aug/Sept and plan on BFing for at least 6 months. I can be a picky eater, but it's completely irrelevant once you take DH and SS into the equation. I need to be able to eat enough calories to keep up with BFing while at the same time preparing meals that I can cook while caring for an infant FT. As of now, I will be a SAHM once the baby arrives.

Oh yeah, and all of this food has to be bought on a budget, too, as I am unemployed and DH's job is commission only.

*lol* Do you see my dilemma?? What do I do?! What do I cook?! Granted, the baby will not require real food for several months and we will only have SS 10 nights a month during the school year, but how do I keep everyone happy and satisfied without preparing separate meals or spending too much money on 'special' food?

[4noisyboys]

A few of our go to meals are:

Burritos

Chicken marinated in something yummy and then BBQ'd. My boys new fave marinades are anything by Paul Newman. He has an herb and garlic one that is sooooo fab.

Chicken Parmesan Bake (dip chicken in milk, and then in Italian bread crumbs with parmesan...drizzle butter over the top and bake 375 for about 45 min. I make mine on a big cookie sheet covered with foil for super easy clean up.

I want easy easy easy!!!

[4noisyboys]

LeeAndra....That's tough. I could deal with the dh thing, but the ss thing would drive me crazy!!!

[MissKim]

I ended up making my list into a blog post. It's here.

[Darcy Baldwin]

Something I did to help me get started on my menu plans was to designate a meat a day. So, Mondays were always beef, Tues/Thur were Chicken, Wed. were veg/fish, Friday were snack (pizzas, quesadillas, etc), Saturday was beef, Sunday was nice meal - depending on what I wanted to do.

[jannylynn]

Before I started freezer cooking I would do something similar to Darcy. Except I would have crockpot day, italian day, chinese day, Kid food night, new recipe day, leftover day, American food day.

I need to get back into planning though. I have a freezer full of food but I always forget to thaw for dinner.

[Emmy]

L - your men and their issues would be the end of me. I would accomodate DH because it's a health issue but little man would get tough love - eat what we have or don't eat. Said with LOVE of course. You should get a South Beach diet cookbook from the library - it fits a lot of the requirements that Jeff has - meat and lots of veggies, low in carbs.

When you are BFing you will likely need to make some carbs for yourself to avoid being hungry. I am always starving when I'm BFing.

ETA: L, if you don't have one, you might want to get a Foreman grill for cooking meat when it gets too cold or annoying to grill outside. It sounds like you need to basically plan meat-veggie or salad - carb (potatoes, rice, mac/cheese whatever) for each meal and if Jeff doesn't want to eat the carb he doesn't have to kwim?

For meats can you try some marinades to make them more interesting? For veggies I'd do a search at allrecipes or foodnetwork's website for "salads" - you'll get a lot more options than just lettuce salads, I always get good ideas from there.

[*Kelly*]

Wow! Fantastic ideas!!

Something registered in this 'teacher' brain of mine. This is like lesson planning.. it I used the strategies and thought process it takes to get a week's worth of lesson plans done, then I should be able to meal plan a week worth of meals, right? No copies to make, centers to create and organize, books to find, examples to put together.. I think this might be easier then I was making it.

Thanks for the motivation in doing this girls, my grocery bill and family will be grateful to you!!

[*Kelly*]

LeeAndra.. your kitchen isn't a cafeteria. Your SS should eat what has been prepared and if he doesn't then he isn't that hungry. My 4yo is very picky but I refuse to cook separate meals because he is refusing to 'try' different foods. His pedi said, if he's hungry he'll eat and if not, he doesn't. Bad habits can be created by catering to his tastebuds. Cater to DH's med needs and the SS will have to eat what's going.

Oh and after your sweet baby has arrived, having to make an array of food for breaky, lunch and dinner isn't even going to be possible!! It's extremely tiring and tough *imo* those first 6 months and you don't want to have to deal with that mess!!

Originally Posted by LeeAndra

SS is super super super picky abt food and will not eat anything mixed together (which is a moot point now that DH is eating hypoglycemic again). When he is with us, he usually eats grilled pork/chicken/steak, corn, and a piece of sliced American cheese. The only other kind of vegetable he will eat is raw carrots with ranch dip. He will occasionally eat grapes or watermelon, but he will not eat any other kind of fruit. Sometimes, I can get him to eat strawberry yogurt for dinner instead of the slice of cheese if it's the smooth and creamy Yoplait brand. He will not eat mashed potatoes, Rice a Roni, noodles, or anything else like that. He only drinks apple juice or lemonade. When forced, he will eat a banana and either a Rice Krispie treat, a Poptart, or a small baggie of Frosted Flakes for breakfast, but otherwise would prefer not to eat in the mornings at all. Of course, he loves snacks, chips, etc. but we usually only have fruit snacks and RK treats at our house for snacks. He is likely also hypoglycemic.

[ColleenSwerb]

Deanna, thank you for posting that chicken cannelloni recipe! I'm always looking for something "new" to add into our meal options, and I think Jordan would actually eat that. Of course, I've said that before and it's gone horrible wrong, but a girl can only eat pizza/tacos/pasta/burgers so many days a month!

I think once Joey moves out (it's been a freaking YEAR come this weekend) Jordan and I should really try and meal plan.

[Voodoo_Bryn]

I have to add that when it comes to meal planning and budgeting... we blow our budget if we try "new recipes" every time. If we have to follow a recipe, it usually requires extra stuff that we don't have on hand, so we usually save "new recipes" for times when we actually can stretch our budget a little, and use our regular go-to standbys for when we're broke as all get out.

[aly321]

This is awesome! I am like many of you... I do a meal plan for every 2 weeks and do a big shopping trip for them. I have NOT been good at following the plan lately, and I can tell that it is really taking a toll on our grocery budget! I used Bree's AMAZING menu planner templates for mine! Here is just a couple of the weeks I have:

We are pretty much home cooking kind of people, and don't get too exotic or fancy.

[wvasweetness]

Originally Posted by BrodoNY0123

Deanna, thank you for posting that chicken cannelloni recipe! I'm always looking for something "new" to add into our meal options, and I think Jordan would actually eat that. Of course, I've said that before and it's gone horrible wrong, but a girl can only eat pizza/tacos/pasta/burgers so many days a month!

I think once Joey moves out (it's been a freaking YEAR come this weekend) Jordan and I should really try and meal plan.

I was a little iffy on the canned chicken, but it's actually very good. I've made it all veggie before too with extra spinach, mushroom, etc. So yummy!

[ColleenSwerb]

We always have plenty of chicken on hand, so I'll probably just bake some chicken and then cut it up. Jordan will never go for canned chicken, lol.

[LeeAndra]

Thanks for the advice, ladies. The problem with forcing SS to eat what we eat is that I, as the stepmom, can't do that. That's something DH has to do, and he has said before that he does not want to make the limited amount of time we have with him a battleground.

I think what I will do once the baby arrives is put my foot down and say that I am making one meal. If DH is not going to make SS eat what we are eating, he can make him something, but I won't be making separate meals for everyone.

Unfortunately, SS's mother does not cook, so they eat out most meals at places where SS can order his beloved chicken nuggets and fries. When they eat at home, he has microwaved hot dogs or chicken nuggets. If we could get her on board with making him eat healthier, it wouldn't be such a problem, but she thinks it's fine that he eats that way.

I'm not sure what he will do next year when he is in school fulltime. He refuses to eat school lunch, and even the lunches that his mom or DH packed for him often went mostly uneaten i.e. Mom's lunch would contain a PBJ Uncrustable, which he would eat 2-3 bites from, and then he'd eat all the chips she sent and some of the cookies, but not drink any of the juice.

Sigh.

[Emmy]

That is absolutely what you need to do L, you can't control how DH parents but you *can* say I'm only cooking one meal. I *sigh* for you.

[Leah]

Originally Posted by LeeAndra

Thanks for the advice, ladies. The problem with forcing SS to eat what we eat is that I, as the stepmom, can't do that. That's something DH has to do, and he has said before that he does not want to make the limited amount of time we have with him a battleground.

I think what I will do once the baby arrives is put my foot down and say that I am making one meal. If DH is not going to make SS eat what we are eating, he can make him something, but I won't be making separate meals for everyone.

Unfortunately, SS's mother does not cook, so they eat out most meals at places where SS can order his beloved chicken nuggets and fries. When they eat at home, he has microwaved hot dogs or chicken nuggets. If we could get her on board with making him eat healthier, it wouldn't be such a problem, but she thinks it's fine that he eats that way.

I'm not sure what he will do next year when he is in school fulltime. He refuses to eat school lunch, and even the lunches that his mom or DH packed for him often went mostly uneaten i.e. Mom's lunch would contain a PBJ Uncrustable, which he would eat 2-3 bites from, and then he'd eat all the chips she sent and some of the cookies, but not drink any of the juice.

Sigh.

She won't let herself starve - I can guarantee you that.

She'll eat whatever you make when she gets hungry enough.