Folks who haven’t done menu planning before sometimes assume it has to be this big complicated thing. Here’s how it most commonly looks at my house– a simple list of meals in a spiral notebook. (If I’d known I was going to show this list to you, I’d probably have written more neatly. ) I start by listing all the meals that I can make with what I already have in the house. Then I think about meals for which I already have most of the ingredients. I want to use what I already have, and keep that grocery store list to a minimum.
As I plan, I list all the ingredients that I still need to buy down the other side of the page. This picture shows just the start of that list, on the left. I ended up adding more items, but the list still was not huge. I also think about extra cooking projects I’d like to do, such a baking bread or making cookies, and about items that I have lots of and would like to consciously use more of in the next couple weeks. For example, I have lots of canned tomatoes in the pantry still, as well as some frozen veggies that I’d like use up before the summer.
Many of the recipes listed above can be found here on my blog– check out my recipe index for details. And today I’ve got one more really easy recipe to add to that list. It’s from my friend Molly who found it a website called Paleo Leap, and is so easy that you can literally get it into the oven in ten minutes flat. It takes an hour to cook from that point, but hooray for 10 minute prep, right? Even better, it is a recipe that everyone in my family loves, which is kinda unusual. We’ve made it at least 4 times since Molly shared it three weeks ago. Below shows my tweaks. Go to the Paleo Leap website to see the original.