Meal Planning never looked so good.
POST IN-PROGRESS; CHECK BACK FOR COMPLETE SHOPPING LIST WITH INGREDIENT USAGE DATES
This month I planned ahead.
As you might remember, I posted my June meal plan. It has worked out pretty well, providing an outline for grocery shopping and a default answer to that omni-present question, “what’s for dinner?” But I knew I could do better.
Doing kitchen inventory once a month before meal planning is a good idea...or you may end up with an entire civilization of Lingonberry preserves.
For July’s meal plan I wanted to be a bit more organized. Tonight I did an inventory of the pantry, fridge and freezer. Since we have a pretty small kitchen, this isn’t as daunting a task as it was in the old house that had cabinets up to the 12-foot high ceilings. Plus a giant upright freezer. And a beautiful, huge fridge. And a pantry. Oh, and a basement with a big shelving unit for that “emergency stash” of food we could eat for five years in case Jesus decided to come visit the world again while we were still on it. Or in case of a Hurricane…you know, a tropical storm in the middle of Idaho.
I was still finding things I’d bought three years earlier when I did my moving sale; I gave away more groceries to friends and family than the food bank probably gives away in a week. It was nuts. So, for as much as I HATE living in this tiny place, the bright side, I guess, is that it prevents me from hoarding food stuffs and then attempting to account for them when planning dinner.
…go ahead and ask me how many jars of pickles I had…or, perhaps more telling, how many jars of lingon berries were found in my cupboards. Seriously. LINGON BERRIES? No one needs multiple cans of lingon berries. No one. Not even the Queen of Norway. So what was this good American Indian girl doing with a stock pile of them? Beats the hell out of me. Maybe they were for all those Swedish Crepes I was planning to make for Jesus when he returns…he must be hungry after all this time. For lingon berries…with a side of souls…?
But I digress.
I divided the food in to four categories: Protein, Carbs, Fruits/Veggie and Sauces/Soups. Since I am insulin resistant, all my meals must be centered around a lean protein first, followed by a fruit/veggie and, if I’ve been a good girl, a complex carb. Not all the carbs listed here are complex; but when I can I swap out a simple carb for one that wont send my blood sugar on a roller coaster ride from hell. For example, brown rice in place of white; red potatoes instead of regular; whole grain breads and pastas and noodles…you get the idea. Also, the sauces and soups are included as a category because even though they don’t usually make up a major part of a meal, they are often an ingredient in a meal–and a more expensive ingredient at that, making it worth mentioning, I think.
In this tiny house, this is what I found in the kitchen and this will serve as the skeleton for July’s meals:
Already on-hand:
PROTEIN:
2 bags of dry black beans
3 bags of dry chick peas
2 cans of chick peas
3 servings of salmon (by “serving” I mean everyone in the family will eat and there will be leftovers for lunch)
2 servings of cod
3 servings of shrimp
3 servings of scallops
1 pot roast
2 servings of spare ribs
10 servings of ground beef
3 servings of chicken thighs
9 burger patties
8 cans of tuna
1 can re-fried beans
2 polska sausage
2lbs of medium cheddar cheese
CARBS:
9 boxes of spaghetti
10 boxes mac and cheese
2 boxes (large) of plain elbow pasta
1 cup rice
PLENTY of oatmeal
PLENTY of top ramen
1.5 lg box Bisquick
3 bags of large egg noodles
1 bag of Lays Potato Chips (an ingredient in the tuna-noodle-casserole; not for snacking.)
1/2 Costco bag of Tortillas…of questionable freshness. May need to replace. Bummer.
FRUIT/VEGGIES
.5 large bag of frozen blue berries
.5 large bag frozen strawberries
5lb bag frozen broccoli
4 six-pound cans of tropic fruit cocktail (thanks, costco!)
1 jar peaches
4 cans pineapple
5lbs fresh red potatoes
2 onions
5 garlic cloves
2.5 large jars of applesauce
5 lbs of carrots
4 bags of salad. I’m sorry. I am lazy.
SOUPS/SAUCES:
7 golden mushroom
2 coconut milk
3 cream of chicken
3 cream of mushroom
4 enchilada sauces
11 cans diced tomatoes
10 cans tomato sauce
plenty of salad dressings
** I also have flour, sugar (all three types), yeast, salt, pepper, herbs and spices, oil, vinegar, peanut butter, jam, mustard, mayo, ketchup, maple syrup, tea, cleaning supplies, medications and a garden that should be coming in to harvest this month…and I’m sure some other things that are so common they totally escaped my mind but hardly matter bc they are not the basis of a meal. Shampoo Alfredo, anyone? Yeah. That’s what I thought. Moving on…
The Shopping List:
The only way a monthly meal plan can work is by making--and sticking to--a list.
So, that is what I do have. What I we don’t have (and need) is:
Milk–I drink nonfat. Logan drinks whole, we each drink a half a gallon in a week. We don’t even try to meet in the middle here. about $5/gallon; $20 for the month
Butter--we like the “Smart Choice” stuff. About $5
Eggs–we go through about 8 dozen a month. Seriously. Now you know why I want chickens so bad… About $8
Lemons–helps turn milk in to buttermilk, helps flavor seafood, makes water taste better…about $3
Bagged Salad–I eat it for lunch every day. I also grow lettuce–or did. But the frustrating thing to me is the cost of bagged salad and how quickly it goes bad. We could buy whole heads of lettuce and chop it ourselves, but then I’d also have to wash it and I never seem to get all the water off. Nothing is worse than a wet salad…its like cold soup. So, this, along with the milk, is one of the items that requires a voyage to the store regularly. at about. $4 a day/$1 a serving, we will spend at least $30 here. time to plant some more lettuce…
More bread–we have a loaf right now. Within three days, the Sliced Bread Gnomes will have found it and taken it to where ever it is they also hide the socks…damn gnomes. Yes, I could make bread in the bread machine…but then I’d have to slice it. And I’m lazy. See point about bagged salad, above….about $10 (UPDATE: Matt says he loves the smell of fresh bread in the machine and swears he will slice it if I make it…DEAL! money saved: $10)
Frozen Mixed Berries–about 2 bags worth from Costco. I am addicted to these things! I thaw them in the microwave, top with splenda, and I am in heaven. And it is good for me–high in fiber, antioxidants and does little to the blood sugar with few calories to boot. Hooray!…about $18
Red Wine. For the pot roast, I swear! Ok, maybe we should make that two bottles of red wine then…:)…about $10
Beer. So help me, I love my husband, but the man needs a beer a couple times a week, and I am not about to get in the way of that by preaching about a budget. Whining about money when one is already stressed out doesn’t fix the problem….about $25
More Rice It has to be brown rice now that I’m counting my carbs and sugars, but it is still an important staple and helps to round out meals….about $10
Coffee beans simply apply what I said earlier about the beer…but we do have a freaking life-time supply of coffee from buying my espresso machine last year, so maybe I can convince Matt to hold off on buying beans and use up some of the coffee we’ve already got on hand…that would also free up space in my cabinets…hmmm. (money saved: $20)
Incidentals needed for misc. recipes that require unique ingredients like tofu/fresh veggies/etc; or more of one of these ingredients…about $30
Cheese…about $5 per 2lb at Costco; we buy 4 blocks a month but we already have one on hand. May need to buy more based on recipes…$15
White sugar…despite having about four cups worth, I consider that to be “low” since I bake from scratch so much. I’ll get about 20lbs at Costco and count this under “incidentals”.
TOTAL: $174 *
* perhaps less, perhaps more–but roughly $174. I will let you know once we complete the shopping.
So…what are we gonna eat?
Here's what's for dinner for the next 33 days!
Remember from June’s meal plan that each meal is large enough to work not only as a dinner for three, but also as lunch the next day. Also, we keep our breakfasts very simple: eggs, oatmeal, pancakes…not worth noting unless it is a special occasion, in which case you will see it noted. That is why there is not a list of 90 meals below–just a list of 30. Actually, it is 33 since July has 31 days and I’m also including the rest of the meals for June…
You may notice, too, that we rely more on fresh ingredients towards the start of the month, and canned and frozen ingredients towards the end. This is because, as I’ve mentioned before, we are only paid once a month and that, combined with not having a car, means we only grocery shop once a month. Sure, we run to the corner store for milk and stuff if we run out and need it, but otherwise we stay the hell out of the grocery store.
Finally, I gave my husband veto power. I told him he could tell me if there was anything he DID NOT want me to make. He said: Golden Mushroom Chicken and Rice. So, those 7 cans I have of golden mushroom soup will still be there in August, I guess…
June 29–Moroccan Chickpea Stew and green salad
June 30–Tuna Noodle Casserole with green salad
July
1 Grilled Salmon with green salad and red potatoes sauteed in olive oil, kosher salt, pepper, garlic and onions and fresh parsley
2Black Bean Enchiladas with Mexican Brown Rice
3 Grilled Shrimp kabobs over brown rice and fresh salad
We event managed to fit the Fourth of July BBQ in to the budget and meal plan.
4 For JULY 4th we have some very dear friends coming in to town to visit. Of course we have to BBQ! We will make Cheese burgers with fries made from scratch, macaroni salad, corn bread, potato salad, spare ribs and special dessert…and crepes for breakfast (damn, if only I had those lingon berries now…)
5 Leftovers. Are you kidding me? Maybe we will eat some of that Golden Mushroom Soup to start to undo the damage caused by the carnage of the day before…
6 Coconut Shrimp over green salad…light. Good for final recovery from July 4.
7 Grilled chicken with green bean casserole
8 Coconut curry with leftover grilled chicken and brown rice
9 Soft Tacos with left over brown rice
10 Tuna Noodle Casserole with broc
11 Pot Roast with mixed veggies and corn bread
12 Salmon with red potatoes and broc
13 Moroccan Chickpea Stew with Amish Friendship Bread
14 Pasta Carbonara with shrimp and Tomato and Basil salad (from the garden!)
15 Chicken Adobo with brown rice and veggie stir-fry (just use whatever veggies you have on hand)
17 Sweet and Sour Meat loaf with green bean casserole
18 Spare Ribs, leftover green bean casserole, corn bread
19 Cajun Seafood Pasta with scallops and shrimp
21 Mac and cheese from scratch with broc
22 Grilled Salmon with mixed frozen veggies
23 Beef enchiladas with taco salad
24 Kielbasa with red potatoes and salad
25 Swedish Meat Ballswith broc
26 Grilled chicken with green bean casserole and corn bread
29 Grilled Shrimp over rice with frozen veggies
30 Tuna Noodle Casserole with mixed frozen veggies
Sound like something you want to do? Below is everything you will need for this months’ meals plus the dates those meals are made (it is possible I’ve forgotten something, somewhere, but I did my darnedest to make this as accurate and complete as possible). At the bottom you will see a category for “one time use” ingredients with the dates they will be used. This is so if you want to save money by not getting those ingredients you know which meals you’ll have to skip.
The way that I’ve done the list also points to the frequency of use of ingredients so you can get an idea of what is in a well-stocked pantry, kitchen, fridge and freezer based on how often ingredients find themselves in recipes. The items that are used the most, for example, are generally bought in bulk and on-hand.
And, if you are feeling extra-organized, you can take this month’s meal plan when planning next summer’s garden. July is when many fruits and veggies come in to harvest and you can plant the herbs (dill, oregano, cilantro, basil, bay, parsley, etc.), veggies (bell peppers, tomatoes, red potatoes, lettuce, onions, garlic, carrots…) to help cut down on cost and improve quality. Nothing is more fun than going in to the garden to pick your food for dinner.
OK then, below is your shopping list (assuming you don’t have a garden or a single edible item in your house…)
Your Grocery List:
Go on, you can do this...though you might need two carts.
PROTEIN
*blocks of cheese are 2lbs
6 cans of tuna (6/30. 7/10, 7/30)
frozen sirloin burger patties (7/4)
4 blocks of medium cheddar (6/30. 7/10, 7/30; 21, 23; and almost daily in lunches and breakfasts)
1 block fresh mozzerella or 1 large bag shredded mozerella from Costco (daily on salad for lunch; 7/27)
1 block Montary jack cheese (add some any time there is a Mexican dish to add variety to the cheddar)
Swiss cheese (7/19)
1 block sharp cheddar (7/19, 7/31)
2 bags (6lbs total) of frozen salmon fillets (Costco) (7/1, 7/12, 7/22)
1 bag frozen cod fillets (7/16, 31)
1 bag of dry black beans (7/2, 7/20)
bag of large shrimp (7/3, 6, 19, 29)
chicken thighs (7/7,15,26)
Beef bottom round roast (7/11)
3lbs Ground beef (7/17, 25
2 slabs Beef Spare Ribs (7/4; 7/18)
5 dozen eggs. At least. You will use them all the time.
2 bag dry chick peas (6/29,7/ 13, 28)
Bag frozen scallops (7/19)
2 Kielbasa (polska sausage) (7/24)
Bacon (7/4, 14)
5 dozen–if not 8 dozen–eggs.
CARBS
20lb bag of brown rice (7/2,3,9, 15,20, 29,31)
3 bags egg noodles (6/30. 7/10, 7/30)
1 bag regular Lays potato Chips (6/30. 7/10, 7/30)
2 boxes spaghetti (7/14)
1 box plain elbow macaroni (7/21)
Italian Bread Crumbs (7/19; 7/25)
fettuccine pasta (7/19)
corn tortillas (7/2, 7/16, 23)
corn chips (7/23, 31)
VEGGIES/FRUIT
large bag of frozen peas (6/30. 7/10, 7/30)
9 –14.5 oz cans french-style green beans (7/7, 17, 18, 26)
10lb of onions (almost every day)
about 20 Fresh Lemons (almost daily)
about 10 fresh limes (misc. recipes)
10lbs red potatoes (7/1, 4, 12, 24)
large jar of salsa (7/2, 9, 16,31)
20 heads of Garlic (you will use it almost every day)
large bag of sweetened flaked coconut (7/4, 7/6)
carrots (7/11, 15)
celery (7/4)
5lbs regular potatoes (7/11)
Large bag of frozen brocoli (7/12,15,21,25…and so much more)
Large bag of frozen mixed veggies (when you are out of fresh salad)
fresh parsley (7/3; 13, 14, 25)
Fresh ginger root (7/8, 15, 16)
SAUCES/SOUPS/ETC
7 cans cream of mushroom soup (6/30. 7/10, 7/25, 7/30)
1 can Cream of Chicken soup (7/25)
3 cans sliced mushrooms (6/30. 7/10, 7/30)
3 large cans diced tomatoes(6/29,7/ 13, 28)
Tomato Sauce (7/2, 27, )
Soy Sauce (7/8, 15)
2 or 3 Large containers of Sour Cream (7/7, 17, 26; 2, 9, 16, 20, 23, 31)
heavy whipping cream (7/4, 7/19)
2 cans coconut milk (7/8, 7/15)
PANTRY ITEMS
mustard powder and/or course ground mustard (7/4, 7/7, 17, 26)
Jar of Dill seasoning (7/1, 7/12, 7/22; 16); )
Dry oregano ( 7/16, 27)
Kosher Salt (7/1, 7/12, 7/22…and nearly every day)
Extra Virgin Olive Oil (almost every day)
cider vinegar ( 7/4, 7, 26)
cumin (6/29; 7/2; 13, 28; 7/16; 7/20 )
corn meal (7/4, 11,18, 26)
Veggie broth/stock (almost daily, which is why you should make it)
Grated Parmesian (7/14, 7/19, 7/21)
cinnamon (6/29,7/ 13, 28)
paparika, (6/29,7/ 13, 28)
cayenne pepper (6/29,7/ 13, 28, 20)
Fresh basil (7/19, 27)
Fresh thyme (7/ 11, 7/19)
Fresh Cilantro 7/2, 7/16)
Green onions (7/3, 7/19)
One Dinner Ingredients : (these are ingredients that you may find useful in lunches, snacks and breakfasts, but are not required any more than one time in the above meal plan and therefore, if strapped for cash, may indicate a meal to nix and replace with something else) Some meals, like 7/3, 7/15, 7/19 an d7/21 use more one-time ingredients than other recipes:
DAIRY/FRIDGE section:
plain yogurt (7/15)
half-and-half (7/21)
1 block firm tofu (7/3)
Munster cheese, (7/21)
processed cheese food (7/21)
PANTRY:
1 box red velvet cake mix (7/4)
2 large boxes Bisquick (for breakfasts, muffins, biscuits,etc)
1 can (12 oz) Evaporated milk (7/25)
mild chili powder (7/2)
red pepper flakes (7/3
Thai chili paste (7/3)
1 bottle Merlot , honey (7/11)
Red Wine vinegar (7/18)
white or rice vinegar (7/15)
Bay Leaves (7/15)
minced capers (7/16)
ground white pepper, (7/19)
elbow macaroni,(7/21)
VEGGIES:
avocado (7/31)
4 oz fresh mushrooms, (7/3)
1 head bok choy (7/3)
3 bell peppers(7/3)
4 cups blue berries (7/4)
4 cups strawberries/raspberries (7/4)
*Flour, White sugar, brown sugar, yeast, baking soda, baking powder, salt, kosher salt, black pepper, corn starch, corn meal–if you don’t have these things already, Get Them. You will use them in more recipes than I can possibly list here.
** I’m assuming you have ketchup, mustard, mayo, milk already…if you don’t, Get Them.
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