Meal Planning for Rebels: How I found a way to save money and time on our most sacred family tradition…DINNER!
I loathe traditional meal planning. LOATHE IT. It’s confusing because a) I love to eat home-cooked meals and b) I really admire people who do meal plan and I am jealous of them, especially when its 5 pm and I don’t have dinner started and have no idea what to make. I fantasize about daily strolls to the market and selecting the most in season produce and freshly butchered local meat but guys…I don’t live in Provence; I live in Maine. Still, in my mind, eating should be intuitive, creative, and enjoyable no matter where you live.
It has taken years, literally, for me to find a rhythm with meal planning that actually works for my rebellious/spontaneous/creative cooking spirit to embrace so hopefully this helps others like me! It gives me structure but allows for day of decisions and improvisations to make use of what I already have in my fridge and pantry and what I feel like eating that day. Not sure what approach might work for you? Try taking Gretchen Rubin’s Four Tendencies quiz to learn about how your tendencies can be supported.
I love cooking and baking, but I resist rules and I needed a plan that felt clear but flexible. If I were accepting an Oscar (ha!) for my new routine, my speech would have to include a thank you to my friend Lisa who told me about her meal plans, the parenting book, “The Soul of Discipline” by Kim John Payne, the Waldorf Method expert (not Kim Jong-Un, the supreme leader/dictator of North Korea) because he writes about how weekly meal rhythms are grounding and stabilizing for children. I would also acknowledge the great cookbooks, “An Everlasting Meal” by Tamar Adler and “Salt Fat Acid Heat” by Samin Nosrat for helping me establish the order and methods for my new dinnertime regimen and for teaching me how to cook with what I have and turn one meal into the next. Tamar Adler advocates that when you are unsure what to make, just get started by boiling water, and salting it well! Genius. Also, this simple French recipe is a great one to have in your wheelhouse.
I created a general outline for our weekly meals that looks like this:
Mondays are for NOODLES:
I prepare either Asian or Italian noodles with salad or cut up fresh fruit and vegetables. This can be spaghetti and tomato sauce or Pad Thai, fresh ramen or pasta salad with tons of veggies and feta or whatever else sounds good and I have the time/energy and ingredients for on hand! I can always have a box of spaghetti and a can of tomato sauce in the cupboard for days when I need something quick and easy.
Tuesdays I BOIL A CHICKEN:
This is a major game changer. I immediately have the best homemade chicken stock on hand for the rest of the week and lots of delicious meat already cooked that can go in tacos, salads, soups, served with roasted vegetables, etc. If you don’t eat meat, try making your own vegetable stock once a week by saving vegetable peelings or ends in the freezer and then boiling them with mirepoix.
Wednesday are for SOUP AND BREAD:
I often use my fresh chicken stock as a base for whatever soup sounds good that day. Here is my basic soup recipe that can be adjusted in an infinite amount of ways:
- Early in the day slow roast whatever veggies you have on hand at 350 for about an hour or longer. I like using whole squashes (puncture skin with a fork or knife first), potatoes, yams, cauliflower, whatever you have and like!
- When its soup making time, saute an onion in olive oil and salt and pepper in the bottom of your pot. This step was taught to my sister and I by a very talented cook we used to work with. Her soups were delicious and she said that was her secret.
- Add whatever roasted veggies you have on hand into the pot, add garlic if you have it, cover with your homemade stock, simmer for 20 minutes, season and puree. Boom.
You can freeze any extra stock or meat that you have for later. You could also make a stew or chili with cornbread for something heartier in the colder months.
Thursdays are for RICE:
My favorite is Jasmine rice cooked in the leftover chicken stock I have from Tuesdays. Add enough salt and a pat of butter. Trust me. One day I hope to master Samin Nosrat’s Persian-ish rice but this method is quick and easy. Serve with the chicken from Tuesday and whatever veggies you have on hand. You could also make a curry which is why I also keep Thai curry paste and cans of coconut milk in my pantry to use when I am in a hurry. You could also stir-fry with lots of cumin and fresh ginger, a tip I learned from my friend Jacky!
Friday are for PIZZA, duh!!
I like the pizza recipe from Smitten Kitchen and always have tomato sauce and cheese on hand and then can get fancy or keep it simple. Serve with whatever fruit and veggies you have!
Saturdays are for trying something new or using up leftovers.
Go wild! Or eat out! It’s Saturday!!!!!!
Sunday’s are for ROASTS or BBQ, right?
Roast chicken that’s been marinating in buttermilk, roast beef or pork, roast vegetables…whatever sounds delicious!
Add something green like a fresh salad, broccoli or asparagus, add some potatoes and you have a classic family Sunday dinner. This tradition helps me to beat the Sunday blues.
Foods to have on hand:
I like to make bread, bake cookies and other desserts to keep food exciting and interesting and comforting. And have lots of fresh fruit and vegetables on hand. I keep my pantry stocked with flour, oats, butter, eggs, sugar, leavening agents and salt which allows me to bake any basic sweet recipe. I have carrots, celery and onions for making stock. Yoghurt, cereal and chocolate help. I try not to get too complicated unless I’m trying something new that requires special ingredients. We eat leftovers for lunch and I have frozen chicken nuggets and Mac and Cheese for the kids too, and when I’m out of something, I don’t sweat it; I make a meal with what I have knowing I can return to our rhythm the following night.
The important thing with this type of meal planning is that it resonates with your cooking style and cultural and familial preferences and budget. I save money because I now really know what I will need and use so I waste a lot less and usually don’t have to get something last minute. One night could be for Mexican food, another could be Breakfast food themed or for slow cooker meals, takeout or fish; it doesn’t matter as long as it works with your preferences and timeline. A warm meal together as a family as often as possible is pretty close to heaven even when like me you have a two year old who dips everything in his water glass and climbs on the table to force feed everyone but himself:) He will grow out of it and dinner will still be there when he does, reminding us all to take time to express gratitude for what we have, nourish our bodies and provide time and space for our most important relationships to flourish.
And now I would love to know, what helps you get dinner on the table every night?