I do recommend, if you should ever make your own monthly meal plan, that you give yourself a few weeks to organize it. You could just jump in – as I have. But then you will find yourself on a Sunday night at a stopping point because you do not have key ingredients – like meat – and you will refuse to pay the local grocery store prices and since the cheaper options are too far away to conveniently visit on a school day, like Monday should be, you will be somewhat, but not entirely, chagrined.
Oh, and soccer practice starts tomorrow. Hooray.
Right now, of 30 meals, I have 15 (half!) as prepped as I can get them. Some, like crustless spinach quiche, can’t really be done in advance (and still taste good). Some were extremely easy to prep, like London Broil in a marinade. Others, like my beef stew, are ready to go (just make rolls).
In addition, I have another 7 in mid-prep. The meat for the chili is cooked. The corned beef for the Reuben’s is in the crock pot. The pot roast is marinading.
The remaining 8 require ingredients (8 simple items). I would have my husband stop at the store after work tomorrow, but it’s his birthday (and we have soccer practice). Perhaps he can go on Tuesday.
In the meantime, I will finish those other 7 recipes, and I have plenty of computer work to do. I’d like to make legible shopping lists for starters. And a nice looking menu. And directions for next time (like how much beef to brown, in total, and how much to leave raw, for the others recipes and what logical order to do things based on cooking time and available pots in my kitchen).
The menu is slated to begin next Sunday, so my goal is to do one last grocery trip for all the non-perishables I’ll need for the month on Friday or Saturday.