I can handle the big, bad wolf (at least in the stories I read to my kids), but the vultures that begin to circle my dinner table every night squawking "What's for dinner?"...Aaaa! Like to plan meals, cook, grocery shop, and clip coupons? Me either! This is the information for a breakout session for a ladies event that I gathered. These are practical tips that have helped streamline the process for me. Enjoy!
1. Planning meals
- Make a list of the meals your family ususally has
- Plan it on the calendar making allowances for busy days or company (you might plan for a week or two, maybe the whole month--whatever works for you)
- Have a plan B--have a list of restaurant deals!
- Resources--Once-a-Month Cooking by Mimi Wilson and Mary Beth Lagerborg (there are two editions, the latest one has more "family friendly" recipes), these two websites have recipes and ideas for make ahead meals Busy Cooks and 30 Day Gourmet, Relish! will give you the recipes and grocery list for the week for a subscription (there is a free trial)
2. Grocery shopping
- Organize your list by the order of the store aisles.
- Print your list off the computer and mark off what you don't need OR print it off and highlight items as you need them instead of making a list. It is much easier to mark off a list than try to remember everything you need.
- Resource--My Grocery Checklist will let you customize your grocery list by checking the items you want and print it (free)
3. Clipping coupons
- There are lots of online coupon helps, like The Grocery Game, that have a subscription fee.
- I use this one--If you don't like clipping all the coupons, try Coupon Mom for a list of what coupons are in which circular and clip what you need
- Stores that double and triple your coupons are the best deal
- Also check you grocery stores' web site for printable coupons. For the session, the area grocery store is United.
- Even if you just save $10-15 a trip, if you saw $10 on the ground, would you pass it by?
4. Saving time in the kitchen
- Make ahead what you can
- If your family only eats half of a recipe and aren't good at eating left-overs, freeze the other half for another time. This saves time and money.
- If a recipe is easy to double, make two--serve one and freeze one.
- Resources--again the Once-a-Month Cooking book is a great resource to learn this method even if you don't use all of their recipes. If you have the money, but not the time, there are places like Super Suppers that have the ingredients ready for you to come in and assemble, take home and freeze.
Here is one of my favorite make ahead meals from Once-a-Month Cooking.
Chicken Packets
From Once-a-Month Cooking by Mimi Wilson and Mary Beth Lagerborg
2 cups cooked, chopped chicken
1 3-ounce package cream cheese, softened
1 tablespoon chopped chives
2 tablespoons milk
Salt to taste
½ cup crushed, seasoned crouton crumbs *
2 8-ounce packages refrigerated crescent rolls *
¼ cup (1/2 stick) melted margarine *
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1-quart freezer bag. Put crouton crumbs in another 1-quart bag, attach it to bag of chicken filling, and freeze. Refrigerate crescent rolls.To prepare for serving, thaw chicken mixture. Preheat oven to 350. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so that the rectangle halves will not separate. Place about ¼ cup of chicken mixture into the center of each rectangle. Fold dough over the filling, and pinch at the edges to seal tightly. Dip each packet in melted margarine, and coat with crouton crumbs. Place packets on a baking sheet. Bake for 20 minutes or until golden brown. Packets are good either hot or cold. (Serve early in the month before date expires on crescent rolls.) Makes 8 packets.
