Do you suffer from menu planning burnout? I do from time to time. I get tired of hunting for new recipes, digging out old recipes, figuring out what’s in the pantry/fridge/freezer. But it’s ironic. If I throw up my hands and don’t menu plan, I add more stress to my week. It’s a crazy cycle.
So how can we all avoid menu planning burnout? Here are my tips:
Plan when it’s calm.
Sunday at 11 p.m. when I’m tired and stressing about not getting to bed early is not the time to plan. Finding a time when you don’t have to rush allows you to be more relaxed and creative.
Ask the family for input.
I get stuck in a menu planning rut. Often. I default to the same meals. They’re healthy, tasty, easy prep meals, but my family probably gets tired of them quicker than I do. This week I asked them what they’d like to have for dinner. I ended up with some things I probably wouldn’t have chosen, but they’re a good fit for our week. Plus, since they had a say in what’s on the plan, my family will probably enjoy the meals more.
Check the calendar.
A menu plan full of gourmet meals sounds appealing on the weekend. But when real life happens during the week, it’s easy to let the calendar sabotage your plan. I like to pull out the calendar when I’m menu planning so I can anticipate what the week holds. This week I found a late afternoon doctor’s appointment, an afternoon online homeschool club meeting for Emma, and an evening of dance classes. I was able to plan quick prep, Crock Pot, or leftover meals for those nights.
Work ahead over the weekend.
The work ahead over the weekend plan is my absolute favorite. The concept is simple. Do as much food prep for the week as possible before the weekend is over. Granted, not everything can be cooked ahead. I’m not a huge fan of cooking and freezing for thawing later in the week. Some things just don’t taste as great that way. Instead, I spent some time today making snacks, cooking a whole chicken, making chicken broth, making pasta sauce, and soaking beans. This week, I’ll reap the benefits of having sauce done. I’ll be able to grab cooked chicken for some salads. I’ll have the beans ready to throw bean soup in the Crock Pot. Working ahead means less work for each week day.
When I put these strategies into play, I’m much more successful in actually carrying out my menu plan. And let’s face it… Success boosts your desire to keep on planning.
Here’s what’s on our menu this week.
:: Breakfasts ::
Pancakes, fresh fruit
Easy Bananas & Cream Oatmeal (no sugar added)
Bacon – Egg – Cheese Bagel Sandwiches
Homemade Granola
Baked Oatmeal Muffins
Green Smoothies {For People Who Don’t Like Spinach}
:: Lunches ::
Taco Dip (ground beef, refried beans, salsa) & Chips
Munch Lunch (popcorn, cheese sticks, apples with peanut butter, carrots)
Hot Dogs, Mac & Cheese, Veggie Tray
Roasted Chicken Salads
Sandwiches, Fresh Fruit, Veggie Tray
Leftovers
:: Dinners ::
Country Bean Soup, Gluten-Free Cornbread (I’m hoping to perfect this for you this time!)
Skillet Chicken Fingers, Oven-Roasted Veggies
Spaghetti with Meat Sauce (This is our favorite gluten-free pasta right now.)
Burgers, Applesauce, Steamed Carrots
Homemade Pizza
Roasted Chicken, Baked Sweet Potatoes, Steamed Broccoli
If you’re looking for some general menu planning inspiration, stop by Menu Plan Monday hosted by I’m an Organizing Junkie.
I usually check the calendar when menu planning (that IS a great tip!) but I need to work more on that work ahead concept. I bet that would be a huge help in actually sticking to my menu plans.
Jean, the work ahead concept has been the biggest help for us. When the beef is already browned, it’s so much quicker to throw spaghetti together. This week I made some snacks ahead (and stashed some in the freezer for later in the week… shhh! Don’t tell!), and that’s already come in handy today. I hope this helps you too!