Category Archives: Spreadsheet Wednesday

3 Months of Fall Meals: My Menu Plan

Well, I did some revising of my own menu plan for fall as I wrote about my menu planning process, and so I thought I would share the result with you all: 3 weeks of very family friendly, not too time consuming meals.  Each recipe makes about 5 servings: one each for me and my husband for dinner and lunch the next day, plus a half serving each for the kids. (Ender still doesn’t really count. :D) Anyway, if you’re interested in not having to plan dinner for the next three weeks, here you go! Shopping lists are included in the menu file, but don’t include basics like chicken, rice, flour, etc., so you may want to check that your idea of kitchen staples matches mine. :D

Fall 3 Week Rotation Menu

Fall Recipes for 3 Weeks

Week 1:

Friday – Canadian Bacon Pizza, salad, cheesy bread
Saturday – leftovers/eat out
Sunday – Salmon, rice, veggie
Monday – Chicken Squash Corn Chowder (in the crock pot), baguettes
Tuesday – Mongolian Beef, rice
Wednesday – Bucatini Al’Amatriciana, veggie
Thursday – Oven Fajitas

Week 2:

Friday – Canadian Bacon & Apple Pizza, salad, cheesy bread
Saturday – leftovers/eat out
Sunday – Calzones (no recipe for this one, as the instructions are a little complex to rewrite; the recipe is found in Artisan Bread in Five Minutes a Day, which every cook should own!)
Monday – Autumn Minestrone Soup (in the crock pot), baguettes
Tuesday – Almond Chicken Stirfry, rice
Wednesday – Tuscan Garlic Chicken, veggie
Thursday – Tostadas, corn, salsa & chips

Week 3:

Friday – Philly Steak Pizza, salad, cheesy bread
Saturday – leftovers/eat out
Sunday – Chicken Enchiladas, salad
Monday – Cheesy Vegetable Chowder (in the crock pot), baguettes
Tuesday – Beef and Cashew Stirfry, rice
Wednesday – Paprika Chicken Stroganoff, veggie
Thursday – Black Bean Soup, rice, salad

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How to Plan Meals for Three Months in Three Hours: Hour Three

So at the end of hour two, you should have your meal plan completed, and you could be finished. However, I have found that taking the process one step further makes a big difference. During hour three, you gather all the materials you need to make actually preparing your meals easier, namely recipes and shopping lists.

Hour Three: Creating a Seasonal Recipe Book

If a lot of your recipes come from online sources, it’s simple and quick to create a recipe book of all your meals for the season. Even if they come from traditional cook books that you keep handy, I suggest copying all the recipes for the season into one place. That way when dinner comes around, you can simply pull it out and go. I even keep a bookmark in mine so I know exactly where I am. Every second counts, right? (Only if you are obsessive like me. :D ) Plus if your recipes are all in one place, your husband can even pull off dinner if you’re sick. I can’t tell you how many times I had to scrounge through pinterest half delirious with cold medicine before I figured this out.

Here’s how to create a personalized recipe book as quickly as possible:

  1. Buy your materials – I like to use a 8 1/2 x 5 1/2 binder, because it’s more compact than the traditional full page binder size and therefore takes less counter space. It’s really easy to scale your recipes to print on half a page (more on that in a minute). Grab some half size page protectors, and maybe some tabs and you’re ready to go. You’ll also need a word processing program and a printer that’s not running out of ink. :D
  2. Create a title page and table of contents (Optional) – Open up a new document in your favorite word processing program. Type “Fall Recipes” (or whatever clever title you come up with) on the first page and maybe throw a cute piece of clip art in there. On the next page, add a table of contents. Most word processing programs can auto-generate one. In the most current version of Word, it’s under References >> Table of Contents. As long as you put the title of each recipe in the “Header 1” style, it will automatically add it to your table on contents. Now’s a good time to make sure your document has page numbers too.
  3. Gather your recipes – Run through your menu and type each recipe onto a new page of the document. Copy and paste from the internet, type it out of your cookbook, or even take a picture–if your camera is high enough resolution that you can read the recipe. You can be as lazy or as fussy as you want with formatting, but the point is to get them in one place and in the order you are going to make them. Make sure to choose a heading format for the title if you want your table on contents to auto-generate.
  4. Size up the fonts and print 2-to-a-page – This last step is the real trick: make sure each recipe fills as much of the page as possible. Size up the font on each page until the page is just filled, but not flowing over to the next page. Then make sure your table of contents is up to date–you may need to hit a refresh option to see all the recipes. Then print your recipe book, but select the option to print 2 pages on every page. (Trust me, it’s in there somewhere.) Ta Da! Your recipes now take half a page each.
  5. Fold in half, put in page protectors, and start cooking – Yup, if you fold the page in half, it fits perfectly in a half size page protector. Congrats on making your own cook book.

Hour Three: Pre-Writing Your Shopping Lists

Ah, but there’s one more quick trick. Now that you have all your recipes in a binder, you can easily pre-write your shopping list. Pre-writing your list means that it takes a lot less time to write your list each week, which means you can be out the door faster!

For each meal, write the ingredients in the shopping list column of the meal plan sheet. Leave out any pantry staples that you always have on hand (like flour, salt, and milk); list just the specialty ingredients. I leave off chicken and ground beef, and common vegetables too, since I always have those on hand. Use your judgement as to what to put on.

And that’s it. I’m currently going through the process of revamping my fall meal plan. Anyone interested in seeing my step-by-step?

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How to Plan Meals for Three Months in Three Hours: Hour Two

All right, now that you’ve finished hour one, I’m sure you’re ready for hour two of your meal planning adventure! By the way, I never do all three hours at once, since that would lead to total burnout. I usually break it up over the three weeks before the season I want to start using the menu plan, but even spacing it out over a few days would help.

Hour Two: Making the Plan

This is where you get down to the nuts and bolts of making your meal plan. Narrow your brainstorming ideas down to the final 15 (or 21 with no pizza night or leftovers night) and start slotting them into your calendar. Here’s a blank copy of my seasonal menu plan to get you started. Tips on how to organize the meals into a plan below.

blank menu plan

Blank Seasonal Menu Plan

  1. Shopping Day – You’ll notice my weeks begin with Friday rather than Monday or Sunday. That’s because Friday is my shopping day. This way, I can see the whole week’s worth of meals I need to shop for at a glance. Feel free to rotate the days so that it’s organized by your shopping habits.
  2. Groups of 3 – I like to organize my meals into groups of three that are similar by some theme (again–ethnicity, meat, grain, cooking method, type of meal, etc.). If you used themed grids to come up with your meal ideas, this will be easy! Then you can simply pick a day for each group: Monday is Mexican day, Tuesday is salad day, Wednesday we grill.
  3. Keep your schedule in mind – When you’ve got a particularly busy night weeknight, make sure you slot in something simple that night, or you’ll end up at Subway again. If you’ve grouped your meals by type, put the crockpot or 15 minute meals on this night! And conversely, don’t put something that needs time to rise or marinate on a day when you have a busy morning.
  4. Check for variety – To keep things from feeling boring or routine, you need to make sure each week has a good variety of meals in it. After I’ve initially placed all my meals, I go through the list checking for meals that are too similar next to each other. I avoid having the same meat or grain two nights in a row–one can only take so much rice. I make an exception for chicken, but three times in a row is still my absolute limit. Juggle things around until you’ve achieved a good balance between weeks.
  5. Side dishes – Evaluate each meal for balance. If your main dish doesn’t include enough vegetables, note in the side dish column that you need to prepare a veggie with it. You can either pick something that goes well, or just leave it as “veggie” so you can take advantage of what’s on sale or in your CSA box. You should also note if you need to prep rice, rolls, or other side dishes.

And your plan is finished! Doesn’t it feel good to know you won’t have to think about dinner all season long?

We’ll be dealing with the “shopping list” column during hour 3, next Wednesday!

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Filed under Cooking & Meal Prep, Couponing/Money Saving, Feeding, Spreadsheet Wednesday, Uncategorized

How to Plan Meals for Three Months in Three Hours: Hour One

I hate meal planning. Anyone who knows me will be baffled by this statement since I am notorious for my hyper-organized meal schedules. But the reason I made all my crazy spreadsheets was that after college and my first few years of marriage, I got really tired of thinking about what to eat. It stressed me out and I never knew what to put on the menu–I am not the kind of person who always has a random recipe I’m dying to try.

After trying a lot of different techniques, I finally settled on a system that works for me: I plan out my meals for an entire season at once. I pick out three weeks worth of meals, then I repeat those three weeks 3-4 times until the next season arrives, when I’ll make the next season’s list.

How do you go about planning an entire season of meals at once? Well, it takes about three hours. Seems like a lot, but remember, you’ll be saving time in the long run when you don’t have to spend 15 minutes wracking your brain each night for what to cook.

Hour One: Brainstorming

Before I get down to trying to lay out a schedule, I do some serious brainstorming to come up with meal ideas. Pull out lots of scratch paper and write down whatever comes to mind when thinking about the season you’re planning for (spring, summer, fall, winter). Here are a few exercises I pull out to get my meal planning mind going:

  1. What’s broken? – What don’t you like about your current system of meals? Too much pasta? Too little veggies? Too much cooking time on busy nights? Too much Chinese take-out? Write down your frustrations so you can fix them. Also keep in mind the schedule for the upcoming season. If the kids have sports practice on certain nights, write that down so you can plan something simple or a crockpot meal you can prep ahead of time.
  2. Stretch goals – Every season, I try to set a nutritional goal for our family. Eating more salad, trying out different kinds of beans, consuming less meat, and eating more fish are all goals I’ve used in the past. Pick one to work on this time around. It’s much easier to work on one thing rather than the general goal of “eat healthier.”
  3. Seasonal produce – I print out a list like this one of the produce that is available in the season I’m planning for. Back when I was planning meals weekly, I would plan around produce sales to reduce my grocery bills. Planning around seasonal produce accomplishes the same thing without the weekly hassle. If you have a garden, think of what produce will be ripening in it.
  4. Imagine you’re eating out – To make it easier to stay home than to eat out, I will imagine the kinds of foods I would order if I went out to eat. Find a recipe to recreate the dish at home and bam! you can satisfy your cravings and stay at home. Pull out the menus from a few of your favorite restaurants for inspiration.
  5. Family favorites – If you’re like me, winter makes you think of hearty soups and stews, while summer makes you think salads and grilling. Write down any meals that are “must have” favorites for the season.
  6. Thematic grids – When coming up with more meals to fill in the gaps, I use a tic-tac-toe grid to generate ideas. I write one set of “themes” along the columns and one along the rows. For example, I might write “chicken, beef, fish” along the columns and “Asian, Mexican, Italian” along the rows. Then I try to come up with a meal that combines both the row idea and the column idea for each box. Where “chicken” and “Mexican” intersect, I’d write my favorite Mexican meal with chicken in it–chicken enchiladas. For “beef” and “Asian,” I’d write beef and broccoli. If you can’t come up with something to fill in a slot, poke around a favorite recipe site and find something new! Some themes you might use to help generate ideas:
  • Meats: chicken, beef, pork, fish, meatless
  • Ethnic cuisines: Asian, Mexican, Italian, American, Indian
  • Grains/starches: pasta, rice, potatoes, tortillas, bread
  • Cooking methods: slow cooker, oven, one pot stovetop, grill, salad, stir fry, soup

For three weeks worth of meals, you’ll need about 21 different meal ideas. If that sounds like too much, you can do what I do: throw in a Friday (homemade) pizza night and a Saturday leftovers/eating out night. That knocks out two days and now you only need 15 meal ideas, which is much less scary. Coming up (soon?): hours two and three.

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Spreadsheet Wednesday: Garden Planning

Before we even had space for a garden, I had fallen in love with Square Foot Gardening.  Never mind that I hate dirt, bugs, and anything resembling hard work.  The possibilities of raising tons of produce with such little effort really caught my eye. (And my husband would point out that it doesn’t hurt that this gardening method takes place in beautiful, little, tiny grids. I can’t deny it.)

Now I’m approaching my third summer of square foot gardening.  I’m working on a major expansion to my garden, and I’ve mostly gotten over my fear of dirt.  We’ve had some successes and some failures over the last two years, but like every spring, I’m optimistic that this is our year.

Like most things in my life, there are several spreadsheets in my files for garden stuff, but this garden planning sheet is the one I’ve found most useful lately.  Simply enter the total square footage of your square foot garden and the total number of squares of vertical space (climbing trellis) available.  Then mix and match plants to your heart’s content.  The spreadsheet will calculate how much room your desired plants should take up and let you know when you’ve reached maximum capacity.

To add new plants, you’ll simply need to know how many fit in a square foot.  You can use this conversion chart to calculate from the spacing on the seed packet.

Once you’ve finished selecting your plant, I highly recommend you take a look at this companion planting sheet by My Square Foot Garden.  It’s a lifesaver that prevents us garden noobs from planting potatoes and tomatoes next to each other. One of the niftiest garden tools out there.

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Spreadsheet Wednesday: Baby/Toddler Clothing Inventory

To me, one of the biggest shocks about having a baby around was the shear amount of clothing they went through.  At first, with all the various leakages newborns are prone to, it felt like Monkey was wearing a new outfit every two hours.  After that, he started growing like a weed, burning through the 4-5 sizes of clothes made to fit an infant’s first year of life.  (Can you imagine changing sizes that frequently?) I couldn’t even find time to go shopping for clothing, much less hold out for good deals, before he would grow out of it.

With Sailor, I have all of Monkey’s old hand-me-downs.  It’s nice not to be under so much pressure to shop for clothing constantly, but hand-me-downs have their own hazards.  Like returning from Old Navy with my favorite white Oxford church shirt that I knew Sailor would need soon . . . except that I already had two in that size and none in the size below it.  It is literally impossible to keep track of that many sets of clothing in your head.

Clothign Inventory

Click to download a copy

Which is why I invented this lovely clothing inventory spreadsheet.  It’s made to be printed double-sided, then folded in half to make a booklet you can fit inside your purse.  Just go through your stash of the next few sizes of clothing up, and mark what you have on the sheet.  I even make things too complicated and have separate marks for “clothing I have which is ugly and I want to replace, but which I can live with if I don’t find a good deal.”

Anyway, I keep my inventory in my purse at all times–it’s got plenty of water stains from leaky water bottles, but it’s still legible.  You could keep it on a smartphone or note program like Evernote, but I find check boxes and a pen are easier to keep up to date.  Having this information at your fingertips can be a real money saver.  Not only do you not end up with duplicate clothing, but you also have the advantage of being able to shop end-of-season sales for 1-2 sizes ahead.  You can buy high-quality, brand name clothing for much cheaper if you plan ahead. This piece of paper has been a huge sanity saver for me as well.  Hope it helps you too!

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Filed under Baby (9 - 18 mos), Couponing/Money Saving, Infant (0 - 9 mos), Preschooler (3 yrs - 5 yrs), Spreadsheet Wednesday, Toddler (18 mos - 3 yrs)

Spreadsheet Wednesday: Packing Lists

Edit: Fixed the link to the spreadsheet.  Sorry folks.

I meant to share this before we went on vacation, but I was too busy using this spreadsheet at the time. :D  This spreadsheet is one of the cases where a little effort to design it well once will save a lot of time in the future.  (As opposed to some of my other spreadsheets, which I spend hours making and never use . . .)

Click to view and download a copy

Yes, as the title so brilliantly implies, these are my packing lists.  I’ve only got parent, baby, and toddler lists right now, but I’m sure I’ll add child and teen lists as our family gets older.

I love this spreadsheet because I don’t have to even think about what to pack for a trip anymore.  I print out lists for everyone on packing day, tape them to their door, cross things off as I go, and don’t take them down until everything is packed and in the car.  It takes all the “did I forget to pack black socks?” out of vacationing.

Changing the numbers in the boxes labeled “# Days Total” and “# of Days (w/Laundry)” (meaning days in between doing laundry) will change the numbers on the items of clothing you need to bring, and amounts of food and diapers for the kids.  You may need to tinker around with the formulas to get it to your personal ratio of re-wearings versus laundry done.

I’ve also sorted the packing list by categories so I don’t need separate packing lists for summer and winter or if I’m going to exercise on the trip or not.  Also useful for packing like items in similar places.

Okay, maybe I should stop drooling over my spreadsheet.  See you later.

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