Plan To Eat: Menu Planning Website

Once I get into a routine, it's very hard for me to change. Decorated a wall in the house? It will look just like that in 10 years unless we move. Clothes? Wear them until they are worn out, regardless if they have gone out of style. So, when Terry asked me to try a new menu planning website I was not excited. At. all. After all, I've been doing this for years and my way works just fine. (Not bitter. Much.)

But he persisted (as usual) and got me to give Plantoeat.com a shot for 30 days. I was mainly leery because it meant me inputting my recipes. Frankly, I have a lot of recipes all neatly organized in a binder with sheet protectors. Easy to flip through, add to or take out.

What I Love:

Drag and drop feature once I've inputted a recipe.

Auto shopping list based on meals I've planned and date range I've requested.

Ability to "follow" another subscriber and have access to their recipes.

It's just very visually appealing.

Auto updates to my Google Calendar.

Not My Favorite:

Inputting all of my recipes. However, once it's done, it's done.

It's not free. It is however only $5/month or $40 for the year if you pay up front.

Wish my Google Calendar would update to Plan To Eat.

I don't like change. But I guess that's not a really good reason.

So, I will be using Plan To Eat from this point forward. If you want to connect with me and share recipes, sign up and let me know! The first 30 days is free. If you don't like it, no loss.

Peanut Butter Squares

What I really want to call these are Peanut Butterscotch Squares of Delish. These are without a doubt the one cookie I will make again after the neighborhood cookie exchange. (I've also eaten all of the cookies my next door neighbor made, but I do not know if they are easy enough for this blog yet.)

1/2 C Butter

1 C Peanut Butter

1 bag butterscotch chips

1 bag mini-marshmallows

Melt butter, PB and butterscotch chips over hot water.

Cool.

Add marshmallows and stir until well coated.

Spread into greased 9x13 pan and chill. Cut into 1" squares.

Store in fridge until ready to serve!

Menu Planning 101

I have gotten a lot of replies via twitter (a lot for me is 15 by the way) about my method of menu planning. And while I believe I have been successfully talked into providing a weekly menu and shopping list starting in January, I thought I'd give you a run down on how I get the job done. You know, just in case my menus don't work for your family of two or 15.

Our family includes four people. Two adults (one whom is a part time vegetarian) and two children (one of whom is often heard saying "I don't like that." no matter what I put on the table.) Obviously, cooking for 4 is easier than cooking for a whole bunch more. And when Terry and I are empty-nesters someday, you can expect us out to eat. A LOT. =)

The reason I plan a menu is quite simple: budget. I want to know how much money I can expect to spend at the grocery store and therefore how much money I will have extra to spend on fun stuff like gardening or decorating the house. Groceries first. Fun second.

Here we go: Menu Planning 101

1. Know Your Recipes: I happen to have a recipe binder in addition to my cookbooks. If there is a recipe I use frequently, I tear it out (esp. if I use the cookbook for hardly any other recipe) place it in one of those plastic sleeves, and into the recipe binder it goes. Behind the appropriate tab of course. The sleeves also come in handy when I tear a recipe out of a magazine or copy one down from a friend. If you have a pretty good idea of what is in your repertoire, menu planning becomes less time consuming. I've even gone so far as to make an index of our favorites. An index helps when I get stuck on occasion.

2. Try Something New: At least once a month try something new. Have a backup like a frozen pizza because it could be a total flop. Then you're out to eat spending more money than you wanted to. And make the something new healthy. I've been trying to weed out the cheese and butter laden recipes for years now. It's harder than you think if you don't have really good replacement meals.

3. Google Calendar: You can use any calendar and sometimes I go old school with a paper calendar, but I like to use Google Calendar to put things down. Check with your spouse and kids. Then mark off any days you don't need to cook/plan for. This doesn't necessarily mean not providing food, but if I can heat up a box of soup and serve it with grilled cheese (cheap and easy) then that is what I am doing. For example, I never plan real food for days Terry is out of town. My kids think Kid Cuisine or breakfast for dinner is a special treat, so I go with it. Also, the girls are at Konnect every Sunday night right at dinner time. Sundays are EMFH: Every Man for Himself. And some nights we just want to eat out. Doesn't happen that often.

4. Double Duty Meals: If you don't like leftovers, but want to stay on a tighter budget, you will have to get over one or the other. =) At least once a planning period (every 15 days for us) I make a double duty meal like Turkey Penne. This dish makes so much we can have our neighbors over AND eat it again one other night. Leftovers don't have to be the next night. Give your family a break, and stick a new meal in between days. It'll seem like new! Sort of. Ok, just look at the new rug you bought with all the money you are saving and they'll get over it. Ha ha!

5. Plan Your Meals!: At this point I just go through my index (if I need to) and write down one meal for each open calendar day.

Things to think about: Plan the recipes that utilize fresh ingredients first. There's nothing worse than your produce going bad before you actually get to make the meal. Then you are stuck with another trip to the grocery. If you enjoy entertaining, plan get togethers around recipes that make a boat load of food anyway. Then the only extra thing you are doing is setting the table for guests. You can always ask guests to bring a salad or dessert. They rarely mind and it's one less thing on your plate. Pun intended.

Also, special meals like Thanksgiving, Christmas and Easter require special care. Usually have a whole entire page for those. Lots to do and think about!

6. Make a Grocery List: As I am writing down or typing in the meal, I write down the ingredients on my list. My list is simply a blank piece of notebook paper with categories written at the top (Produce, Meat, Dairy, Frozen, Grocery, Misc.) This will save you time at the store as you won't see something on your list when you are getting milk that you needed to get while on isle 7.

Things to Think about: I keep a white board on the inside of my pantry door so I can write down staples as we run out of them. I always buy several frozen pizzas or a Stouffer's Lasagna for nights I want something easy and just don't feel like cooking. Also, don't be afraid of generic products, especially canned goods going in soups etc. NO ONE WILL KNOW. Not even you. But your pocketbook will notice. I don't do a lot of couponing. Generally we don't eat a lot of the things I get coupons for; if I have one, great! If not, I don't stress too much.

7. Go to the Grocery as Little as Possible: I always spend more money the more often I go shopping. Even if it's for one or two items. Even worse then because I feel like I'm not spending that much so it's okay to pick up a little of this or a little of that.

This is what I really do for each pay period. It takes me about 30 minutes or less to plan and write out a grocery list. I do intend on posting menus and grocery lists beginning in January, but for now, grab your cookbooks, a calendar and a pen (or your laptop) and get to it!!

About This Blog

If you are here and wondering why my husband wears a 'stache in November or what kinds of plants I like to tinker around with in my garden, then check out my other blog. It's all day to day stuff. (Speaking of day to day stuff. If you could hear the noises coming from my dogs stomach. Wow. I hope she ate lots of grass when she went out because this isn't going to be pretty coming out.) Where was I? Oh yea, THIS blog is about food.

I started out with all kinds of menus. Or really like two menus because it was a LOT of work. I plan by the pay period; so right before the first and the fifteenth, I get out a calendar and go at it with my recipe binder, any new magazines that have come my way, and the plethora of cook books at my disposal. It's great for our family, but what I've realized (from some comments I have gotten) is that moms really need good recipes that don't take forever, aren't covered in cheese and butter, and don't cost a blooming fortune. Hence the new tag line: Real Families, Real Budget and Real Time.

My intention is to update this blog when I find new recipes that fit the above criteria, and begin to add all the yummy ones I already have. I do not make my own recipes. I'm not that talented. But, I do have a knack for finding the good ones though!

Hope you enjoy!

American Grilled Cheese and Tomato Soup

I saw this grilled cheese recipe in Cooking Light (one of my favorite magazines!) a while back. We love it here and it's become an easy weeknight meal. As an added bonus, it's a meal I've managed to make with 350 calories. My rear thanks me. Yours will thank you too. =)

American Grilled Cheese: Ingredients

Reduced Fat Sargento Provolone Cheese

Reduced Fat Sargento Colby Jack Cheese

45 Calorie sliced bread (Sara Lee)

light spreadable butter or margarine

sliced Roma tomatoes

fresh basil leaves

I'm wondering if I really need to type out how to make a grilled cheese sandwich? Ok, if I get one comment about needing directions, I will come back and edit this post with directions. =) But it goes butter, bread, provolone cheese, sliced Roma, basil leaves, Colby jack slice, bread, butter. Grill. If you use more than once slice of each cheese, it will be more than 350 calories.

Tomato Soup: Pacific Roasted Red Pepper and Tomato

Now, the soup. My favorite soup with this sandwich is Pacific Natural Foods Organic Roasted Red Pepper and Tomato soup. It's only $3.69 for 32 oz. We usually warm half and put the box in the fridge. It lasts for two meals since the girls won't eat it. As usual.

So, serve up the soup, top with a few croutons and some shredded Parmesan cheese (again, you will add a few extra calories there, too.)

So, cheap, easy, delicious. What more could you want?!

Four Ingredient Breakfast Casserole

Giving Credit: This one is my mom's. I love that it's a) easy and b) only has four ingredients!

Ingredients:

1 package of pork sausage

2 packages of crescent rolls (dairy case)

1 box of cream cheese

2 cups shredded sharp cheddar cheese

Directions:

Brown sausage in skillet breaking up into smaller pieces with back of spoon.

While browning sausage, unroll one pkg of crescent rolls and line bottom of 9x13 pan. I usually press to edge of pan and pinch seams to close up.

Drain sausage and return to skillet on low.

Cut cream cheese into cubes and melt in skillet mixing into the sausage.

Spread cream cheese/sausage mix onto crescent rolls in 9x13 pan.

Top with shredded sharp cheddar cheese and cover with remaining can of crescent rolls.

Bake at 350 until crust is brown.

Slice and eat!

Easy Easy Chicken and Dumplings

I got this recipe from my friend Holly about 5 years ago. I love chicken and dumplings as a fall and winter meal, but was always intimidated by the trouble my mom went to in making this for her family. So, when I was introduced to this recipe and it tasted almost as good as Mom's, I was sold! Hope you like it.

Ingredients:

1 rotisserie chicken

1 box of chicken stock (you can use broth, but it isn't nearly as good.)

2 cans cream of celery soup

1 12oz can of home style biscuits

Directions:

De bone chicken.

Add stock, celery soup, and chicken to stock pot. Heat through and salt/pepper to taste.

(I let it simmer for several hours, but it's fine if you only have about 30 min.)

Cut biscuits into small pieces (or the size you like your dumplings) and add to pot.

Cook an additional 7-10 min to allow biscuits to puff up.

Serve and enjoy!

**If you're feeling like giving it an even more homemade taste you can cut up some fresh celery and add that too.

Still Menu Planning

I may be the only person who even ventures to this blog anymore, but thought I would share where I was in my menu planning endeavor.

My husband went on a major dietary change last November. He is now a part time vegetarian and so many of my recipes are now null and void. I have had to re-think what we eat and seriously cut down on the meat. On top of that we have entered the land of busy kids. We are at gymnastics twice a week after school. All in all, my menu planning has become easier just by the fact I don't have as much to choose from. I am working on adding to the recipes we use, but it takes time to find those things that taste good, fit the health requirement, and don't cost a fortune. Eating healthier is still more expensive.

We almost always eat soup, sandwiches, and salad on Tuesday nights. (It's a gymnastics night.) I have found a great soup line by Pacific Natural Soups. They carry several varieties such as roasted red pepper and tomato. It's better than the canned soups or boxed V8 that we tried. Plus, we can store what we don't use in the fridge to have the next week. Also, we can offer the girls what ever kind of sandwich they want. Reese is the pickiest eater I've ever met. If she doesn't turn into crunchy peanut butter at some point, I will be shocked.

So, as I find good recipes I will post them still. But I doubt my menus will be much help to anyone at this point!

Happy Fall!

White Chocolate and Cranberry Scones

My sister in law made these for us when were visiting this past spring. Boy howdy! They are good and easy. Naturally, I have to share:

2 c. flour

1/4 c. sugar

1/2 tsp. salt

2 1/2 tsp. baking powder

6 tbsp butter

1/2 c white chocolate chips

1/2 c craisins

1 egg

buttermilk (approx 1 cup)

• Mix first four ingredients together in bowl.
• Cut butter into dry ingredients and mix into fine crumbs. (I do this with my hands.)
• Add chocolate chips and craisins into mixture.
• Slightly beat one egg into measuring cup then add enough buttermilk to make one cup total.
• Add liquid to flour mixture; stir until moistened.
• Drop in balls onto greased cookie sheet.
• Bake at 400 for 10-12 minutes (until light brown).

**I do use about 1/4 more of chocolate chips and craisins. You know, for good measure!

Black Bean & Spinach Lasagna

This is family fave from Southern Living. I didn't write down the issue; sorry! The items in parenthesis are when I try to make it a tad healthier.

2 Large Eggs, slightly beaten (4 egg whites)

1- 15oz container ricotta cheese (cottage cheese)

1- 10oz pkg frozen chopped spinach, thawed and well drained

1/4 cup fresh cilantro

1/2 tsp salt

4 cups shredded pepper jack cheese (2 cups)

2-16oz cans drained black beans

2 jar of pasta sauce

1/2 tsp ground cumin

9 precooked lasagna noodles

Garnish: Fresh Cilantro

Stir: together first 5 ingredients and one cup of pepper jack; set aside

Mash: beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread 1/3 of bean mixture on bottom of a lightly greased 13x9 baking dish.

Layer: with 3 noodles, half of spinach mixture, and one cup of pepper jack; repeat layers. Spread with 1/3 bean mixture ; top with remaining 3 noodles and remaining bean mixture.

Bake: covered at 350 for one hour; uncover, top with remaining pepper jack. Bake 5 more minutes until cheese melts. Garnish if desired.

I usually serve this with blue corn tortilla chips, salsa, sour cream, and corn as the veggie. It makes a boatload, so unless you have a large family or kids who eat a ton, plan on leftovers or having friends over to enjoy!

Skillet Grilled Burritos

2 c. cooked chopped chicken breasts

15 oz can black beans, rinsed and drained

11 oz can Mexi-corn

4 oz, shredded, reduced fat cheddar cheese

Creamy Cilantro- Jalapeno Sauce

8 (8 in) soft taco-size whole wheat flour tortillas, warmed

cooking spray

salsa

1. Toss together first 4 ingredients and 1/2 c. Creamy-cilantro Sauce. Spread 3/4 c. chicken mixture just below center of each tortilla. Fold opposite sides of tortilla over filling, and roll up. Coat burrito with cooking spray.

2. Coat a hot griddle or nonstick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with spatula, 3-4 min on each side until golden brown and cheese in melted. Serve with salsa and remaining Creamy Cilantro Jalapeno Sauce.

Creamy Cilantro-Jalapeno Sauce

1c. light sour cream

1/2 c. loosely packed chopped cilantro leaves

2 tbsp. diced pickled jalapeno peppers

2 tbsp. chopped yellow onion

2 tbsp. dijon mustard

1 tbsp lime zest

Stir together all ingredients in a small bowl. Cover and chill 30 min. Store in an airtight container up to 2 days.

Source: Southern Living, Feb. 2009

Crockpot Asian Pork Chops

6 medium boneless pork chops

1/2 c. soy sauce

1/4 c. brown sugar

1/4 c. ketchup

1 t. ground ginger

2-4 cloves minced garlic

Spray slow cooker with non-stick spray. Lay pork chops in bottom. Mix other ingredients together in small bowl. Pour over pork chops. Cook on low 6-8 hours or high 3-4 hours.

Serve with rice and steamed green beans or broccoli.

Thanks Cindy!

Poppy Seed Chicken

3 cups cooked chopped chicken

1 can cream of chicken soup

1 (8oz) carton of sour cream

1 tbsp poppy seeds

one sleeve Ritz crackers

1/4 c. melted butter

Combine first 4 ingredients ; spoon into a lightly greased 11x7x1.5 inch baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake, uncovered, at 350 for 30 min.

February 1st-14th, 2009

I tell you, miracles never cease! I have not only done my menu at least a week ahead of time, but have ample opportunity to get it out on my blog. Yahoo! I wouldn't expect a repeat of this until June or later. =)

I try to have at least one (or two) easy nights of sandwiches or breakfast each week. That may change when I'm no longer a working momma, but for now it fits the schedule and budget.

Sunday, Feb 1st: Poppy Seed Chicken

Monday, Feb 2nd: Sandwiches or Hot Dogs, chips, mac and cheese

Tuesday, Feb. 3rd: Pancakes, Turkey Bacon, biscuits--Breakfast Baby!

Wednesday, Feb. 4th: Slow Cooker Pork Chops (trying a new recipe given to me by Cindy Beall)

Thursday, Feb. 5th: Roast, carrots, new potatoes, salad (Velveeta mac and cheese for the girls)

Friday, Feb. 6th: Angelhair with marinara, garlic bread, salad

Saturday, Feb. 7th: Pizza!

Sunday, Feb. 8th: Black Bean Lasagna (this makes a ton)

Monday, Feb. 9th: Leftover lasagna

Tuesday, Feb 10th: (ballet night) sandwiches, hot dogs or McDonald's...whichever I feel like.

Wednesday, Feb. 11th: Skillet Grilled Burritos (Southern Living, Feb. 2009, p. 90)

Thursday, Feb. 12th: Red beans and Rice with turkey sausage

Friday, Feb. 13th: Hamburgers, wheat buns, sweet potato fries, bakes beans

Saturday, Feb. 14th: Pizza Night!

TLo's Chicken Enchiladas

If you are looking for a great (and easy!) enchilada recipe, my friend Theresa sent this one to another friend Kristie who sent it to me. Wow, how's that for convoluted? What I like about it is the meager number of ingredients, the ease at putting it together and the quickness of getting it to the table.

1 medium onion, chopped
2 Tbsp. margarine
1 1/2 cups shredded cooked chicken (I used a rotisserie chicken, and froze the remaining chicken for a later recipe)
1 jar (12 ounces) picante sauce, divided (I just dump in salsa, about 1/4 cup)
1 package ( 3 ounces ) cream cheese, cubed
1 tsp. ground cumin (I add lots, probably 1 TBSP)
2 cups ( 8 ounces ) grated sharp cheddar cheese, divided
8 flour tortillas ( 6 inches each )

I use a 10oz can of Enchilada Sauce over top instead of picante sauce.

Preheat oven to 350 degrees. In a skillet, saute onion in margarine, stirring constantly, until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese, and cumin. Cook until thoroughly heated. Stir in 1 cup cheddar cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla. Roll up; place seam side down in a greased 13 x 9 x 2 - inch baking dish. Top with remaining picante sauce and cheddar cheese; bake 15 minutes. Serves 4 - 6

Thanks, TLO! My family enjoyed this one immensely. We paired it with blue corn chips and Mexican rice.

It's Been A Long Time Since We Rock and Rolled...

Wow, it really has been a long time since I've posted on my other Blogger blog and even longer since I've shown my face around here.

I did start out with the best intentions, but once I became a working momma, it was just too hard to keep up with this menu planning thing for everyone else. I have, however, continued to plan my menu two weeks at a time for the past year and a half. Frankly, planning the menu isn't time consuming, but putting recipes out here for everyone takes forever.

And frankly, I don't plan on starting now. BUT, I am going to slowly but surely add my recipes to this blog one at a time so when I do have time to bless the world with my time and money saving work, (ha ha ha!) the process will be so much smoother.

If you happen on this blog and are curious, keep checking back. 90% of my recipes are what I consider to be easy and (now more than ever) busy mom (or dad) friendly. I don't come up with anything on my own, and will give credit to where it's due whether cookbook, website or friend.

In the meantime, Bon Apetite! I have no idea if I spelled that right.

Red Bean and Rice with Sausage

Ingredients:
One package of Mahatma Red Beans and Rice (maroon package)
One package of whatever brand you like (we use Healthy Choice Turkey) sausage. The kind that come in the two curved links, all ready cooked.

Cut sausage up into bite sized pieces, put into pot with red beans and rice and cook with the rice. If you are like my husband, you'll saute' the sausage first and then dump it in with the rice. But I don't care about it being brown-er. =)

If you happen to make Red beans and rice from scratch. I'll gladly let you do it for me!

Menu: Aug 15-31st

A few notes first: over the past several weeks we have gone out to eat way more than normal, and then we went out of town. So I have several repeats from the last menu. Sorry about that, but I don't waste food!

Secondly, I will have to post the grocery list tomorrow night as I have gone back to work, and my time is kind of limited now. But for tomorrow, we're having red beans and rice with sausage. So all you need on the way home is: sausage (the kind that comes in the big curved two link, pre-cooked package) and mahatma's red beans and rice. Super easy meal. And that's good because I'll be nice and tired tomorrow night!

Wed, Aug 15th: Red beans and rice with sausage

Thurs, Aug 16th: BBQ Chicken Salad ( I could eat this once a week anyway, I love it!)

Fri, Aug 17th: Lemon Basil Bowties with Chicken (Rachael Ray Mag.)

Sat, Aug 18th: Pizza after Church

Sun, Aug 19th: Crockpot Spaghetti

Mon, Aug 20th: Leftover Spaghetti (Salad and bread)

Tues, Aug 21st: Tantalizingly Tangy Meatloaf

Wed, Aug 22nd: Garlic and Lime Pork Chops

Thurs, Aug 23rd: 15 min soup with Spinach, Artichokes and Tortellini with fresh bread

Fri, Aug 24th: BBQ Chicken with Mac and Cheese, Baked Beans, Salad

Sat, Aug 25th: Pizza After Church

Sun, Aug 26th: Black Bean Lasagna

Mon, Aug 27th: Black Bean Lasagna Left Overs

Tues, Aug 28th: Sandwiches and Soup

Wed, Aug 29th: Chicken Chilaquiles (yes, the ones Big Mama posted about. We had just tried them and loved them!)

Thurs, Aug 30th: Chicken Chilaquiles Left Overs

Friday, Aug 31st: Nacho Bar

**I will have to go back and link to recipes later; blogger is being very bizarre right now. In the mean time...go get the red beans and rice with sausage....easy and good!

Daddy Dinner Night

Starting with the next menu plan, we will institute Daddy Dinner Night here at the Storch house. During the summer I have all the time I want to plan and cook, but when school starts, on top of keeping the house together, having dinner help will be very nice.

Here's the scoop: One weeknight a week Terry will be in charge of dinner. I don't care if he brings something home, gives me the ingredients to pick up at the store or takes us out. So, when you see this on the menu, you'll know what's up!

Chicken and Bacon Roll Ups (Cooking Light, July 2007)

Ingredients:
1/2 cup reduced fat mayo
1 tsp minced fresh tarragon
2 tsp fresh lemon juice
4 (2.8oz) whole wheat flat bread (such as flatout)
2 c shredded romaine lettuce
2 c chopped tomato (about 2 tomatoes)
4 bacon slices cooked and drained
2 c boneless rotisserie chicken breasts

Combine mayo, lemon juice and tarragon in small bowl. Spread 2 tablespoons of mayo mixture over each flat bread. Top with 1/2 cup lettuce, 1/2 cup tomato, 1 bacon slice crumbled and 1/2 c chicken. Roll up!

Suggested: serve with sweet potato chips.