One of the ways that I save our family money and keep myself sane is by planning our meals. I usually make a list of what we have to use up in the fridge and use that along with our anticipated CSA share to plan for quick trips to the grocery store.
Last year I discovered Plan To Eat via Kat Lee’s Inspired to Action blog. I completed her Meal Planning bootcamp to set up my Plan To Eat account and have been using it to plan meals and make grocery lists ever since. Trust me, there have been many weeks that I have skipped meal planning over the last year and those are always the weeks that feel the most hectic and out of control.
On days when I fail to plan or forget to thaw something or don’t get around to starting dinner on time, we always have a back up plan. Grace at the dinner table, if you will.
Sometimes it’s meal sized salads topped with meat (bacon, sardines or tuna) and random vegetables, homemade dressing and sauerkraut. Other days we have frozen vegetables and seasoned ground beef.
Tonight’s back up plan, curtesy of Mister Peters, was fancy scrambled eggs (which he nailed tonight!) using leftover roasted potatoes and fresh vegetables (peppers, tomatoes and avocado) and fruit (watermelon and oranges) that we needed to use up topped with homemade Sriracha (made from jalapeños that we grew in our garden!).
This supper was enjoyed by all and took less time that packing everyone into the minivan and running to Chipotle. Plus it cost a fraction of what dinning out would.
Do you have a supper back up plan? I’d love to hear your tips and suggestions!
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