Project: Organization-Menus

Well I finally revamped our menus and made it more practical. For instance I had our sandwich night on thursday. Since I do our shopping on Saturday, the fresh buns and rolls I buy for our sandwichs either goes bad or needs to be frozen (which, I'd rather not). I also threw in a pizza night since we almost always have pizza once a week. The final change I made was to have a "peoples choice" night and assigned each person a week to choose dinner. "people's choice" night is on Saturday so that I can by whatever it is they're craving that day when I do my shopping.. The benefits of having a working menu are amazing! I am never wondering what I'm making for dinner at the last minute. It also helps with shopping and food storage. The way Marie Ricks suggests you do in menus is to have a vegetable, fruit and theme assigned to each day of the week. For instance, Wednesday is our mexican night. Week 1 is White chicken enchiladas, week 2 is beef enchiladas, etc. Even though the main course changes week to week the vegetable and the fruit is the same each week. On our Mexican night we have Corn and applesauce. This is how it helps with the food storage. If I want to have a 3 month supply of our everyday foods, I know that I need 12 cans of corn and 12 cans of applesauce for our wednesday meals. Do that for each night of the week and you have your basic 3 month storage. I feel a huge weight has been lifted by getting my menus in order again. And if you ever want to know what's for dinner, I can tell you!