I have a recipe binder dedicated to weeknight meals that I add to from time to time so that we have a lot of different recipes in rotation. Each Sunday DH and I look through it and figure out what we are having that week. When possible I pre-make things (e.g. on Sunday I'll make two baked zitis and freeze one) to make things easier later in the week.

Anonymous wrote:

Anonymous wrote:
+1

Really, what is it with all this "planning ahead" and apps and weekly dinner menus? Is it really that difficult to cook a meal? This is in no way meant as a criticism, I am really just trying to understand if I'm the only one who cooks based on what we feel like eating? Sure, you DO need to keep your pantry/fridge/freezer stocked up, but that's the hard part. Then, the easy part, when you know you have all the basics covered, is to just think "what are we in the mood for tonight??" and make it. So much of it depends on the weather for me (yes, truly), or what we've been having for the past few days or so (mostly meat? mostly starch?) and/or leftovers..... I'd go crazy if I couldn't eat based on what I feel like having. It would take the pleasure of cooking/eating away.

I'm one of the planners. I am a very good cook and keep a well stocked pantry, and I used to be like you. But then I had 2 kids. Now I come home at 5:45, and have a 1.5 and 4 YO clinging to me, wanting my full attention, and needing to be fed and bathed and put to bed within 2 hours. I'd rather give them my undivided attention for what little time we have than start perusing the pantry and musing about what I'm in the mood for. Much of the pleasure of cooking IS gone, but I enjoy having healthy, varied meals and family dinner every night, even if it isn't what I would have elected to eat.

Hmmmm.... rest assured, I don't muse about my pantry items. And yes, I have two kids, too. I thought this was a discussion about planning -or not- your evening meals, not a contest of "but my life is busier than yours."

Anonymous wrote:

Anonymous wrote:I keep a well-stocked pantry. I always have sandwich bread, pasta, rice, beans, canned tomatoes, frozen peas, and tortillas, as well as some other grains like couscous and quinoa. So a lot of times I'll end up making something like chicken and veggies in an olive oil sauce over pasta, rice, or grains, or grilled sandwiches with roasted veggies, quesadillas, etc. When I grocery shop on the weekends, I buy fresh meat and produce for the week depending on what's fresh. I rarely worry about what to cook with it, knowing that I have the staples at home to make something even if it's kind of basic.

I also read a lot of food blogs so I get inspiration from them when I'm in a rut and just don't feel like cooking any of the usuals.

+1

Really, what is it with all this "planning ahead" and apps and weekly dinner menus? Is it really that difficult to cook a meal? This is in no way meant as a criticism, I am really just trying to understand if I'm the only one who cooks based on what we feel like eating? Sure, you DO need to keep your pantry/fridge/freezer stocked up, but that's the hard part. Then, the easy part, when you know you have all the basics covered, is to just think "what are we in the mood for tonight??" and make it. So much of it depends on the weather for me (yes, truly), or what we've been having for the past few days or so (mostly meat? mostly starch?) and/or leftovers..... I'd go crazy if I couldn't eat based on what I feel like having. It would take the pleasure of cooking/eating away.

Do you work full time and have kids in evening activities? What is your life like?

Anonymous wrote:I pick a protein, a starch, and a veggie

+1

Anonymous wrote:
+1

Really, what is it with all this "planning ahead" and apps and weekly dinner menus? Is it really that difficult to cook a meal? This is in no way meant as a criticism, I am really just trying to understand if I'm the only one who cooks based on what we feel like eating? Sure, you DO need to keep your pantry/fridge/freezer stocked up, but that's the hard part. Then, the easy part, when you know you have all the basics covered, is to just think "what are we in the mood for tonight??" and make it. So much of it depends on the weather for me (yes, truly), or what we've been having for the past few days or so (mostly meat? mostly starch?) and/or leftovers..... I'd go crazy if I couldn't eat based on what I feel like having. It would take the pleasure of cooking/eating away.

I'm one of the planners. I am a very good cook and keep a well stocked pantry, and I used to be like you. But then I had 2 kids. Now I come home at 5:45, and have a 1.5 and 4 YO clinging to me, wanting my full attention, and needing to be fed and bathed and put to bed within 2 hours. I'd rather give them my undivided attention for what little time we have than start perusing the pantry and musing about what I'm in the mood for. Much of the pleasure of cooking IS gone, but I enjoy having healthy, varied meals and family dinner every night, even if it isn't what I would have elected to eat.

Anonymous wrote:

Anonymous wrote:I keep a well-stocked pantry. I always have sandwich bread, pasta, rice, beans, canned tomatoes, frozen peas, and tortillas, as well as some other grains like couscous and quinoa. So a lot of times I'll end up making something like chicken and veggies in an olive oil sauce over pasta, rice, or grains, or grilled sandwiches with roasted veggies, quesadillas, etc. When I grocery shop on the weekends, I buy fresh meat and produce for the week depending on what's fresh. I rarely worry about what to cook with it, knowing that I have the staples at home to make something even if it's kind of basic.

I also read a lot of food blogs so I get inspiration from them when I'm in a rut and just don't feel like cooking any of the usuals.

+1

Really, what is it with all this "planning ahead" and apps and weekly dinner menus? Is it really that difficult to cook a meal? This is in no way meant as a criticism, I am really just trying to understand if I'm the only one who cooks based on what we feel like eating? Sure, you DO need to keep your pantry/fridge/freezer stocked up, but that's the hard part. Then, the easy part, when you know you have all the basics covered, is to just think "what are we in the mood for tonight??" and make it. So much of it depends on the weather for me (yes, truly), or what we've been having for the past few days or so (mostly meat? mostly starch?) and/or leftovers..... I'd go crazy if I couldn't eat based on what I feel like having. It would take the pleasure of cooking/eating away.

This is how I cook also. I rarely follow a plan or recipe. Still, my DH (who cooks about once/week when I work late) needs a plan -- he simply cannot improvise the way I can, even if we have a fully stocked pantry and fridge. I think the difference is that I have a good working knowledge of how different ingredients combine and work together, while DH doesn't have this. If the OP is like my DH, she'll need to start with plans or recipes until she gets more comfortable "winging it."

Anonymous wrote:We eat the same "type" of food every day of the week:

Meatless Monday (usually veggie stirfy or something with beans or eggs); Taco Tuesday (Mexican); Seafood Wednesday; Soup/Salad/Sandwich Thursday; Friday/Saturday: out one night and Italian (or homemade pizza) the other; Crock Pot (or Roast) Sunday.

Obviously this doesn't happen every week, but it really works for us and we plan our menus about 2 weeks out.

I like this idea. I think I may try it!

In addition to all of the helpful posts above, you can serve breakfast for dinner once a week-- scrambled eggs, toast, oatmeal, yogurt w/granola...

Anonymous wrote:

Anonymous wrote:I keep a well-stocked pantry. I always have sandwich bread, pasta, rice, beans, canned tomatoes, frozen peas, and tortillas, as well as some other grains like couscous and quinoa. So a lot of times I'll end up making something like chicken and veggies in an olive oil sauce over pasta, rice, or grains, or grilled sandwiches with roasted veggies, quesadillas, etc. When I grocery shop on the weekends, I buy fresh meat and produce for the week depending on what's fresh. I rarely worry about what to cook with it, knowing that I have the staples at home to make something even if it's kind of basic.

I also read a lot of food blogs so I get inspiration from them when I'm in a rut and just don't feel like cooking any of the usuals.

+1

Really, what is it with all this "planning ahead" and apps and weekly dinner menus? Is it really that difficult to cook a meal? This is in no way meant as a criticism, I am really just trying to understand if I'm the only one who cooks based on what we feel like eating? Sure, you DO need to keep your pantry/fridge/freezer stocked up, but that's the hard part. Then, the easy part, when you know you have all the basics covered, is to just think "what are we in the mood for tonight??" and make it. So much of it depends on the weather for me (yes, truly), or what we've been having for the past few days or so (mostly meat? mostly starch?) and/or leftovers..... I'd go crazy if I couldn't eat based on what I feel like having. It would take the pleasure of cooking/eating away.

This is me too.

But it took a while to get here. I went through about a year of meal planning and learning what worked for me before I felt comfortable ditching the detailed planning part. If you're not comfortable or experienced cooking for your family, then deciding on the fly isn't going to work and will feel like a burden. It also makes a difference what your approach to cooking/eating is. I love both and I think about food a lot, browsing recipes is enjoyable and I consider cooking a hobby. So for me, cooking and eating isn't a chore. For others, cooking and eating are chores and they don't get as much pleasure out of it. Planning is the way to go if that's how you feel.

I DO plan out how to use my leftovers over the next 1-2 days as I cook each evening. I also get a box from Washington Green Grocer, so I'm 'creative' to make sure I use it all up. I get it delivered on Friday so I have the weekend to think and prep. So, I guess I still plan a little

Anonymous wrote:I keep a well-stocked pantry. I always have sandwich bread, pasta, rice, beans, canned tomatoes, frozen peas, and tortillas, as well as some other grains like couscous and quinoa. So a lot of times I'll end up making something like chicken and veggies in an olive oil sauce over pasta, rice, or grains, or grilled sandwiches with roasted veggies, quesadillas, etc. When I grocery shop on the weekends, I buy fresh meat and produce for the week depending on what's fresh. I rarely worry about what to cook with it, knowing that I have the staples at home to make something even if it's kind of basic.

I also read a lot of food blogs so I get inspiration from them when I'm in a rut and just don't feel like cooking any of the usuals.

+1

Really, what is it with all this "planning ahead" and apps and weekly dinner menus? Is it really that difficult to cook a meal? This is in no way meant as a criticism, I am really just trying to understand if I'm the only one who cooks based on what we feel like eating? Sure, you DO need to keep your pantry/fridge/freezer stocked up, but that's the hard part. Then, the easy part, when you know you have all the basics covered, is to just think "what are we in the mood for tonight??" and make it. So much of it depends on the weather for me (yes, truly), or what we've been having for the past few days or so (mostly meat? mostly starch?) and/or leftovers..... I'd go crazy if I couldn't eat based on what I feel like having. It would take the pleasure of cooking/eating away.

I also make my meals around our Green Grocer box.

For blogs check out: goodbetterbestfood.blogspot.com

Anonymous wrote:Which food blogs do you recommend when you need some inspiration?

Simply Recipes
Pioneer Woman
The Kitchn

Also I browse recipes on AllRecipes when I have specific ingredients in mind that I don't know what to do with.

Anonymous wrote:Plan, plan, plan. I hate doing it, but i spend about 45 minutes on friday or saturday planning out 5-6 meals for the week, and doing a shopping list. I do it with a glass of wine and my cookbooks, after the anklebiters are asleep. I have a repertoire of probably 20 easy recipes, many that have some prep i can do the night before. Sometimes i include something i can make on the weekend that keeps for a weeknight, like a stew or pulled pork in the crockpot, or something that takes some weekend prep like meatloaf that can be put in the oven the second i walk in the door. I go to the supermarket once a week. If i had to figure out what aas for dinner when i got home every night, even with a fridge full of food, we'd eat way more takeout - i just cant face it after a full day of work and 2 kids dying to see me.

I have the same routine. I also use a little Moleskine notebook for planning. I use two pages for each week--one has a slot for each day and what we're eating that day and the other is for my grocery list, menu ideas, etc. I try to have some flexibility so that when DH announces on Tuesday night that he'll be out of town Wednesday night, I can switch meals around. I like keeping a notebook because I can flip back through and get meal ideas. I will write "KEEPER" on a day that we've made something everyone likes (I also write the source for the recipe--i.e., the blog address or "CL 9/12" for Cooking Light Sept 2012 issue). I also have a page at the very back of the notebook where I write down the best things we've eaten, so at the end of the year, I have a bunch of "go-to" meals.

I shop on Sunday mornings, so we usually have fish on Sunday nights, generally pan-fried with steamed green beans and roasted potatoes. We do some sort of roasted chicken each week--roasted thighs or a whole bird--with a salad or roasted veggies (easy to roast a bird in a v-shaped roaster then, halfway through the cooking, dump potatoes, sweet pots, carrots, etc in the bottom of the pan to roast with the chicken). I do a lot of meatballs, because I have young kids and they will always eat them. They also freeze well, so if DH is out of town, I can pop them back in the freezer. I make them in a mini-muffin pan. Google Alton Brown for the technique and then use whatever meatball recipe you like.

I really like Dinner a Love Story (www.dinneralovestory.com) for meal ideas. Her kids are much better eaters than mine are, but I still get some good ideas for dinner from her blog.

Like a PP, I plan around a protein, starch, and veggie for each dinner, and then pick a basic preparation/technique or cuisine: roast, stir fry, stew, pan fry. Then I use what I have. We are on a pretty strict budget and in the summer months I have a CSA, so my meals are dictated by what arrives that week. Once a week or so I'll shop for meat and veggies and just pick what looks good or fits the budget, which for this week was something like:

Proteins: Chicken thighs, bag of white beans, Italian sausage

Veggies: kale, broccoli, frozen peas, canned tomatoes

Then during the week I pan fried chicken thighs with a side of broccoli and some leftover couscous for the carb lover of the family; sauted white beans and roasted kale;oven roasted sausage and tomatoes over pasta. Then leftovers in different permutations for the other nights. Omelettes and fritattas help to repurpose leftovers.

Like PP, I've given up on making meals creative or fresh or whatever during the week. They are basic and healthy and on the table after a long day. I never crack a cook book during the week or even let myself worry about dinner - throw what you've got in the oven or pan with some garlic and olive oil and you can't go too wrong, that's my motto.

I pretty much cook dinner from scratch every night. We're limited in our budget, which is actually a little bit helpful. But when I feel the need to do meal planning, my focus is health: what foods do I think are healthy for my family? So, we eat beans about twice a week, fish or shellfish at least once a week, soups or stews containing some meat and homemade stock once or twice, etc. A fresh veg of some kind is a given.

For me, the idea of being a "creative" cook feels like an artificial burden. Simple traditional foods are so enjoyable!