Inexpensive, stiff-bristled paint brushes--in a variety of widths--are a great addition to the cleaning tote. Use them to dust the tops of books, whisk dirt from baseboards and corners, clean dust from blinds, and remove crumbs from upholstery.
Menu plans aren't written in stone. So you're dodging cramps on the "big" cooking day? Swap it out with Pizza Night and go to bed early with a cup of herb tea.
With meals planned and ingredients on hand, it's easy to juggle your menu plan when circumstances require. Staying flexible--while being prepared--brings calm to the kitchen!
Simple or not, a menu plan won't help you if you don't make one. Weekly menu planning is a good candidate for a new habit: an action on "auto-pilot" that you engage in without thinking. Need to learn how? Check out Habit, the Household Wonder Worker as a guide to building new habits for an organized home.
Get into the habit of planning menus before you shop, and you'll get hooked on the ease and convenience--an addiction of great value!
After you've made menu plans for a few weeks, the beauty of the activity shines through: recycle them! Organized by main ingredient--chicken breasts, say, or chuck steak--completed menu plans make it even simpler to plan and shop for a week's meals.
Tuck completed menu plans in a file folder or page protector in your household notebook. Next time fryers are 99 cents a pound at the market, pull out the plan you made this week. Done!
Over time, weekly menu plans will setting into two major groups: menus for warm weather, and fall/winter menus. Try to assemble six to eight plans for each menu "season"; most families do well with that much variety--and no more.
For instance, a great special on ground beef signals grilled hamburgers and burrito bar during warm-weather months; spaghetti or cabbage rolls during the cold season.
Include both variations in your menu stash for re-use next time you spot ground beef at a bargain price--whatever the weather!
Once you've flexed your menu planning muscles with a few weekly plans, consider moving from weekly to monthly menu plans. It takes only a few more minutes to add the additional three weeks to your plan; doing so saves time all month long.
Longer-term menu plans are slightly more complex, relying as they do on freezer and pantry. But by reducing trips to the store--and maximizing use of food on hand--they bring superior savings and convenience.
Longer-term menu planning brings new emphasis to household food storage areas: refrigerator, freezer and pantry.
Maintaining an organized pantry offers many advantages for the menu planner. Keeping stocks of bought-on-sale staples lowers food bills and speeds meal preparation. Unexpected guests are no problem when you can turn to the pantry or freezer for hospitality supplies or a pre-prepared entree.