So, I don’t know if it’s exactly called menu planning if I don’t assign specific days for specific meals. There was a time I used to just go to the store and buy whatever looked good and then throw together meals. Then, when time became more of a premium and money became more tight, I started planning meals, with particular meals planned for particular days. But, more often than not, the week’s plans would get changed a bit (or a recipe would make more food than anticipated and last several meals), and that would result in my stress over not having followed the schedule and usually a meal or two unmade and the food not being used.

So, my more recent technique, which seems to be working for me is to plan four to five meals for the week, buy for those meals, and then decide from day to day what to make. For this week:

  • The aforementioned lentil cheese casserole – not my usual style, but the cookbook author claims it to be tasty. I figured it was worth a whirl.
  • Smokey Miso Tofu
  • Banana wrapped curry tofu – a variation on this, using fried tofu. (We do eat fish, but I couldn’t bear to part with the money required to buy halibut – frozen, at that – and figured it was worth trying with tofu.)
  • Sushi rice bowls

It would seem I’m feeling Asian this week. Sides will include:

  • Beet, feta, and mint salad
  • Gailan (Chinese broccoli)
  • Bok choy

Given how many (read: all) of the above recipes are new and unused to me, I suspect there will also be a night of banana pancakes and scrambled eggs.

For more menu plan ideas, go here.

Also, in the interest of full disclosure and my bragging of last week, I do feel compelled to share that, yesterday, in addition to my weekly trip to Whole Foods, I visited the Asian grocery.  Between the two, I spent $100 on groceries.

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