Struggling To Plan Weekly Meals

Something we really struggle with in our family is food. There are multiple reasons why this is an issue, of which a few follow. But like finances and exercise, it’s the planning and preparation that remains the daunting factor in our weekly meals.

The Issues Begin

The first issue is that I am training for a triathlon. This extra tweaking for eating for training may seem easy on the outside. But, when putting it in a budget for a family of five, and fitting it into not making multiple meals per meal, it isn’t as easy as it sounds. Then, as most families have struggled with, we have one child that has a very challenging eating palette. I am definitely not going to write about how to solve that problem because we are just as clueless as everyone else.

Preparing The Actual Food

Putting these two aside, it’s the making of the meals ahead of time that plagues us the most when it comes to planning. I, unfortunately, cannot help during most nights when it comes to preparing the meal. I do not get home from work until 7:30 pm or 8:00 pm. That leaves everything up to my awesome wife.

This week began our first real attempt (this year, because we’ve tried in the past) to plan breakfast, lunch, dinner, and one snack per day Monday through Saturday. To pull this off, we are attempting to freeze two meals to throw in the oven to cook on busy days. These are for the two nights that she has to get a child to soccer practice. One begins at 5:30 pm and the other at 6:30 pm on Wednesday and Thursday respectively. For the earlier one, we bought a high quality battered fish at Costco and are making the roast potatoes and veggies. For the other meal, she pre-made a lasagna that she can throw into the oven to bake before soccer on the later night.

Yes, We Make Almost All Of Our Weekly Meals

We make 95% of all our meals at home. That way we can control the content and quality of our food. It is amazing how different food tastes when you’ve been making food for years at home and then try it at a restaurant. The main thing we both notice is that we cannot stomach the amount of salt in the restaruant food. It is overpowering most of the time and takes away from whatever tastes the actual food should taste like. And some things, like tomato sauce for pasta, is so easy that once you do it twice you have it memorized. We have not bought tomato pasta sauce in well over ten years!

Run A Marathon One Step At A Time

To wrap things up, we are on the first few yards of a marathon as we learn to plan our weekly meals. With financial, tastes, schedules, and many other elements to consider, I understand why most people don’t do this consistently. Or, why they fail after a few attempts (like yours truly). I will attempt to share our scheduling in upcoming posts and also what did and did not work this week. Thanks for reading (all two of you).

Something we really struggle with in our family is food. There are multiple reasons why this is an issue, of which a few follow. But like finances and exercise, it’s the planning and preparation that remains the daughnting factor in our culinary lives.

The Issues Begin

The first issue is that I am training for a triathlon. This extra tweaking for eating for training may seem easy on the outside. But, when putting it in a budget for a family of five, and fitting it into not making multiple meals per meal, it isn’t as easy as it sounds. Then, as most families have stuggled with, we have one child that has a very challenging eating palette. I am definitely not going to write about how to solve that problem because we are just as clueless as everyone else.

Preparing The Actual Food

Putting these two aside, it’s the making of the meals ahead of time that plagues us the most when it comes to planning. I unfortunately cannot help during most nights when it comes to preparing the meal. I do not get home from work until 7:30 or 8:00pm. That leaves everything up to my awesome wife.

This week began our first real attempt (this year, because we’ve tried in the past) to plan breakfast, lunch, dinner, and one snack per day Monday through Saturday. To pull this off, we are attempting to freeze two meals to throw in the oven to cook on busy days. These are for the two nights that she has to get a child to soccer practice. One begins at 5:30pm and the other at 6:30pm on Wednesday and Thursday respectively. For the earlier one, we bought a high quality battered fish at Costco and are making the roast potatoes and veggies. For the other meal, she pre-made a lasagna that she can throw into the oven to bake before soccer on the later night.

Yes, We Make Almost All Of Our Weekly Meals

We make 95% of all our meals at home. That way we can control the content and quality of our food. It is amazing how different food tastes when you’ve been making food for years at home and then try it at a restaurant. The main thing we both notice is that we cannot stomach the amount of salt in the restaruant food. It is overpowering most of the time and takes away from whatever tastes the actual food should taste like. And some things, like tomato sauce for pasta, is so easy that once you do it twice you have it memorized. We have not bought tomato pasta sauce in well over ten years. One of the books I really like on learning the basics is In the Green Kitchen: Techniques to Learn by Heart by Alice Waters.

Run A Marathon One Step At A Time

To wrap things up, we are on the first few yards of a marathon as we learn to plan our weekly meals. With financial, tastes, schedules, and many other elements to consider, I understand why most people don’t do this consistently. Or, why they fail after a few attempts (like yours truly). I will attempt to share our scheduling in upcoming posts and also what did and did not work this week. Thanks for reading (all two of you).

Featured Photo by Alyson McPhee on Unsplash

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