It’s Day One of our Festive Prep Tenner Week, and we’re starting it off gently by looking at our food reserves and making a menu plan for the next seven days. There are reminders of the current Tenner Week schedule and the Tenner Week rules too, if you want to check back with those.
Focus your efforts on using up whatever you already have, and preventing food waste. If you have any fresh foods that can’t be frozen or preserved in some way (salad, for example), make a point of using them up first.
Also think about healthy eating, especially having your five-a-day of fruits and vegetables.
Remember to make a note of evenings when you’re likely to be extra-busy, out, or home late. Choose quick, easy to prepare meals for those times, or plan to make double portions the night before and reheat the leftovers.
As it’s November, you might want to focus on warming meals, such as stews, casseroles, curries, pies, toad in the hole, chili or bangers and mash.
It really helps if you write out your menu plan and keep it somewhere visible in the kitchen. Makes me look forward to some good home cooking every evening, and reminds me to use certain ingredients up in time as well.
What’s happening here
After doing a Sunday Stocktake yesterday, I ended up writing out a medium sized list of food and made a quick menu for the week that has a mixture of simple meals and slower-cooked dishes to fit round work and social stuff. We’re having a speedy supper of cous cous, grilled veggies and grilled halloumi tonight which should use up some vegetables before they go completely past their best.
I’m also hoping to have a no-spend day today, which should be easy enough because I have loads of work to be getting on with, and it’s always easier at the start of the week.
What are you getting up to? What’s going onto your menu plan?