Archive for March 7th, 2008
Meal Planning – How to – Step 2 using the emealsforyou.com site
May 7, 2008 Edit
This post ties into the Meal Planning – How to -Step 2 post. It is designed to give you a feel for what planning an actual weekly meal plan looks like. Listed below is the Sample Weekly Meal Plan designed using the sale brochure from the local grocery and the www.emealsforyou.com site. It shows the plan along with a reproduction of the shopping list automatically compiled for you. You will note the shopping list function allows you to add additional items you need from the store (i.e. Tide). The boxes next to the items ( okay, the boxes got formatted out somehow; but they actually do appear on the website) on the shopping list are for you to check (see where it says Delete) if you already have that ingredient and want to delete it prior to printing the shopping list.
Monday
Chicken Lickin Pork Chops
White Rice
Stewed Tomatoes
Tuesday
Best Barbequed Hamburger
Roasted Corn
Hot Fudge Sundaes
Wednesday
Great Grilled Chicken
Caesar Salad
Green Bean Bundles
Thursday
Shells and Sausage
Chopped Italian Salad
Quick Garlic Bread
Friday
Thin Crust Pizza
Strawberries and Hot fudge Sauce
Saturday
Beef Cube Steak
Creamy Polenta
Fresh Tomatoes
Sunday
Sunday Roasted Chicken
Dad’s Mashed Potatoes
Peas
Peach Melba Sorbet
The shopping list:
1 meal(s) in your Meal Plan Box.
This Shopping List is for the following Meal Plan(s):
- Sample Weekly Plan
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Canned Goods |
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Delete |
Qty |
Ingredients |
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1 |
10.5 oz can beef consommé |
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1 |
14 oz. can chicken broth |
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.66 |
10 oz bottle sauce, barbeque |
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.5 |
cup soda, lemon-lime |
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.66 |
10.5 oz can soup, chicken and rice |
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.5 |
15 oz can tomato sauce |
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2 |
20 oz can tomatoes, diced |
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Custom Added Items |
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Qty |
Ingredients |
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1 |
boxes diapers |
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2 |
bottle dish detergent |
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1 |
large plastic container Tide |
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Dairy, eggs, cheese |
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Qty |
Ingredients |
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1 |
whole bread, french |
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7 |
Tb butter, salted |
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.5 |
lb cheese, Mexican |
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.5 |
lb cheese, mozzarella |
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2 |
cup cheese, romano, grated |
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.33 |
lb cheese, roquefort |
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.66 |
cup cream, whipping |
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.5 |
cup mayonnaise |
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1.25 |
cup milk, whole |
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.66 |
package rolls, sandwich |
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.66 |
cup sour cream |
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Dry Goods |
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Qty |
Ingredients |
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2 |
Tb capers |
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4 |
oz Chambord Liqueur |
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.5 |
cup corn meal, yellow |
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2 |
Tb cornstarch |
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4 |
cup flour, all-purpose |
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1 |
tsp garlic powder |
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.33 |
tsp hot sauce to taste |
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1 |
tsp mustard, dried |
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16 |
Tb oil, olive |
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.7 |
cup oil, vegetable |
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.33 |
tsp oregano, dried |
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1 |
spritz PAM |
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1 |
lb pasta, shells |
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1 |
tsp pepper, fresh ground |
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.5 |
tsp pepper, hot flakes |
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4 |
Tb raspberry preserves |
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.66 |
cup rice |
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1 |
Tb salt and pepper to taste |
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1 |
tsp salt to taste |
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3 |
Tb salt, kosher |
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.4 |
cup soy sauce |
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.5 |
cup sugar, brown |
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.33 |
cup sugar, white |
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3 |
Tb vinegar, red wine |
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.66 |
Tb vinegar, white |
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1 |
package yeast, dried |
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Frozen |
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Qty |
Ingredients |
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.66 |
lb peaches, frozen sliced |
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2 |
cup peas, frozen |
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1 |
qt vanilla ice cream |
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Meat & Seafood |
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Qty |
Ingredients |
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2 |
slices bacon |
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1 |
lb beef cube steak |
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1.33 |
lb beef, ground |
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4 |
medium chicken breasts cut in half |
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4 |
lb chicken, whole, oven-stuffer |
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4 |
medium pork chops, boneless center cut |
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1.33 |
oz salami |
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2 |
large sausage. sweet pork |
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Produce |
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Qty |
Ingredients |
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1 |
Tb basil, fresh |
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.66 |
16 oz can beans, green |
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.66 |
small celery ribs |
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6 |
medium corn on the cob |
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.66 |
small cucumbers, sliced |
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2 |
cloves garlic, chopped |
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4 |
oz lettuce, mixed |
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2 |
tsp garlic, minced |
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1 |
medium garlic, whole head |
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1 |
medium lemon, juice of |
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1.33 |
medium lemons |
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.66 |
head lettuce, Romaine |
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7 |
medium mushrooms, sliced |
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.1 |
cup olives, green |
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2 |
Tb onion, red |
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1 |
small onions, chopped |
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1 |
medium onions, diced |
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1.3 |
whole onions, sliced |
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.5 |
cup orange juice |
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5 |
large potatoes |
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.66 |
qt strawberries, whole |
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.33 |
cup tomatoes, cherry |
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2 |
large tomatoes, fresh |
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All recipes are available at www.emealsforyou.com
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Note: Copying the shopping list over to this blog has caused some formatting problems. The list as printed from the emeals program is a little easier to read and work with. |
1 comment March 7, 2008
Somethink(g) for you? Rant
I was doomed from the start, born into it you might say. I come by my obsession with making sure others enjoy my food naturally. You see I was born into a family presided over by an old-country Slovak grandmother. Grandmom spoke very little English, when you went to see her she would say, “somethink (her mispronunciation) for you?” Then she would take you into her kitchen and show you all the food she and my aunts had prepared. There was everything from hams and turkeys to sweet breads, cookies and pastries. You would get a plate and she would follow you around the table saying, “eat, eat, eat.”
So you see, now when I am cooking for friends and family I am “forced” to provide as many choices as possible, just in case someone wants something different. The reason this all came back to me is that I am on my way back to New Jersey next week for a family reunion, in-laws, and delayed wedding party. I volunteered to cook for the group. Here is where it gets tricky, some don’t eat meat, some don’t eat fish, one is gluten and dairy intolerant and I am just crazy. I had to come up with a menu for Friday’s dinner, 9 people, with the above conditions in mind. This involved two appetizers, two main courses, including sides and two desserts. Everything has to be cooked from scratch as gluten and diary are hidden in many pre-prepared broths and canned goods. I am cooking the consommé as I write this and freezing it to take with us.
Saturday’s party was a little easier to plan as I had many more choices and a guest list of 35. The secret here is to cook and freeze as much of the food as possible in advance. I chose fairly quick and easy food to prepare on site. This will require some effort but it is doable; the main concern is timing everything to be ready at the same time.
I guess the point of this rant is to say some of us “just have to” go out of the way in our preparation of what we offer our families to eat, our obsession has been bred into us.
1 comment March 7, 2008
