Prudent Penny: Menu Planning

My lack of a domesticity probably makes me the worst person in the world to write this post--or maybe the best. Who better than a failed domestic goddess to explain how to make the best of a bad situation?

I don't like to cook. I never have. But Greg is rather fond of eating so I suck it up and do the best I can. To limit my time in the kitchen I cook lots of casseroles that I can freeze ahead, and plan my meals with a minimum of ingredients. Martha Stewart I'm not.

And then there's the cost of food. If you want to save money, menu planning is a must.

Here are my quick tips for cost-cutting menus.

• Cook around the sales. Sometimes that takes some getting used to because as consumers we're spoiled. I remind myself that our ancestors had no refrigeration. They ate what was in season and never mind that they might eat the same thing ten days in a row. I don't feel quite so sorry for myself then.

• Cook from your harvest. We'll eat from our garden before we shop. Greg, who is not a vegetarian at all, never gripes about all the veggies because they taste so good. Nothing beats off the vine.

• Eat simply. This one is easy for me because I have no skill for complex meals. A green, a starch, and a piece of meat or fish. I mix and match and don't go overboard on sauces or preparation.

• One pot meals. Casseroles, crock pot meals and stews are generally easy to make and easy on the pocketbook.

• Leftovers. These are fighting words to Greg. He hates leftovers and I'm left having to disguise them so he doesn't think he's eating the same thing. Leftover bread is used for croutons and stuffing. Leftover vegetables go into stews and casseroles. Leftover meat?

Here's an example of a whole chicken for two people.

Day one: Roast chicken

Day two: Chicken stir fry

Day three: Chicken salad sandwiches

Day four: Chicken tacos

Day five: If you're very frugal, you'll use the carcass to make stock.

Since I'm in possession of a very picky husband, I'll only use the chicken for two meals so he doesn't get suspicious. I'll freeze leftover cooked meat and use it when he least expects it.

It's easier with ground beef. I can disguise the meat better.

Day one: meatloaf

Day two: spaghetti with meat sauce

Day three: Mexican lasagna (recipe follows)

Day four: hamburgers

Day five: beef noodle casserole

Mexican Lasagna (feeds four easily)

This is the quick and easy recipe.

8 x 8 glass pan

8 corn tortillas

1 can spicy refried beans (or add a can of chopped chilis and mix)

1.5 pounds ground beef  (Greg likes his beefy)

1 can Rotel

chopped onions

grated cheese

Cook meat and season with cumin, chili powder, garlic, salt, pepper and Rotel.

Fry corn tortillas until they become limp. Drain on paper towels and line glass pan with four tortillas, overlapping as necessary.

Layer generously with beans, meat, onions and cheese.

Add the second layer of tortillas

Repeat beans, meat and cheese

Bake at 350 degrees for about 30-40 minutes until cheese is bubbly. 

Serve with Spanish rice, guacamole, salad, and hot sauce.

(the more complicated method involves making the beans and Rotel from scratch) 

***

For someone who doesn't like to cook, I tend to collect cookbooks forever looking for that magic recipe that will make me look amazing. My favorite cookbook was the one my mother-in-law used. It's called Culinary Arts Institute Encyclopedic Cookbook. The spine is missing, it survived a fire and the subsequent water damage, but it's been my standby for as long as I've been married. If I could keep only one cookbook, this would be it.

The recipes range from simple to complex, but it's written in plain language. Every recipe I've ever tried from there has been successful. And considering my cooking disability, that says a lot.

Do you have a favorite cookbook or are all your recipes in your head? Do you consider yourself a good cook? --I am not too proud to invite myself and ask for lessons. LOL