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Home » CHFWeb Forum » HomeMaking » Do you keep a master menu list?
Do you keep a master menu list? [message #821260] Wed, 07 February 2018 12:57 Go to next message
PamE
Messages: 3845
Registered: April 2005
Location: AZ (but it's a DRY heat!)
Senior Member
I'm having to re-vamp things and am wondering if there's a better way to organize our menu other than a breakfast/lunch/dinner list. I've thought about organizing by meats, or by ethnicity, but it would mostly be American and Mexican, lol!


I have not achieved it, but I focus on this one thing: Forgetting the past and looking forward to what lies ahead, I press on to reach the end of the race and receive the heavenly prize for which God, through Christ Jesus, is calling us. ~Phil 3:13-14~
Re: Do you keep a master menu list? [message #821265 is a reply to message #821260 ] Thu, 08 February 2018 09:22 Go to previous messageGo to next message
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7998
Registered: April 2005
Location: Trujillo, Peru
Senior Member
PamE wrote on Wed, 07 February 2018 11:57

I'm having to re-vamp things and am wondering if there's a better way to organize our menu other than a breakfast/lunch/dinner list. I've thought about organizing by meats, or by ethnicity, but it would mostly be American and Mexican, lol!



We have the same breakfasts...Monday--granola bars; Tuesday--coffee cake or something like pumpkin bread (homebaked) and eggs; Wednesday is waffles; Thursday is oatmeal; Friday is a local bread and Saturday is cereal. You want something different, you make it yourself.

I have a master list, but have two sub-categories, the expensive meals that we try to spread out so as not to kill the budget and the really easy things....like baked chicken breasts with a sauce, or grilled cheese.

We always have spaghetti on Monday lunch. It is easy and can be done without much interruption to homeschool.

I also try to keep on eye on how much cheese we eat, mostly because it is very expensive here. I don't mind if it is a condiment, but cheese enchiladas and mac and cheese is too much at a time.


In Him--Tracy
Re: Do you keep a master menu list? [message #821266 is a reply to message #821260 ] Thu, 08 February 2018 09:58 Go to previous messageGo to next message
praise2christ  is currently offline praise2christ
Messages: 2206
Registered: August 2009
Location: Northern KY
Senior Member
I have one. It is organized into these subcategories: chicken, beef, pork, Italian/Mexican/Chinese, breakfast (we like having breakfast for dinner), and misc. My DH likes these types of meals as spread-out as possible. For example, if we have chicken two nights in a row, he doesn't like it.

Some of our Italian/Mexican/Chinese meals contain one of the meats, but my DH also tends to dislike too many meals with the same seasonings in a short time period, so I keep those separate. He gets burnt out on stuff easily, while I could eat the same things every day for a week and I'd be fine.

The misc. category contains things like veggie soup and grilled cheese that don't fit in any of the other categories.


Stacy, mom to 12-year-old boy/girl twins and a three-year-old boy.

"Every man's life is a fairy tale written by God's finger." Hans Christian Andersen
Re: Do you keep a master menu list? [message #821268 is a reply to message #821260 ] Thu, 08 February 2018 12:41 Go to previous messageGo to next message
Lisa T. is currently online Lisa T.
Messages: 5571
Registered: April 2005
Location: New Hampshire
Senior Member
I usually have the same staple items available for breakfast and lunch: Homemade sourdough bread, cheese, peanut butter, eggs, tuna, fruit, oatmeal, yogurt, soup, salad greens, etc. I don't really plan those menus, but there are only the two of us and we each just fix what we want.

I have three categories for dinner:

1. Sunday dinners with spin-offs:
These are usually things like roasts that provide leftovers for one or more weeknight meals. For example: Roast beef...which then becomes stir fry or hash and beef vegetable soup; roast chicken, which then gives a chicken rice casserole and a white chicken chili and chicken noodle soup. So I can plan a Sunday dinner, and then piggyback one or more meals for later in the week from the leftovers.

2. Ordinary dinners: This includes casseroles, stews, and simple meat & potato type dinners that generally take 30-60 minutes to prepare. Pork chops, baked potato, & veggies, for example, or chili, or beef stew, or mac & cheese.

3. Quick dinners: Meals made from staples that I always keep on hand, for those nights when one of us is out at dinner time or time is short or there's "no food" in the house. This is stuff like frozen pizza or scrambled eggs or pasta with jarred sauce. Most of these can be on the table in 15 minutes or less.

Most weeks we have a Sunday dinner, two "spin off" dinners from that, two quick dinners, and two ordinary dinners.

[Updated on: Thu, 08 February 2018 17:31]


Lisa T.
Re: Do you keep a master menu list? [message #821271 is a reply to message #821260 ] Thu, 08 February 2018 18:45 Go to previous message
PamE
Messages: 3845
Registered: April 2005
Location: AZ (but it's a DRY heat!)
Senior Member
Thank you so much! That helped tremendously to see what you all do and I wound up using a combination of the three! Smile


I have not achieved it, but I focus on this one thing: Forgetting the past and looking forward to what lies ahead, I press on to reach the end of the race and receive the heavenly prize for which God, through Christ Jesus, is calling us. ~Phil 3:13-14~
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