Keep It Simple
This month, I have been refreshing my FlyLady Babysteps with FlyLady Diane’s videos. It doesn’t feel like much effort, but after a couple of weeks I looked up and found that the house was pretty well running itself. It is astounding to see a little diligence go so far.
Today’s video covered Menu Planning. The purpose is not to have a pretty, well-made, printed plan in styled font. Grab a cup of tea, set a timer for 15 minutes, and think about what you want to fix.
I commonly plan only three suppers a week. The rest is easily filled with leftovers and pantry goods on hand, or with meals at relatives’ homes. The first time I wrote a list of go-to meals, I scribbled ideas on a sticky note and stuck it on one of the pages in a page protector in my Control Journal. I still use this years later. See? It doesn’t have to be perfect.
For breakfast, we usually stick with various egg combinations. As long as there are eggs, T-bacon, and a few fresh veggies in the fridge, breakfast is covered. Husband picks cereals and toast for more variety.
Then for lunch, I keep bread, lunchmeats, cheese, salad, hummus, chopped veggies, guacamole, corn chips, salsa, a batch of boiled eggs, and canned soups stocked. These can be mixed and matched from day to day, like grilled cheese and tomato soup, chips and sandwiches, chef salads, or a large finger food plate. Some of these items are great snacks to have on hand so you can dodge the cookies calling in the afternoon.
This plan developed over time, so don’t rush yourself trying to get everything just so. Meal planning is meant to make life EASIER! Just take 15 minutes, and scribble down what you want to do this week. That’s it. Try it out!