Last week I talked about the budget benefits of menu planning. This week we’re going to look at the time benefits!
Once per week:
Menu planning: 30 minutes (at most, mainly involving the freezer-diving)
List-writing: 10 minutes
Shopping: 1.5 hours (unless you order your shopping online like I do, in which case 20 minutes)
Total: 1 hour to 2 hours 10 minutes
Daily panicking: (note that this begins at about 5pm)
Staring blankly into the fridge and freezer: 10 minutes
Sitting on the sofa looking pathetic: 20 minutes
Sighing and stomping around in the kitchen: 10 minutes
Waiting for inspiration: 10 minutes
Now, option 1 is:
Find something in the fridge/freezer, cook it and put it on the table: 40 minutes
Option 2 is:
Look so pathetic that your husband drives out to get fast food: 40 minutes
This gives a total of 1 and a half hours per day, or 10 amd a half hours per week.
I know how I’d rather spend the 8-9 extra hours I get by menu planning rather than daily panicking!
Tuesday: Gammon steaks with potato/sweet potato chips and “seasonal vegetables”
Wednesday: Italian chicken (basically the same as bolognese but with chicken instead of minced beef) with rice/quinoa
Thursday: Pork loin steaks with potato/sweet potato chips, broccoli and carrots
Friday: Bolognese with pasta/buckwheat pasta
Saturday: Eating with my parents
Sunday: Balsamic roast gammon in the slow cooker with potato/sweet potato chips, broccoli and carrots (we still didn’t manage this so I’m going to try again-again. I’ve added balsamic to the plan to try to encourage myself. Want to place bets on how likely it is that I’ll actually do it?)
I am linking up to Menu Plan Monday at OrgJunkie.