Last weekend at the ministry conference, I didn't have time to share my meal planning plan during one of my workshops, "Redesign Your HomeMaking." I mentioned that the key to our success in the kitchen is deciding whether we're a Pampered Chef (we love to cook and bake) or a Hampered Chef(we cook because we have to).
If you're a Pampered Chef - get creative, but make sure you're using this God-given passion to benefit others. But if you're a Hampered Chef, I encourage you to do as I've done: simplify your kitchen and meal planning so that you have time to develop your passions and skills in other areas. Don't get too creative. Don't make cooking an expensive [both time and money] hobby. Just get it done.
So here's my plan. Based on meat categories (for the most part), I have three favorite recipes for each, and it looks like this:
On Mondays, I cook with chicken: pot pie, slow cooker BBQ, and chicken 'n dumplings.
On Tuesdays, I cook with ground beef: meatloaf, tacos, upside down pizza
On Wednesdays: Papa Murphy's Herb Mediteranean Delite pizza
On Thursdays, I use pork or fish: salmon, shrimp 'n grits, pork chops
On Fridays, we have pasta: pesto tortellini, Mizithra cheese spaghetti, ravioli
On Saturdays, we have BBQ/salad (summer) or soup/salad (winter)
And on Sundays we usually eat leftovers.
The menu rotates every three weeks and, so far, no one has complained. So, are you a Pampered Chef or a Hampered Chef (like me)? And what's for dinner tonight?