Cooking in bulk so I can freeze portions for later, is something that I always talk about doing, but in reality don’t do very often. But from looking at our calendar, I can see that June is going to be very busy for us -lots of visiting friends, school performances, sporting activities and crafty nights. So I am actually going to do it – cook double and build up my stores in my freezer.
To ensure that we still maintain our healthy eating in our busy June, this week and next I am going to make double of some of our favourite recipes and set aside some in the freezer. If you use the shopping lists which I have attached at the bottom, note that the ingredients for Spaghetti Bolognaise and Shepherd’s Pie are doubled.
Monday: Spaghetti Bolognaise
Baking: Easy Banana Cake
Tuesday: Shepherds Pie
Wednesday: Left Overs
Thursday: Sausage and Vegetables
Saturday: Tomato and Basil Soup with Scones
Again, I have included the shopping list for this week’s menu plan as an excel file. The below paragraphs explain what is in the attached excel file below.
It contains three separate spreadsheets. The first is named “Complete Grocery’ and it lists by supermarket aisle all the ingredients that are needed to cook the family meals for this week.
The second spreadsheet is named “Ingredient By Meal’ and it lists the ingredients that are required for the family by each individual meal this week. I have also left on the aisle and aisle subsection in this spreadsheet for reference, but if you want to print that out you will need to alter the print area.
The third spreadsheet is named “Menu Plan” and is a modified version of the menu plan that I print and place on the fridge. I have a notes section, that I like to populate with any activities that are likely to impact the evening meal routine.
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For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.