Meal Planning - Not that complicated

Sauteeing, roasting, crockpot, etc., none of that is very helpful if you get home at 6pm and start thinking about what is for dinner.  You are starving, tired and in great need of decompression as are your children, so this is not the best time to start rifling through the fridge in search of food.  Instead, you could begin preparing the meal that you already planned and already have all of the ingredients on hand.  No, this is not a dream, this is not a made-for-tv movie, this is a method that could make at least this part of your life feel not quite so complicated.  I want to share with you the way that I make meal planning work for my family, and hopefully you can adapt it to work for your family too.  Yes, I plan at least two-weeks in advance, but only because I am a huge advocate of "Double and Triple Plays", my version of meals that make great leftovers either in current form or ingredients in a different dish.  I plan two weeks at a time, so that I can spread the leftovers out and not feel like we are eating the same thing over and over again.

I first keep a list of dishes that I like to make and I separate them into "one meal wonders", "double or triple plays" and "2nd or 3rd base". 

• One meal wonders are those meals that you make and enjoy one time.  They don't make enough for a whole other meal and the leftovers (if there are any) are fantastic to pack in lunches.
• Double or triple plays are those meals that you make and can either eat another entire meal out of them in current form or the ingredients can be made into at least one more meal easily.  For example, chicken enchiladas make enough for two meals.  Chicken fajitas can be made into several other options such as chicken enchiladas, grilled chicken fiesta salad, quesadillas,etc.
• 2nd and 3rd base are the meals that you make from the double and triple plays, like the fiesta salad, quesadillas, etc.  Chicken enchiladas are a fantastic menu option because they are both "2nd base" and a "double play".  I use leftover grilled chicken to make the enchiladas and then we eat them for two different meals - meal planning heaven!

So, the point of this is not to be rigid and feel that you absolutely have to stick to the plan.  This process will hopefully allow you to grocery shop only once a week and know what you need to purchase, and also allow you to quickly put your plan in action instead of searching for ideas or worse go for fast food instead.  One last benefit, if you know what is on the scheule for dinner, you can engage your kids, wife, husband in preparation much easier.  We plan the rest of our lives so carefully, why not give meal planning a try...

I have attached the excel document that I use for meal planning to help you getting moving in the right direction.  I like to color code mine to emphasize the number of times that I am actually utelizing those double and triple plays that really make like so much easier.  Blue = One meal wonders, Green = Fresh Double or Triple Plays, Purple = 2nd or 3rd Base, Red = Eating out or pre-made/frozen

https://spreadsheets.google.com/ccc?key=0AjTtyAtR-MHIdEhMNHM3TXA3X2ptWk04bGRRdkg3OFE&hl=en&authkey=CKiM_OsO

WHAT'S FOR DINNER?
As you can see from the spreadsheet, we are having chicken fajitas tonight.  The main reason we are having fajitas is because I made extra guacamole last night for our buffalo burgers and I want to eat it up quick before it turns dark.  The best part of the meal is that we will have left over chicken and peppers and onions which will make amazing meals later in the week.  Fajitas may seem complicated, but I will assure you that the simplicity makes them one of my favorite weeknight meals.

Chicken Fajitas
Servings: as many as you want

Chicken Breasts (can also use beef (I prefer sirloin over skirt steak), shrimp, vegetables)
Claude's Fajita Marinade (could also use pre-marinated fajitas - depending on your grocery store)
Red, Yellow or Orange Sweet Bell Peppers
Sweet Yellow Onion
1 T Olive oil
Whole wheat or corn tortillas
Grated Cheese
Sour Cream
Salsa or Pico de gallo
Guacamole (see recipe below)

Combine chicken breasts and marinade in freezer bag and marinate an hour to 24 hours.
Slice bell pepper into thin strips.  Cut onion in half and then slice into very thin strips.  Heat saute pan over high heat, add olive oil and onions.  Saute onions until start to soften and become translucent.  Lower heat to medium and add bell peppers.  Continue to saute, lowering heat as needed, to allow peppers and onions to carmelize without burning.  Once they are and tender and have a could caramel color, remove and keep warm under foil.
Heat grill 400 to 500 degrees.  Place chicken breasts on grill (place top of breast down on grill first, so you get the best grill marks on the top side).  After about 4 or 5 minutes, turn breast 1/4 turn to get cross grill marks.  Turn over in another 4 or 5 minutes, turn heat down to medium low and finish cooking.  Chicken breasts should be just firm but not hard.  Let chicken breasts rest loosely covered for a few minutes before slicing.  This allows the juices to redistribute into the meat instead of running out all over your cutting board.

Slice chicken breast against the grain of the meat and serve on warm tortillas with carmelized peppers and onions, grated cheese, guacamole and other toppings your desire.

Guacamole
Servings:  4

1 Large or 2 small Avocado (should yield to gentle pressure)
1/8 t Kosher or Sea salt
1/4 t freshly ground pepper
1/2 t ground cumin
3 to 4 T Prepared Pice de Gallo
1/2  of a small lime, juiced

Remove avocado from peel with a spoon.  add remaining ingredients and then smash with a fork.  By adding ingredients before smashing avocado, you will not over smash/mix guacamole.  Guacamole is best when there are some small chunks of avocado remaining.  Taste and adjust seasoning as needed.  If you have any leftover guacamole, store in a container with plastic wrap pushed down completely touching/covering the top of the guacamole with container lid on top.  The less air that gets to the guacamole, the longer it will stay the beautiful green color.  Even in one day the top layer may turn dark, but will still taste delicious.

CHEERS!