Week 1 – working out the plan following the ‘2-Minute Planning System‘
STEP 1. Keep an ‘ongoing list’ for pantry items & non-food stuff
Done! I’ve been using a shopping list on my phone to write my shopping list as I think of things. The I just have a quick look in the pantry to check that there’s nothing that needs topping up.
STEP 2. Work out what you’re going to need
This week, here’s what we have planned..
dinner Saturday – 4 people
dinner Sunday – 2 people
dinner Monday – 2 people
dinner Tuesday – 2 people
dinner Wednesday – 2 people
dinner thursday – out in melbourne = 0 people
dinner friday – out in melbourne = 0 people
so following the ‘2-Minute planning formula’…
Number dinners = ‘z’ = 5
Number people = ‘y’ = 4 (1 night) and 2 (4 nights)
Our shopping list becomes…
protein OR mains = 5 types [1type (800g – 1kg) + 4 types (400-500g)]
number of veg = 10 types
+ add in breakfast items
We’ve got berries and yoghurt and bacon in the freezer. I’ll cook some quinoa on sunday to have during the week.
So I’m just adding eggs and ‘smoothie veg’ to the list + some black pudding for a special ‘full Irish brunch’ on Sunday
+ add in lunches, if needed.
I’ll just add a couple of veg to take the total up to 12 types.
+ add in snacks and ‘treats’, if needed
Almond and cashew positive so nothing to add.
Then our shopping list becomes…
protein OR mains = 5 types + eggs + black pudding
number of veg = 12 types + ‘smoothie veg’
STEP 3. Review what you already have & subtract this from your list
– Leftover veg / protein ingredients
Protein in fridge / freezer:
– brisket (2 kg so perfect for sat night when we have 4 people)
– ground beef
– beef short ribs
– smoked tofu
TOTAL: 4 types
Veg in fridge:
– carrots
TOTAL: 1 type
– Leftover meals or 1/2 meals
Nothing leftover this week, as I made a big effort to ‘eat up the leftovers’ last week.
– veg from the garden
This week we have the following:
– 1 x rocket (arugula)
– 2 x zucchini (heaps! so counting this as 2 types)
– 1 x beets
– 1 x warrigal greens (similar to spinach)
TOTAL: 5 types
final shopping list
protein OR mains = 5-4 = 1 type + eggs + black pudding
veg = 12-5-1 = 6 types + ‘smoothie veg’
what did I buy?
Protein – 1 type:
1. chicken thigh fillets (500g / 1lb)
Veg – 6 types + ‘smoothie veg’
1. dutch cream potatoes (2kg/4lb bag)
2. broccoli (2 heads)
3. savoy cabbage (1/2)
4. cauliflower (whole)
5. cos lettuce (2 small)
6. bok choy (bunch)
7. baby spinach (1 bag)
8. broccolini (bunch)
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Add to my Old Favourite Recipes
Well, my first challenge is to start a pantry list and check out what condiments, chutneys etc.I have lurking in my fridge. I think I could probably make several meals.
After a couple of false starts, I appreciate the support, thank you.
Go Denise!
Let me know if there’s anything specific you’re struggling with 🙂
I’m really here to help
Jx
Jules-
Happy New Year. I am curious to know why you store your veg in plastic bags. thanks for the help.
Dena
Great question Dena!
It’s to stop moisture loss. The biggest spoilage factor with most veg is dehydration and because of the way refrigeration works, the air in your fridge is very drying even in the crisper. So plastic bags prevent moisture loss. It really makes a huge difference to the life of your veg.
And Happy New Year to you as well 🙂
Jx
My main goal with this course is to waste less produce. I love fresh food, so I buy it in bulk in the shops as I hate shopping, but then I decide on the day what I’m cooking and don’t use what I have in stock. I always then have to scramble to freeze the meat, poultry, etc. because I didn’t use all my options in the allotted time and don’t want to have to throw it out. Then I keep forgetting to thaw it before I want to cook it. Vicious circle.
I’m away next week for a week, but have some time over the weekend to watch some of the videos and do some homework for the week. My goal for my first week is to use all my perishable produce. Myself and the husband just got married, so we’re planning for a family, and I’d like to get my cooking sorted so that I don’t stress again about what to cook or get bored with it. We have a healthy way of cooking, but it’s not always quick enough as my husband likes sauces on his food, and they always seem to have to thicken, so getting us out of this corner for a future with kids where we’re better able to cope off the cuff would be fantastic.
Key things I love that I want to cook more with as key ingredients are beans and fish. I do have fish twice a week, but it’s usually the same type every time. Being able to feel confident in adding it to more meals would be really helpful.
Looking forward to it all!
Wonderful Therese!
And congrats on getting married! How exciting.
You’re so right about getting organised before you start a family. It’s such a wonderful life changing experience but it doesn’t leave as much time for cooking that’s for sure 🙂
If you’re keen to be cooking more legumes, you’re totally in the right place. I just love my lentils and my beans.
I’m also on a journey to cook more fish. The one area that there aren’t as many recipes on the SVCS site is fish cooking because where I used to live we didn’t have access to good fish. Luckily I’m now able to get amazing fish from my weekly farmers market so watch this space for more fish recipes!
The one thing I would say with cooking fish, most recipes that call for chicken can be converted to fish, you just won’t need to cook it for as long.
Looking forward to hearing how you get on!
Jx
Hi Jules. My name is Smythe and after reading several posts I joined the school today. I’m excited to get started because menu planning has vexed me to near insanity.
Curious – I’m watching the planning and shopping examples video. I’m impressed your fridge is so.. minimalist. Where do you keep the drinks e.g. the milk? and condiments that must be refrigerated?
Welcome Smythe!
I keep milk and condiments in the fridge door… I tend to keep the number of opened jars to a minimum because I hate having too much clutter!