"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning
Click Here to Login
Thread Tools Display Modes
Old 03-30-2017, 02:39 AM   #1
Head Chef
CakePoet's Avatar
Join Date: Aug 2016
Location: Wexio
Posts: 1,878
Monthly menu!

Is there any one else who is on a fixed budget and do monthly menus?

Well here is my menu for the month, I have four days over Easter where we are not eating at home, I have set aside money for this. I sort of know what menu will be. Kassler is a warm smoked whole row of pork chop ( I dont know what that part is called when it isnt chopped up) and falukorv is a Swedish sausage, it is used instead of whole meat in dishes. It thick and is served sliced, not whole and there is a ton of recipe out there.

Swedish meatballs with potatoes, sauce and lingon.
Mince and tatties.
Salisbury steak meatballs with gravy.
Chili in cornbread bowls.

Kassler fried rice:
Pasta with kassler sauce
Kassler potato bake
Pizza Kassler bake with rice.

Fried falukorv with pasta
Falukorv stew with potatoes
Korvstroganoff with rice
Fried falukorv and potatotes in milk sauce
Korean beef with rice
Spag bowl
Jamacian beef patties with a green salad

Pork tortillas
All that we like but no one else does.

Indian butter chicken with rice
Smothered asiago bacon wine chicken with pasta.
Supreme chattanaid chicken

Pork and carrot stew with potatoes.
Pork shish kebabs ala Freja with Spanish rice salad ( not Spanish at all but, well that is what the 70:ties cook book calls it)
Grandfather's beer stew .


For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 03-30-2017, 02:48 AM   #2
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,381
It is called a pork rib roast.


For special days we will have the butcher tie two full ribs roasts together, to form a hollow space in the middle. That is usually filled with some sort of stuffing or other family favorite.

Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-30-2017, 03:06 AM   #3
Head Chef
CakePoet's Avatar
Join Date: Aug 2016
Location: Wexio
Posts: 1,878

Nice, well this is apparently similar to Canadian bacon according to one site, it cost me 4 USD per kilo and for me that is cheap. The falukorv cost me the same for 1.6 kilos.
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 03-30-2017, 06:18 AM   #4
Master Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 6,176
We do weekly planning. Never know when we might run across a recipe or get an inspiration to make something. Waiting for next week to put it on the list is fine, waiting a month is too long.
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is online now   Reply With Quote
Old 03-30-2017, 06:26 AM   #5
Executive Chef
larry_stewart's Avatar
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,148
We also ( or I guess I should say "I" not "We", since Im in charge of cooking) do a weekly menu.

For me whats on the menu is more based on my work schedule ( am I off and can cook, or does it need to be prepared ahead of time , and just reheated). There are 4 days I can cook. 1 of them we usually either go out or take in, the other 3 days are my cooking days where I prepare food for that evening , and preprepared food for days I won't be able to cook.

Occasionally there are surprises that i come across while food shopping, and they may bump one of the other meals off the list.

On Occasion, we have a ' left over night'. If i see the fridge not emptying as quick as it should, and if its a late night where I can't cook, we may just try to use up what on hand to avoid waste.
larry_stewart is offline   Reply With Quote
Old 03-30-2017, 08:01 AM   #6
Head Chef
CakePoet's Avatar
Join Date: Aug 2016
Location: Wexio
Posts: 1,878
CraigC: I dont have the money to just wing it and we get paid once a month and I go with my neighbor in for her monthly shopping, so that is the only time I have a car. So I base all my meat around what is cheap at that moment, this time it was stew pork, chicken, ground meat, kassler and falukorv. Everything is frozen into portion size.

Larry_stewart: Going out is at moment to expensive and also there is no restaurant in my village, there will be one next month.

I use up everything, since I am poor I believe in eat up what I cook. Stews that are less then a portion is saved in the freezer for left over rolls, which becomes my husband lunches.
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 03-30-2017, 09:24 AM   #7
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,867
When Buck and I moved to Kentucky we lived in an area that was quite rural. The nearest grocery store of any size was about an hour away, plus we were running our store-front business. These two factors made it nearly impossible to shop more often than once per month. More than that was a luxury.

What I began doing was making "skeleton" monthly menus with the aid of blank calendar pages I found on the Internet.

I'd target the month, add small numbers for the date and write in the initials for the days of the week.

Once I did that, I began by noting "fish/seafood, poultry, beef, pork, meatless, leftovers" in the blocks. These are only six categories and, occasionally, our days would be bumped because of being out for something, having someone bring us a treat, etc.

It worked for all the years until he died. This method gave me the opportunity to go through my "to try" recipes and target them to enjoy.

When I checked the marketing ads, I could compare what was on sale to what I'd sketched in on the calendar and be able to take advantage of specials.

I haven't applied to the monthly menu system for quite a while for assorted reasons. Not the least of which is that both Glenn and I are retired and our schedules are very irregular. However, I do pick up a few weekly specials at the grocery store. One of the nicest luxury to living where I live now is that I can shop weekly. The (multiple) grocery stores are only about 15 minutes away
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 03-30-2017, 09:38 AM   #8
Head Chef
CakePoet's Avatar
Join Date: Aug 2016
Location: Wexio
Posts: 1,878
I have 15 minutes by train and bus to the stores, yes small shopping I can do my self, but anything large and heavy is too much. So it is nice to have neighbours who help out. We have a local store, it is a bit more expensive then in town when they do speacials on meat, I buy . The stew pork was from them, the lady knows how I like it and does it perfectly for me.
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 03-30-2017, 09:58 AM   #9
Chef Extraordinaire
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,008
No I only do weekly menus and then stray off them when we want to eat out or have friends over

And pretty often we do a daily menu and I stop at the store or the farmers market on the way home and cook what I bought
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-30-2017, 10:03 AM   #10
Head Chef
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,496
When we were both working and the nearest store was 15 minutes away, I had to plan the weekly menus so we could shop on weekends. Now that we're both retired and live in an area with several stores within 3 miles, I usually don't plan more than 2 days meals, if not daily. If I go any direction I'll be driving by a grocery store. Today is a rarity, as I planned 3 days meals due to a snowstorm predicted for tomorrow (hurry, spring!). I can ride somewhere around 8 months of the year, and the stores are only 10 minutes away by bike.

tenspeed is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:17 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.