We offer our version of the weekly menu for a family with economy recipes in this article, so that in times of crisis and difficult life situation it was possible to eat tasty and nutritious food. There comes a time in every family when they need to tighten their belts a little. Don't be upset, everything will pass. In the meantime, we need to arm ourselves with an economical menu and start implementing it.
Sweet leftovers
Before compiling the main menu for the days of the week, I would like to pay attention to the leftovers. It happens that kefir or milk, for example, turns sour. In a normal situation, such a product is poured out, but you can make excellent pancakes or pancakes from sour fermented milk products.
Zucchini is another simple and cheap ingredient that can be stored for a long time. You can also make pancakes and even pies from zucchini. During the period of saving, you should take a closer look at dough products and rehabilitate them for yourself. As for vegetables, you should buy only the most affordable ones (they are also very healthy): potatoes, cabbage, beets, radishes, onions and garlic.
Economical menu for a week for a family of 3 with recipes
Monday
Lunch: Chicken soup with noodles or rice. It is extremely simple to prepare, yet the result is a tasty and nutritious product. You can also bake potatoes to accompany the soup to ensure fullness.
Afternoon snack: Salad with carrots and raisins, dressed with honey.
Lunch: Same chicken soup. This time you can bake beets to go with it.
Afternoon snack: Roll with lemon.
Dinner: Fish meatballs, delicious and vitamin-packed salad.
Wednesday
Breakfast: You can prepare regular oatmeal with milk. It activates digestion and energizes you for the whole day.
Afternoon snack: The same lemon roll that was left over from Tuesday.
Dinner: Fish balls and vinaigrette. Dinner is also repeated, but, as a rule, these dishes are enough for a family of three for just two days.
Thursday
Breakfast: Eggs must be included in the diet, so you can prepare an omelet with the addition of onions.
Lunch: Continues to eat pea soup with a new portion of garlic croutons.
Afternoon snack: Pancakes. You can cook with kefir or yogurt and serve with jam.
Dinner: Stew cabbage with rice and minced meat. You can also make a salad of carrots with garlic, season vegetable oil.
Friday
Breakfast: Again, you can serve pancakes with sour cream.
Lunch: It is worth preparing soup with tomato paste, to which you add noodles.
Afternoon snack: You can safely make a cocktail with banana, to which you add ginger and cinnamon. This afternoon snack is not only delicious, it also strengthens the immune system.
Dinner: There will be cabbage left over from Thursday.
Saturday
Breakfast: On a day off, breakfast should be more substantial and enjoyable. Therefore, you can prepare cheesecakes with apples. Moreover, cook them in such quantity that there is still left for an afternoon snack.
Lunch: Tomato soup from yesterday, which should have enough noodles.
Afternoon snack: cheesecakes.
Dinner: Chicken cutlets with potatoes. Make cabbage salad with prunes.
Sunday
Breakfast: Millet porridge with pumpkin pieces. A wonderful nutritious breakfast that contains many vitamins. And this porridge pleases with its bright appearance.
Lunch: Russian rassolnik.
Afternoon snack: Any fresh fruit. These could be apples, bananas or oranges.
Dinner: Chicken cutlets with rice, beet salad and canned peas.
How to compare costs
By the way, this is such an excellent economical menu for a week for a family of 2 people with recipes. If some recipes are not in the article, they can be found on the pages of our website. Just use the search form. Especially for you, we have collected economical delicious dishes, for the preparation of which there are step-by-step photographs.
Important! The total amount on the check will be more than what you spent on food for one week. After all, many menu products are bought immediately in packaging and simply not eaten during the week. For example, rice, vermicelli.
Nutritionists advise that, regardless of the season, you must include a salad of fresh vegetables in your diet. Moreover, you don’t need to buy expensive vegetables. It is enough to use seasonal products. In summer and autumn it’s clear, but in winter it’s cabbage, radish, beets and carrots. You can’t even imagine how many interesting things can be prepared from ordinary, accessible and cheap products!
The Motherhood portal offers one of possible options economical menu for 10 days. This topic is not for those who eat lobster, but for those who want to save a lot while using in their diet foods that contain the vitamins and minerals necessary for the body.
The menu is designed for a family of two adults and two children. It assumes that children and parents eat milk porridge in the morning and are not big “meat eaters.”
Day 1. Monday
Breakfast: millet milk porridge, black tea (loose leaf), homemade cakes left over from Sunday. Result – 85 rub.Dinner: fresh cabbage soup (prepared for 2 days), mashed potatoes, black bread, homemade cutlets - 4 pcs., homemade canned cucumbers and tomatoes, mustard powder, berry juice. Result – 225 rub.
Dinner: salad of boiled grated beets with garlic and sour cream, black bread, apple tea with mint. The result is 75 rubles.
Total per day: 385 rubles.
Day 2. Tuesday
Breakfast: dairy-free oatmeal with grated apple, sandwich with butter, black tea, jam. 65 rub.Dinner: cabbage soup (second day), navy-style pasta with a piece of minced meat (the size of a cutlet), black bread, apple tea. 100 rub.
Dinner: cottage cheese with milk or sour cream, jam or frozen berries with sugar. 165 rub.
Total: 330 rubles.
Day 3. Wednesday
Breakfast: omelette, black tea, sandwich with butter. 43 rub.Dinner: noodle soup, cabbage solyanka, black bread. 127 rub.
Dinner: pollock in milk sauce with onions and carrots, grated carrots with sour cream, black bread, vitamin drink made from rose hips. 250 rub.
Total: 420 rubles.
Day 4. Thursday
Breakfast: buckwheat porridge with milk, sugar, cookies, tea with lemon. 100 rub.Dinner: pickle with pearl barley(see chicken soup sets), boiled rice with fried onions, fried chicken (4 pieces), black bread, 4 bananas, compote. 260 rub.
Dinner: potato and zucchini pancakes with sour cream or vegetable lecho, tomato juice, kefir for the night. 140 rub.
Total: 500 rubles.
Day 5. Friday
Breakfast: milk semolina porridge, tea with lemon and sugar. 50 rub.Dinner: rassolnik (second day), buckwheat with cutlet, canned vegetables, black bread, apple tea, tangerines (4 pcs). 250 rub.
Dinner: fried zucchini with onions and herbs, black bread, kefir for the night. 130 rub.
Total: 430 rubles.
Day 6. Saturday
Breakfast: cottage cheese with milk, tea with lemon. 165 rub.Dinner: pea soup with water, pilaf (for 3 times), black bread, homemade cakes (for 3 times), apples, berry juice. 420 rub.
Dinner: vegetable gratin (casserole), apple tea with homemade cakes. 95 rub.
Total: 680 rubles (including preparing portions for several days).
Day 7. Sunday
Breakfast: dairy-free oatmeal with grated apple or jam, tea, pastries (from Saturday). 30 rub.Dinner: pea soup (second day), pilaf (second day), black bread, rosehip drink. 35 rub.
Dinner: omelette with cauliflower, rosehip drink. 125 rub.
Total: 190 rubles.
Day 8. Monday
Breakfast: rice milk porridge, tea, sandwich with butter. 80 rub.Dinner: pea soup (third day), pasta with eggs (2 pcs.), 2 sliced fried sausages, bananas (4 pcs.), apple tea. 120 rub.
Dinner: pancakes with cabbage (plus cooking cabbage for the next day), apple tea. 160 rub.
Total: 440 rubles.
Day 9. Tuesday
Breakfast: millet porridge (for 2 times), tea with cookies. 180 rub.Dinner: rice soup, solyanka with minced meat, black bread, berry juice. 130 rub.
Dinner: jacket potatoes with homemade pickles, rosehip drink, jam. 55 rub.
Total: 365 rubles.
Day 10. Wednesday
Breakfast: millet milk porridge (second day), tea with a sandwich. 30 rub.Dinner: rice soup, mashed potatoes, herring, black bread, compote. 150 rub.
Dinner: radish salad with carrots and sour cream, stewed chicken(4 pieces, use the broth for further preparation of soup). 170 rub.
Total: 350 rubles.
Costs for 10 days according to the proposed menu are about 4,000 rubles, that is, about 12 thousand rubles per month.
note that complex and time-consuming dishes to prepare prepared on our menu on weekends or the night before: soups, broth, long-cooking porridges, homemade cookies and other baked goods. Mid-week and weekend mornings - quick-to-prepare meals. By the end working week We make sure to include fruits, proteins, and higher-calorie foods in our diet, since the body is already starting to get tired and needs “refueling.”
List of products for 10 days on our menu:
milk - 8-10 liters,cottage cheese 1.5 kg,
sour cream - 800-1000 g,
kefir – 2 l,
lemon – 1 piece,
bananas - 1-3 kg,
apples – 3 kg,
tangerines, oranges - 1.5-2 kg,
flour – 2 kg,
sugar 1-1.5 kg,
vanilla sugar - 3 sachets,
yeast -100 gr.,
eggs – 30 pcs,
semolina – 1 package,
rice - 2 packs,
pasta – 2 packs,
vermicelli - 1 package,
millet porridge - 1 pack,
buckwheat - 1 package,
pearl barley - 0.5 packs,
peas - 0.5 packs,
chicken (cutlets, soup sets, for frying) - 3 pieces,
pork - 1.5 kg (cutlets, minced meat, pilaf),
pollock - 1.5 kg,
herring – 1 piece,
cookies (biscuits, “Maria”, crackers) - 1.5 kg,
radish (or daikon) – 2 pcs.
carrots – 2 kg,
onion – 3 kg,
rose hips (from the pharmacy) - 2 packs,
potatoes - 7-8 kg,
cabbage - 3 heads,
cauliflower - 1 head,
zucchini – 3 pieces (large)
little creamy - 1-2 packs,
vegetable oil – 1 l,
black bread - 5 pieces (? per day),
loaf – 7 pieces (sometimes tea with cookies and homemade cakes),
tea - 25-40 bags or 50-100g loose leaf.
Saving effort
In our menu, the same type of products are used repeatedly. At the same time, the family’s money and the housewife’s energy are saved. For example, by boiling a little more rice, we can make it into a filling for pancakes or pies, freeze them until next time, or take them with us to work and school.Weekends are built on the principle of preparing homemade baked goods and partly food for the beginning of the working week. Each housewife can adjust this idea to suit her busy schedule; perhaps someone prefers to bake in the evening, and leaves the weekend for relaxation or other family concerns.
Saving on meat products
If children in your family do not eat sausages and chicken, then you should reduce the amount of them on the menu by adding rabbit meat, canned children's meat, pork/beef tongue, and heart. The broth from preparing these dishes can be used as a base for a common soup (it is not recommended to use broth from boiled tongue).About cooking economical cutlets and receiving “free” soup sets.
An economical “meat” dish would be meat sauce or gravy. It can be cooked thick with flour, sweet, spicy, etc., but main meaning The saving is that we put a piece of minced meat the size of a cutlet or fried sausage/sausage in a decent amount of sauce. Serve it with cereals and pasta.
Mushrooms, dried, canned or frozen in season are an excellent alternative meat dishes. We make soups from them, season them with vegetable oil and garlic - they are very tasty with mashed potatoes, we use them as a filling for pizza, pies and pancakes, various rolls, soups and sauces.
Save on fish dishes You can by buying inexpensive varieties and enhancing the taste with various gravies and sauces. The simplest one is with onions, carrots, hot seasoning and milk or sour cream. Salt frozen fish (herring, mackerel, red fish) yourself. The fish cutlet turns out to be more than just portioned pieces (we also add a loaf of bread and other ingredients). In addition, the cutlets can be frozen for later use.
Mixing principle- the basis for saving on food. So, to prepare pilaf, you can use a small piece of meat or chicken breast, cutting it finely. You need to put 2 large carrots and 2 onions in it, then the pilaf will be richer, with less meat used. If you boil 4 sausages for four people, you will get a small portion, but if you take even 2 pieces, cut them, fry them with onions and mix them with rice, buckwheat, pasta, pearl barley, cabbage, you will get a completely rich dish. Remember about the property of mixing: you can always save on expensive products using more garnish.
Eating out
Eating out makes us spend significant amounts of money every day, so if you want to save money, it’s worth switching to “brakes” and “stuff”. IN Lately in some schools it is even becoming fashionable to take food from home in a thermos. This practice is common in schools in many countries.By the way, a thermos can be a gift for any holiday - it is a useful acquisition. It is wise to purchase a thermos with a wide universal neck, with a volume of 1-1.5 liters. Here you can pour not only liquid food, but also put a side dish with a cutlet, milk porridge, vegetable stew. The cost of such universal thermoses starts from 750 rubles.
Adults who have the opportunity to heat food in a microwave oven at work can limit themselves to purchasing a special food container.
Embargo on products
As you can see, there are no chocolate candies, cheese, carbonated drinks, sausages, store-bought cutlets and much more. One meat portion is allocated per person: cutlet, sausage, sausage or a small piece of meat, chicken. It's economical, but probably won't be enough for every family.However, in order to save money, it is worth reviewing your grocery basket and making a list of “prohibited” purchases for you.
Other economical dishes
Taste of childhoodRemember well-forgotten dishes from childhood - buckwheat with sugar, pasta with sugar and grated cheese, other “dishes” kindergarten"? For the most part, they are simple and economical, and are officially approved for baby food.
A piece of black bread sprinkled with vegetable oil and salt is very cheap. Or a piece white bread, sprinkled with sugar. Did you eat these “sandwiches” as a child?
Let's look at other cheap dishes that can be included in the family diet.
Soups:
oxalic,
pumpkin,
fish soup(from the remains of fish when cutting into cutlets),
you can cook soup using water from dumplings,
soup with fried sausage or sausages plus vegetables/cereals.
When preparing soup, you can freeze some of the resulting broth or leave it in the refrigerator for a couple of days. From the first part, cook the main soup for several days, from the frozen part - a quick soup with vegetables or noodles for one day. This way you can save your time in the middle of the week.
Economy salads:
Olivier “simple” (2 sausages or small sausage, 3 small potatoes, pickle, boiled carrots, green or onions, 3-4 eggs, salt, pepper, sour cream or mayonnaise dressing, optional - green pea),
vinaigrette with vegetable oil,
salad from canned fish(when there is boiled rice left, add a can of saury in oil, onion, pickled cucumber, eggs, seasoning and dressing-mayonnaise or sour cream),
vegetables, carrots, beets.
Snacks:
For light snacks we use budget fruits and vegetables: apples, bananas, a piece of pumpkin or turnip, carrots.
As various “spreads” on bread you can use: lard rolled with garlic and seasonings; a snack of two processed cheeses, eggs and garlic; forshmak, homemade liver pate, etc.
Seasonal preparations
Even if you live in the city, don’t have your own garden, and have never been involved in “harvesting” - now is the time to think about an action plan for the upcoming summer season.
We actively use autumn freezing when preparing economical dishes. During the season, you can buy village vegetables at very reasonable prices.
Freeze in portions:
- 10-12 bell peppers (wash, remove the core, cut into small strips or cubes) - they will be used for preparing fresh salads, vegetable soups and stew, as a seasoning for gravy and meat sauces;
- greens: onions, dill, parsley, sorrel, garlic arrows, etc.
- mushrooms,
- berries.
Country apples, carrots, zucchini, pumpkins in urban conditions can be stored on the balcony, covered with old warm things - a blanket, outerwear. During winter frosts we bring them home (usually this is only a couple of days), then we take them out onto the balcony again.
Homemade preserves are a great way to save housewives money and time: jam, canned cucumbers and tomatoes, sauerkraut, bell pepper, mushrooms, preparations for soups, squash caviar, eggplant, cherry and apple compote, jams, various salads as appetizers or a full dinner option, adjika, homemade horseradish and various lecho, ketchups, tomato pastes and juices.
Bread, milk
You can save on your purchase bakery products. To do this you need to know approximate consumption of bread. We put unused bread in an omelet with croutons, make croutons, and use it for cutlets and casseroles. We buy biscuits or cookies, alternating them with morning sandwiches - it’s more varied, and sometimes you just don’t have to buy bread. On weekends we do homemade cakes, it is much cheaper than purchased.
When preparing milk porridge, it can be slightly diluted with water: na? or 1/3. This also leads to saving resources.
Second life of products
Consider “zero waste” cooking. There are also significant savings in this. For example, you can prepare an omelet for the morning or evening with the remaining portion of pasta or vegetable stew, buckwheat. Leftover pasta, cottage cheese, and porridge can be used for casseroles. From the leftover kefir and sour cream you can make “thick” pancakes and other baked goods - loaves, buns, pizza dough, muffins, etc.
Saving means looking for previously unused reserves and opportunities!
Photo - photobank Lori
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Special children's menus for the week
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How to create a menu for the week yourself
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From personal experience in creating menus:
One of the most important and necessary habits that has greatly simplified and made my life easier is creating a menu for the week. I wrote more about why you need to create a menu and what it gives. And today I want to tell and show exactly how I do it.
I’ll immediately show you a few examples of what my weekly menu looks like (the cards are on the refrigerator door):
Example No. 1
Example No. 2
I didn’t make it in this form right away. Developing a menu plan that was convenient for me took almost a year. But now the process has been brought to almost automaticity and does not cause any difficulties.
Stage one, preparatory.
To begin with, I took a piece of paper and a pen and wrote down all the dishes that I can cook in categories: soups, main dishes, salads and desserts. To my surprise, in reality this list turned out to be much shorter than I had imagined (which later became a great incentive for learning new recipes).
Stage two - the scheme of the week. Using a simple table of seven columns corresponding to the days of the week, I began to compile a menu for the week in paper and then electronic versions. Without fail, I prepare breakfast every day, and on the other days I alternate: on even days I prepare soup and dessert for two days, and on odd days I prepare a second course (also for two days) and a salad. This simple alternation saves a lot of time and effort. And in the refrigerator there is always (!) ready-made food, which is very helpful in situations when “guests are on the doorstep” or “I’m too lazy to cook something today.”
Roughly my menu for the week looked like this:
Note: “New” is what is being prepared on this particular day. “In the refrigerator” are ready-made dishes that were prepared in advance for several servings.
Monday
Breakfast – Scrambled eggs with tomatoes (new)
Lunch – Burrito (in the refrigerator)
Afternoon snack – Grapes
Dinner – Gazpacho (new) + Blueberry pie (new)
Tuesday
Breakfast – Rice porridge (new)
Lunch – Gazpacho (in the refrigerator)
Afternoon snack – Berry pie with blueberries (in the refrigerator)
Dinner – Zucchini and potato pancakes (new) + Fresh cabbage salad with garlic dressing (new)
Wednesday
Breakfast - Semolina(new)
Lunch – Zucchini and potato pancakes (in the refrigerator)
Afternoon snack – Jam pie (new)
Dinner – Eggplant cream soup with baked tomatoes (new)
Thursday
Breakfast - Oatmeal(new)
Lunch – Eggplant cream soup with baked tomatoes (in the refrigerator)
Afternoon snack – Jam pie (in the refrigerator)
Dinner – Bitochki from crab sticks(new) + Pepper rings stuffed with cottage cheese and herbs (new)
Friday
Breakfast – Corn porridge with water (new)
Lunch – Crab sticks (in the refrigerator) + Pepper rings stuffed with cottage cheese and herbs (in the refrigerator)
Afternoon snack – Apple strudel (new)
Dinner – Cauliflower soup (new)
Saturday
Breakfast - Buckwheat(new)
Lunch – Cauliflower soup (in the refrigerator)
Afternoon snack – Apple strudel (in the refrigerator)
Dinner – Pork with orange glaze (new) + Chinese salad with Chinese cabbage and chicken (new)
Preparing for future use – Frozen eggplants
Sunday
Breakfast – Egg in bread (new)
Lunch – Champignon puree soup (new)
Afternoon snack – Lemon cake (new)
Dinner – Pork in orange glaze (in the refrigerator) + Chinese salad with Chinese cabbage and chicken (in the refrigerator)
However, there were several disadvantages to this scheme. For example, separately from the menu, it was necessary to make a list of products for the week - look for each recipe from those that were planned for the week, and write out necessary ingredients. In addition, I am a visual person, so for me remembering dishes only by their names is not very easy. So after a few months I moved on to the next stage:
I wrote down all the recipes that I know how to cook in electronic form and provided them with a photograph (in finished form). Then, in the Word program, I drew an A4 sheet into rectangles measuring 5x9 (corresponding to the size of a regular business card). In each rectangle I wrote the name of the dish, the ingredients it consists of, and added a photo. In total, I got 12 cards on one sheet. Separately, I made small rectangles with the names of the days of the week.
A4 sheet with cards
Next, I checked the telephone directory and found out where in our city there is a service for printing on magnetic sheets. It turned out that in the nearest computer center. There they printed all these cards for me on an inkjet printer. For each sheet I paid an amount equal to approximately $2. I cut the sheet into cards with regular scissors.
Since the cards correspond to the size of a business card, I store them in a regular business card holder, sorted into categories: soups, main courses, salads and desserts.
Example No. 3
Example No. 4
The advantages of such a system:
Firstly, compiling a menu for a week takes minimal time; you don’t need to write or draw anything.
Secondly, each card has a list of ingredients. Therefore, I don’t make a separate grocery list for the week. When going to the store, I simply take the cards with me, put them in my wallet and, checking them, buy everything I need.
Thirdly, the cards hang on the refrigerator while cooking. I can see at any time exactly what ingredients and in what quantities I need.
And finally, it's fast and convenient. I'm very pleased.
To receive free templates for magnetic cards, a training book on menu planning, an electronic magazine “Menu of the Week”, forms for creating menus, a table for freezing ready-made meals, as well as recipes, tips on rational organization of home nutrition, menu options, etc. Just subscribe to our newsletter.
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Evening is approaching, hungry household members will soon arrive - you are panicking. What to feed, what to cook? Run to the refrigerator, frantically wondering what you can cook from all this, then run to the store, pick up a bunch of food, then again think about what you can cook now, time is running, you no longer have time to do anything, as a result, the family is waiting for semi-finished products and scrambled eggs with sausages. Sound familiar? Has this ever happened? Have you tried to calculate how much your spontaneous purchases cost you? I tried it once. And I was shocked. And I decided to try create a weekly menu for the family. And I got so involved in this activity that now I can’t imagine a situation where in the evening I would start sadly thinking about what to cook.
Menu planning for the week- the activity is not only mega-useful, but also very exciting. Just a secret - you need to make it on an empty stomach. After a hearty lunch, you are unlikely to succeed - you will lazily flip through the pages with recipes and think - this is something you don’t want, this too..
I plan the week's menu on Wednesday evenings. Since it’s Wednesday, I’m cleaning out the refrigerator and at the same time inspecting the products. I write down everything that is in the refrigerator - half a zucchini, a piece of cheese, two apples, milk that is about to turn sour... All this can be consumed in the near future, if you think about it.
So I sit down at the computer in the evening, open my computer and start coming up with ideas. First of all, I try to use what I found in the refrigerator: cheese goes into morning croutons, zucchini into vegetable stew, apples and milk into charlotte for tea. And I didn’t have to throw away any food, and half the lunch was prepared.
How to create a menu for the week— my principles:
- Only I and the baby are always at home, the rest of the household usually have lunch either at work or at school, so every day I cook either the first or the second, alternately.
- Every day there should be a salad or vegetables
- there should be something sweet every day (I generally love all kinds of baked goods and bake with pleasure)
- in the evenings I try to cook breakfast. True, no one eats them except me, but it’s so nice in the morning, when the elders are gone and the baby is sleeping, to warm up some porridge)) but in general, breakfast is an optional category for me, depending on my mood. There are always eggs, butter, cheese, ham in the refrigerator - you can have breakfast if you want.
- At home you should always have the required products available. These are: vegetable and butter, flour, sugar, eggs, onions, carrots, potatoes, tomato paste, soy sauce, lemons, cocoa, dried fruits - . Everything else can be purchased if necessary.
- Once a week I cook poultry, once a week I cook fish. That's the minimum.
- on Sundays we treat ourselves or something else delicious, it’s already a tradition
I’ll give you an example of my weekly menu for a family. In brackets are those products that I do not have in stock and need to be purchased.
- croutons with cheese
- vegetable stew (cabbage)
- liver pancakes
- charlotte
- rolled oats porridge
- Olivier salad (ham, also for tomorrow’s omelette)
- homemade noodles with chicken (chicken)
- pancakes with cottage cheese (cottage cheese)
- omelet with ham
- cucumber salad with eggs (cucumbers, sour cream - also for tomorrow’s casserole)
- fried chicken legs with cheese (cheese, legs)
- bagels
Sunday
- rice casserole with raisins and carrots
- okroshka (radish, green onion)
- stuffed potatoes (mushrooms)
- Cuckoo cake (condensed milk, walnuts)
And so on. Then I write down everything in brackets on a separate sheet and tomorrow I go to the store with this list. It’s clear that you won’t buy sour cream a week in advance, but in any case, you know every day that you have to run to the store for a reason, but for something specific.
Weekly menu for the family I have two types - one on the computer, the other on the refrigerator. in the evening after dinner I look in - yeah, tomorrow we’ll have a vinaigrette, why not let the vegetables cook for it? The printed menu has a special column where the family's wishes are written, what they would like to eat next week. (This is not because I spoil them so much, but in order to make my life easier).
True, my husband has never checked in there yet; by and large, he doesn’t care what to eat as long as it’s tasty, and the wishes of the older children are not varied (they mostly have the same favorite dishes), but nevertheless, sometimes they leave interesting ideas.
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Also, a responsible housewife will definitely have a balanced menu. Remember that you need to take natural and healthy products, high in vitamins, micro and macro elements. Don’t forget about variety so that the dishes don’t get boring and are always a joy.
Is it possible to save on groceries when your family is large? Of course, if you approach the matter of cooking responsibly and seriously. In particular, it is imperative to plan in advance what will be prepared during the week and buy all products in one place, once a week.
What is important to consider when choosing meals for the week for the family:
1. Breakfast must be light, but at the same time satisfying. Complex carbohydrates are excellent for the first meal, which means a variety of cereals.
2. Lunch is considered the heaviest meal of the day; at this time you need to consume the maximum calories.
3. Dinner should be hearty, but at the same time light.
4. You should definitely eat soup or a vegetable dish once a day.
5. For an adult, the daily amount of calories should not exceed 2000 kcal.
6. In addition to vegetables, every day with food you need to saturate your body with proteins and, of course, complex carbohydrates.
7. To make it easier to diversify your meals from day to day, do not repeat side dishes often and when preparing dishes, avoid repeating any one product.
Advice! You need to eat according to the season. So, in the summer, you definitely need to include a vegetable first course in your diet and different variants fresh salad.
Weekly menu for a family of 4 with recipes and grocery list
Monday
An excellent option for breakfast would be with grated cheese. For lunch you can serve borscht, and for the second course stewed cabbage with ribs, salad with fresh carrots. Dinner is pancakes with meat or cottage cheese filling. Charlotte with apples will be a wonderful dessert dish.
Tuesday
For breakfast, prepare rice porridge with milk and pumpkin. For lunch, you can again serve borscht, which will be left over from Monday, and as a second course, serve noodles with chicken, Olivier. Dinner is this, and for dessert you can eat some ice cream with nuts.
Wednesday
For breakfast, feel free to serve cottage cheese with sour cream, fresh berries or jam. For lunch, prepare a salad of tomatoes and cucumbers, as well as baked potatoes with meat. Make it for dinner fish cutlets steamed with buckwheat, dessert - sweet bagels.
Thursday
Oatmeal pudding will decorate any breakfast; lunch includes pumpkin, cabbage rolls with meat and beet salad. For dinner, boil potatoes in their jackets and serve them with herring. Dessert will be cheesecakes with sour cream and jam.
Friday
Cheese casserole is a great breakfast dish. For lunch, prepare soup, make zrazy with liver, and vinaigrette salad. Dinner is pancakes with any filling, and a delicious and healthy dessert will be a dessert made from apples and pumpkin.
Saturday
Made with yogurt, this is an excellent breakfast. You can make soup for lunch, bake fish with sauce, or steam broccoli. Dinner is mashed potatoes and baked chicken breast, and raspberry jelly will be a light dessert.
