Menu Plan

February Menu Planning

A calendar showing the leap year day.
planning, planning, planning

One of the posts today on Kosher on a Budget (one of my favorite blogs ever) was the February Monthly Meal Plan.  Yeah, for the whole month!  I really like the idea of planning on that level, but, as usual, my first thought was, “Oh, I’m just not there right now.”

And then I had a revelation:  If there was ever a month that I needed to have a monthly meal plan, this was it.

If I can remove one more decision I have to make during the day this month, that’s one step closer to a more relaxed and sane me.  And we all want that, right?

The planning was easier than I thought.  I looked at what I had already in the pantry, fridge and freezer, thought about what I usually serve my family, and that was pretty much it.  Easy peasy.

So here’s my plan for the month.  I added a little twist of making a lot of these meals ahead and freezing them, so I have even more time to gear up for our awesome concert on February 27th.


Week One:

  • Feb 1: Creamy Parsnip Soup, Near East Couscous, Salad.
  • Feb 2: Steak, Potatoes, Salad (we don’t usually have steak during the week, but this is a thank-you meal to my husband for being such a trooper during all the crazy rehearsals and whatnot)
  • Feb 3: Pasta with cheese, Coleslaw
  • Shabbos: The usual – Fish, Salad, Chicken soup*, Kugel*, Chicken, and then Cholent for lunch.

Week Two:

  • Feb 6:  Shabbos leftovers
  • Feb 7: Crockpot Chicken pot pie (with chicken from the soup), NearEast Rice
  • Feb 8:  Tuna Casserole*, Veggie
  • Feb 9: Creamy Parsnip Soup*, Couscous, Salad
  • Feb 10: Pasta with Marinara sauce, Sautéed Veggies
  • Shabbos:  same as last week, with minor variations (a different kugel*, chicken, etc.)

Week Three:

  • Feb 13:  Shabbos Leftovers
  • Feb 14:  Spinach Cheese Quiche*, Veggie
  • Feb 15: Chili, Salad
  • Feb 16: Salmon Patties*, Rice
  • Feb 17:  Pasta with cheese, Salad
  • Shabbos:  again, same thing

Week Four:

  • Feb 20:  Shabbos leftovers (see the pattern here?  I’m so glad my husband likes leftovers and my kids are too little to have an opinion)
  • Feb 21: Stir fry (with chicken from soup), Rice
  • Feb 22: Tuna Casserole*, Salad
  • Feb 23: Veggie Stew, Couscous
  • Feb 24:  Pasta with marinara, Sautéed Veggies
  • Shabbos: Yep, same thing

Week Five:

  • Feb 27:  Shabbos leftovers
  • Feb 28: Chicken Salad (with chicken from soup), Rice

*made ahead and frozen, oh yeah!

Lunches are simple:

  • My husband always takes two cheese sandwiches, a fruit and a snack.  Always.
  • My toddler barely eats, but I try with cream of week, PB sandwiches, crackers, waffles, bananas, apples, and whatever I can cajole him into eating.
  • I either eat sandwiches or pasta, and have yogurt or fruit for a snack.

Thank you so much, Kosher on a Budget, for once again, helping me streamline my life and save money doing it.

12 thoughts on “February Menu Planning

  1. Congratulations Rivki!
    I make proper meals for lunch too so planning for a whole month would be quite hard. What I try to do is have as many basics as possible so I can always make something out of what I have in the fridge and pantry.

    1. Thanks! I imagine that adding another meal to the mix would complicate things, yes, but it seems like you’ve found a system that works for you. It’s nice that you actually have a good lunch. I would love to have a bigger lunch and smaller dinner, but my husband needs a lot of food when he comes home from work, and I’d rather just eat with him. Usually.

  2. Wow, that’s really amazing that you were able to plan your entire monthly menu! I have a hard time planning my menu for the coming week!! But supper gets made somehow :-D

    1. It’s a work-in-progress kind of recipe. I take the fixins for cpp – carrot, celery, peas, onion, potatoes and cube them. I take the chicken from the soup and tear it into little pieces. I put it all in the crockpot, along with spices (like thyme, rosemary, sage, salt, pepper, garlic and onion powder, whatever sounds yummy), some wine, some broth, and cook it on high for a few hours. Basically, cook it until the potatoes are done. I’m still fine-tuning this one, but we always like it.

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