When I talk to new clients, one thing I often hear is that menu planning is a problem for them. There are 7 days in a week, and coming up with healthy recipes (for breakfast, lunch and dinner) isn’t easy. I get that, because there are a lot of considerations, such as food sensitivities, seasonality, taste preferences and health concerns. Not to mention, you may have a few picky eaters in your home.
I have to plan menus for multiple clients every single week. And I strive to ensure that each dish is fresh and new with minimal repeats. When I was just starting out, this would take me hours. But after doing it for so many years, I’ve simplified the process—and I’m excited to share it with you!
MENU PLANNING 101
- Go Local: Print out my Fall Vegetable Guide and have a look at what’s in season. These veggies are not only abundant, but they’re also fresher (so you don’t have to do much to make them delicious).
- Find Recipes: Once you highlight the vegetables you’re interested in using, think about all the ways you can cook them (and don’t forget to add protein). This is a good time to pull out your cookbooks or do a little Google search.
- Be Realistic: Before you commit to making a recipe, consider how much time you have each night. If you only have 30 minutes, make sure the recipes you select can be made within that timeframe.
- Change It Up: It’s easy to fall into a food rut when you know what you like. But don’t be afraid to try new meats, vegetables or techniques. It’s fun to experiment on the weekends when you have a little more time.
- Create a Calendar: Once you have your recipes selected, plug each one into your calendar, so you know what you’re making when. This helps you avoid those last-minute takeout calls.
- Delegate Tasks: Can your kids peel the carrots when they get home from school? Can your spouse braise the greens while you make the soup? Or, can you buy some items pre-made at the store? Think: pre-cut veggies, canned beans and spiralized squash.
- Call me: Just because I’ve given you my process doesn’t mean menu planning every week will be any more appealing—and that’s okay. If you’re not great at something or don’t have the time/interest, find someone who can do it for you…
My menus are seasonally focused with your individual health and taste preferences top of mind. What are my clients eating this week? Here’s a sneak peek:
Chicken with Sautéed Pears and Rosemary
Apple juice, wine, vinegar and fresh herbs are reduced with a touch of cream. The pears and chicken are sautéed, and then united with the decadent sauce. This dish incorporates the best fall flavors to yield a dynamic and comforting dinner.
Butternut Squash Risotto
Roasted cubes of butternut squash are folded into creamy Arborio rice, which is cooked to perfection with butter, olive oil, white wine and fresh herbs. This is either served as a side dish or vegetarian main meal.
Fall Roasted Vegetable Salad with Cranberries
A roasted medley of root vegetables, such as carrots, parsnips and squash, are arranged over a bed of fresh arugula. This grounding salad is drizzled with homemade vinaigrette and topped with dried cranberries. It’s the perfect cold-weather salad or light fall lunch.
Take back your time: If you’re struggling to menu plan, my Personal Chef Services can save you hours each and every week. Email or call me (610-688-2942) to learn more. I only have a few more spaces left!
Plus, check back in 2 weeks to get my Butternut Squash Risotto Recipe, featured in my FREE mini-cookbook, just in time for Thanksgiving. Stay tuned!
