The cooking club that I occasionally cook with includes my sister-in-law and my mother-in-law. Between the three families, we cook for 12 people total - my family of 6, my sister-in-law’s family of 4 and my mother-in-law and father-in-law.

I usually handle the menu planning with some input from the other 2 members, such as what meals they’ve enjoyed from the past or things they’d really like to have in the upcoming month. I also know which meals and ingredients to stay away from. I always try to keep the preferences of everyone in mind.

When we get together to cook, we usually plan for meals that will last throughout the month. However, we do not make a month’s worth of meals. Instead we focus on having enough meals in the freezer to make the weeks ahead easier and to be able to thaw and heat on busy days.

Here is the menu plan we used in April:

Main Dishes

• Vegetarian Penne Casserole
• Spinach, Mushroom & Onion Quiche
• Tilapia & Veggie Packets
• Italian Sausage & Peppers
• Parmesan Chicken Fingers
• Moroccan Chicken & Lentils
• Chicken Enchiladas
• Cider Vinegar Chicken
• Meatloaf Cups
• Salisbury Steak in Mushroom Gravy
• Sloppy Joes
• Taco Casserole

Side Dishes

• Garlic Spaghetti
• Twice-baked Potatoes
• Maple-glazed Carrots
• Skillet Corn
• Mashed Potatoes (x2)
• Oven  Fries
• Creamed Spinach
• Zucchini Saute

Extras

• Italian Breadsticks
• Cinnamon Rolls
• Pancakes
• Chocolate Chip Cookie Dough

I always try to plan the meals in a group based on the bulk sizes of the main ingredient. That way we are able to stretch that item as much as possible, making sure we get the best value for our dollar and minimize leftovers or waste.

Next time, we’re going shopping - video camera and all. And make sure you come back for a super special and exciting giveaway announcement!

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