Menu planning is a tool that can be utilized all year long. It is ideal for meal planning around both large and small events as well as on a day to day basis.

For myself, the biggest hurdle when planning out special days is the menu. I want to have a variety of foods readily available. I don’t want to be caught in the kitchen, cooking the whole day. I want to spend the majority of the day with my family.

To minimize my kitchen time and maximize my meal output, I create a menu. I categorize my menu not just by meals, for example breakfast and lunch, but by food types also. This helps me see how many main dishes I want to prepare compared to side dishes, desserts and snacks. This also helps you see how many menu items you have that can span multiple meal times.

Time management is an integral part of menu planning. If you are aiming to minimize your cook time, knowing your prep times is a must. This way you know ahead of time when you need to start each menu item and how many dishes you can have going at once. I tend to use all of my stove burners, the oven and both my instant and crock pots. Of course, this will vary based on the number of dishes I choose to make.

Side dishes and desserts require a bit more forethought. With these types of dishes, I always think of storage. Not only how much I need to make, but when I’m done baking how and where can it be stored. Typically, I make side dishes that can be refrigerated or frozen. That way I can pull them out before we want to eat them. I only need to do minimal preparation before serving the dish.

Of course, leaving the preparation or finishing touches of a dish for family participation can be rewarding as well.