Food Master List

Recently a friend posted about her approach to meal planning, which revolves around a master list.  I had intended to post about making such a list awhile back, as it is what helped me get out of a slump with cooking.  I had been somewhat resistant to making a master list at times.  I get bored cooking the same things very often, and while it certainly made sense logistically when I heard friends talk about rotating through the same list each month, it made me feel uninspired.  I actually really like meal planning, but I occasionally hit a slump with it, and usually it is when I have been trying to work a bit too hard at it.  I am not in a phase of life to be trying a new recipe every day!  When I actually wrote out a master list for myself, I found that I had well over 40 recipes (which would cover more than a month of dinners, even using just the list) that are well-liked, feasible recipes that I make well.
A few notes on a "master list" living overseas here.  It has taken me some time to even develop this sort of core of dishes that work for us.  There are also things that are much simpler to make here, but given that my family gets a bit weary of the staples (lentils and rice) here and eat them often for lunch (most days for my husband and a few times a week for the kids and me), I try to avoid using them very often for dinner time.  I also have to change, at least in part, my list based on the season.  Now, this applies largely to produce, but there also are "seasons" where certain food items that are available here just disappear for stretches of time.  It isn't predictable in timing or duration, so you just have to roll with letting go of those recipes that use those things for awhile.  For produce, it really is more than just the value of buying local or trying to cook seasonally; it is just the reality of what is available.  More foods are starting to be imported, but they are often really expensive, not as fresh, and not reliably available, so it really is most feasible to cook with produce that is locally in season.  There are some seasons when that is a bit of a challenge!
The weather is also a factor, as few homes have air conditioning for the hot weather or heating for the cold weather, so we tend to eat a lot of hearty, hot meals and use the oven a lot during cold weather and try to avoid heating things up much in the summer (still figuring out some of what to do in the summer times!).
What I've found works for me is to keep a master list and use that to pull from and then maybe try about one new recipe per week.  On busier weeks, I may not try a new recipe at all, and on weeks when I'm feeling a bit more energetic, I might try a couple.  I also try new recipes for baked treats when I'm feeling inspired, which is an enjoyable outlet for me.  This keeps me feeling like I have freedom and room for new things while still keeping planning time reasonable.

Since we are nearing the end of the hot weather, I'll focus on my fall (and some of winter) master list and then note a few others that I have for other seasons.  Without further ado, this is my fall master list (in no particular order)!
1.  Chili and cornbread (usually make a big batch and then use some for chili mac or as a topping for loaded baked potatoes)
2.  Lasagna
3.  Loaded baked potatoes (sometimes this turns into toppings on pieces of potatoes if there aren't big ones available!)
4.  Broccoli rice casserole with chicken added
5.  Beef stew (I tweak this one just a bit, but this is the base recipe.)
6.  Pasta carbonara
7.  Chicken with dumplings
8.  Peanut sauce stir fry 
9.  Korean honey soy noodles (Soba noodles seem to be easier to find where I am, and they also work fine.  Oh, and I often have to sub veggies, as the ones listed are not usually available, but carrots, cabbage, peppers, and others work well.)
10.  Pumpkin gnocchi with creamy sage sauce
11.  Calzones or homemade pizza  (I use Jamie Oliver's pizza dough recipe.)
12.  Toad in a hole
13.  Baked macaroni and cheese (The Fanny Farmer recipe is my favorite!  This one is also good and a bit more economical here.)
14.  Pumpkin soup (I vary the kind I make--sometimes just a creamy one, sometimes with sausage, apples, and onions--and then often thicken the leftovers or add some cream to use as a pasta sauce.)
15.  Spanish beans and rice
16.  Pasta with meatballs and red sauce
17.  Chicken pot pie (I alter the filling some, mostly the veggies included, but it gives a good base, and it is the crust I always use.)
18.  SOPP (sausage, onions, potatoes, peppers--or subbing veggies that are available)
19.  Shepherd's pie
20.  Potato soup
21.  Cheeseburger soup
22.  Lentil soup
23.  Moroccan chickpea stew (similar to this one but tweaked a bit and with chicken added sometimes)
24.  Chicken noodle soup (I just skip the marjoram if I don't have it, and I use regular pasta noodles if I can't find egg noodles.)

25.  Pulled pork   (I adapted this to make it in the pressure cooker.  I double the spices and liquids if I want to use the sauce, but it cooks well without doubling. Without doubling, I use 1 t American chili powder and 1 t paprika. Use 2 T brown sugar and then some molasses. Cook in pressure cooker on low heat for one hour after coming to pressure.)

(Note:  Store-bought buns are not an easy reality here, so dinners like this or burgers or sloppy joes also involve making buns, and this is my go-to recipe.)
26.  Dirty rice
27.  Thai cashew chicken or another Thai chicken recipe we love with coconut milk and a couple of veggies over rice noodles
28.  Gyros or kofta (turkey isn't available here, so I sub ground chicken or beef) with pita bread
29.  Meatloaf and mashed potatoes
30.  One-pot spaghetti
31.  Burritos
32.  Ham and potato gratin
33.  Chicken with roasted potatoes and veggies
34.  Moussaka (similar to this recipe but roast eggplant instead of fry and sprinkle some shredded cheese on top)
35.  Pasta with chicken cream sauce
36.  Creamy chicken and rice soup
37.  Grilled cheese and tomato soup
38.  Swedish meatballs  (Beef broth isn't available here, but I just sub water and a chicken cube.)
39.  Hamburger gravy with rice or mashed potatoes
40.  Goulash
41.  Sloppy joes (something similar to this one)
42.  Chicken enchiladas

With lots of soups in the list for fall/winter, I'll need to keep some bread options in the works, as it seems to complete the meal a bit more for my family.  My friend Lizzy has a recipe for DIY Bisquick mix and then directions for drop biscuits or rolled biscuits.  She also has a good recipe for whole wheat dinner rolls I've been meaning to make but have had when she's made and can vouch for their yumminess!

As I mentioned, I am still working out a master list for summer, as late summer is actually the low season for produce where we live, and it is hot!  So, many of the recipes above don't fit, but I did find a few that were great additions to a summer list.
Summer additions:
Cheeseburgers
French dip sandwiches
Black bean and corn salad
Corn chowder
Pesto pasta (when basil is available and sub almonds)
Super nachos (seasoned ground meat, cheese sauce, salsa, avocado)

Anyone up for sharing your list?