There is a lot to be said for successfully meal planning. I started the Meal Planning 101 series last week with the foundation of meal planning and this week we're going to continue on and talk about how to start. There are hundreds of bloggerss out there that have covered the way they meal plan, but none of the systems really worked for me. So I'm going to share with you what did.
If you're anything like me, you got a wee bit overwhelmed by the time it took to clip coupons and haul all the children from store to store. You wondered if it was even worth it. I reached the conclusion that it rarely we is. We consistently spend about $75 a week on our family of 5. I think that's pretty good, considering that we eat intentionally with an eye toward nutrition - eating well is not cheap! So, in our home, the first step to building on the meal planning foundation is to check your pantry, fridge, and freezer. Simple, right?
One of the ways we save money on our groceries is simple: we never let anything go to waste. I don't want to throw out leftovers, condiments, or anything else. Once every few months I'll actually do a detailed inventory list and see if I can get away with a week of buying only milk and fresh produce, literally cleaning out the corners of our pantry and freezer. Those weeks always look a little odd on paper, but they allow us to steward well over what we have and ensure we are not wasteful.
After you come up with that inventory, begin to shape your week around it. For instance, in my freezer right now I have a lot of beef (we recently purchased a 1/4 of a cow -- very economical and I encourage it if you are able!) but no chicken. I have chicken stock I've frozen, though. I also have a ton of dried beans (my kids are on a refried bean kick and we found we can make it for pennies from scratch!), a few cans of pineapple, several cans of tomatoes, oatmeal, a jug of BBQ sauce, cheeses, about a dozen eggs, tortillas, lots of potatoes, and brown rice. I bake muffins and bread every single week from fresh ground flour, so I always have those basic ingredients stocked,too.
Next week we'll go further with this idea, but start simply. Don't overwhelm yourself. Make your inventory and shape some meals. Below, you'll find what we're doing this week, largely utilizing what's on hand.
Also linking up with: Make Your Home Sing Monday, Homemaker Monday, Scraps of Life,
If you're anything like me, you got a wee bit overwhelmed by the time it took to clip coupons and haul all the children from store to store. You wondered if it was even worth it. I reached the conclusion that it rarely we is. We consistently spend about $75 a week on our family of 5. I think that's pretty good, considering that we eat intentionally with an eye toward nutrition - eating well is not cheap! So, in our home, the first step to building on the meal planning foundation is to check your pantry, fridge, and freezer. Simple, right?
One of the ways we save money on our groceries is simple: we never let anything go to waste. I don't want to throw out leftovers, condiments, or anything else. Once every few months I'll actually do a detailed inventory list and see if I can get away with a week of buying only milk and fresh produce, literally cleaning out the corners of our pantry and freezer. Those weeks always look a little odd on paper, but they allow us to steward well over what we have and ensure we are not wasteful.
After you come up with that inventory, begin to shape your week around it. For instance, in my freezer right now I have a lot of beef (we recently purchased a 1/4 of a cow -- very economical and I encourage it if you are able!) but no chicken. I have chicken stock I've frozen, though. I also have a ton of dried beans (my kids are on a refried bean kick and we found we can make it for pennies from scratch!), a few cans of pineapple, several cans of tomatoes, oatmeal, a jug of BBQ sauce, cheeses, about a dozen eggs, tortillas, lots of potatoes, and brown rice. I bake muffins and bread every single week from fresh ground flour, so I always have those basic ingredients stocked,too.
Next week we'll go further with this idea, but start simply. Don't overwhelm yourself. Make your inventory and shape some meals. Below, you'll find what we're doing this week, largely utilizing what's on hand.
~Our Plan for the Week~
- Breakfasts: muffins, farm fresh eggs, granola with fruit, oatmeal
- Lunches: pasta, PB&J, cottage picnic (sliced bread with honey, fruit, cheese)
- Dinners:
- Monday: Taco Soup and Oven Baked Parmesan-crusted Fries
- Tuesday: Rice and Beans and Shredded Lettuce in a Burrito with chips & salsa on the side
- Wednesday: Chef Salad (greens, cukes, tomatoes, ham and cheese rolls) & Garlic Knots
- Thursday: Nachos (tortilla chips topped with meat, cheese, refried beans) & Fruit Smoothies (made with kefir, bananas, frozen mixed fruit) (side note: we are planning a game night as a family -- instead of doing it after dinner now, I make food we can during it. We try to do at least one a week, but usually end up doing two or three. I highly recommend it!)
- Friday: Crock Pot Roast -- tonight we'll shred the meat and eat on potatoes with cheese and BBQ sauce ... YUM
- Saturday: Leftovers ... also family movie night, so popcorn might as well be listed as dinner (wink, wink -- and we do air pop it and then put melted coconut oil and salt on it ... so much healthier, and significantly more economical as well!)
- Sunday: Teriyaki Beef Sandwiches with pineapple rice pilaf on the side
Also linking up with: Make Your Home Sing Monday, Homemaker Monday, Scraps of Life,
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