This year I am doing a weekly series every Monday on organizing. There is a great book that I found on Amazon, organize now, by Jennifer Ford Berry. The thing I really love about this book is that it is broken up in to weeks. There is a project for every week of the year, plus a few more.
Week One: Mind and Life Vision
Week Two: Priorities
Week Three: Schedule
Week Four: Cleaning Schedules
Week Five: Daily Routines
Week Six: Weekly Plan
Week Seven: Meal Planning
Week Eight: Grocery Shopping
I have posted on grocery shopping and meal planning several times. Since then some things have changed, and some have stayed the same.
Having a weekly habit of menu planning will save you money, time, and will also help you to eat healthier. It will save you that last minute trip to the store, or that trip through the drive-thru for something greasy and expensive. Knowing you have a busy day ahead, you can throw something in the crock pot for dinner, or have a quick 20 minute meal planned.
I don’t coupon and stockpile as much as I used to. I am a big Aldi girl now. I buy most of my staples there. I then fill in with what meat is on sale at my local grocery stores, seasonal produce at the store or flea market, and I stockpile my pantry and bathrooms a little with my coupons.
Here are my meal planning and grocery shopping worksheets…
So here is my grocery planning process. Each week I print out all of these sheets and put them in my 2013-2014 planner, which has turned into my household control journal.
1. On Wednesday I go through my refrigerator and freezer and list the meat and vegetables I have on hand and need to use.
2. I use my planning sheet to start planning meals from what we have. I look at the calendar for the upcoming week. Some days I can cook a roast, and some days we may have to grab a sandwich between cello lessons, football practice and baseball practice.
Since I am on a low carb diet, I list a meat and vegetable for each meal, and sometimes add a carb for the boys.
What is different about the way I menu plan is that I plan my menus from what I have on hand, as opposed to deciding what I want to cook and then buying the ingredients. This way I am only buying what is on sale.
This week we have pork chops, chicken breasts, London Broil, ground chuck, tilapia, and meatballs on hand in the freezer from previous weeks’ sales. I have frozen vegetables in the and zucchini and salad fixings in the refrigerator. When I go to the grocery store, I will buy whatever meat is on sale and add it to my stock in the freezer.
Next week I will talk about how I shop.
Have a good week!