1. Start by taking stock of what is in your pantry, fridge and freezer. Use this as the basis for this week’s meals. 2. Check your calendar. Mark days and/or meals when you know that you will need left overs or to eat out.
3. Choose recipes with similar ingredients and that you may already have.
Google and Allrecipes.com can help you search for recipes that include items you already have on hand.
4.Be strategic in your planning. If you are only going to the store once in the week, plan for root vegetables and heartier fruits later in the week, and berries, leafy greens and quick spoiling items earlier in the week.
5. Plan for snacks.
6. Make a grocery list based on what you will need.
7. Try to keep in mind what you eat most often while you are making your list. It may help to have extra microwaveable brown rice or wild rice, canned low sodium beans, frozen vegetables and fruits on hand for easy to prepare meals.
8. When you get home prep items:
Cut up vegetables for quick. snacks.
Remove tops of carrots and beets so they last longer.
9. Keep recipes with your meal plan to make thing easier during the week.
10. If it helps try keeping track of your favorite recipes.
Group these by main entrée.
Mark items that you can eat for more than one day.
11. Freeze individual portions of left overs. These can be quick lunch or dinner options. Remember to date and label what they are.
12. Some people find it easier to batch cook on the weekends and store things in single serve containers to eat throughout the week.
13. You can meal plan by week and just buy what you need for the week, or plan for the whole month and take advantage of buying in bulk.
