Now that you’ve reviewed your inventory, your schedule, and your recipes, it’s time to make a meal plan. Post your meals for the week somewhere everyone can see them, whether that’s on a chalkboard, dry-erase board, the refrigerator, or via text message. An old-fashioned wall calendar is another great way to stay organized. Add all activities to the calendar so you can quickly see what’s on the agenda. Then designate meals for each night of the week. Remember to factor in date night, school functions that involve food (such as fundraisers), and holiday celebrations that will keep you from eating at home. Always leave one to two days open in the schedule with the intent of using leftovers. It can be a free-for-all night if kids are old enough to cook for themselves. This is a great way to use up what’s available rather than cooking additional food only to watch leftovers go to waste. ORGANIZE YOUR IDEAS INTO A MEAL PLAN Create a detailed shopping list based on your weekly meal plan. Organize your list by categories (e.g., produce, dairy, pantry items) to make your shopping trip more efficient. Remember to check your pantry and fridge for ingredients you already have. Plan meals that include fresh foods for earlier in the week and push meals that include frozen or canned food further down the list. Do not shop more than once each week. Even better, try to only go to the store every other week. This will save you money and time. Plus, it will force you to use what you have, resulting in less waste. Do keep an eye out for deals on your favorite pantry staples and stock up early in the season. Look for rice, quinoa, pasta, and oats. In the canned food section, stock up on beans, tomatoes, broth, tuna, and coconut milk. When it comes to produce, seek out heartier root vegetables like potatoes, carrots, onions, and sweet potatoes. Also load up on flour, MAKE A DETAILED SHOPPING LIST
salt, baking soda, baking powder, cornstarch, breadcrumbs, and sugar so you can make your own bread, muffins, biscuits, pastries, and desserts. Finally, check the spice cupboard for common basics like cinnamon, nutmeg, cumin, chili powder, pepper, paprika, and dried herbs.
SCHEDULE A PREP DAY
With your meals mapped out, get the family involved in the preparation process by working together to clean and chop vegetables, grill chicken breasts, marinate meats, and make rice. If you shop on the same day, you can prep foods as you put them away. Otherwise, choose a time early in the week to get it done. This will save you mess, stress, and time on weeknights. Many meals, like casseroles, can also be put together and cooked later in the week or frozen for another time. For instance, you can make a few chicken pot pies and freeze those you’re not using. Same with lasagna, empanadas, chili, and stew.
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