Weekly meal planning: What I learned

Creating the shopping list is key

Two weeks ago, I set out to apply Unclutterer’s advice for a creating a weekly meal plan.  The first week was a bit rocky, but I am now happy to report that making a plan & having a pre-made shopping list is great!

My approach:

1. Each weekend, shop for breakfast, lunch & snacks for the whole week, but only 2-3 dinners – that allows us the flexibility to respond to last-minute cravings.  Plus, it makes the mid-week shopping trip quick & easy.
2. Keep a folder with all of the planned recipes for the week in the the kitchen.  Mark notes next to the ingredient lists, like “bought/in fridge” or “in bottom cupboard” – this enables anyone to start cooking when they get home.  Also note modifications to the recipes, like “use fresh basil” instead of dried herbs.
3. On the top of the folder, keep the week’s meal plan & shopping list.  Add everything we need (staples + meal ingredients) to the list throughout the week.  Assign household members responsibility for picking up certain items, based on the store they will come from.  Cross things off as we buy them.
4. Finish the week, print out a new Unclutterer template, copy over any un-made meals or un-bought items & begin planning next week…keeping in mind the ingredients I’ve already got on-hand.

When I told my neighbor I was trying this out, she gave me two more tips: (Thanks, Gloria!)

1. After going grocery shopping, hang a list on the fridge of all of the produce/fish/cheese you just bought (and which recipe it goes with) – that way you will remember what you need to cook in the next few days so it doesn’t go bad.
2. After dinner, store leftovers in individual-sized containers & add the list of leftovers to the list on the fridge – this will be a quick-reference guide of the lunch options to choose from each morning as you pack your bag for work.

So, to answer the question…
Has creating a weekly meal plan simplified my life? Absolutely.