Friday, October 12, 2012

Menu Planning 101

In an effort to save money and not have the usual "What's for dinner?" debate at 5:00 p.m., we've begun menu planning. Why did I not make a greater effort to do this sooner?! We save so much money, both in our pocket and in what doesn't end up in the garbage. It's also nice to be able to look at the wall and just make supper, with ingredients that we actually have in the house.

Here's how we do it:
Every Friday night we sit down and go through the flyer. (Yes, the flyer, we only have one grocery store!) We decide on what meats we are going to buy based on what's on sale and what we have in the freezer. When club packs come on sale, we buy them, divide, package up with the Food Saver and freeze.

Once we have meats figured out, we match up side dishes and vegetables. Super duper simple.

On Saturday mornings, we head out to the Farmer's Market and pick up as many vegetables and fruits off our list that is available. Then we head to the bakery for some fresh bread followed by the grocery store.  It is one of my favourite parts of the week.

Here's this week's menu:
Saturday: Tacos with homemade tortillas, Mango & Avocado Salsa, left over pork tenderloin, Southwestern Chicken and Crab Legs.

Sunday: Shepherd's Pie

Monday: Chicken Thighs (or this recipe) and Fries

Tuesday: Salmon and Basmatti Rice

Wednesday: Spaghetti

Thursday: Local Beef Sausage and Rice

Friday: Pizza with homemade dough

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