Spontaneity isnât such a desirable a trait when dinner is on the line.
Being ill-prepared adds to your food bills. Without a plan, youâre more likely to dine out. Or youâll buy more groceries than you need (âDo we have X ingredient at home?â) and at full price rather than on sale.
âItâs overwhelming to meal plan while youâre in the store,â says Cherie Lowe of QueenofFree.net. âThere are simply too many options.â All the while, forgotten-about foods in the fridge are ticking closer to their expiration dates, contributing to food waste.
A glance in the fridge and a few minutes of meal planning is all it takes to get back on track. Jeannette Pavini of Coupons.com says with just 45â¨minutes, a computer and a weekly circular, $146 can buy an average shopper â¨$260 worth of groceries.
Over the course of a year, planning out meals could save more than $5,000. Hereâs how to make it work:
âBegin making a meal plan with what you can use to prepare a meal without buying anything,â says Lowe. You probably have enough in your pantry, fridge and freezer to pull together two or three meals.
âIn particular, plan around any fresh produce you already have on hand,â says Los Angeles-based private chef Chris Brugler. Left uneaten, thatâs unlikely to stay good past the week.
âPractice âfirst in, first outâ with foods in your fridge, freezer, and pantry,â says Jackie Newgent, a registered dietician and the author of Big Green Cookbook. That will help you avoid discovering that the sour cream or frozen chicken you need for a recipe has expired or gotten freezer burn.
Factor in commitments and general busy-factor into what gets made and when. âDonât try â¨to plan an elaborate meal on a night when everyone is coming and going,â says Kristl Story of TheBudgetDiet.com. That plan is likely to fall by the wayside (and to the pizza delivery guyâs advantage).
âMatch the main dishes to the proteins that are on special at your supermarket,â says Pavini. Then build out the rest of â¨the menu (and your shopping list) based on sales and coupons you have.
âWrite out your meal plan over the weekend and plan your grocery list â¨based on the plan,â says Jessica Fishman Levinson, a registered dietician and the founder ofâ¨Nutritioulicious.com. âThis way, youâre organized when you get to theâ¨ supermarket and wonât buy items you donât need.â
âGet in the habit â¨of doubling recipes â one for tonight and one for the freezer,â says Story. That ensures you have something to eat on a night when plans go awry, or youâre unexpectedly busy.
Plenty of sites, apps and bloggers have smart meal-planning tools, showing a week (or more) of meals using sale items, or repurposing Night Oneâs leftovers for subsequent dinners.
Lowe posts her planned dinners on QueenofFree.net and also suggests sites like eMeals.com, OnceaMonthMom.com and 5DollarDinners.com.
Youâre more likely to stay on plan when youâve done most of the work before you get home. Fran Davis, a New Jersey-based personal chef, recommends preparing marinades for meat and seafood as soon as you buy them and then placing them flat in the freezer.
âThis gives the protein plenty of time to absorb the flavors â¨of the marinade, allowing you to enjoy a delicious, flavorful meal in â¨minutes,â she says. âItâs also smart to peel and chop veggies ahead for the week,â says Brugler.
Frugal Foodie is a journalist based in New York City who spends her days writing about personal finance and obsessing about what sheâll have for dinner. Chat with her on Twitter through @MintFoodie.