One of the biggest ways we save money every month is by having and following a meal plan. But we’re normal people. When we tried to do something super-strict or super-frugal we just wound up eating out a lot. When we tried to plan each meal with a vegetable, a starch, and an entrée, we would up eating out a lot because I got overwhelmed. So, this post could easily be titled “meal planning for those of us who can’t meal plan.”
I recommend a phased strategy for meal planning. Don’t try to jump in all at once. Pick just one meal to plan (probably dinner). Begin by identifying what leads you to eat out. Is it when there is nothing in the fridge? Then make sure you stock your pantry and fridge not only with what you plan on eating, but with a few backup microwave meals for use in a pinch. When you’ve been eating the same thing for days? Then be sure to alternate days for leftovers, or freeze them to be broken out again in a couple of weeks when everyone’s forgotten. When you forgot to thaw whatever it was you were supposed to be cooking? Then have a backup plan (microwave meals again!) for when that happens. When the planned meal looked too healthy, too cheap, too… bland (*cough*… rice and beans… *cough*)? Then STOP TRYING TO EAT HEALTHY FOR A MONTH UNTIL YOU’RE ON A PLAN!!!
For us, we started meal planning several times before it finally stuck. So just keep trying. Once you are meal planning (and your initial meal plan might include multiple days that are microwave meals or soup from a can), you can begin to get more elaborate, whatever that means for you – better/more tasty food, healthier food, cheaper food, etc.
Here’s what works for us now (and has for the last few months):
Breakfast and lunch are fend for yourself meals here. By that I mean that we keep some stock items on hand, and you can decide what you want. This week’s breakfast options are homemade bread with homemade apple butter, cereal and soy milk, and coffee or tea or water. Lunch is sandwiches – your choice of turkey/cheese/mayo or PB&J. We also have some oranges and apples, cheese and crackers for snacks.
Dinner is more formal, and the planning is more formal. But I’m still new to homemaking, so simplicity is key to success. I only make one thing for any given meal. For example, if I’m making soup, the soup will be a substantial one and will be with some homemade bread baked a different day (or some day old artisan bread from a local bakery). If I’m making a main dish, the veggies on the side will be from a freezer bag. You get the idea. I make most of my main dishes all in one options – skillet shepherd’s pie, skillet greek lasagna, chicken and rice of various flavorings. This coming week is
Saturday: Baked ziti
Sunday: Black bean chili with homemade bread
Monday: Chicken riggies (a Cook’s Illustrated dish that’s very tasty and easy)
Tuesday: LO Baked ziti
Wed: LO chili and bread
Thursday: LO Riggies
Friday: Beer and pizza (both home made)
Super frugal? Not really, but lots cheaper than eating out. Repetative? Yes, but our family is okay with that. I know some will have baked chicken early in the week and a cassarole later in the week with the leftovers, but I still haven't figured out what a cassarole is. Which goes to show, if we can menu plan, you can menu plan. Don't be afraid to play around a bit and see what works for you.
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