You Gotta Eat - Making a Meal Plan

The first 2014 'Do More With Less' Money Challenge topic is pretty dear to my heart. I LOVE food. And it's practical because, well, you'll probably never eliminate food from your budget or your life. I will be the first person to admit that food is almost always the area we go over our budget, when we do.

"Hey, do you want to go through the DQ drive-thru?" Hell to the yes I do. Always. So I've tried to learn a lot of tricks and tips to help keep the food budget under control.
Today we are going to talk about two ideas:

1. Eat at home more often. I'm not actually sure that there's much I can follow that up with. Eating out will almost always be more expensive and/or worse for you (health wise) than making something at home.

2. Make a meal plan and grocery list for every shopping trip. Don't worry, this point will be a little bit more robust than point one.

Have you ever gone grocery shopping without a list? How has that worked out for you. Because if I walk in to a grocery store without a list and plan, I usually leave with several boxes of TGI Friday's potato skins  or jalapeño poppers and some Ghiradelli chocolate. And then I have to come back the next day with a list and actually get legitimate food. Or, even if I'm in a very responsible mood and without a list, I get random meat cuts, too much bread, and random produce that spoils before I can figure out how to use it. Creating a meal plan and then a grocery list based on that plan is one of the easiest ways to avoid that, and I've found it to be more "bang for my buck" than coupon-cutting, deal-seeking, etc. (though I will talk about those too, later this month!)

Here is a real life example of my husband going to the store with a "general idea" of what we needed:

What WAS needed:                                       What was NOT needed, but still purchased:

                       

Meal planning is something that's very unique for each family, based on their preferences and dietary restrictions. I will share some tricks and tips (and an example) below, but I'd love to hear other ideas or advice from any of you reading!

I like to plan meals a week at a time. This was a process of trial and error. I've done everything from a week to a month at a time, and a week just works better for me. I have a Costco membership, but even buying a month of groceries from there didn't amount to much savings. Plus I'm trying to do more fresh produce, and by week four of a month-long grocery trip, you're basically eating cereal and boxed pasta.

Here is our usual process:
1. Start the meal plan with something with the most worthy and simple leftovers. 
For example, this past week, Nate made a beef roast, and we had potatoes, frozen green beans, and cinnamon baked apples. After we were done with our roast, Nate cut the remaining roast into thin strips. We used that for beef stir-fry and beef stroganoff later in the week. They were just how I like my leftovers - well disguised. Next week we plan to do something similar, with a turkey breast, making turkey noodle casserole and turkey club sandwiches.

2. Make sure you have one or two no-brainers on there.
Inevitably, one or two days this week you'll have a "maybe we should just order Chinese" kind of day. Like maybe your toddler dunks your make-up brush in the toilet. This is all hypothetical of course. But on those days you'll push through that if you can say "Ah. Spaghetti. I can do that." instead of looking at a meal plan that calls for you to make beef wellington.

3. Use recipes that have similar ingredients.
Don't pick recipes that all use a different kind of meat - you'll end up wasting meat, or trying to figure out how to redeem yourself next week with the freezer full of randomness you have. Also, I avoid recipes with bizarre or obscure ingredients or spices. If you're not sure if you like curry powder, don't pick one recipe that uses a teaspoon of it and then buy a giant curry powder container that will sit in your pantry forever.

4. Find a few meal plans that work well for you and rotate them.
I keep a file of meal plans and grocery lists on my computer. Once you put the work into a meal plan and grocery list once, it's there forever for you to reuse. I also print the week's meal plan and put it on the refrigerator. If you're real Pinterest-y crafty-like you could probably make some kind of neat decorative chalkboard. But again, I just print mine off on computer paper, and it works just fine.

5. Start with just dinners and see what works best for you.
We usually meal plan just dinners and maybe a few lunches. Some people prefer to plan everything, but for us, it makes more sense just to do dinners. Then we can pick breakfasts and lunches based on what's easy, what's on sale, or what coupons we have. It may be a box of cereal, carton of eggs, and a bag of apples for a week of breakfasts, or something else.

Once your meal plan is done, start your grocery list. I usually copy and paste all of the recipes I plan to use into a word document and then combine like items... so if multiple recipes call for onions, I take it down to just one onion line item. Then I have a pretty standard list of items that we either need or might need weekly from the store - milk, toilet paper, juice, etc. I go through that list and add any items that are applicable. Lastly, I keep a running list on our whiteboard in the kitchen of items to be added to the weekly grocery list, as I realize we need them - Ziploc bags, dish soap, etc.

We can throw in coupons, ad hunting, etc. later, but this is the basic premise of meal planning! I have included an example of a meal plan and grocery list below. Feel free to use it or tweak it however you want!

Meal Plan:

• Beef roast, mashed potatoes, green beans, salad
• Tomato and basil pesto pizza, salad
• Use this recipe for the crust (makes enough for both crusts - use half of all of the other ingredients purchased for the pizza). Add a layer of pesto as sauce, and thinly sliced tomatoes, drained mushrooms and slices of fresh mozzarella and garlic herb cheese. Top with shredded mozzarella as needed. Bake at 450 for about 12 minutes
• Beef stir-fry
• Use the leftover beef in this recipe! Start a pot of rice to serve with. Nate and I like our roast relatively rare-ish, so I start by cooking the leftover beef strips a little more in soy sauce, garlic salt, and a little bit of sriracha and peanut butter! I add the frozen veggie and let it all simmer together a little bit longer. So easy!
• Spaghetti, salad
• Tacos, chips and salsa
• Beef stroganoff, green beans
• Use the rest of the leftover beef in this! Heat up the beef strips, a can of cream of mushroom soup, a can of mushrooms (drained) and a package of cream cheese on the stove top. Make a package of egg noodles to serve it with.
• Tomato and basil pesto pizza

Shopping list:

• Medium beef roast (whatever cut you prefer) 
• Potatoes
• 1 bag frozen green beans 
• 1 bag salad mix
• 1 bottle salad dressing
• 1 container (4) Roma tomatoes
• 1 jar pesto: 
• 1 bag of flour
• 1 jar of yeast
• 1 bottle olive oil
• 3 cans of mushrooms
• 1 block fresh mozzarella cheese
• 1 block garlic herb goat cheese
• 1 bag shredded mozzarella cheese
• 1 bag frozen stir-fry veggies
• Rice
• Peanut butter
• Soy sauce
• Garlic salt
• Spaghetti sauce
• Noodles
• 2 lbs. ground beef
• 1 packet taco seasoning
• Salsa
• Tortillas
• Sour cream (optional)
• Cream of mushroom soup
• 1 bag of egg noodles
• 1 block of cream cheese

Nate and I used this for our meal plan, and including some extras for breakfasts and lunches, it cost us just over $100.

Do you have a go-to meal plan? Do you think going to the grocery store with a list can really make a difference?

2014 'Do More With Less' Money Challenge #1: 
Make a meal plan and grocery list before you go to the grocery store next time!