Do you end up continually getting carry-out because there’s nothing you can cook at home? Or do you feel like there’s a lot of food at home, yet you don’t know what to cook? I used to have this issue as well until I began meal planning. I would top off my cart at the store full of things, but just have a meal or two to make. Look at these 5 meal planning tips to save money and time.
Plan Once A Week
I like to plan my meals out for the whole week. Then I go to the store once to purchase all that I need. I intentionally put more in my cart than what I need, so fewer trips to the stores ensure that I buy fewer things we don’t generally use. I simply write every day of the week and the meal that we are having beside it.
Plan Meals Around The Sales
Attempt to plan your meals around the sales that are running that week. If shrimp is marked down, at that point we may have shrimp tacos. Use the produce that is in the season for your sides. The cost contrast on in-season versus out of season can be colossal. I attempt to load up on things when they are discounted, so when there aren’t many sales that week I can simply use what is in my cooler.
Plan Around Your Schedule
If you realize you will be gone until later one night, don’t design an intricate feast. Attempt to design around your timetable to ensure you can follow your dinner plan. I attempt to utilize simmering pot dinners for those evenings that I know will be insane. At the point when we return home, we have a feast hanging tight for us. If you realize you have a lot of catching up with night you might need to attempt cooler cooking once per month.
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