Efficient shopping starts with great planning, from weekly menus to shopping lists.
- Make a list of recipes you’ll aim to cook in the next 1-2 weeks and head to the store with a list of ingredients.
- Plan your recipes so ingredients overlap. For example, instead of serving dinners for the week that include pork, beef, chicken and cold cuts, plan to serve four dinners that feature chicken and beef in different ways. Then, alternate the following week.
- Include side dishes on your shopping list and rotate them throughout the week with different ways to prepare them. This helps give you a plan for using all the items you buy in quantity.
Frozen Mixed Veggies (3 nights)
Salad with Toppings (3 nights)
Redskins - Roasted/Boiled/Mashed (3 nights)
Dinner Rolls (3 nights)
- Some nights are busier than others, and cooking the full meal you had planned may not be an option. Include some quick fixes to keep on hand in your freezer so you can “call an audible” when the schedule calls for it.