First, we plan two weeks of menus. Starting with 14 breakfasts, 14 lunches and 14 dinners . It is important to mix them up so that the meals aren’t boring. Then Multiply those menus times two, to cover 4 weeks of menus. Certain meats, pastas, rice and canned goods can be bought in bulk and prepared in various ways.
Second step is to make a shopping list. In the planning of each meal, the number of servings needs to be determined by figuring the number of people being served and the amount that each person will eat. Multiply that number by each item listed for each meal. For example, 4 people, at one breakfast, each drink 8 ounces of orange juice. 4 people times 8 ounces is 32 ounces of juice needed for each breakfast. 32 ounces times 30 days is estimated around 10 gallons of orange juice to be figured on the shopping list. By using this formula with each item on the menu, it is possible to organize and plan every meal. Also, at the end of the day there isn’t that worry of what to fix for dinner. It is already planned.
Thirdly, after the shopping has been done, it is time to separate the items into meal size, such as the meats. Buying meat in bulk is considerably cheaper. If using hamburger in seven dinners, separate the hamburger into seven separate portions by using freezer zip lock bags. Keep out what will be used in the near future and freeze the other portions for later meals. Bread can also be handled this way. When ready to use, removed from the freezer in time to thaw. By freezing food, the expiration date can be extended.
Shopping in this manner does take extra time and planning. Make a copy of the menus and shopping list, this will also save time and can be used for reference the following month.
~By planning ahead we keep within our spending limits, making it easier to set money aside for other things.~
