Meal planning to cut the weekly grocery bill
A bit of planning before you shop can help you buy less, waste less and stop the 6pm "what's for dinner?" scramble. Here's a simple way to start.
1. Check what you've already got
Before you plan, look in the fridge, freezer and pantry. Build a couple of meals around food that needs using up.
2. Plan a few meals, not every meal
Start with dinners for the next few nights. Leave a gap for leftovers or a night when plans change. A plan you can stick to beats a perfect one.
3. Use ingredients more than once
Pick meals that share ingredients. A bunch of herbs or a bag of veggies can stretch across two or three dinners, so less ends up in the bin.
4. Write a list and stick to it
Group your list by section of the store, so you're not doubling back. Shopping with a list can make it easier to skip impulse buys.
5. Check the specials, then adjust
Look at the catalogue or website before you finalise the plan. If something you use often is on special, swap it in. Compare unit prices so you know it's real value.
6. Cook once, eat twice
Make a bigger batch and freeze portions for a busy night. Label containers with what's inside and the date.
7. Review at the end of the week
Notice what got thrown out and what everyone liked. Adjust next week's plan.
The short version
- Shop your fridge and pantry first.
- Plan a few meals and leave room for leftovers.
- Reuse ingredients across meals.
- Write a list and check the specials.
- Batch cook, freeze and review.
We don't list prices here, because they change and differ by state. Check the retailer's site for the current price where you are.