With these tips and tricks from experienced menu planners, you can eat better while saving money.
As the clock approaches 5:00 PM, do you start to worry about what you're going to have for dinner? Are you tired of using junk food as a solution to this problem? If so, try one of the old tricks that are back in vogue: menu planning.
Planning a menu is a great way to ensure you are eating a balanced diet that meets your nutritional needs. As every seasoned cook knows, menu planning can save you time and money.
Benefits of menu planning
You can make a huge difference to your health — and your budget too — just by eating more at home. By planning your menu, you'll know what your next meals will look like and what you need to buy. This makes grocery shopping more efficient and reduces unplanned trips to buy just one or two missing ingredients. As a result of good menu planning, having a grocery list on hand can help you resist hasty buying decisions.
Menu Planning Basics
Menu planning doesn't have to be complicated. To get started, jot down some of your favorite meals. Do you like cooking for the family? Also, ask them to suggest ideas for a menu.
For more ideas, browse cookbooks or check out recipe websites. On the Internet you may even find menu templates and menu planning apps.
Plan meals for the whole week in one go. Make sure to include side dishes as well as appetizers and some healthy desserts. When you fill out your menu plan, make a shopping list of the ingredients you'll need.
Things to keep in mind when considering menu otions:
Check the calendar. Decide on the nights when you'll have plenty of time to cook and the nights when you'll only have time to reheat leftovers.
Look for price cuts. What products are on sale this week in major stores?
Shop according to the contents of the food cupboard. A can of beans at the back of the food storage cabinet can be a good starting point for any number of healthy meals.
Think about what is appropriate for each season of the year. What fresh agricultural products are available at this time of year? Is it salad season or is soup the weather?
Mix the ingredients together. Keep the menu attractive by planning some meatless meals or swapping breakfast for dinner. Alternate between new recipes and old favourites.
Draw a picture of your plate. As you plan each meal, remember that vegetables and fruits should cover half of it, lean protein should cover a quarter, and the rest of your plate should be grains, preferably whole grains.
Start a menu planning routine
Like any new habit, menu planning gets easier with practice. Over time, you will discover ways to ensure the success of the operation. In the meantime, here are some tips and tricks from seasoned menu planners:
Try a style or two. Don't start from scratch every week. For example, make Mondays for pasta and Thursdays for chicken. Plan to try new recipes these days for variety.
Make plans for leftovers so you can finish them quickly. Do you have too much spaghetti on Monday? It can be reheated and served for lunch on Tuesdays. Do you have leftover chicken from Thursday? Use it to garnish a salad, sandwich stuffing, or add to soup at the end of the week.
Recycle your menus. Don't throw out your menu plan at the end of the week. But keep it and use it again later.
Flexibility. Your menu is not set in stone. Unleash the switch between items. Or dedicate one night to being "of the chef's choice" and use that night to empty the fridge by cooking omelettes, casseroles, quick frying in oil or chef salad.
enjoy success
Take a moment to feel the satisfaction of knowing that planning a menu makes it easier for you to follow a healthy diet. Give yourself more encouragement to save money by sticking to this plan.