- Your family schedule: My daughter has lacrosse practice once a week, I have ladies Bible study once a week, and there are always those random things that pop up that pull us away from home. Plan ahead to avoid grabbing fast food.
- Your budget: Meal planning saves money – period. Keep your budget in check by planning your meals around what you know to be affordable. Buy in bulk when possible on items that can be frozen or stored for long periods of time. Or, shop from the grocery store sales papers and use coupons.
- Your time: If you only have 30 minutes each night to prep meals, take that into consideration when planning your meals. Don’t pick recipes that require a lot of fancy ingredients or long prep work. Meal planning doesn’t have to be gourmet.
- One monthly big shop at Sam’s Club to purchase meats, frozen items, and other non-perishables for the next 4 weeks of dinners. The only meats I don’t buy ahead of time are seafood and rotisserie chicken.
- One weekly shop at the grocery store to buy produce and other items.
- Separate the meat into Ziploc bags and label each bag according to the name of the dinner it will be used for.
- Lay out one week’s worth of meats on a cookie sheet and put in fridge to be used that week.
- Bag, label and freeze the remaining meats for the following 3 weeks meals.
Pantry Lunch Station
Small Kitchen Organization
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