Ideas for creating a cheap meal plan:
1. Take inventory before creating your meal plan. Write down a list of things you can use in your freezer, fridge, and pantry. Such as frozen chicken, cans of beans or tomatoes, pasta, etc.
2. Write out your grocery list as exact as possible, so that it helps limit the temptation of buying something not on the list. Remember to check for the necessities at home before going to the store (eggs, milk, flour, oil, butter, cereal, etc.).
3. Plan out your week's meals for each day. Make a meal plan that is exact, planning out for 5 days or so. Make meals largely based on what you already have on hand (step 1). After shopping, post this list on your fridge so that your husband (or whoever) can have access to it if they chose to assist with dinner. Make tedious notes including recipe page numbers, what items to sub in, or what recipes to use that should be combined.
4. To aid in costs, plan on making extra from each meal so that it can be lunch the next day, or frozen for a future, grateful date. After eating dinner, I portion out the leftovers into two separate containers for me and my husband for lunch the next day. This takes stress out of the crazy mornings rushing to get to work, and this helps limit the amount of money you spend on lunch during the week.
5. Buy in the bulk section if you have one. This cuts down on packaging costs, and cuts out the name brand cost as well. If you don't have access to bulk, buy store brand. Always compare costs, especially the price per unit.
6. Buy canned tomatoes, and frozen vegetables. It's healthy to eat organic and farm fresh but sometimes the budget is quite limiting.
7. Read your recipes carefully and try to examine if any ingredient can be omitted for costs sake, or if any item you have on hand can be subbed in instead.
8. Try to make a meal plan that items can be carried over into the next day's meal. Such as using parmesan or other cheese for a few meals that week, or the same meat for multiple meals.
- Chicken - Meal One, roast whole chicken with vegetables.
- Meal Two, shred chicken for enchiladas or tacos next day.
- Use Three, use chicken bones and scraps for making your own homemade chicken stock. Cover bones with water, garnish with herbs, salt, pepper, (and celery and carrots if you have it). Simmer for about 3 hours. Strain and keep the broth. Freeze in individual portion sizes to be used whenever needed. Way cheaper and broth is super healthy.
9. Consider everything you buy from the grocery store. Are there items you are interested in making from scratch at home? I have fallen in love with baking bread at home and that definitely saves money weekly.
10. Are there items that can be omitted from the grocery list? This is a question that is hard to ask, but pertinent in certain situations. We've cut out some things such as boxed cereals (we buy bagged off-brand cereal now haha), yogurt, ice cream, and excess fruits or vegetables.
11. Don't throw out everything. Consider if you can use certain vegetables or fruits in baked/ cooked form. I just made a marvelous apple butter in the crock pot when I didn't use them up fast enough... This made me need to bake a loaf of fresh bread. So delicious yet cheap.
12. On your last day of planned meals, check to see if there are any remaining ingredients. Try to extend these ingredients by being creative for dinner that night. Mine is usually some easy pasta dish, or enchiladas. Usually always vegetarian.
13. Remember that you don't have to live off of Ramen Noodles and Taco Bell. Healthy meals can still be made at home on the cheap.
What are your favorite ways to save?
My Real Life Example (and it's color-coded!): Two Weeks of Meal Planning.
Personal Journey in Meal Planning with 8 weeks of meals included. Meal Plans - 40 Dollar Weeks