Tuesday, February 10, 2009

Meal Planning

We've been making an increased effort to meal plan during the week. It didn't start so well because we realized we didn't know exactly what we had in the fridge and freezer. We would come up with menu ideas that we didn't have all the ingredients for!

So an inventory had to be done. With a list of everything perishable and frozen, it made the job much easier. We cook with what we have. The added bonus is being able to cross things off as we consume it which makes the creation of a grocery list all that much easier.

How was it it took us so long to figure this out? Who knows?!

Somewhere in my mind, I have this romantic notion that I would just decide what I feel like eating each day like I was living in a perfect market town or like I would do when I "live" in France a couple of weeks each year.

In my North American world, it isn't so available or easy. The cost of not being prepared, as many bloggers have mentioned and know, can be costly to the pocket book and to our health.


  1. Plus, all that is in your freezer doesn't sit long enough to get freezer burn! You'll save a lot. Especially once you get the whole process down comfortably. Great job! ;)

  2. You are so right Money Funk. This also helps with wastage. Thanks!