1. Shop your freezer, fridge, and pantry

One of the first things I do is a quick scan of my fridge, freezer, and pantry. What do I have an abundance of that needs to be used? Most of the time it is pasta or rice. I am always buying it, in fear I will run out. However, I end up over buying. Also, they are on sale often. What is hiding deep in my freezer? Do I have 7 packages of ground beef, from continually “stocking up” on sale. What is going in my fridge? Are there some dying herbs that didn’t quite make into what I planned this past week? Maybe I can consider making a pesto for a chicken or pasta salad first thing on Monday.

Once you have given an honest of assessment of what you have, you will be able to better know what you truly need. It will also help you not impulse buy or buying out of confusion regarding whether or not you have an ingredient. You can even take it a step further by asking what would be worth buying in bulk to take some pressure off your weekly list!

2. Shop the circular

Now take a look at your intended store circular. What proteins are on sale that week? Also, can it be made into what I like to call a “round two” recipe. For example, if I am making chicken parm, can I use some cutlets for a lunch salad or sandwich. Or can a larger pack be split for two different chicken dishes?

Sometimes instead of buying the same fruit every week, I will rotate them. That way we do not get bored of them. Of course apples and bananas seem to be staples. However, I am able to rotate things like berries or melons based on the sales. It keeps Siena from getting sick of strawberries, and also helps us try new things based on the seasonality of produce as well.

3. Can You Make a Round 2 Recipe?

I touched on this little bit above. See if you can think of two ways to use each item whether it is a protein, fruit, vegetable, or grain. You can mix or match! Can you make a side dish of sauteed brussels sprouts, then toss the leftovers with some cous cous or farro for a great lunch? Leftover roasted pork loin slices can make a great sandwich for lunch or dinner. Add on a melty provolone cheese and some sauteed spinach! The point is to look at your list and menu plan when you are done and question if you can stretch it.

4. Be Honest With Your Schedule

So many times I have menu planned with loft goals and good intentions. I have since learned that thinking I can make a 3 course dinner on the day where she has school and gymnastics (right before dinner) is not going to happen. Or I have to admit that by Friday night I have kitchen fatigued and it in fact a good night for pizza. Look at your week and be honest about your ever moving schedule. I try to budget in one or two “flex” days. Meaning it may be a day we eat out, or end up at a family members house. This helps me not end up throwing out food intended for a meal I never get around to making. It also helps me utilize my leftovers or deciding on breakfast for dinner. Therefore, just using what I have! It also saves my sanity a little bit. I personally had a hard time admitting I needed a break in the kitchen. Or I would send myself over the edge on a busy day, cooking out of obligation and being irritated. Now I am putting the brakes on that even before it begins.

Below is a sample of one of my menu’s for the week. YMake sure to follow my on Instagram: @dishitgirldina to see my weekly menu plan. Then cook a long with me! What will be on your menu this week?