By staying organized and having everything you need, you can make better decisions and eat healthier.
Plus, you’ll save money by only buying what’s on your grocery list.
Here are some meal planning tips:
• Plan meals 5 to 7 days in advance and include breakfast, lunch and dinners
• To make your money stretch, plan meals that have like- minded ingredients so that certain ingredients can be used in other recipes. Example – cook a whole chicken and use left over to make quesadillas later in the week.
• Buy in bulk and plan for leftovers, every time you cook, make a little extra for lunch the next day or put in freezer for a ready- made meal
• Impulse buys happen – allow yourself a treat (or two)
• Take advantage of sales on staples like vegetable stock and pasta sauces