We have a completed menu, but that doesn’t really help us when it comes to knowing what to keep in stock now does it!? Part 2 of meal planning, in my book, means that I should have a list of exactly everything I need to buy from the store to make said dishes. I also don’t want to go every night, twice a week, or even once a week. Try twice a month!
Here’s how I did it.
I went back to my month and started a new spreadsheet in Google Drive. I started with day one, Precooked Chicken and frozen veggies. Ok, easy. So on my new spreadsheet, I made two columns, one for week one, the second for week two. Looks a bit like this:
Then I put down the Precooked Chicken and frozen veggies at the top of column one, and kept the color coding, just because I’m a color coding type of person. I did that for every meal I was cooking for. And finally I went through each recipe, using my Recipe Master List from the first post, and filled out each dish.
Finally I print out that list and go through my pantry, crossing off what I already have. And viola! Ready to go shopping!
But wait! There’s more! What about the other things that I need to get from the store, you ask? Well I simply printed out this handy dandy sheet and pinned it to the wall in the kitchen. Whenever we run out of something, say paper towels, my husband or myself can write it down on this list. If it doesn’t get written down, it doesn’t get bought. Tough love style!