If you are trying desperately to save money and stick to a budget then you need a special menu plan. But, it doesn’t have to be hard. Menu planning on a budget is actual quite simple and easy if you know what you are doing.
The keys to menu planning on a budget
First off, you have to use what you already have. So, often we just think about what we want to have for dinner this week and never think about what we already have. In order to stick to a budget, you must, must use what you already have in your home.
To get started, analyze everything you have – leftovers, your freezer, the pantry, and any random things floating around your fridge. List out what you already have then think about all the meals you can make that are based around those things.
Next, prioritize using anything perishable, then plan meals around the that. You can base meals on other food your already have too, just make sure that anything perishable has a plan for that week.
Our number one goal is not to waste any food. Throwing away food is the same as throwing away money. You are not throwing away salad greens you are chucking $3 in the trash. That meat you forgot about and now smells questionable? Imagine tossing a $10 bill in the trash. For real, think about it. Ouch.
Ok, now you get to make your menu plan. Utilizing perishables and what you already have, base your meals around those. Then add to the list the extra things you will need.
Now, if you still have room on your plan for more meals, you need to base those on what you can get for a good price. The goal is to make nourishing and filling meals at a reasonable price.
With these few simple tricks and a plan, it’s easy to stick to a grocery budget. Over time you will get better and better at this skill. It will be less work and come more naturally.
