But, I also see I already have diced tomatoes and beans, so chili is a clear winner here. For example, I have ground turkey in my freezer right now that I had bought when it was on sale. Once I have a list of what I already have, I sit down to plan out the meals, starting around what I already have. Head to YouTube | Visit my Blog Step Two: Plan Around What You Have I only send a few emails a month with tons of helpful productivity, motherhood, and money-saving tips! You have also successfully joined my subscriber list! You can opt-out at any time, but I hope you stick around. I have some free printables you can download including my kitchen inventory checklist, and the meal planning print out I use, etc. So, I just write down everything I have that I could use for this week’s meals. You can make sure you don’t fall into the trap of buying something full price because you need it for a meal this week only to get home and realize you already had it.Using items already in your kitchen adds $0 to your week’s grocery budget.A weekly kitchen inventory reminds you of what you have and ensures you use it up. BUT, if you’re bad about remember to use up those things, then it’s wasted food and wasted money. If you’re good about stocking up on things in bulk or when they are on sale, it can save you a lot.Skipping this step is pretty much the biggest meal planning mistake you can make. The first thing I do is take stock of what I already have. So my meal planning always starts in my kitchen.
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