Can You Tell Me How You Meal Plan

[TheShellBeach]

I have tried to do this but always seem to get sidetracked, and go back to thinking about meals the night before they're due. I really mean evening meals, I suppose.

Do you plan for a week, a month? Do you get your shopping weekly? How does it work for you and do you think you save much money?

I plan very loosely. Live alone and batch cook a lot and shop every 7-10 days
So my meal plan might be
Want to batch cook a cottage pie
An omelette to use up left over bits of veg/ham
I fancy some form of pasta
X day needs to be an easy meal so a freezer tea

From that I know I need ingredients for the cottage pie, to check I have eggs, look what's in the cupboard or yellow sticker for the pasta

Then I have stuff I use every week like milk, butter, bread so that's my base list and I add onto that the meal ingredients

I have set things I tend to batch cook so if I look in the freezer and there's no beef stew/cottage pie, I know I need to make some soon!

I plan for the week. There's a couple of combinations of meals that I regularly do that go together well, for instance the bolognese recipe I do needs bacon which means I have bacon in the house so I do the oven baked risotto. Think about what nights you have the most time / inclination to cook, when's good to have leftovers available for lunch. I set alarms to remind me to take things out there freezer. When you buy the food be aware of when things are going off so you can rejig if becomes necessary.

Whether it works depends on what's going on in my life otherwise to be honest. I've been hit hard by pregnancy insomnia and so at the moment I'm batch cooking at the weekend and doing very simple things during the week. I tried to ignore the effects of insomnia for a while and the cooking plan went off the rails and there was food waste as we ended up having take out and shove in the oven meals! If everything is going well then it's pretty easy and much cheaper. Occasionally means that you end up eating something you're not in the mood for because otherwise it would go to waste.

I plan monthly. Usually do a big shop at the end of the month (around pay day) for cupboards staples and non perishables. While doing the list for that I looI through fridge / freezer / cupboards. I try to plan meals that use up what we already have and then make a shopping list for what needs topping up. I think think of any meals to fill in the gaps.

I usually plan a week around 1 or two types of protein. For example I’ll buy a whole chicken make a roast then use the leftover for as many meals as possible. Then I’ll pick another protein to cover the rest of the week.

each week I look at the plan and buy whatever fresh ingredients we need. I’ve found it stops food waste and keeps the cost down.

it works for us

I always have things in store cupboard, fridge and freezer to change tack at short notice (hectic family and work life).

But I try to do a vague plan for the week ahead and shop for that.

At least 1 day/week is using a previously frozen meal from freezer (reheat sauce, cook rice or pasta to accompany, or throw pasta bake/shepherds pie/lasagna etc into oven set on timer to be hot when we get in). Usually Tuesday, Wednesday or Thursday.

Monday I will prep beforehand on Sunday, it's often something like a spag Bol/curry that I make Sunday to reheat Mon with fresh pasta/rice/mash as needed and to freeze leftovers. Or it might be a slow cooker stew etc. Cooking all day.

Fri is "takeaway" - could be actual t/a or could be M&S meal to just throw in oven. Tonight, I had chicken wings that I'd frozen with good sauce defrosting, to cook with oven chip.

In between, it's a mix of "chicken or prawns with a jar of sauce" (and maybe some veggies added, maybe even proper stir fry from scratch - depending on time/energy/family plans), oven conveniences, meat/potatoes/veg meal, etc.

Weekends are for more relaxed cooking normally. I sometimes do midweek roasts with chicken joints or lamb chops/knuckles, baby potatoes and roasted veg if I have prep time day before or when I get in and many starving.

This week, it's been all freezer and Tuesday's salmon and spinach and potatoes was a 10pm Thursday (minus spinach and with reheated leftover potatoes) meal as DH forgot ties and we went for midweek takeaway late on Wednesday...

I get an online shop on the same day each week and when I order it I loosely plan 7 days worth of meals and I make the whole family come up with ideas. Then when we eat the meals depends on what we fancy, how much time we have and sell by dates to some extent. We certainly save money as if I “pop” into the shops for our dinner I always end up buying other stuff or go to the smaller shops that are more convenient but more expensive

Write down seven meals I fancy for the week ahead, check the ingredients I already have, order those that I don’t.

We are a family of 3 2 adults I child who has a school meal mon-fri.

I sit down once a week the day before my shopping day and write down the days of the week and note plans we have each day. I then use a mix of websites and recipe books to decide what to cook and decide what to make each day depending on what we are doing eg swim night - slow cooker meal, Friday - pizza night. I try to have fish once a week and a veggie meal once a week, sometimes I'll make a big chilli for Monday and have with rice and then later in the week have chilli and jacket potatoes.

I wfh so often have leftovers reheated for lunch and my husband takes an old fashioned pack up to work. If no leftovers then I have a stock of tinned soup or quick noodles etc for this time of year - more salad etc in the summer.

As I plan I write down all the ingredients for the recipes that I need. I will check cupboards to make sure I have the herbs or spices so I don't repeat buy.

Then I think about things I buy every week - milk bread apples etc
And then I check any household items that might need topping up eg toothpaste, toilet roll, teabags etc

So this is done weekly and then when I'm at the shop I might see sausages reduced or on offer and because I have freezer space I'll buy them for the following week so I build a stock. I also stock up on reduced crumpets, muffins etc Or if I see something I buy regularly on offer I might buy more of that.

Every now and then I'll do a bigger shop and stock up on things like tinned Tom's, baked beans, pasta, pesto, tinned tuna, stock cubes, frozen chopped onions and frozen peas, squash, cereal, baking ingredients So I have a good stock that I can use as a base for meals if I can't get out to the shop or want to delay the meal plan because we are away.

I'm not sure if it's a money saving method as such but it's designed to help me stop food waste, to stop me not knowing what to make of an evening and means on late or busy nights we have a hot meal in a slow cooker ready.

I do have good storage and 2 fridge freezers to help me do this.

I can really recommend taming twins website as she does some 5 day meal plans to follow. You can print out all the ingredients and know you have all you need for 5 meals.

The bbc food website has some meal plans for a budget as well which is a good start point

I have taken cookbooks from the library before to help to learn.

Once you start to meal plan and cook at home from scratch (or as near as possible - I use ready mix stuff as well) then you will get a feel for the kind of staples you need in and will also build up a store cupboard at sometimes you just need a pinch of a herb or dash of a sauce.

Also to give yourself a break - I plan in a freezer tea once a week - so frozen fish chips and peas or pizza or fishfinger sandwiches. Again depending on how big the packs or your family you will build up a freezer stock naturally.

Some really useful advice and tips here - thank you.

Also wanted to add depending on budget and amount of people the boxes of prepped recipes such as gousto really helped me see how much food you actually need for 4 meals as an example - I use them every now and then when they have an offer ans I've got a good base of recipe cards from them.

I plan for the week in advance.

This week we are having

F - sausage casserole
S - sausage casserole
S - chicken, veg and cous cous
M - tomato and mozzarella pasta bake
T - chickpea and spinach curry
W - lasagne
T - homemade potato and leek soup

I generally do one meal over 2 nights once a week (so I do something like the sausage casserole in the slow cooker and we eat that 2 days running). This will be on the 2 days that I'm working til 5pm, so that the minute I'm home (at 5.15pm) it's ready to serve/warm up.

I plan the week ahead before I go shopping then write a list for anything we haven’t got.

I loosely meal plan too, I always get chicken thighs which I make a curry with, biriyani or with chips and salad or potato's and veg, then I get lamb mince .. Lamb mince is either in pasta sauce, or as shepherds pie, lasagna or kebabs in pitta or Sausages with mash, we have a freezer dinner one day, I also make lentils and chapatis once a week and have a vegetarian day and make saag paneer or cauliflower.

I plan for a week. I usually get the shopping on a Tuesday (click & collect) so do the planning and the order at the weekend. I only plan dinners, just make sure we have enough stuff in for lunch.
Monday night is always unplanned to use up leftovers, so either I reheat something I've batch cooked from the freezer or make something out of whatever's left in the fridge. I would really recommend this as a way of saving money and avoiding waste as it clears the fridge before stocking up again.
Then I need to work out what to do for the rest of the week! I start by going through the freezer and cupboards for inspiration or to see if anything needs to be eaten up. Some nights needs to be quick dinner but I've got a couple of nights a week with a bit more time and I'll quite often do a big portion of something like curry that can be frozen. Once I have the dishes planned, I'll do a shopping list checking what we've already got in.
We're pescetarian so I try to include oily fish once a week, meat substitutes like Quorn no more than once a week, one or two pulse based meals etc. This week's plan was
Monday - Leftovers (DS made pasta with what was in the fridge)
Tuesday - Cauliflower cheese
Wednesday - Spinach and chickpea curry
Thursday - Supposed to be baked sweet potatoes with spicy beans but I was working late and DS got hungry so made himself beans on toast and I had soup when I got in
Friday - Salmon fillets with new potatoes, broccoli and green beans
Saturday and Sunday - we're out both days so probably won't need dinner but I've got stuff in the freezer for Sunday if needed. Typically, I like to do something like fajitas or pizza from scratch on Saturday depending on how much time we have, and a lentil slice, or lasagne on Sunday.

I’m forever writing my meal plans on here so apologies for repetition but I find “categories per day” the most useful method.

The category method cuts out the dithering over too much choice and ensures a good distribution of different foods over the week. But it also allows for flexibility on the day, say when it’s very hot, or days when you are pushed for time, or have guests etc.

Sunday = roast plus trimmings (this can be a veg roast or a chicken or piece or gammon ) or cheaper cuts of meat cooked for longer.

Mon = leftovers + salad or veg (easy day)

Tues = veggie rice or veggie pasta dish

Wed = tray bake chicken or sausages (make use of oven while it’s on to cook other dishes for freezer)

Thurs = second veggie day

Fri = fish

Sat = takeaway or fakeaway

I do a big online shop about once a month. Just me living here. I average around £35 a week including alcohol, snacks, lunches and household stuff/toileteries (I don’t do takeaways and rarely eat out). I have a big freezer and a bread maker.

I do a rummage round fridge, freezer and cupboards and then list out what meals I already have and write that down (e.g 2 portions of chilli in the freezer and I still have plenty of rice). That’s covered two of the 28 days until my next shop.

If, for instance I have a couple of portions of frozen fish and half a bag of frozen peas, but nearly out of oven chips, oven chips goes on the shopping list and then two lots of fish and chips and peas goes on the list so I now have four days covered if I just buy a bag of chips. I will check at that point that I have enough vinegar/salt/pepper to last too.

Then when I have checked existing stocks and don’t have sufficient meals for a month, I decide what else I have left in the house and what I fancy and add to the list. A whole chicken (yes, the fabled Mumsnet chicken) is usually on the list. I might have half a jar of curry paste already and some onions, frozen spinach and rice on stock, so I know that I can have chicken curry if I buy a tin of tomatoes. I have also just added chips to the list, so I can have roast chicken and chips one night and maybe buy a bag of frozen sweetcorn to go with it.

I do this with all the food in the house and make sure I have enough for breakfast, lunches and dinners and puddings/fruit/snacks.

Do the same for cleaning products, loo rolls, toiletries. Oh and wine.

Shopping list done.

I then eat whatever I fancy from the meal list during the month, do more batch cooking in the first week and freeze. Roast the chicken and eat some that day and freeze the rest of meat in meal size portions to throw into a curry sauce or pasta dish.

I sometimes do a top up shop at two weeks just for milk and fresh fruit. I check the yellow sticker section when I get the top up shop, this goes in the freezer or gets eaten (leaving something else untouched in the freezer) and ups stock for the next month.

I do meal plan because that reminds me to use up stuff rather than leaving it languishing at the back of the fridge Also I'm a sucker for making lists of meals - I like to admire them because I am slightly sad but they do remind me to do things like not getting into the rut of eating the same things all the time and also to eat the things I am supposed to. Since I started doing it two years ago I now eat two or even three portions of fish including oily a week and more vegetarian and even vegan things.

I don't deliberately batch cook but I might cook something that's better made big like a lamb casserole, a beef chilli or a vegetable curry. They last for four days covered in the fridge so you can eat something different in between.

I have a lot of stuff in the freezer which is quick to defrost and cook like fish fillets (salmon, cod/haddock/ mackerel, sometimes tuna steak and seafood like prawns, scallops, mussel and squid).

Quick cook meat include portions of chicken, steak, lamb and pork chops or chicken livers - I know lots of people don't like liver but I love it it and it's really cheap. I have some other cuts that will do for long stewing now it's colder whenever I have time.

Then I have staples and store cupboard things like potatoes, rice, pasta, couscous, tinned beans like butter, kidney or flageolet beans though I like baked beans on toast. Tinned fish like anchovies, tuna, crab, sardines. Puy lentils - I don't like other lentils but lots of people do. Stock cubes, tinned tomatoes, tomato puree, blocks of creamed coconut (not tins because you end up wasting half the can) salt, pepper, dried herbs and spices, honey, olive, vegetable and sesame oils, sugar and flour, condiments like vinegar, Tabasco, soy sauce, nam pla and Worcestershire sauce etc. Perishables like eggs, butter, milk, cheese and usually yoghurt. Fresh bacon, sausages and chorizo I can freeze in portions.

Fresh vegetables that tend to keep like carrots, cabbage, onions, spring onions, leeks, garlic, ginger, courgette and I like butternut squash and that keeps for 4-5 days if you cover it with cling film. Lemons and I always take the zest off and freeze it before using the juice.

Frozen vegetables are a revelation I wish I'd discovered before. Peas and broad beans, obviously, but sliced peppers, cauliflower and broccoli florets, sweetcorn - spinach is okay in curries but sometimes you really need fresh stuff. String beans are the same - sometimes frozen is okay but sometimes only fresh will do.

Frozen mince both beef and lamb is brilliant. I thought it was substandard but it's not. Actually it's better because you can choose how much to use, cook from frozen and put the rest back in the freezer. Same goes for frozen fish fillets and it's all much cheaper.

I buy fresh coriander and parsley, put it in water and remember to eat it in things; Parsley keeps longer than coriander.

I know that seems a lot but most of it will last for a long time so you have more chance of eating it up. Tinned and dried stuff won't go off. Once you've got it you can cook loads of different things quickly that use the same ingredients but are different. Besides things like beans and cheese on toast, omelettes and quick pasta sauces over the past few weeks we've had cod and chorizo baked with tomato sauce on sliced potatoes; salmon baked in a foil bag with couscous, spring onions, tomatoes, lemon and coriander; tomatoes and spring onion; poached eggs with tomato lentils on ciabatta; butternut squash risotto; vegetable curries; pork goulash with rice; lamb chops with roast vegetables, chicken casserole; shepherd's pie.

Tonight is salmon fillets quickly fried and then done in a quick sauce of honey, lemon and soy with refreshed dried noodles and a stir fry of cabbage, spring onion, mushroom with garlic and chilli. That will take 20 minutes. Because I have time and it's cold this weekend we're going to have a beef stew that I can put in the oven in the afternoon and leave for four hours and eat tomorrow night

The council have just started a food waste collection and I do it but I have hardly anything to throw away except peelings, bones and eggshells. This makes me quietly proud. If only the council had a sticker chart like they did at school.

This was very long so well done if you got this far. It makes me happy.

I have a rough default: Sunday a roast or more effort type meal. Monday leftovers, from the night before or from freezer. Tues curry, weds pasta, Thurs noodles/Chinese/ramen, Fri something with chips, Saturday pizza, tacos that kind of thing. Then I riff on that. I like to do a couple of days the same, I think it works out cheaper, so I might do a big curry Tues and serve it up Weds too, then do bacon on pasta Thurs and Fri. Generally I think freezing tends to add faff, I prefer to just eat the same thing twice in a week.

If I'm struggling to put a list together I will re-use last week's. Ideally I think I'd do a fortnight and then repeat, and you've covered a whole month.

When I make extra for the freezer, I write it into next week's plan straight away so it feels like one less meal to plan.

We mainly wing lunches. I'll plan a couple of days of ham sandwiches or salami maybe, and we keep cheese, egg and tuna on hand for the rest of the week. I add avocados and salads to the list in the summer, and soup ingredients in the winter. I always keep bagels in the freezer for the end of the week, when we run out of bread.

I forgot. The BBC Good Food website is great for ideas and so is the Guardian.

I make a plan on my phone for dinners for the week whilst I'm doing my online shopping. I usually only buy fresh food for 5 meals and the others will be leftovers/stuff from the freezer/store cupboard meals/takeaway/meal out. When I'm planning I have in mind how many quick meals we need, any days we won't all be eating together etc. Then when the shopping is delivered I allocate the meals to days according to the use by dates. I write it all on a planner on the fridge so whoever is cooking knows what to make. We don't always stick to it but I prefer to have a plan, and it makes it easier for DH who is a less confident cook but does most of the mid week meals due to our working hours.