Going back to the drawing board provides a fresh start saving from scratch. Beginning with the basics and then working up allows the process to stay manageable. When the foundation crumbles, then one needs to start over.

In starting over, I took last week’s challenge and organized my food supply ^[2]. This time around, the pantry took longer although I did not defrost my freezer. I stayed inside as much as possible this week with the drop in temperature.

In continuing this series with an organized pantry, freezer, and refrigerator, I move onto creating a menu.

Part 2: Creating a Menu

In discovering a menu plan ^[3], I have used a weekly and monthly plan. Though I no longer plan the full month in advance, I prefer to schedule our meals a week in advance on a monthly menu planner. I like the calendar in the kitchen and a place to add meals as I get inspiration ^[4].

1. Choose Meals

With my pantry, freezer, and refrigerator organized, I can “shop” from my food supply ^[5] to create meals that I have in stock.

2. Assign Meals

Once I have a meal decided, I assign that meal to a day on my menu planner.

Sample Menu Plan

Sunday: 

B – Egg sandwiches with fruit cups

L – Roast beef in crock pot, mashed potatoes, vegetables, and bread

D – Pancakes and bacon

Monday:

B – Cereal and fruit

L – Pizza at school

D – Baked chicken, rice, and vegetables

3. Partial Meals

After assigning the meals I can make with the ingredients at home, I might have a few days left on my planner for the week. I continue to see what parts of meals I have in my food supply. For example, to make open-faced pork chop sandwiches ^[6] I might have the pork chops, cream of chicken, and milk, but I lack the hamburger buns.

For these partial meals, I add the meal to my menu planner on a day after I plan to grocery shop. I then add the remaining items needed, in this case the hamburger buns, to my weekly grocery list. I then plan hamburgers or chicken patties for another meal to use the leftover hamburger buns before they spoil.

In using time wisely to prepare for the week and to save money on food items, I use what we have at home and then write down the missing items on my grocery list for pickup during the week.

Shopping your food supply may only generate a meal or two, at first. But as you build your stockpile, you will find more and more meals in your food supply. Start where you are and work from there, and the savings will come. Happy menu planning!

Question: What type of menu planner do you prefer?