My first step in meal planning is always to check the flyers.
I use the Flipp app to do this so I can easily compare prices and find coupons. I have 4 different grocery stores within 1 mile of my house and some of them are nearly side by side so it’s easy enough to pop into a couple of them if needed. In addition, with Flipp, I can take my phone into a store that does price matching and only have to go to one store that way.
In general, with the meats I will buy double what I need, using some this week and putting the rest in the freezer. If you have the freezer space, of course, you can stock up on even more but bear in mind, that even when frozen, meat doesn’t keep forever. It will start to degrade and get freezer burnt so you need to think about how much you reasonably can and will use before that happens. With non-perishable items, I will stock up (assuming the price is low enough) on as much as I have room to store.
My second step in meal planning is always to shop my kitchen.
That’s when I take stock of these items I have stored away and make plans to incorporate them into our meals. This way I can keep my grocery costs down and make use of foods before they are out of date. When storing the non-perishable items, I use the same system as the grocery stores employ: I place the newest items towards the back, older ones at the front so they get used first.
Things on sale in my area that I plan to take advantage of:
FreshCo has the following on sale that I will make use of: pasta, pasta sauce, ground pork, bacon, chicken breasts, pork chops, cottage roll, baked beans, sweet potatoes
On sale at Food Basics: ground chicken, stewing beef (will be incorporated into next week’s meal plan), carrots, onions, russet potatoes
Monday: Spaghetti with chicken parmesan meatballs, tossed salad, garlic toast
Tuesday: Roast beef dip sandwiches (beef left from Sunday), coleslaw, pickles
Wednesday: Pork chops cooked with baked beans, roasted sweet potatoes
Thursday: Bacon wrapped chicken, carrots, mashed potatoes
Friday: Meat Free Friday – Tomato soup, grilled cheese sandwiches, coleslaw
Saturday: Tourtiere, tossed salad
Sunday: cottage roll cooked Southern style with potatoes and green beans, cornbread
What are you serving this week?