I’ve been meal planning on a weekly basis as long as I’ve been cooking and I’ve adjusted according to our family size and my culinary inclinations over the years. But for a while I’ve felt that my way of doing it wasn’t working anymore.
My family is growing and the cost of groceries is climbing. I also want to integrate more organic and fair trade products, and they are often more expensive. (But not always, this week I bought organic broccoli and romaine lettuce for the same price as conventional!)
So I wondered, What if I meal plan monthly instead of weekly? Will I save more time and more money?
This week I spent hours working on a new meal plan for my family. It was actually fun, there’s something about those spreadsheets! I’m happy with the result. It’s very detailed. I know how much each meal costs and what ingredients (staples or need to buy) are needed from different stores.
My new meal plan accomplishes the following things:
1. It covers 2 months, or 8 weeks
2. It has variety, but it is not pretentious. It has simple, common ingredients.
3. When I cook, I double the recipe so we eat the same meal twice in a week (I’ve always done it this way). There are no repeats of meals over the 8 weeks, unless it’s a meal we really enjoy.
3. Each month has the same meal cost.
4. It’s balanced (equal meals of beans, lentils, tofu, vegetable-based, eggs, fish, red meat and white meat).
Now the challenge: Will I manage to stay within budget during the next 8 weeks? This was something I was unable to do these last months using weekly menu planning.
I’m certain I will save time. Just this week, I was able to buy all non-perishable items needed for the month in one trip, instead of going each week. Writing down my grocery list will also be quicker, since I made a list of every ingredient for every recipe – I won’t need to thumb through my recipe book.
In 8 weeks, I will be updating to tell you whether I stayed within budget!
What about you, do you meal plan? Do you do it weekly or monthly?
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Edited to add (Feb. 16, 2012):Â How do I evaluate the cost of my meals?Â
I’ll use meat sauce and spaghetti as an example:
Ingredients I need:
olive oil
1 onion
4 garlic cloves
2 carrots
2 celery sticks
1/2 pkg mushrooms
1 lb ground beef
2 28 oz cans crushed tomatoes
1 can tomato paste
1 lb ground beef
salt, pepper, sugar, dried herbs
3 pkg spaghetti
I do not count items that I consider staples. I always have them on hand no matter what: olive oil, onion, garlic, carrots, celery, seasonings.
So I ended up adding:
1 pkg mushrooms – 2.00
2 cans crushed tomatoes – 1.25 x 2 = 2.50
1 can tomato paste – 0.50
1 lb ground beef – 4.50
3 pkg spaghetti – 2.00 x 3 = 6.00
My total for this meal is 15.50$. This batch of sauce makes 3 meals, but that’s an exception to my 2 meal rule.
What about the fluctuating cost of fresh food products?
The short answer is that I don’t really worry about it. My numbers are all rounded and I pretty much know what everything costs on average. I expect slight variations and if an item becomes overly priced, I find a different option!