MENU PLANNING
1. Determine how often you will go grocery shopping.
2. Choose several recipes for each meal (breakfast, lunch and dinner) over the specified time period. (e.g. Weekly: 2-3 breakfasts, 3-4 lunches, and 5 dinner meals)
3. Create your shopping list based on the meal plan.
4. Don’t shop when you are hungry.
5. Do shop for ONLY the items on your list.
CREATING A HEALTHY SNACK-FRIENDLY,
ON-THE-GO TYPE KITCHEN
These will take some prep time each week, but then benefit you all week long!
1. Pre-cut snack veggies (broccoli, cauliflower, baby carrots, cherry tomatoes, etc) for the fridge
2. Fresh Fruit Bowls (put out a bowl of fresh fruit on the counter or table / cut up fresh fruit salads for the fridge)
3. Pre-cook/cut lean chicken/turkey for salads/snacks
4. Hard boil eggs
5. Snack size bits of cheese, buy pre-done or cut and store them
6. Portion out raw nuts / dried fruit into snack size plastic storage bags.
7. Natural fruit and nut bars
8. Snack wraps – whole grain wrap or tortilla, cheese and lean meat, store in a bag in the fridge
9. Produce Savers by Rubbermaid – store your pre-made salads in these great containers! I love them and they really do keep your produce fresher, longer!
10. Pre-make wholesome soups in your crock-pot and store them in serving size containers, freeze extra servings in freezer bags!
11. Pre-make omelets by mixing ingredients in freezer bags, then boil the bag in water to cook your omelet…fast and super-easy cleanup! Freeze extra servings!
12. Dry, whole grain cereal in pre-measured storages bags
NOTE: If you are concerned about creating waste by using so many storage bags, simply wash and re-use them or use small, stackable storage containers!
1. Determine how often you will go grocery shopping.
2. Choose several recipes for each meal (breakfast, lunch and dinner) over the specified time period. (e.g. Weekly: 2-3 breakfasts, 3-4 lunches, and 5 dinner meals)
3. Create your shopping list based on the meal plan.
4. Don’t shop when you are hungry.
5. Do shop for ONLY the items on your list.
CREATING A HEALTHY SNACK-FRIENDLY,
ON-THE-GO TYPE KITCHEN
These will take some prep time each week, but then benefit you all week long!
1. Pre-cut snack veggies (broccoli, cauliflower, baby carrots, cherry tomatoes, etc) for the fridge
2. Fresh Fruit Bowls (put out a bowl of fresh fruit on the counter or table / cut up fresh fruit salads for the fridge)
3. Pre-cook/cut lean chicken/turkey for salads/snacks
4. Hard boil eggs
5. Snack size bits of cheese, buy pre-done or cut and store them
6. Portion out raw nuts / dried fruit into snack size plastic storage bags.
7. Natural fruit and nut bars
8. Snack wraps – whole grain wrap or tortilla, cheese and lean meat, store in a bag in the fridge
9. Produce Savers by Rubbermaid – store your pre-made salads in these great containers! I love them and they really do keep your produce fresher, longer!
10. Pre-make wholesome soups in your crock-pot and store them in serving size containers, freeze extra servings in freezer bags!
11. Pre-make omelets by mixing ingredients in freezer bags, then boil the bag in water to cook your omelet…fast and super-easy cleanup! Freeze extra servings!
12. Dry, whole grain cereal in pre-measured storages bags
NOTE: If you are concerned about creating waste by using so many storage bags, simply wash and re-use them or use small, stackable storage containers!
Some very great tips, Shannon, thanks!
ReplyDeleteThank you Shannon. I know I'll use this.
ReplyDeleteThanks for this too! We're about to do some shopping but not before I finish the menu & get just what we need. Not only will it help the eating aspect of our lives but also the pocket book :)
ReplyDelete