Five Tips for Making a Weekly Meal Plan

Planning a week's meals ahead of time saves you both time and money. How do you do it? Here are five tips for making a weekly meal plan.

Check the ads before planning meals. If you don't have a newspaper, you can usually check the ads online. Check the specials at your favorite store, and plan meals around those that are really good. If chicken leg quarters are 89 cents per pound, and fresh corn is ten ears for four dollars, you've got a menu plan for at least one night.

Check your calendar. Do you need quick breakfasts before work and school, or do you have time to cook pancakes? Will you be rushing to evening events or spending a leisurely evening at home? And if you will be rushing, plan to cook ahead for those meals. For instance, if you get the family pack of chicken leg quarters, and cook the whole thing one night, you can save part of the cooked chicken for another meal. Shred it up and make easy chicken tacos on a busy night, and you won't be tempted to just get fast food.

Check your pantry and refrigerator. It's always better to use what you have. In the fridge, look for fresh meats and vegetables that need to be used. Put those on the menu at the beginning of the week if possible. On the shelves, do you have a few cups of lentils or a box of seasoned rice that needs to be used? There's another meal.

It's OK to have some of the same meals you had the week before. There's nothing wrong with repetition. Children will especially appreciate having one or two favorite meals every week, like spaghetti or pizza. Repeating meals is also easier on the cook. You'll have these dishes down pat, and be able to produce them faster. It'll also make for easier and cheaper shopping, because you'll be able to buy the ingredients for these dishes in bulk when they're on sale.

Plan for some flexibility. You don't have to stick to the plan for each night. If you need to switch the meals around, go ahead and do it! And always have something available for emergencies. If you get sick, or something comes up, you should have a plan B. That could be boxed macaroni and cheese, hot dogs, or a meal you've prepared and frozen previously. Just be sure to choose something that will keep until you need it.

Here's a sample menu plan that incorporates these tips. As you'll see, lunch is generally assumed to be leftovers and/or sandwiches, depending on what's on hand. I'd also have some boxed macaroni and cheese and frozen vegetables on hand just in case.

Sunday
Pancakes, sausage and fruit
Grilled cheese sandwiches and tomato soup
Baked chicken and corn on the cob

Monday
Oatmeal and fruit
Leftovers/sandwiches
Chicken tacos

Tuesday
Cereal with milk, fruit
Leftovers/Sandwiches
Lentil and vegetable soup, bread and butter

Wednesday
Oatmeal and fruit
Leftovers/sandwiches
Spaghetti and garlic bread

Thursday
Cereal with milk, fruit
Leftovers/sandwiches
Red beans and rice

Friday
Oatmeal and fruit
Leftovers/sandwiches
Homemade pizza

Saturday
Scrambled eggs, hash browns and toast
Leftovers/sandwiches
Spinach lasagna