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Tips For Weekly Meal Planning #GiveUpBinningFood

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In collaboration with Love Food Hate Waste.

Meal Plan shutterstock_587371247

I have a confession to make: I have never meal planned before. Ever. In fact, I’ve previously scoffed at the idea because, well, I like to think I’m a bit too spontaneous for such organization and attention to detail. What if, three days after I’ve planned and shopped to make a pasta dish I don’t want a pasta dish? What if I’m craving grilled chicken and couscous instead?! What if I meal plan to have salmon on a particular night, but when I get to the shop the haddock is on sale for a third of the price? Do I stick with the original plan or can I allow for some flexibility?

This Lent the Love Food Hate Waste charity campaign have launched a #GiveUpBinningFood campaign. Instead of giving up chocolate or wine for Lent, like many of us do, why not give up something that’s going to create new lifelong skills and habits as well as reduce food waste and save us a few pennies too?

#GiveUpBinningFood

This six-week long campaign is broken down into weekly themes to make reducing food waste at home a more attainable goal. These themes are:

1st March (week 1) Meal planning – when’s this for?
8th March (week 2) Storage – where should I put this?
15th March (week 3) Fridge focus – how do I make the most of my fridge?
22nd March (week 4) Portioning – how much should I use?
29th March (week 5) Food labels – what does this mean?
5th – 13th April (week 6/7) Leftovers – what can I do with my ingredients?

So this week, we at Elizabeth’s Kitchen Diary attempt Meal Planning for the very first time ever. I’ve had a good old rummage around our well-stocked freezer, nearly empty fridge and overflowing pantry. Seriously, there’s so much food back there you’d think I was stocking up for a food shortage! How does that even happen?!

I’ll tell you how it happens: my shopping strategy tends to be “oh, that’s on sale, I’ll get a few of those, this, that and the other thing” and then I open my fridge and cupboard and try to get creative with what I see. There’s no rhyme nor reason to it. I also tend to stock up during the winter months just in case there is a prolonged ferry disruption which limits our food supply from the mainland.

It’s time to empty those cupboards and freezer!

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DAY 1 MEAL PLAN – WEDNESDAY

Breakfast – porridge; natural yogurt, fresh fruit + granola; cereal with milk; coffee
Lunch – school dinner (kids); ham & cheese salad wrap (husband’s packed lunch); ham & boiled egg salad (me)
Dinner – homemade hidden veg cheesy lasagne (use leftover Christmas cheddar from back of fridge); salad

DAY 2 MEAL PLAN – THURSDAY

Breakfast – fruit smoothies (frozen fruit); cereal with milk; coffee
Lunch – school dinner (kids); ham & cheese salad wrap (husband’s packed lunch); blender vegetable soup, salad + remaining ham (me)
Dinner – Shetland seafood pie (monkfish, salmon & cod from freezer); salad

DAY 3 MEAL PLAN – FRIDAY

Breakfast – Birthday pancakes with all the trimmings; coffee
Lunch – school dinner (kids); tuna salad wrap (parents)
Dinner – Birthday dinner – eating out to celebrate; homemade birthday cake & ice cream

DAY 4 MEAL PLAN – SATURDAY

Breakfast – porridge; yogurt, fruit + granola; coffee
Lunch – tuna salad wraps + crisps (it works!)
Dinner – homemade pizza (homemade sauce in freezer); salad; leftover birthday cake

DAY 5 MEAL PLAN – SUNDAY

Breakfast – Poached eggs on ciabatta toast (found 2nd BOGOF ciabatta in freezer); coffee
Lunch – tinned tomato soup (pantry) with cheese toasties with leftover bacon jam & remaining ciabatta
Dinner – roast Shetland lamb + all the trimmings; leftover birthday cake

DAY 6 MEAL PLAN – MONDAY

Breakfast – porridge; natural yogurt, fresh fruit + granola; cereal with milk; coffee
Lunch – school dinner (kids); puy lentil, veg & turkey salad (leftover Christmas turkey in freezer)(parents)
Dinner – Leftover roast dinner hash

DAY 7 MEAL PLAN – TUESDAY

Breakfast – porridge; cereal with milk; natural yogurt, fruit + granola; coffee
Lunch – school dinner (kids); homemade soup + ham, cheese & apple wrap (parents)
Dinner – Homemade cheeseburgers with leftover homemade bacon jam; chunky oven chips (in freezer)

So there you have it! My very first ever meal plan. It took me a couple of hours (and a fridge tidy later!), but I really enjoyed compiling this. I can see this becoming a regular thing! Note, I am no nutritionist so don’t expect my meal plan to be a perfectly balanced menu, especially given that recent media coverage has told us that we need to be eating 10 portions of fruit and vegetables a day to stave off disease. Ten! Snacks throughout the week will include plenty of fresh fruit, assorted product review samples, and protein post workout bars and shakes.

My friend Michelle over at Utterly Scrummy Food for Families wrote a 10-day menu plan recently to feed her family of six for only £90. It’s very inspiring! She manages to cram all ten daily fruit & veg portions for all six of them into that plan! Alex over at Gingey Bites also has a rather educational post on menu planning on a budget.

LOVE FOOD HATE WASTE TIPS FOR MENU PLANNING

Thinking ahead about what you want to cook each week is one of the easiest things you can do to take the hassle out of cooking and shopping. Taking just 10 minutes to write a short plan could save you several trips to the supermarket, last minute dashes to the convenience store for missing ingredients and will also help you feel on top of things.

There are so many ways to approach it, like writing shopping lists and planning recipes, that after practicing just once or twice, you’ll begin to find what works for you and your family too. It saves time and money. Get this first step right and you’re in good stead for a happier kitchen and happier you!

  • Decide on a day and time when you have 10 minutes free to write your plan. This could be during your lunch hour, on the train or during down time. Set a reminder on your phone.
  • Create a master list of your grocery essentials and favourites, then update it each week for speed and convenience.
  • To make things even easier, download free apps with handy lists and menu plans ready for you to use, e.g. Yummly, Meal Plan or AnyList.
  • To keep things interesting, go with themes, e.g. soup night, pasta night, rice night, then just jazz the dishes up with different ingredients each time.
  • Have a quick scan of the fridge after your morning cuppa to check you’ve taken out the frozen meat you had planned to cook that night.
  • Have fun with it! Write up ‘today’s specials’ on a chalkboard in the kitchen. Get the kids involved and play guessing games with clues.
  • Don’t forget to plan for leftovers. Enjoy no-cook nights by using up the week’s unfinished food that you’ve stored in the fridge or freezer.
  • Take a ‘shelfie’ of your fridge/freezer so you can see what you have/is missing while you shop.

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NO WASTE FOOD CHALLENGE

Regular readers will know I host a monthly #nowastefoodchallenge, designed as a place for folk to share their inspiring recipes made with ingredients which might otherwise end up in the bin. The challenge is now in its 5th year and I am always amazed at the creativity of the entries. In February 14 bloggers linked up, and here are their gorgeous recipe creations!

No Waste Food Challenge Round Up February 2017

Blood Orange Squash (used up all of the orange peel) by Tin & Thyme
White Chocolate & Raspberry Creme Brulee (used up leftover egg yolks) by the Gluten-free Alchemist
Chickpea, Peach & Pumpkin Curry (used up stewed fresh peaches) by Green Gourmet Giraffe
Green Lentil & Vegetable Cottage Pie (chuck in neglected veg) by Roast Chicken & a Country Walk
Oreo Pancakes with Raspberries & Creme Fraiche (leftover Oreos) by The Baking Explorer
Almond & Apricot Amaretti (uses up egg whites) by Leeks & Limoni
Leek Pancakes with Spinach, Kale & Ricotta (uses up loads of greens) by Searching for Spice
Creamy Chestnut Mushroom Blue Cheese Dill Lasagne (leftover cheese) by Allotment 2 Kitchen
Parsnip White Chocolate Blondies (leftover parsnips) by Seasonal Shaheen
Homemade Strawberry Jam (use up a glut of strawberries) by Charlotte’s Lively Kitchen
Chicken & Chorizo Filo Parcels (leftover pastry) by Caroline Makes
Apple & Cinnamon French Toast Casserole (stale bread) by Elizabeth’s Kitchen Diary
Lemon Raisin Flapjacks (store cupboard bits & bobs) by the Good Egg Foodie
Air Fryer Carrot Falafels (freeze leftovers) by Tin & Thyme

READER RECIPES

Turn leftover Sunday roast into a midweek curry by Tracey A
Use up flour and bake a chocolate cake by Tracey A
Tuna pasta bake with leftover veg by Sandra C
The whole squash can be used up for meals later in the week by Heather H

 

MY FAVOURITE READER TIPS FROM LAST MONTH

Definitely plan ahead so all your meals are sorted, that way you don’t end up with unwanted food which goes out of date and is wasted! This way you make delicious home cooked meals and save money, Now any leftovers you do have can be frozen and used to make delicious soups or broths! – Alison A

I stock rotate my fridge often this minimises what goes in the bin -hardly nothing now and same with my cupboard and sometimes you find something which you have forgotten about which is tasty,also any leftover I freeze and take to work – Gemma R

Invest in an energy efficient freezer, freezer bags, plastic containers, labels. I always cook more than hubby and I can eat for one meal but freeze for use on a day when I haven’t got time to bake from scratch. We never throw food away. – Patricia A

PLAN AHEAD !! I do a roast chicken on a Sunday ” use breasts for lunch , on a Monday I strip the chicken – give some nasty bits to the dog keep all good bits to put in a pasta bake or a one pot pasta dish , Boil bones for stock ” use this for soup or to use in a one pot pasta bake . Even if I have pork or beef on a sunday I use this for meals for the week , like beef stroganoff ” on Monday even veg can be used so I make a little more on sunday for soup in the week and for bubble & squeak … Always always plan a head and the veg peelings are boiled for the chickens !! so no food is wasted in my home. – Sharon

JOIN US WITH THE NO WASTE FOOD CHALLENGE

I challenge you, dear reader, to share your own recipes and tips to help prevent food waste! Do you meal plan? Teach me how! You don’t have to have a blog to enter, simply let me know your recipe or tip in the comments below and fill out the Rafflecopter form. You can share an image of your dish, if you like, on Twitter as an extra entry option. Tag me @tangoraindrop and use the hashtag #nowastefoodchallenge to help spread the word! I will include a selection of my favourites in next month’s round up, where we’ll get to do the challenge all over again! Bloggers – link up with the linky tool as usual to be included in the round up – click here for the full No Waste Food Challenge rules. If you want to enter the giveaway, leave a comment and enter via the Rafflecopter form.

HOW TO ENTER

For your chance to win a £25 Amazon Gift Voucher enter using the Rafflecopter form below. Share your recipe, meal planning or food waste prevention tip in the blog comments. Come back and tweet about the giveaway every day for more chances to win!

TERMS & CONDITIONS

This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 30 days of being contacted; failure to do this may result in another winner being selected.

The prize is offered and provided by Elizabeth’s Kitchen Diary. The prize is to win a £25 Amazon Gift Voucher. There is no cash alternative and the prize is not transferable.

There is no entry fee and no purchase is necessary to enter this giveaway.

The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.

Entry into our giveaways will be deemed as acceptance of these terms and conditions.

If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries. Any automated entries or those who have claimed they have made the mandatory blog post comment and really haven’t will be disqualified. It’s mandatory! Please make sure your comment is eight words or longer or Google views it as spam and this negatively affects my spam score. All entries with comments fewer than the mandatory 8 words will be disqualified and deleted.

Closing date is midnight (that’s 00:00 hours, 12 am on Tuesday night/Wednesday morning) on Wednesday 8 March 2017 (GMT). The winner will be announced afterward.

Last month’s winner was: Susan H.

a Rafflecopter giveaway



This is a sponsored post in collaboration with Love Food Hate Waste. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.

Meal plan, child holding vegetables and boys eating spaghetti images via Shutterstock.

Comments

  1. Checking the fridge and cupboards really helps. Using up food you already have is much better and efficient than just keeping on buying new product.

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  2. meal planning is so important to avoid waste, that way you can arrange consecutive meals that work together/help.

    Pasta night. Leftover sauce? Pizza night the next day. using the sauce on the base. Cutting up some veg for the topping? Good – the rest goes into Stir fry the next day.

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  6. I really struggle with pre-planning meals usually due to fussy eaters changing their mind on the day so Ive started to cook meals in the morning or in the slower cooker so it’s too late to change their minds and they’re prepared during the day for what’s for dinner later!

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  8. Especially when using my huge slow cooker I buy large family packs of mince/ meat and cook a big batch of chiili, stew, etc and then freeze the excess for a meal when I’m in a hurry

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  9. At the moment I am on very strict diet so i plan day ahead for everything I will be eating the next day so it sticks to the percentage of macro nutrients outlined in the diet . But when I am not dieting we have a list of main meals written up for a week ahead so I can do weekly shopping according to it

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  11. I tend to plan meals a week ahead, usually on a Friday. Then I can go shopping for it on Saturday and be ready for the week. I prefer batch cookign recipes which saves time and moey like curries,spag bol etc..

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  13. M tip would be decide what meals you want to make for the week then make a list of ingredients that you will need before going to the shops.

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  14. we try and plan ahead with a meals, plan on the sunday for the week. Then we buy the food we need for it, and can get food out to defrost the night before if need be, saves us eating rubbish or quick easy food.

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  15. I like to go shopping for reduced items, then batch cook and freeze 🙂 makes meal planning interesting as I work out a plan from the reduced ingredients I’ve picked up, and results in no waste!

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  17. Plan the meal I want to make followed by a list of the ingredients I need. Then, shop, prepare and cook.

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  22. I use up my left overs . They’re frozen , labelled and dated. Eventually to be used in stews , hotpots & pies.

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  23. I plan meals for the whole using up what we already have. If something is going out of date I make bit I to a meal and freeze

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  24. I do meal planning for two weeks – it helps to reduce waste as I try to use everything available in the fridge and cupboards

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  25. I usually freeze some food ( I make more than I need) for when we’re low on money or dinners or even just energy to cook!

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  27. I don’t really plan our meals unless I am having to get meat out of the freezer, but when I do take say chicken out, I don’t know until the day of cooking what I will do with it.

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  28. Have a set day that you plan for the week and write a strict list of ingredients. Don’t buy anything that is not on the list!

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  29. Buy smaller regular shops. I only plan three days ahead. This way I can always get fresh in and also be flexible when there are leftovers to use up.

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  30. Check the back of the cupboards before shopping – chances are you’ll already have most of your ingredients from a previous food shop 🙂

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  32. when it comes to cooked meals ( roasts) I never chuck away veggies etc in the pans or left over meat, ill make bubble and squeak and my kids love it sounds silly but they put brown sauce on it lol actually I love it that way too

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  34. Check what you’ve already got laying around in the cupboards and incorporate them into your meal plan!

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  36. We normally write down a list of what meals we’re going to have on what days to minimise waste and buy the right stuff

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  40. Plan what we are eating, follow a raw vegan plan, never any waste as food is so good. Bam 🙂

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  41. if I am making a meal that can also be frozen afterwards then i always make 2 at the same time, i so I can use one for that nights meals and freeze the other for when i dont have a lot of tie to prepare it all on another day

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  44. Meal planning is key I bought a weekly meal planner online and every Sunday I will write out next weeks meals, I then write a shopping list of what’s needed and only buy what we need

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  45. We strictly stick to our meal plan, paying close attention to best before or use by dates, as well as taking a regular inventory of what is in the fridge and cupboards.

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  50. I tend to look what I already have in and plan meals around that so hopfully nothing goes to waste .x

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  52. I make sure to plan in advance the meals I am having for the week, that way I don’t impulsively buy good and spend lots of money 🙂

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  54. I meal plan every week, there are only 2 of us, and most foods come in sizes for 4 people. So I batch cook for 4 and either freeze the leftovers or have them for lunch the next day.

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  56. I always involve my kids in meal planning, so that they get a say. That way we avoid – I don’t like that or I don’t want thats! Also they then help me prepare as they are excited for what they are gettiing!

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  57. I agree with another commentator. Only buy the things you are going to use. We work out what we need from the butcher and create a list for the other items.

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  58. I use frozen vegetables…onions, peppers and mushrooms. This saves buying fresh so is more economical and I never throw any away!

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  59. I do a big shop for all essentials and no perishable items that I keep in store, then for fresh veg and fruit I shop when I need them usually on my way home and get only what I need for the next two evening recipes I have planned or I waste so much.

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  61. I make a meal planner for the week before doing my shopping, it means I only buy what I need so I don’t waste anything

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  62. I do my main shop online, that way I’m not tempted to buy things I don’t need by browsing at shelves

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  63. I meal plan and try to buy larger boxes of things so that I’m getting more for my money. I’m always trying to bring our food bill down as we are on quite a tight budget and that’s somewhere that we can make savings.

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  67. Whenever I cook, I always make an extra portions or 2 to freeze. It’s a homemade ready meal that stops us being tempted by takeaway when we really don’t feel like cooking.

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  69. I ensure that I buy food with sufficient ‘Use By’ and ‘Best Before’ dates and, once bought, I regularly check them to prevent wastage.

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  70. Checking your fridge/freezer to see what meals you can make really helps. We eat what we have in – rather than eating and shopping on a whim. It means we’ve vastly reduced our food waste and shopping bills!

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  72. Cook a bigger batch than usual, freeze it and then you have an extra meal for a week or so later. Quick, easy and definitely a time saver!

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  73. My meal plans are in my head, but mainly there are only 2 of us eating. Quite a lot of ingredients, lentils, for example, are non-perishable. Vegetables are what we buy fresh and I avoid wasting by making soup with any i think we will not eat before they go past their best. If we have watercress left over from baked potatoes and I don’t think we will be around to eat it, I’l make watercress soup, as I dislike wasting “super foods”!

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  76. I plan our meals on each day so that I use the freshest ingredients with the shortest sell by dates first

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  80. I’m trying to get more iron in my diet so I always make sure I have a green leaft veg, some protein and some wholegrain carbs. I buy everything I’ll need on Saturday, but sometimes the use by dates don’t work out.

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  81. My first menu planning tip is to check the weather…I don’t know about you but when it’s miserable outside I want something warming and comforting, and when it’s sunny I want something lighter and fresher.

    My second tip is to try theme knights like curry night, pasta night etc

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  82. Meals difficult to cook I do in large portions and then store them in the freezer for busy days. I plan what we are eating the next week before doing the shopping so I don’t waste food.

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  83. My family love my bible and squeak which I make with vegetables left over from the previous day. I think they prefer this to the actual fresh veggies! I make a shepherd’s pie out of the left over lamb from the Sunday roast joint or, if it is beef, then a cottage pie.

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  84. Batch cook and freeze in the correct portion sizes, nothing goes to waste. Use peelings/scrag ends of meat to make stock (also freezable) and don’t be afraid to experiment if you have things that need using up – some of my favourite homemade one pot dishes have come as a result of ‘using up’ things – great fun!

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  85. As well as planning your weekly meals and keeping all ingredients in your store cupboard in date and clearly visible, include a plan for using leftovers as a meal.

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  88. I try to plan meals for consecutive days which share similar ingredients, so that everything is used up, and waste is reduced.

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  90. I plan our meals for the week e.g Monday cauliflower cheese, Tuesday toad in hole, Wednesday stew/casserole. I also batch cook as well and freeze meals

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  91. i make my shopping lists based on the meals im going to cook, it means i dont eat so much rubbish and only have the things i need to make meals

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  92. Meal plan either weekly or monthly, don’t plan longer than that as if you want different food then you’ll be wasting a lot of food.

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  93. We bought a 5 column calendar for a family of 4, each column has our names but the 5th has got food under the day the expire meaning if we have not used them by then, we will be using them on that day, I always consult the calendar before buying food to replace items as I shouldn’t be replacing

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  94. We make meal plans for 2 weeks then when we go shopping we observe the meal plans and find out what ingredients we need how many tins or fresh food we need..we do not deviate from this

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  95. We have a good variation of meals which we rotate. Try to differ each day so one day fish, meat, pasta, curry etc

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  97. making a list to ensure you get exactly what you need stops food wastage and allows you to meal plan

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  98. Lokk in your freezer to msee if you already have a couple of meals made up in there already and slot those into your busy days – also clears space for using those leftovers and not throwing them away!

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  100. I plan the weeks meals and stick to my shopping list. If there’s any veg left I make soup for lunches

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  101. Plan and prepare for the full week on Sunday, cook at the weekend, leave some out for Monday and Tuesday and freeze the rest

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  104. I always make sure Friday is treat day and i make a takeaway meal my favourite at the moment is chinese!

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  105. I write a meal plan based on what I have in the cupboards and then buy the top ups for the rest of the meals

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  107. I don’t make a rigid meal plan, I shop for food for the month with meals in mind but it’s adaptable and we don’t waste food, because we can’t afford to.
    I keep lists of what I’ve got in stock in my cupboards and freezers,crossing things off as I use them and add to the next shopping list. I always know what we’ve got and what I need to buy.

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  109. Get excited about your meal plan by looking through your recipe books while you’re hungry. Put post it notes in the relavant pages as bookmarks with the day of the week on it.

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  110. I plan the whole weeks meals at the beginning of the week, so I know exactly what I need to get whilst shopping. Even if it just get some baking potatoes it goes on the list.

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  111. This most definitely won’t be the best tip, but when I bring back my weeks food shopping, I write a list of the use by dates on a piece of paper as I’m putting all of the fresh items in the fridge. I keep the list on the fridge door with a magnet and use the foods in date order to prevent things from going off.

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  112. When we have a roast dinner, we will use the leftover veg for bubble n squeak and the meat goes into sandwiches for work.

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  113. Not exactly saving waste in the house, but we check our cupboards regularly and donate any unwanted stuff to local food banks

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  114. i make more than i need and stock up on plastic trays or tubs from takeaways then i can freeze extras for more meals later

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  115. Plan a ‘treat’ meal on Fridays…it’s something to look forward to, and stops you for reaching for the takeaway menus on a Friday night!

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  116. Make the most of supermarket offers by buying/cooking more than you need for one meal and then freezing the extra, it sames both money and time.

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  117. I check reduced meat whenever i go to the supermarket then freeze anything I buy for future use. I also make sure to make use of offers to stock up on meat for meals. I’ve been following a meal plan for a few years now and I wouldn’t go back to the chaos for anything. Well done giving it a try x

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  118. i try to make larger meals that I can then freeze for another day or use the left overs to make something else. It is a great time saver.

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  119. If you have any leftover potatoes and/or veg, don’t throw it out. Once cool, cover and store in the fridge until the next day, when you can put it all together with some seasoning and make tasty Bubble and Squeak or something similar depending on the ingredients.

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  120. The only thing we really do in meal planning is map out the main meals for the week before the main shop (or in our case shops, we tend to use 3 main supermarkets to keep the price down as well as getting a better range). As far as leftovers go, if it is a meal that can be portioned up and frozen, we do so … however I do like my bubble and squeak when we have leftover veg from the main meals.

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  121. Freeze any food that is going to go out of date or is looking and feeling stale. Use bread up for the birds if you don’t want to digest it yourself, or better still crumb it in the processor and freeze. With lemons and citrus fruit if they start looking as if they are turning, grate and freeze the zest. Also juice the juices and freeze in ice cube makers. Always on hand and ready to use. Likewise freeze any herbs that look they are going past there best. They can easily be added to soups and stews. Waste no,t want not

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  124. I always plan what we are eating for the week before going shopping with really does help with waste. Also if veg if starting to look abit over ripe I will make a veggie curry and freeze it.

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  125. We try and make more of each meal cooked and then freeze what is left – means we don’t waste it and we always have something there quick and easy for days we don’t want to cook, meaning we spend less on takeaways!

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  127. We make a list on a saturday before the weekly shop of what we plan to eat. That way it keeps the shopping bill low

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  128. I hate a rigid meal plan, as we like to eat what we fancy on the day. But, I do think ahead as to what we might fancy in the next few days, so I am prepared, and will adapt what I have bought to fit what we want (if that makes sense)

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  130. Before I plan meals for the week, I have a look at what I have in my freezer and cupboards first that I can use up so I spend less and have less waste. I also recommend investing in a magnetic meal planner chart that attaches to the fridge – perfect!

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  132. Use your freezer as much as possible, both to avoid wasting food and also to be able to pull out either a complete meal or the building blocks for an easy meal.

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  135. I always make sure I buy in bulk, and pre weigh up my meat and divide into bags on a weekly basis.

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  136. I make a list of what we all might fancy for dinner during the week… then we all pick one and pop it on the menu, I then check cupboards and then make a list of the things we will need.

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  137. I batch cook meals like lasagne and chicken casserole then freeze the leftovers for another week

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  138. I don’t plan at all. I come across so many great ideas on blogs like yours that I’m forever experimenting 😉

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  139. We put our rainy days to good use and spend an afternoon cooking up huge batches of food to fill the freezer. If we can’t get outdoors for a day out we might as well be productive! But its fun with a good playlist and we certainly enjoy eating all those meals!

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  140. I always do a big roast, enough for two roast dinners and at least two left over meals this helps to direct the meal plan

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  141. I have never made a mealplan as such because I am not sure if I could stick to it, but I do think a few days ahead and make mental notes what we will have going by whats in the fridge or freezer and cook them by the use by date. We always use up leftovers either for lunch next day ore freeze so no food wastage there.
    I do like your mealplan it has given me a few inspirations

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  142. I have a rolling 4 week meal plan with all ingredients on a spread sheet. Once a month I tick off everything I already have then do an online shop for the rest. I then buy the required fresh foods on the day they’re needed.

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  144. I make a list of all main meals for the week, then make out my shopping list of what is needed, any leftovers are either used the next day or are frozen ready for the following week

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  146. Batch cooking of some meals makes it easier to plan (and saves time and energy). Means there are less left over ingredients too.

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  148. Sock the freezer with some pizza and fried chicken, so you can have ‘take out’ without the expensive for those days when you really can’t be bothered cooking from scratch.

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  150. Always try and use things that are in, and keep an eye on sell-by dates so nothing goes to waste

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  151. One day a week veggie, one day a week fish and plan the other days around that. Shop online to save money as don’t get tempted by all the offers I don’t need in store!

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  154. I try to coordinate with the menus my son & daughter have at school…otherwise they get sausages twice in a day!

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  155. I plan our meals around both my training as I have certain foods and the kids so that we can all have more or less the same meal that day and I usually plan it so that any leftovers can be used the next day

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  157. I find it easier if I batch cook meals by cooking a load of mince for example and splitting it down to make chilli/bolognaise/lasagne that way I’m only changing the recipe slightly x

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  160. When you start meal planning, make sure you change up what you eat! theres nothing more likely to make you go back to sporadic shopping, then eating the same stuff every week!

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  161. To be honest, I find meal planning impossible. My hubby regularly has business lunches so is not hungry when he gets home. Luckily, I don’t mind freezing extra portions or eating the same thing for 3 meals in a row!

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  163. I could really use some ideas for meals that are quick and healthy but a tip I use is to make a menu and then shop for ingredients online

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  164. I try to batch cook at the weekends so that there’s always meals available in the freezer if I’m short on time on a weeknight

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  165. I always try and plan meals for the week, don’t always stick to it as i should though. Too impulsive. Always try and vary my meals for each week though, gets boring sticking to the same things.

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  167. I plan from week to week and try to do a mixture of healthy and hearty. Always try to use up products that you have first before going out to buy more.

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  168. I check the cupboards before I go shopping and come up with meal ideas beforehand, then I write my meal plan on Sundays so I can use any leftovers from the weekend.

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  170. I have a core list of about 20 meals I can make, all leftovers go in the fridge and then my husand and I have “waste” meals twice a week using up all the scraps

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  172. I often make a big batch of something so one half can be frozen and it makes tea easier on days when we are super busy

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  174. We as a family create a meal plan on a Sunday so that we all get a choice and can try and group ingredients together to save time, money and waste.

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  176. I tend to keep an eye on store cupboard products as well as veg and decide my meals based on what I need to use so I prevent wastage.

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  178. The most important thing for me, is planning the shopping properly. I make sure I only buy what I need for the meals I will need for the following week. That way there isn’t any waste.

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  180. I plan our meals a week in advance, so we only buy what we need. If there are any left overs they go in the freezer for later.

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  181. I make my own veg stock using veg peelings. Its delicious and absolutely nothing gets wasted. Making crisps out of potato peel8ngs is one of my kids favourite ls too. Healthier than crisps and completely free as usually theyd just be thrown out.

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  182. Since I live next door to the market I buy small quantities and regular shops so no waste: I always cook fresh meals

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  184. Plan everything on a Sunday evening, use online shopping so I only buy what I need and freeze leftover portions

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  185. I plan for 2 days in advance, cooking for the evening ahead and saving half for the following evening

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  189. I check the supermarkets website before I set off to see what offers or ideas I can get from them first.

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  190. Now empty nesters but cook the same amount as before then plate up and freeze for the days I don’t have time to cook. Saves time and money 🙂

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  192. We have a whiteboard on the kitchen wall which as a family we plan out the weekly meals to ensure everyone gets their favourite and that the weekly shop covers what i need without any mid week trips to thee shops!

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  193. Plan the weeks meals in advance, so when shopping I only buy the ingredients and products I need for that week, no impulse buys get added to the trolley then.

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  194. Meal p[an when you are full, so you aren’t over planning! Sunday evenings are good, the slow cooker and batch cooking are your friend, making lots of mince with onions can be a great base for many many meals, think about your 5 a day, and budget, frozen fruit and veg, cupbaord staples – you will get there and save £££ and lose pounds xxx

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  197. My tip would be to make planned leftovers to incorporate into the next day’s meals. It saves on fuel and cuts down on wastage. For example a meal served with baby potatoes – cook extra potatoes and use them sliced the next day in a Spanish Omlette. Or when making Sausage and mash, cook some extra sausages and use the next day chopped up into a pasta bake. Leftover stew can be made into pasties for packed lunches too.

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  199. I’m big on food waste in our house. My family know its a sin to chuck food! I meal plan all week and can always find a way to use any leftovers in another meal – its almost like second nature to do it now

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  200. Do not shop for food on an empty stomach as all your forward planning will go out of the window as you are tempted by the sights and smells of delicious food.

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  201. I use food up first that is losing it’s freshness, I look on the internet for inspiration for these ingredients as sometimes, also I freeze extra food cooked which is great if I am in a hurry.

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  205. I know it makes sense but I’ve never got into batch cooking. Thankfully I do really enjoy being in the kitchen. When I meal plan, I always have the calendar in front of me, so I can pencil in simpler meals for busy evenings. I also have one “anything goes” day a week when I’ll just see what’s in, try out a new recipe, let my husband create something or, if we are being super lazy, order a take away.

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  207. I always make sure I write a shopping list so Im not buying more fresh things than needed and so I know what needs to go in the freezer straightaway – so I always plan what meals we’re all having so I don’t get excess ingredients and also so I can use some ingredients in several meals

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  209. I always aim to have a finished meal plan for the week plus an outline for the following week’s main meals before my partner and I do our grocery shopping. It’s so much easier not to waste food when excess doesn’t get bought in the first place!

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  210. Soup soup and more soup. As I’m on sw I tend to bulk out my dinners so I’ve plenty of leftovers to use up the next day or freeze. Don’t need a new meal everyday.

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  211. For meals like pasta, stews and casseroles, curries etc I always cook more than we need and freeze the rest, so whenever we are short of time or too tired to cook there’s a home made “ready meal” waiting to be microwaved. Cheaper and nicer than shop bought versions and I know exactly what is in them so it won’t blow the diet or fill us full of chemicals!

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  213. I suggest lists, lists and more lists. Always make a weekly shopping list and as you go from week to week you will gauge if you can use leftovers for lunches. I. Each a wrap from a curry or soups etc.

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  214. I always batch cook a lot of meals at the weekend and try to use up any leftovers I have to make meals during the week.

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  216. I always plan our weekly meals in advance, so when I do the shopping I only buy the ingredients and products I need

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  218. Even if you don’t buy via online grocery shopping, use the web site to plan your shopping list – you know exactly what products are available, compare prices, and know exactly how much you’re going to spend at the store.

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  219. Never been able to stick to a plan because I don’t know what I’ll be in the mood for when, but I’ve always used the threat of things I’ve bought going to waste as motivation to get organised. I live on final markdowns in meal-sized portions, so I keep a magnetic notepad on the freezer door, on which I note down what I froze and the date, then cross it off when I’ve used it up. That way I know what’s still there and how soon I need to eat it.

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  220. To be honest, taking a written inventory of my freezer contents is about as far as I usually get with meal planning. It is a good thing to do though. And I have been over-buying lately, so I should consider doing more; thanks for the article.

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  223. When I’m buying ingredients for meals I try and make two different dinners from the same thing on consecutive days so nothing goes to waste.

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  224. I only like to plan about 3 meals a week. This means I have some flexibility to cook and eat what I fancy and also means I can take advantage of bargains that are reduced to be used quickly. We live opposite a shop that regularly has fresh fruit and veg dramatically reduced for quick use so it is more economical this way for us. And we always freeze leftovers so we use those if nothing else ‘turns up’

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  225. I always write down meals on sticky notes and stick them in my diary, plus they’re easy to move around and re use them

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  226. I just make sure that we plan for the week and stick to the ingredients that we need, I always check the fridge, freezer and cupboards before shopping to make sure nothing is wasted.

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  229. I cook from scratch daily and i make a list of things we need for the week. when i freeze food i make small batches, that way you won’t waste.

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  230. I always plan for the week ahead, knowing roughly how far each meal goes. I like to be able to freeze meals but its such a struggle with a small freezer.

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  232. Don’t over crowd the vegetable drawer in your fridge. You need to allow a little air to circulate.. if you buy veg in poly bags. Make sure you poke several holes int he bag to allot the contents to breathe. This should stop rotting veg.
    Great competition thanks for the chance to win.

    Reply

  236. We meal plan on Wednesday before our main shop on Thursday, sticking to our shopping list. This keeps cost and wastage to a minimum. We then do a small top up shop on Tuesdays.
    We also reserve Mondays as a “make do and mend” day to use up anything left over or going out of date. On the rare occasion there isn’t anything, we always have eggs or something in a tin!

    Reply

  237. Plan your meals in advance. Prepare the night before if you know you will be busy the next day, that way you will stick to proper meals instead of grabbing something on the go

    Reply

  238. I plan out meals and do my shopping list from there which helps reduce waste. My favorite is to do a leg of lamb for Sunday dinner and then use the leftover bits for a curry, it’s quick and easy and the lamb is always so tender in the curry.

    Reply

  241. I tend to look in the cupboards yo see what I have then write the meals down and if I need to get any extras

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  242. If you have any food left at the end of a family meal put it in an appropriate container and label with the date you made it. Then place in your freezer. I do this with meals such as Shepherd’s Pie which I then later on take to elderly relatives or neighbours if they are feeling ill and want an easy meal. They are always really thankful to receive home-made food xx

    Reply

  244. I plan my meals at the start of the week so I can use up anything left in my fridge and make sure I’m not letting food go off before I use it x

    Reply

  245. Make sure you check your fridge and cupboards before making your meal plan so you can use of your leftovers.

    Reply

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