Menu Planning

Menu planning is a great way of outlining the foods that are going to be consumed for a day, week or month.  Nutritive values are easier to incorporate into the menu planning process as well as weight reduction considerations.   Diets are easier to follow and maintain once incorporated into the menu program.  Menu plans provide for food standards that are then used for cost effective purchasing.  Menu plans can be made into weekly cycles that can be rotated in order to allow for variety.  Four seven day menu cycles for each season in the year will allow for the frugal use of seasonal fruits, vegetables and other foods.

MENU PLAN                                                                                                             

The above is a simple menu form that can be modified according to individual needs.  The menu items can be listed inside each box  for breakfast, lunch, or dinner once the lines are drawn in.  Making four of these one for each week of the month.  You can then break each one down to make the grocery listing according to the following list.

                                               GROCERY LIST

1. PRODUCE————————————————————————————
2. DAIRY—————————————————————————————-
3. MEAT—————————————————————————————–
4. CANNED FOODS—————————————————————————–
5. FROZEN FOODS——————————————————————————-
6. BREADS & CEREALS————————————————————————–
7. BEVERAGES———————————————————————————–
8. BAKING NEEDS——————————————————————————–
9. PAPER PROD.———————————————————————————-
10. HEALTH—————————————————————————————–
11. BEAUTY——————————————————————————————
12. CLEANING—————————————————————————————

MISC.—————————————————————————————————

The grocery list can be made out one for each day of the week then tallied for each cycle menu.  In the beginning it is a little bit of work but it becomes easier with practice and it will save a lot of money in the long run.