Waste less with menu planning.
1/7/2021Waste less with menu planning.
I really don't like when some food item in the fridge ends up being shoved to the back until it is found and then tossed. (By "tossed" I mean composted because I despise throwing away anything that can be recycled) So, I have learned that by menu planning what I'm making for the week all the fresh fruits and veggies I bought (or grew) are rarely wasted. Here are a few tips to help you waste less time, food, money, and the nightly stress of "What is for dinner?".
I really don't like when some food item in the fridge ends up being shoved to the back until it is found and then tossed. (By "tossed" I mean composted because I despise throwing away anything that can be recycled) So, I have learned that by menu planning what I'm making for the week all the fresh fruits and veggies I bought (or grew) are rarely wasted. Here are a few tips to help you waste less time, food, money, and the nightly stress of "What is for dinner?".
- Keep some refrigerator and pantry staples, plus some fresh fruit and vegetables that are in season.
I keep oats, rice, flour, dry beans and pasta, herbs and spices, canned goods that I preserve from the garden and a well stocked freezer of meats and garden produce, and quarts of jars with leftover soups.
I keep oats, rice, flour, dry beans and pasta, herbs and spices, canned goods that I preserve from the garden and a well stocked freezer of meats and garden produce, and quarts of jars with leftover soups.
- Buy meats and produce when it is on sale at discount prices or at dicount stores.
Many times stores have a discount rack for items that may be wasted but are still perfectly good to eat, many prices more than half off. Also look for stickers that say Manager's Special. My store marks down many items certain days of the week so I like to check early on those days if possible.
Many times stores have a discount rack for items that may be wasted but are still perfectly good to eat, many prices more than half off. Also look for stickers that say Manager's Special. My store marks down many items certain days of the week so I like to check early on those days if possible.
- Try cooking only from what you have already bought.
Before I even think about grocery shopping I look in my fridge, freezer, and pantry cupboards. Lettuce looking a little wilty and cucumber getting wrinkles, cook up some chicken breast and or slice up some boiled eggs and make a chef salad. Plan to give those foods a purpose before they go to waste.
Before I even think about grocery shopping I look in my fridge, freezer, and pantry cupboards. Lettuce looking a little wilty and cucumber getting wrinkles, cook up some chicken breast and or slice up some boiled eggs and make a chef salad. Plan to give those foods a purpose before they go to waste.
- Make a menu for each meal for the whole week.
To be fair I don't usually mark which day of the week is which meal because I prefer to have a list of choices for what to make and switch things around for timing and taste preferences. I do try and pick out what we will be eating tomorrow from the meal plan listed so I can prepare by defrosting or chopping extra veggies, etc.
To be fair I don't usually mark which day of the week is which meal because I prefer to have a list of choices for what to make and switch things around for timing and taste preferences. I do try and pick out what we will be eating tomorrow from the meal plan listed so I can prepare by defrosting or chopping extra veggies, etc.
- Plan for leftovers to make a second meal.
Chili (or any soup) is a great candidate for a double batch because it requires soaking the beans ahead of time and a lot of veggie chopping, etc I usually have a few different jars of soup in the freezer for those quick lunches or nights that I don't feel like cooking. Another example is making a whole roasted chicken to have leftovers for another night's chicken pot pie or fried rice. I try to make a double batch meal at least once a week.
Chili (or any soup) is a great candidate for a double batch because it requires soaking the beans ahead of time and a lot of veggie chopping, etc I usually have a few different jars of soup in the freezer for those quick lunches or nights that I don't feel like cooking. Another example is making a whole roasted chicken to have leftovers for another night's chicken pot pie or fried rice. I try to make a double batch meal at least once a week.
With this method I have noticed less food waste and a less cluttered refrigerator too. Leftover containers growing science experiments are much less of a problem. There is an old saying that goes something like this..."If you fail to plan, then you plan to fail." For this year, I will be more organized by planning more of the things I want to get better at. This month is the best time to start that planning so I plan to share more ideas along the way. Comment or message me on Facebook and let me know what you are planning for 2021.
With this method I have noticed less food waste and a less cluttered refrigerator too. Leftover containers growing science experiments are much less of a problem. There is an old saying that goes something like this..."If you fail to plan, then you plan to fail." For this year, I will be more organized by planning more of the things I want to get better at. This month is the best time to start that planning so I plan to share more ideas along the way. Comment or message me on Facebook and let me know what you are planning for 2021.