Taking Stock

Before I make my shopping list or even look at the sales fliers, I go shopping in my own pantry, fridge and freezer and take stock of what I have. I then turn that into a running list of all the meals I can cook with what's in my kitchen at any given time. My goal is to keep at least 2 weeks of planned meals in the house - that way, I'm never at the mercy of a bad sale week or a long day when I'm too tired to think of anything (and would otherwise spend money on takeout). A quick glance at my running meal list tells me exactly what I can make, and I can pick something quick or something more time-intensive, depending on my mood and my day.

First I go through and write down all the meals I can make without buying a single thing - like spaghetti, jarred sauce, and frozen garlic bread. Or frozen fish fillets, rice, and frozen broccoli with cheese sauce. Then I look for meals for which I have almost everything - maybe I need just a can of corn to make Mexican Lasagna, or a fresh orange to make Citrus Shrimp.

Then I hit the sales fliers, both to buy what I already need and to inspire me for new meals. If I'm lucky, some of my needed ingredients will be on sale this week. If not, then I have to decide if I want to shelve my meal plan until the missing ingredient is on sale, or buy it now. That's usually not much of a decision. Some items, like staples and condiments, are priced consistently week in and week out, so I get them as I need them. Others are on sale so regularly - like boneless chicken breasts - I know it's better to just wait a week or two so I can get the best price. I usually come out with another 6 - 8 inexpensive meal ideas in a "good sale week."

Once you've got a running meal list going, cross out your meals as you prepare/serve them. Just don't forget to continually keep adding to the list, whenever you take stock of your pantry and/or go shopping.