Weekly meal planning in fifteen minutes
Planning meals takes about fifteen minutes and saves money and daily stress. Start with what is already in the fridge, freezer and pantry, and plan the meals that use it up first.
Pick a theme for each night, such as pasta, tacos, stir-fry, roast, soup, leftovers and a free night. Themes make choices quick and keep variety. Write dinners into the weekly planner, then add breakfasts and lunches only if you need to.
Make the shopping list from the plan, grouped by aisle: fruit and veg, dairy, meat, pantry, frozen. Check the cupboards before you write it down. Prices vary, so keep a little flexibility and swap nights if something is cheaper.