Planning and organization go a long way in the kitchen.
Meal planning saves money, reduces waste and lessens the need for last-minute unhealthy drive-thru runs.
If you grocery shop weekly, pick a day to plan your meals each week. Write down your plan for breakfast, lunch and dinner.
From your meal plan, write out your grocery list. Make sure to check your fridge and pantry, so you don’t buy items you already have.
When making your meal plan, think about how ingredients and leftovers from one meal can be used in the next. For example, if you roast a chicken, you can make soup stock from the carcass and chicken salad from the leftover meat.