We are out tonight, so no cooking for me 😉 I thought I would share how I plan my meals and food spends.
Like most of us, I want to provide a healthy diet for my family, but try and keep spending to a minimum.
Today, I have done a basic stock take of my fridge and freezer and I can then meal plan for the coming week. This is a great place to start if you are starting out on ‘cutting back’ on your food spend. Knowing what you already have in means you only buy what you need. The other great things to do is meal plan and write a shopping list.
As you can see I have a healthy stock levels, it’s the start of the month, I spent £55 on a Muscle Food meat delivery, I don’t do this every month, it depends if they have a decent offer on – I spend between £30 and £50 a week at Aldi on food and household items (laundry/cleaning/bathroom) – so approximately I spend £250 a month on food for 2 adults and regular visiting adult children. We eat very well on this.
Cauliflower. White Cabbage. Courgette (x 1). Onions. Carrots
Potatoes. Green Pepper x 1. Rocket leaves. Mushrooms. Field mushrooms.
Sping onions. Garlic. (Freezer) Peas, Sweetcorn, Leeks.
Milk. Double Cream. Plain yoghurt. Cheddar. Halloumi. Parmesan. Mozzarella. eggs Fruit yoghurts. Mayonnaise
Meat/Fish – Freezer
Chicken Breast x 9 Chicken Thighs x 16 Mince (450g) x 2 Sausages x 12
Steaks x 4 Decent Burgers x 4 Diced Chicken (400g) x 2 Duck Breasts x 2
Bacon Pork Belly slices x 8 Small gammon joint. Small turkey joint
meatballs x 12 White fish fillets x 2 Tiger prawns x 12
From this I meal plan- this often changes as life gets in the way, i.e. If Inhave defrosted 2 steaks for a weekend treat and the kids turn up, then it changes to a meal to feed a crowd, I can use the steaks to make Mongolian Beef or Microwave defrost some mince to make a Cottage Pie or Chilli or Spaghetti Bolognaise – you get the point
So this week will be –
Saturday – Duck Breast, Mushroom Risotto, salad
Sunday – Chilli, Rice, Nachoes
Monday – Stuffed Mushrooms, Homemade Coleslaw, Jacket Potatoes
Tuesday – Sausage and Mash, Cabbage.
Wednesday – Chinese Style Pork Belly, vegetable rice.
Thursday – Fish and Prawn Curry with Homemade flatbreads
Friday – Eating out
On top of this I will use some of the veg to make a Dhal for work lunches, and I also keep a sliced loaf in the freezer for sandwiches and toast – hubby has porridge for breakfasts and I keep a good stock of fruit in for snacks.