A Frugal ESSENTIAL

One of my friends sent me a message today saying that she has followed my advice at long last and created a monthly menu.
Creating a menu is probably the most essential first step for saving money at the grocery store.  I am tickled pink that my friend has taken this step. 
Now, a month long menu is very intimidating at first, so I suggest that people try a week's worth at a time.  It just makes sense:  figure out what you're wanting to eat for the week, then go by those groceries for the week.
I do monthly menus because it is far less work.  It used to take me a half hour or so to make a weekly menu and the grocery list.  Then I added a second week (when I was doing cooking for a day), which took me about an hour to do menu and list.
Once I figured out a few menus, I made a list of dinners my kids and husband will eat.  I was gratified to see that it was 32 meals.  And thus the monthly menu was born.  I read websites and magazines for ideas, so I probably have closer to 50 tried and true dinners and room for new things.

So, time savings, you say?  I made the January menu today.  It took about 45 minutes.  I also jotted down grocery items that I'll need over the next month.  I have a pad of paper on the fridge for this purpose, and I use four consecutive sheets dated the next four Saturdays.  I trust that my pantry stock is sufficient to have say, chicken broth, so that doesn't go on the list.  But the green peppers I need for a stir fry does.  So I have the grocery list started for the next month.

I also have a list up on the side of the fridge for the next Costco/stock up visit, which will be the next payday.  I put a list up as soon as I use the old one.  If we need something before the stock up visit, it goes on the weekly list.  I go to Costco once a month and just get what we need for stock up (generally, cleaning things, cat food and dog food and kitty litter) or what we can get with Costco coupons.

Along the way, I have a running list of things that I keep stocked up.  I will only buy more pasta if a) I have a really good coupon for it and b)know it's time to donate to the food bank. 

I only make the menu for dinners.  Breakfasts are either eggs, bacon, pancakes, or cereal.  Lunch is almost always leftovers (especially easy to take to work things).   I get things like boxed macaroni and cheese from time to time, especially if my daughter is about to come home from college.

One of the big challenges for my menu planning over the past year has definitely been going from feeding 3 people to feeding 2 people.  I am thankful that I have a nice chest freezer and a Foodsaver.The Foodsaver means I can make a crock pot full of chili or soup and save it in lunch sized bags.  Ditto for leftovers.  Or for doing a little meal making ahead (one package of chicken and four different sauces makes eight meals). 

My meals are almost always very plain:  meat, starch, veggies. 

Here's a sample of the next seven days:

Thursday, Dec. 17: Fried rice
Fri Dec 28, 2012			Lasagna
Sat Dec 29, 2012			Leftover prime rib and fresh bread
Sun Dec 30, 2012			Tacos
Mon Dec 31, 2012			pizza/leftovers
Tue Jan 1, 2013			Coq au vin
Wed Jan 2, 2013			Shrimp and feta radiatore