Before I talk about how BAD I am at meal planning, I want to say that I have ONLY one cabinet for food. I have an inventory for that cabinet, since it is well-packed, and I don’t want to lose track of the food. The cabinet over the stove is for spices, oils, baking supplies and desserts. It helps to keep from over-buying foods, but because we are in a small apt (950 sq feet) we have limited space. Which means our fridge/freezer is old and small, but still does its job. So NO freeze ahead meals.
Hubby wants to put a small freezer in the basement, but I REFUSE to have any food items anywhere in the basement. It is dirty, smelly, moldy and unsafe for humans. Can you tell I hate the basement?
So with only a cabinet and a half for foods and a small fridge I have a hard time with meal planning. This is one area I can NOT get organized in.
Now, let me show you the other cabinets in our kitchen and how little space we actually have.
A few weeks ago I posted about keeping reusable towels on the kitchen shelf. I have moved them under the sink on a lift, I now use the shelf to store Dinosaur’s paintbrushes, let items dry and holiday items.
Another change I made was putting snacks above the cabinets. We don’t eat them all the time and I need more counter space.
Now this brings me to my main point…
I STINK at meal planning.
I need to better portion hubby’s food and often forget about breakfasts and lunches.
Hubby will eat all the cold cuts in three days and leave us with nothing OR not eat any cold cuts and waste money
How do you meal plan on a TIGHT budget?
Now that being said…I NEED HELP.
How do you all plan your weekly menus that include breakfast, lunches, dinner and snacks? How can I do that and make sure I don’t run out of almond milk, bread, eggs, and so on…?
I’ve seen sites out there, but what are YOUR favorite resources? What do you use that helps you plan meals? Like I said… I NEED HELP!