Meal Planning Made Easy (and Cheap)

Meal planning isn’t just for Pinterest perfectionists—it’s a budget lifesaver. Americans throw away nearly $1,500 of food per year, mostly from poor planning.

Step 1: Check your calendar.Busy week? Plan simple, fast dinners. Quiet weekend? Try a new recipe that uses up leftovers.

Step 2: Start with what you already have.Before grocery shopping, inventory your fridge, freezer, and pantry. Build meals around existing ingredients.

Step 3: Batch-cook base ingredients.Cook a big pot of rice or pasta on Sunday. Use it three different ways during the week—stir-fry, burrito bowls, quick casseroles.

Step 4: Love your freezer.Freeze half of soups or sauces. Label with date and name to avoid “mystery containers.”

Step 5: Rotate theme nights.Taco Tuesday, Pasta Friday, Sheet-Pan Sunday—it limits decision fatigue and keeps dinner fun.

Step 6: Repurpose leftovers.Tonight’s grilled chicken becomes tomorrow’s salad topper. Waste less, save more.

When dinner time is no longer a daily surprise, your wallet (and sanity) will thank you.