by Kristina Nelson

Created on: January 09, 2009   Last Updated: January 03, 2012

The rise of living costs, heightened gasoline prices, and the increase of food costs, have forced many people to create meal and food budgets. By carefully planning a determined amount of money, writing out a planned grocery list, and researching the best low cost recipes, you can prepare meals for a week.

Determine how much money is available for a week's worth of groceries. By keeping a price list of frequently purchased food items, you can better determine your budget. This will help you in planning your meals and grocery list.

Once you have your estimated budget, research your recipes. Which ones will produce leftovers that can be utilized into a second meal? For example, a bag of dry pinto beans can be cooked in a Crock-Pot, with a few chopped onions and salt and pepper. It's very healthy and very inexpensive. Mash the cooked beans and use them for bean burritos, then use the leftover beans for chicken and cheese quesadillas, or any other recipe such as chicken and rice (with beans) enchiladas. Any recipe that leaves leftover cooked pasta can easily be mixed with Pesto and Italian sauces, and leftover rice from one meal can be made into Spanish Rice for another.

After you have determined breakfast, lunch, dinner and snack recipes or ideas for seven days, read over your recipes and start writing down your grocery list. Check your pantry, cupboards, refrigerator, and freezer to see what you already have for these meals. After you have written down everything you will need to purchase, use your price list to estimate each item's cost. Next to each item on your grocery list, write down the estimated price. When you are finished, use a calculator and add them up. Does you total come close to your estimated budget? Or did you go over your budget amount? Make adjustments to your list and then go shopping. Don't forget to take any corresponding coupons and a grocery flier to keep you focused on not overspending.

Once you are home, write each meal, for the next day, on a sticky note. Place them in a prominent section of your kitchen. You'll be better prepared for the upcoming meals. Simply remove each sticky note as you prepare the meals or snacks.

For further assistance, meal planning charts are available on-line from many Web sites that promote home organizing. You can place your sheets in a three ring binder or simply place them on your refrigerator with a magnet. You can also save your document to your computer if your computer is in close proximity to your kitchen. There are also free printable worksheets to keep track of your freezer inventory and pantry inventory.

Additionally, buying a few items ahead of time, when they are on sale will reduce your costs. Go over your recipes, and purchase items you frequently use, so that you are better prepared. Look over grocery store sales fliers and stock up on items that you use, and are greatly reduced. And finally, stick to your list, and pay cash if you can.

RESOURCES:

Free Printable Meal Planner, http://www.thehomeschoolmom.com/gettingorganized/pla nner.php

The Organized Home, http://organizedhome.com/

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