Menu planning for frugal living

Our grocery and menu board always hangs on the side of the refrigerator. It's not a pretty or fancy board or photo, it's real life here.

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We are always looking for ways to save both money and time. First up is menu planning. Not the most exciting of topics, I get it. But, it's crucial to saving money when you are living on a budget and/or aspiring to not waste money. Plus, with grocery prices on the rise, meal planning helps you to buy what you need and not waste food.

If you don't have a menu plan, likely you will end up eating out/ordering take-out more frequently, throwing away food more frequently, and going to the grocery store more than necessary. We have this ultra-fancy (haha) little white board that lives on the side of our fridge. 

When we are getting close to running out of a pantry or fridge staple, or think of something we would like, it goes on the grocery side. This way, we are rarely caught off-guard running out of something and I don't have to spend much time thinking or checking if we need items when I make the grocery list.

The other side of the board is for our weekly dinners. [Note, we only "plan" dinners. However, we have a rotation of breakfast and lunches and also utilize leftovers.] 

Some people find menu planning inconvenient because they feel like they will change their mind when that day comes, but if you simply plan meals that you know you like, this should rarely be an issue. And for the rare occasion when that occurs, swap for another day of the week, and always, always, keep a couple super easy dinners in the freezer for emergencies. We almost always have a frozen pizza or chicken nuggets/fingers for just these times. Also frozen turkey meatballs, pasta, and sauce. 

These are things you can whip up in no time and decrease the likelihood of grabbing takeout. I sometimes run out of time or energy and will happily pop a pizza in the oven when something pops up and save that night's planned meal for another day. It happens. But, you still use that meal for another night before the ingredients go bad.

Part of our yearly winter squash stash we purchase for just $12 during the last week of one of our favorite farmers' markets. We often get a few from family or friends as well. 

So how do I plan our menu? Each week I sit down with a cup of tea and prepare our menu plan and grocery list. I do this on Friday because that's what works best for us. I always start by checking Ibotta and the Aldi flyer for rebates and sales. I also take stock of what we have on hand. For example, what fresh produce do we have that needs eaten (leftover from previous shopping, from the garden, given to us, etc.)? 

During the winter, we have a large stash of winter squash because we can get it cheap and it stores well, and also because we love it. We eat a lot of winter squash during that time. Same goes for apples after apple picking. What meat do we have in our freezer (we purchase a quarter cow each year and I stock up on chicken breasts when large packs are on sale)? When I visit Wegmans, I always look for marked down meats and grab some when they are available. 

We try to eat seasonally because that produce will be the freshest and generally the least expensive. During the summer we will have many green beans, tomatoes, Swiss chard, lettuces, fresh herbs, etc.  When my in-laws gave us tons of banana peppers from their garden, I made some of them into a soup. In the summer we have a large influx of blueberries after we go picking.

A loaf of cheddar pumpkin bread I made with frozen pumpkin puree that needed to be used up.

I also do food preservation throughout this year. There are often frozen tomatoes, frozen Swiss chard, frozen pesto, frozen pumpkin puree, jars of jams and pickles, dried herbs, and more that I need to use up.

Since I'm a food blogger, I do buy things to make special recipes for the blog as well. So, sometimes that means we have to eat a lot of cookies or lemons or random dried mushrooms or whatever I'm playing around with. That's okay by us, though! Pick meals you like. Pick meals that you don't mind cooking. Use your slow cooker. We all have our go-to meals and it's completely okay to have tacos and spaghetti every week. 

When I bought a sack of lemons to make Lemon Pudding Cookies and all the leftover lemons started to get hard and shriveled, I used them up by making a lemon garlic chicken instead of tossing them (they weren't pretty, but the juice was still perfectly yummy).

 

I definitely encourage everyone to give meal planning a try if you aren't doing it already. It makes cooking dinner less stressful at the end of a busy day. You know what to defrost the night before and you don't have to wonder all day "what are we going to have for dinner tonight?!" To me, it is very stressful and unproductive to have to think about this every single day.

Involve your family in your meal planning as well if you want. I like to have the kids and my husband suggest things they want. It helps me from feeling burnt out on planning everything and allows them to take some ownership over the process.

Meal planning saves you money by reducing the amount of food you waste as well as reducing the likelihood you will get take-out at last minute*, it saves you time by making one trip to the grocery store and knowing exactly what you need for the week (stick to your list!). It also allows you to take advantage of sales, rebates, and coupons by building meals around them. 

*Believe me, we love to go out to eat and get take-out. But, it's for more for special occasions. It's something we look forward to and enjoy. Preparing your meals at home is a huge money saver.  

 

This post was originally posted in 2017 and was updated in 2025 to improve reader experience.