In recent weeks I’ve started producing weekly menu plans in an attempt to: (1) gain better control of our diet and make sure we consume more diabetic-friendly meals; and (2) make our food budget more predictable.
I spent hours looking for the best menu planning template and finally decided on this. It’s a pdf file, so I copied it into MS Word and superimposed a table so I can encode, edit and save. I love this particular format because I am able to assign breakfast, lunch and dinner for each day, as well as list the grocery items I need to produce the meals.
If you haven’t tried menu planning yet, you absolutely must! Below are some of the ways we’ve benefited from this practice:
- It has minimized my tendency to impulse-buy at the supermarket.
- Since every meal is planned days, or even weeks ahead, I’m able to research, improvise and innovate recipes.
- We’re eating out much less.
- No more drumming my fingers half an hour before lunch/dinner time, wondering what on earth to make and finally settling on cookies or Lucky Me Pancit Canton.
- No more running to the “talipapa” for a last-minute purchase of ingredients.
- Much less wastage as we’re able to maximize even leftovers — for the next day’s baon, or for the week’s designated “leftover day.”
- Well-planned meals are rewarded by the hubby’s occasional exclamations of, “Heaven!” 😉
- I’m able to save and just keep adding to my menu calendar in one Word file, which means I don’t need to start planning from scratch every single week. Moreover I figure I’ll have enough material in due time to mix and match and just add new recipes once in a while.
I swear it’s worth the effort, so go ahead and try it, now na! 🙂
[Coming soon: Sample recipes — once I get around to taking pictures of the food I serve]