Friday, January 13, 2012

Menu Planning by Shopping for Sales

There are many ways to save money at the grocery store, and one of the best ways is to purchase items you need at sale prices, not regular prices. I decide what our weekly menu will be by checking what is on sale. It’s a rule I made a long time ago, and it really helps with the food budget.

First, I look through the weekly sales flyers for the stores I shop at. With note paper and pen in hand I write down what meat is on sale that I might be interested in at each store. I choose 2 stores that have the best prices on things I want. Then I decide what I will make for dinner with the meats that are offered on sale, complete with sides to go with it. From there, I check the contents of my pantry, refrigerator and freezer to see what else I will need to complete my menu; I add to my list what I don’t already have.

After I make my shopping list, I look for coupons I want to use, then I clip it all together and keep it in my purse. I plan my grocery shopping trips along with other errands I need to make, saving time and gas. I always make sure to purchase extra meats and other things on sale that I know I will need later. For example, I know ham will be on sale around Christmas and Easter, so I try to get several during those times and freeze them. When packaged macaroni and cheese is on sale, I buy a lot because with all the little ones around, I always need fast food they will eat. I try to keep my freezer and pantry stocked with foods purchased on sale.

Last week’s menu was:
·         Pork shoulder, $1.77 per lb., roasted, that became Pozole’ Mexican stew with enough to send home a quart or two with my kids, then a couple of days later, left over roast became tacos and shredded for bbq sandwiches for lunches
·          Corned beef for $1.99 per lb., that was boiled with potatoes, carrots and cabbage, a couple days later, left over’s became corned beef hash
·         Chicken tenders $2.69 per lb., stir fried with veggies and rice.
·        Cooked Hamburger from my freezer for spaghetti with a salad.
That makes 6 dinners for us. There is usually enough left from each dinner for lunches the next day. I leave a night unaccounted for so we have room for an impromptu meal or going out if we want. I usually have something quick for back up if needed.
If you don’t receive a weekly store flyer through the mail or in your newspaper, look online to see the sales for the week at your favorite stores. You will appreciate the savings to your food budget when you do your menu planning from the sales flyers.


  1. Excellent advice. I need to do more menu planning to take advantage of sales and what I already have on hand.

  2. It really does save a lot of money. I didn’t mention it but I do plan and write down what each day’s meals will be. When I think I’m too busy to bother with menu planning I spend even more time trying to figure out what to make for dinner everyday. Menu planning really works.


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