Saving money by NOT meal planning !!

Ticklemouse

frugglewump - you beat me to it I thought I was reading what I have in my kitchen - then I realised I did a butchers run last week so I have more meat in my freezer

I think I don't meal plan for 2 reasons:

1) my mum didn't because when she got married, they had to live with dad's parents. Old school - washing on a Monday, ironing on wednesday, mels the same. She told me that on a Monday, Grandma would make a huge rice pud and that would be brought out after dinner every night until it was finished on Saturday. They got steamed sponge on Sunday Mum hates rice pud now. I lurrrve it tho'

2) I'm too lazy :rotfl: (at least I'm being honest)

I spend approx £65 pwk for 2 adults, 2 kids plus 10 extra adult main meals in a normal week. This includes all toiletries/cleaning supplies and nappies etc. We eat very well and Mr TM eats enough for 2 adults We could economise more if we had too, but we are at a level we are happy with (this is the royal "we" of course )

thriftlady_2

Am amazed people actually read my list!! obviously great minds and all that.

Thanks for your tips Sarahsaver,shame about your hens by the way.We eat a lot of rabbit too,£3.99 each for wild rabbit from my butcher,I think that's a bargain.I particularly like the fact that it has had a completely natural life.

PoshPaws_3

I do a sort of combination of both ... i.e. I do a meal plan for the next week (Tuesday to Monday), for two main reasons. 1. I hate the "what shall we have for dinner tonight?" quandary, and 2. It enable us to balance what we eat, making sure we get enough oily fish, not too much red meat, not too much carbohydrate, plenty of veg. etc etc.

However, when I'm out shopping, if I see an offer that is too good to miss - I'll pick it up and weave it into the next week's meals. If its something that won't keep or freeze, then we slot it in and move the other meals around it.

We keep a good storecupboard of basic ingredients and know that, if caught out, we can make a meal out of what we've got in already. As I always say, "you'll never go hungry with an egg in the house".

ChocClare

Thriftlady, thank you for your list. Scarily, it's almost exactly like mine, too - replace walnut oil for lemon oil and basmati rice for brown and we're there! Maybe it's just a secret desire to feel smug when reading recommended storage cupboard lists in recipe books, but I do like to have a little of everything to hand - and it does make meal planning easier - if you suddenly see a new recipe, you think, ooh, I could do that, and I don't need to get anything for it, or I could substitute x for y. It all gets used, too - well, some of the condiments (eg mustard powder) may say best before 1984 on them, but they still taste fine! Honest! (I mean to say, Colman's mustard comes in reasonably-sized tins and you only use a pinch at a time so it IS going to take you 97 years to get through a tin, isn't it?!!!

moggins

Me too, although I have basil oil

And I don't have any bicarb or cream of tartar at the moment. Lord knows where that has gone as I know I had both just after christmas?

thriftlady_2

ChocClare wrote:

Thriftlady, thank you for your list. Scarily, it's almost exactly like mine, too - replace walnut oil for lemon oil and basmati rice for brown and we're there! (I mean to say, Colman's mustard comes in reasonably-sized tins and you only use a pinch at a time so it IS going to take you 97 years to get through a tin, isn't it?!!!

Actually it is basmati at the moment,£13.99 for 10 kg,that will keep us going for a while,and my tin of mustard powder is very,very old.

Ticklemouse

My mustard powder saw action at Dunkirk..... it's been passed down through the generations

apple_mint

I also have the same approach to meals as thriftlady - a well stocked storecupboard and flexibility around seasonal veggies and meat / fish. I also have around 60 recipe books (mostly bought for pennies at car boots) which I spend many a happy hour reading through My meal planning tends to revolve around my spotting something I like the look of in a recipe book (a 'we'll have that tomorrow night' approach) or by what I take out of the freezer added to what I have in the store cupboard or fridge.

I also add in the flexibility of left overs, with an increasing creative streak now that I'm getting more confident. Last night I mixed together left over mashed celariac, cabbage and leaks with tomato puree and herbs and fried this up in a pan. This was served with a salmon baked in the oven with a coating of soft cheese (philly type) mixed with grain mustard. It was all very yummy and based on using things up.

amazon_spice

"I'd get to Wednesday and see on the plan 'pasta and tomato sauce' and I'd think I don't fancy that"

That's always my trouble! I try and plan but have to have a flexible attitude.
How do you know on Tuesday what you'll fancy on Sunday?!

Sarahsaver

I plan to save the 'oh heck what are we having tonight' syndrome. I'm not totally inflexible but if you have to get meat out to defrost, or have dried beans to soak, you have to plan ahead.