How to plan a week of meals

Every step

1. 1

   Check the week ahead

   Mark busy evenings, meals away from home, and days when leftovers would be useful. Plan fewer meals on nights when time is limited.

2. 2

   Inventory what you have

   Check the fridge, freezer, and pantry. Put ingredients that should be used soon near the top of the plan.

3. 3

   Choose a manageable set of meals

   Pick breakfasts, lunches, and dinners your household will actually eat. Reuse ingredients across meals to reduce waste and extra shopping.

4. 4

   Plan portions and leftovers

   Estimate how many people will eat each meal and decide whether leftovers are for lunch or another dinner. Note any freezer portions.

5. 5

   Build the shopping list

   Group ingredients by produce, pantry, refrigerated items, and household staples. Remove items already on hand and check quantities.

6. 6

   Shop to the plan

   Buy the listed ingredients first. Compare package sizes and use-by dates, especially for fresh items planned later in the week.

7. 7

   Prepare one useful shortcut

   Wash produce, cook a staple, or portion ingredients in advance if it will make a busy meal easier. Keep foods stored safely.

8. 8

   Adjust as the week changes

   Move meals around when plans change. Use the most perishable ingredients first and carry unused items into next week’s inventory.