I always get questions like 'how are you able to save money?', 'how can you still spend so much eating out every weekends?' or 'how can you still have time to cook?'.
I'd say 'planning is key'. I have just started working for about 4 months and with entry level salary (as a high school teacher in Malaysia) plus other commitments like loans and savings, you can of course survive. Food suppose to be on your priority lists because lack of sound nutrition can impact your health and performance on the overall. So I'm going to share how I plan my meals (and time).
Let's get straight to the point. I allocate my weekends for the whole meal planning.
Saturday
1. Check what I have in the kitchen.
To avoid wastage, I check for grocery surplus in my kitchen. I would then make sure that these food supplies will be used for the following week.
2. Plan a weekly menu
Based on what I have, I plan a weekly menu which (must) include breakfast, lunch and dinner. Snack and in-between meals are optional.
I would think ahead if I would have plans to eat out. But, I always make Sunday an exception. I would eat out for dinner on Sundays. So make sure if you do, include this in your plan.
3. Make a grocery list
Make a grocery list to complete your ingredients. This is when I would list out anything that I require to cook.
You can always write this on plain papers or books or use any meal planning apps. But if you are feeling fancy, here's a link to an example of weekly menu and grocery list template that you can download.
Sunday:
4. Grocery shopping
Bring the grocery list and head out early in the morning to the local fresh market and supermarkets. I will only buy what I need based on the list.
This not only saves money, but it also helps save time from going around the market shopping aimlessly.
5. Pre-preparation
I spend my Sunday evenings prepping my proteins. This includes chicken, meat or fish. I like to wash, cut and portion them to a single meal quantity as I am cooking for myself. I made sure that what I cook is sufficient based on my requirements. However, this is optional. But I do strongly recommend that you portion based on how much you're going to need in one single cooking.
I would pack them into small containers or plastic bags so when I'm cooking, all I have to do is take one single pack out. Defrost, cook and eat only what you actually need. Another no wastage strategy!
These are all the things that I do over the weekends. By doing this, I know I have all the things I need and I can cook stress-free with a lot of money and time saved.
Hope this helps you to plan your own menu. I'd be glad to answer any of your questions in the comments below. But anything for prompt reply, you can email to me at maxmilliana15@gmail.com
ALL THE BEST!
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