Meal planning saves money and spares you the nightly question of what is for dinner. It does not need to be elaborate. A simple routine you can repeat is better than an ambitious plan you drop in a week.

Check what you already have

Before planning, look in the fridge, freezer and pantry. Plan a meal or two around what needs to be used up.

Plan a theme for each night

Themes remove decisions. For example: pasta Monday, tacos Tuesday, slow cooker Wednesday, leftovers Thursday, pizza or breakfast for dinner Friday. You still choose the recipe, but the category is set.

Look at the week first

Check your calendar before you choose meals. Put quick meals on busy nights and save longer recipes for the evenings you are home.

Write the grocery list by section

Group your list by produce, dairy, meat, pantry and frozen. You will shop faster and forget less.

Build a short list of favorites

Keep ten to fifteen meals your family reliably likes. Rotate through them and add one new recipe a week if you want variety.

Prep once, use twice

Cook extra rice, chicken or ground beef and use it in a second meal. A little prep on Sunday makes the whole week smoother.

Keep your recipes and plans together

The Meal Planner in my shop has weekly meal pages, grocery lists and a recipe section, all fillable or printable.

Helpful tools: meal prep containers, a slow cooker and a magnetic fridge notepad.