Making a Fool-Proof Grocery List

We've all done it. You write out a list of stray items you need around the house, you go shopping and less than 48 hours later, you're doing it all over again. Why? because we're busy. And when we get busy, we often get disorganized or forgetful.
I am both most of the time.

So I've formulated a way of doing my list that solves the problem, mostly. Does it mean we never make a mid-week trip for and extra gallon of milk? no. But When we moved to a small town a few months ago and realized that driving to the nearest city was the only way to keep our cost down on food, I had to figure out a way to condense our trips. Here's what I do:

1. Throughout the week, if I see something running low (like laundry soap or paper towels) I write it on a magnetic notepad on my fridge. That way it doesn't become an oversight since it's not exactly part of the menu.

I make a list of sales I'm interested in so that I don't
have to fumble around with ads. 

2. Check the ads. Work off of what's on sale, but be aware of cost. For instance- I can get chicken breast for $1.99lb most of the time, but if I'm doing enchiladas or stew, I don't need breast meat. I can always find boneless skinless chicken thighs for about $1.79lb. With a little trimming, It works just as well, if not easier. Don't buy something just because it's on sale.

3. Make a menu.
This is complicated if your lost for ideas, but it doesn't have to be. Give yourself a break and don't over-think it. We might do enchiladas one night and tostadas the next. I make on pot of beans, serve them on the side with enchiladas and then re-fry them for the next night's dinner. Using items like this in different ways gives your family variety AND helps you keep your cost down.

Hint- Use a pencil! I change my mind all the time, and I also
check with my Husband to see if he had anything in mind for
the next couple of weeks. Leave room for flexibility. 

Start with a basic notebook. Write "Breakfast...Lunch...Dinner" across the top and then, skipping lines, write your days on the side. I usually do two weeks at a time since we take our shopping trips after each payday. I also keep a calender handy so I can plan around upcoming events or holidays, for instance, if I know we'll be out of town for the weekend, I can plan what to pack for our trip and skip over meals we may have with family or at a restaurant. If I know it's going to be rainy on Thursday, I may want to plan for soup. Be practical, not obsessive.

4. Make a master list. This is simple- go through your menu and write down everything you will need to accomplish each meal. I usually categorize my list in sections of the store:
Dairy, Meat, Dry Goods, Produce and Household. Even if you think you're done with a section, leave at least 3 spaces just in case. This is when I grab my "stray items" list from the fridge and add it in, most of it falls in the Household section.

5. Take inventory. Some of you can probably eliminate this step while you make your master. If you know you have it, don't write it down. For those of us who forget things.. a lot.. take inventory.

6. The last thing I do is grab my sales list and then mark items on the master that are on sale. If it's on sale at Sam's I'll write "SA" next to it, if it's at Smith's I'll write "SM." Then I make a key for reference to help me remember and it helps if I pass my list to my husband so he knows what's going on.

It seems like a lot of steps for "just a list" BUT I think it's been worth it for me to be more thorough. Our monthly budget is at $360 a month, which is pretty modest for a family of four. We don't always stay on target, but fulfilling my menu, not buying impulse items and seeing the kitchen empty out every two weeks tells me we're not being wasteful, and that feels awesome.

Happy Shopping-
Lindarella