In the pantry/cupboard, put your newer items behind any you already have of the same item. Use the older foods first. This is vitally important, especially to foods with a short shelf life such as fruits, vegetables, breads and meats.
Wash and chop vegetables when you get home from the store. If your veggies are in the fridge and ready to use, you’ll be more likely to use them. Proper storage will also keep them fresher for a longer period of time.
Freeze whatever you aren’t going to cook in the next 2 – 3 days. If you purchased anything in bulk, such as ground beef, separate it into the amounts you will need for recipes (typically 1lb) and freeze right away.
Here is a link to a government site that provides safe food storage and handling information: Nutrition.gov.
Tomorrow is the final installment of the Menu Planning Tutorial. I’ll go share with you how I meal plan, make my list, shop and store – step-by-step.
Did you miss a lesson?
- Meal Planning Tutorial Part 1: Why
- Meal Planning Tutorial Part 2: Taking Inventory
- Meal Planning Tutorial Part 3: The Basic Methods
- Meal Planning Tutorial Part 4: Your Family Calender
- Meal Planning Tutorial Part 5: Your Recipes
- Meal Planning Tutorial Part 6: Your Grocery List