"Chef Ed" Part 2 – Menu Planning

Check what you have in your refrigerator, freezer and cupboards that need to be used up, and fill in your menu plan using these items first. This is your “go-to” list.
Serve what they like. When you serve food your family likes, you avoid waste. Make a collection of economical, nutritious recipes that your family likes and serve them often.
Consider your schedule. When planning your menus and shopping list, think about how much time you will have for preparing food in the coming week. If it’s a laid-back week, use the extra time to make meals ahead and freeze them. If it’s a hectic week use some of the meals you stockpiled earlier or just keep it simple. Make sure everyone pitches in, especially if everyone is starving.
Where & when to buy?
No store has the best buys on everything you want.
Usually, it’s more efficient to shop at one nearby store with reasonable prices. It takes time to go to different stores. You will usually save money by making a menu and a list rather than shopping at several stores.
No-frills and warehouse stores can be less expensive. However, there is a temptation to wander through all the aisles picking up items you don’t need.
Convenience stores almost always charge higher prices on food. But if all you need is milk, shopping there will save time and may prevent you from picking up items you really don’t need.
Sometimes farmers’ markets and co-ops cost less, sometimes more. You may be willing to pay more to support the local economy and buy more nutritious foods.
Shop when you can pay attention to prices.
Avoid shopping when you’re hungry; you’ll be more tempted to soothe a craving.
Shop when the store isn’t crowded. This saves time and you can concentrate better.
Leave the family at home if they are likely to distract you or cause you to stray from the list.
Check newspaper ads. Use local store ads to see if there are weekly sales. As you get to know the costs of items you purchase frequently, you will be able to quickly identify true deals.
Buy in season.
Some fruits and vegetables are less expensive when they are “in season” — meaning they are just ripe from the fields. When the supply for a food like sweet corn in the summer, apples and squash in the fall is plentiful, the cost goes down.
A trip the local farmers’ market will give you clues about what is in season in your area.  Produce in grocery stores is a less reliable indicator of food is in season because most fresh fruits and vegetables are available year-round.