Now that we’re settled in to the new year, it’s a good idea to make an effort to become a bit more organized. For the next few posts, I’m going to offer some suggestions to help you get your life in better order. Today, we’ll start with meal planning.

Setting basic menus for a week at a time will help you save money and reduce your stress. imagine how much easier your evenings will be if you don’t start them by trying to figure out what sort of meal you can throw together from what’s on hand or having to make a last minute stop at the grocery store.

• Look at your grocery store circular when planning meals. Take advantage of foods that are on special. For example, low priced asparagus might lead to roasted asparagus one night, asparagus risotto another night, and some cream of asparagus soup for the freezer — and no leftovers!
• Plan meals that let you cook once but use twice (or more!). A roast chicken or two on Sunday can become pulled chicken sandwiches or chicken salad or a chicken stir-fry or chicken enchiladas or chicken noodle soup. You’ve done the bulk of the cooking once, but you have multiple meals.
• If you generally have leftovers, make sure that your meal plan allows you to use them promptly. I package mine to take for lunch.
• Take a look in your fridge, freezer, and pantry before planning meals. Make sure that your menu allows you to use food before it goes bad and that you are rotating your pantry goods.

Putting a little bit of extra thought into your meal planning can save money, limit food waste, and reduce the stress at the end of the day. How’s that for a triple threat?