Let me introduce you to one of the most valuable tools in my kitchen: a simple spiral notebook. Nothing fancy, no bells or whistles—just lined pages that have helped me plan meals and grocery lists for nearly 20 years. While there are plenty of digital options out there, I’ve never felt the need to spend a dime on another system. These spiral notebooks stand the test of time.
Each week, I write out the days of the week at the top of a page and plan our dinners. Below that, I list all the groceries we’ll need—both for those meals and our usual staples like milk, eggs, and bread. The notebook even comes with me to the office, so I can quickly jot down items as they come to mind throughout the day.
Meal planning starts with a quick inventory of the fridge and freezer. I take note of the proteins I already have on hand and build the week’s meals around them. Chicken thighs? Ground turkey? Half a bag of shrimp? Boom—those are the stars of next week’s dinners. Then I factor in our schedule. Busy weeknight? That’s a quick and easy dinner. A little more time in the evening? I might plan something more involved.
As I make decisions about the meals, I write them at the top and add items to the grocery list at the bottom—always grouped by store sections to make shopping faster and less chaotic, if I have to go into the actual store. Freezer, meat, dairy, pantry, pharmacy, and of course the liquor aisle all have their place.
These days, I usually order groceries for pickup at Walmart. It helps me stick to the list and avoid impulse buys since I’m not wandering the aisles. Seeing the running total in my cart also helps me decide if something extra is worth it or if it’s better saved for another week.
There are a few regular items that I like to get at other stores like the “Knock Your Sprouts Off” bread from Aldi and the “Alaskan Wild Caught Salmon” from Costco. Which I find to be a hassle but, when the bulk of my grocery haul is already taken care of with a quick parking lot pickup those extra stops feel much more manageable.
Meal planning every week can be a challenge, so I often rely on family favorites meals. Still, I try to keep things fresh and interesting. The toughest part is the time crunch—after finishing work at 5:30, no one wants to wait an hour to eat. So I focus on meals that are quick to prep and cook, while still feeling home-cooked and satisfying.