I shop the same as FEARLESSLIFE. Plan my meals daily and when there are just the two of us, I have to be creative with leftovers. Part of the year I cook for 8 of us and plan meals around others' schedules. As my son says (when I use leftovers), "Mom can make a gourmet meal out of the garbage". I consider that a compliment. I also plan meals around the gluten-free foods on hand and veggies ready in the garden in summer. Have to consider likes and dislikes of eaters - who have become better eaters through the years.
I belong to the Menu Planners team (see my page if interested), and plan meals/recipes weekly.
My shopping is not menu-based, it's more flexible than that, my shopping is once every 1-2 weeks, and is sale-based. I maintain a stockpile, and rarely (practically never) pay full retail by doing so.
Then I menu plan based on what's in fridge, freezer, and pantry.
Example: I just bought a bunch of bell peppers on sale, red and green; I'm slicing some, dicing some, will use some for crudités and in salad of course. But I'm also making chicken cacciatore, stuffed peppers, Israeli salad, and black-eyed pea salad. I'm freezing the rest for future use in one-cup bags: stockpile. The chicken for the cacciatore I bought when it was rock-bottom prices.
I do this with just the regular freezer on top of my fridge; I don't have an extra freezer.
"Exercise integrity in the moment of choice. Quality of life, and your personal freedom, depends upon what happens in the space between stimulus and response." - Stephen Covey
normaly i plan weekly i shop weekly to, i have a take away pizza once a week the rest of the week i have steamed fish and veg with rice or sweet potatos or pasta for my main meal, breakfast is normally porrige with a peice of friut and another peice for lunch, i would rather plan my days like this way i know where i am
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