Tally Marks For Food

So you have your 3 months of meals planned... Run to the store right?? Wrong. Now you need to go though and pull out all those recipes (which is another reason why color coding is so useful), then you need to start a tally. If you have a 1st or 2nd grader this is really good practice for them. You see each ingredient you will need to mark a tally for, of course not all tallies mean the same. For example, ground beef I mark a tally for each pound I need, but salt I go by the tea spoon. Make since? You will need to come up with your own method for this, unless of course you are going to completely use my menu as is, then you can just skip ahead to the shopping list (which I will post soon).

From this list you can check your pantry to see what you have on hand. Obviously you don't need to buy more salt if you already have a couple pounds, on the other hand, I will over buy meat sometimes if there happens to be a deal.

Now some people make up their menus based off of sale prices, and if you want to do this, by all means do it. But I don't like to limit myself and I don't like to take the time to look though the ads and match them up with my recipes... I just don't have that kind of time.

Anyway, stay tuned to see the three months recipes, tally lists, and the BIG SHOPPING list.