With food organizing, up-front planning is essential — but it’s also the most complicated detail. Below are a few tips and methods that I use each and every week:
1) I choose recipes with components that can be made use of for numerous meals (and in multiple means). This also incorporates getting resourceful with leftovers. From time to time, taking in leftovers all the time can get outdated, but I attempt to remember that I can usually use various factors of my leftovers to create new foods.
2) I prioritize what’s on sale. For example, this week I was equipped to get BOGO free beef, shrimp, AND bagels! Not to point out other revenue like floor beef, pineapple, cheese, and eggs.
