You are able easily copy and paste the items and it makes keeping up with your freezer and pantry inventory so much easier.ĪND since, it is on Google Sheets, it costs nothing to set it up and you can update it anytime and anywhere.Ĭomment below how you create an inventory/meal plan system. I know that this may seem like a lot of work but, it actually goes really smoothly. I am then able to simply copy and paste those into the Grocery List Sheet. I know that we need to buy them during the second week’s grocery trip. The next week, I am able to go back to the Ingredient Summary Sheet to see which ingredients were left on the Ingredient Summary Page. Usually, I add the items to the grocery store apps so that it’s easy to see at each individual store. I then check grocery/rebate apps for the best deals and decide which store we will shop at.At this point, I copy and paste the remaining ingredients to the Grocery List Sheet…with the exception of perishable ingredients that we will need during the 2nd week’s grocery trip.
If we already have any of these ingredients, I delete them from the Ingredient Summary Sheet.
I copy and paste the ingredients into the Ingredient Summary Page. I then decide which recipes we will try to make during the first week of the meal plan.We incorporate two new recipes, each month, which we normally choose from our Pinterest account. Check the Recipe List Sheet to decide on the remaining meals.Decide how many more meals that I will need to complete the meal plan period.List the meals that we have left from the last meal plan.Making sure that everything is correct and up-to-date. So, now, that you know how I set up my Google Sheets, what do I do?!? Obviously, I don’t use these often but, they are there when I need them. These sheets are dedicated to party foods. Like I said, I copy and paste the ingredients into the ingredient summary page. The beauty is that I don’t have flip through that binder for each recipe just to put my grocery list together. I have a recipe binder with the full recipes. Oh, and just a side note, I only add the ingredients into this document. So, over time, you end up with all your recipes in the list. Basically, every other week, I add the recipes that we have in our meal plan. You may be thinking, “Man, it would take hours to add all of my recipes into a spreadsheet like that!” These sheets are dedicated to the main entree recipes in this order… So, yes, I inventory them every two weeks. However, if you don’t actually inventory your seasonings and spices, you may not have it when you need it. So, making your own is slightly cheaper AND can be a healthier option. As well, most of the seasoning blends that you purchase from the store has added ingredients to prevent the seasonings from caking. It’s a great way to control the salt count in your food.
Several years ago, we started making our own seasoning blends. Sheet 6 is dedicated to our seasoning blend recipes. Each week, after I have checked my ingredient list, I edit my pantry list to make sure that it’s up-to-date. Anytime, we empty something from the cabinet, I just use the strikethrough button. It works pretty much the same way as the Freezer Inventory.
No surprise! This sheet was created to Inventory the Pantry. Because, I have been keeping up with it all week long. It makes doing the inventory really fast. And when I use something from the freezer, I can easily pickup my phone and delete it from the list. When I add to the freezer, I can go ahead and update the inventory list. As you can see, I separate the inventory into different foods that we typically have on hand.