In March 2025, we moved back to Canada after having spent six years in New York City. And, boy, I had some major sticker shock back in the Great White North. Some grocery items here are double the price of comparable products in New York, even at discount grocers like The Real Canadian Superstore. I don’t really have a No Frills nearby, but Walmart is not quite so far. Sigh, I sure miss Aldi!
But cutting one’s grocery bill is not just about finding good prices. There is a meal planning discipline that I started using a few months ago that has helped me reduce waste, use what I have, and avoid overbuying. Basically, you start with asking yourself what you already have, rather than what you’re in the mood for.
I created a template to help organize myself in this endeavour. It’s far from revolutionary, but it’s working for me in my “Mom’s Taxi” era of life. Download my Weekly Shop Template.
Step 1: Inventory your foodstuffs
If you’ve ever worked retail, you already know that doing inventory is the most tedious task imaginable. Fear not. You don’t have to list ever single item in your kitchen down the last grain of rice. I focus on three areas in this order 1) the crisper 2) the freezer 3) the pantry. I hate throwing out produce, especially at these prices, so I check the produce drawers to see what I’ve forgotten. Next is the freezer. I still build my meal plans around a protein most nights, although we are trying to eat less meat for health as well as financial considerations. Because these items are frozen, they don’t need to be used up as urgently, so there is some flexibility here. Lastly, and lowest on the urgency list, is the pantry. This last step is a great opportunity to check on staples that need to be restocked.
Step 2: Plan the menu
Once I have these three areas inventoried, I can make some obvious preliminary meal plans. For instance, flank steak in the freezer, broccoli in the crisper and rice noodles in the pantry sound like a stir-fry to me. A surfeit of Romaine lettuce and chicken breasts might get me thinking that a chicken Caesar salad. I continue to fill out the menu for the rest of the week with considerations like extracurricular activities for the kiddo. I’m not making lasagna on a swimming lesson night, am I?
Step 3: Make the list
It’s pretty rare that I have absolutely every ingredient on hand to execute my meal plan. For instance, that stir-fry may need some fresh ginger or Thai basil. The chicken Caesar could use some crusty bread on the side. Afterward completing the shop I put the menu on the fridge so I don’t forget what I planned!
