{"id":12434,"date":"2015-11-09T03:30:05","date_gmt":"2015-11-09T03:30:05","guid":{"rendered":"https:\/\/www.pennygolightly.com\/\/?p=12434"},"modified":"2015-11-10T11:58:14","modified_gmt":"2015-11-10T11:58:14","slug":"making-a-weekly-menu-plan","status":"publish","type":"post","link":"https:\/\/www.pennygolightly.com\/making-a-weekly-menu-plan\/","title":{"rendered":"Making a weekly menu plan"},"content":{"rendered":"

\"tenner

It’s Day One of our Festive Prep Tenner Week, and we’re starting it off gently by looking at our food reserves and making a menu plan for the next seven days. There are reminders of the current Tenner Week schedule<\/a><\/strong> and the Tenner Week rules<\/a><\/strong>\u00a0too, if you want to check back with those.<\/p>\n

Focus your efforts on using up whatever you already have, and preventing food waste. If you have any fresh foods that can’t be frozen or preserved in some way (salad, for example), make a point of using them up first.<\/p>\n

Also think about healthy eating, especially having your five-a-day of fruits and vegetables.<\/p>\n

Remember to make a note of evenings when you’re likely to be extra-busy, out, or home late. Choose quick, easy to prepare meals for those times, or plan to make double portions the night before and reheat the leftovers.<\/p>\n

Factor in:<\/p>\n