Weekly meal planner

Check the pantry first, plan around what needs using up, then turn the week into one grocery list on page 2.

Week of:

People eating:

Shopping day:

Meals for each day of the week
Day	Breakfast	Lunch	Dinner	Snacks	Leftovers / eat out / skip
Mondate					Leftovers Eat out Skip
Tuedate					Leftovers Eat out Skip
Weddate					Leftovers Eat out Skip
Thudate					Leftovers Eat out Skip
Fridate					Leftovers Eat out Skip
Satdate					Leftovers Eat out Skip
Sundate					Leftovers Eat out Skip

Tick a box when a meal needs no cooking and note which meal it replaces (for example “Mon dinner”). Those meals add nothing to the grocery list.

Check the pantry first

Look in the fridge, freezer and cupboard. Plan these into the week before they pass their use-by or best-before date.

Food to use up this week
Food to use up	Use by	Planned for

Notes

Busy nights, guests, swaps, prep to do ahead

Grocery list

List what the planned meals need, tick what you already have, then buy only the rest.

Week of:

Shop at:

Budget:

Grocery list by category
Have it?	Item	Qty	Planned meals this covers	Est. cost
Produce fruit, vegetables, fresh herbs





Meat & seafood including tofu and other proteins



Dairy & eggs milk, yoghurt, cheese, eggs



Bakery bread, wraps, rolls


Pantry staples tins, rice, pasta, oils, spices, sauces



Frozen vegetables, fruit, ready meals


Household cleaning, paper goods, toiletries


Other anything that does not fit above

Estimated total:

Actual spend:

Under / over budget:

Before you shop: check every item against the fridge, freezer and cupboard. Tick “Have it?” and leave it off the trolley. Add household items last. Anything you did not use goes into next week’s “Check the pantry first” box.