Check your cupboards before writing the list
List the grains, vegetables and staples you already have. Check their condition, expiry dates and storage instructions, and identify what needs using soon. Buy to complete specific meals rather than simply filling shelves.
Choose ingredients that work in several dishes
Onions and tomatoes work in shakshuka and lentil soup. Potatoes can be a side or cooked with eggs. Choose three recipes that share some ingredients but differ in flavour and texture.
Set the number of people first
Change servings on each recipe page before adding ingredients to your shopping list. Review the list and cross off what you have. Quantities help with organisation; they are not a personal nutrition plan or a promise of fixed savings.
Leave room for a flexible day
You do not need a strict schedule for every meal. Leave a day for a simple dish using remaining ingredients that are still safe. Only prepare what you can store safely, using official guidance rather than guesswork.
A practical three-day example
Try cooked fava beans with lemon, shakshuka on another day, and tomato pasta on a third. Onion and tomato are shared, but each recipe has its own quantities. Set servings first, then add ingredients and mark what you actually have.
Keep the plan flexible
Leave one or two days open if your schedule varies. When changing a meal, review your existing shopping list: editing the plan does not remove ingredients added earlier. New additions accumulate, so confirmation appears before adding.
Use the weekly planner
Choose one recipe per day and set servings. The plan is saved only in this browser. Open recipes from it or print it. Ingredients combine by name and unit; cups are not automatically converted to millilitres, so review actual package and purchase quantities.
Choose your ingredients and explore matching recipes with quantities and steps.
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