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Two of the most important steps you can take to getting organized, saving money and gaining peace of mind are meal planning and keeping inventory. Advance preparation is the key for a person on a special diet, especially when you have to purchase specialty foods from mail-order sources. Such products are often expensive plus the added cost of shipping. Besides, there is nothing worse than realizing you are out of a favorite food or required ingredient at the last minute. All you need is a few minutes each week to create your meal plan and check your supplies. Other suggestions for saving time include cooking in bulk, freezing meals and pre-making mixes.
Meal Planning
Creating a menu is a simple, yet effective way to gain control over your diet. It is a beneficial tool for busy families, particularly when several diets are involved, as well as a necessity for those on rotation diets. A meal plan is created one week in advance taking into account 3 main meals for each day. If several members of the family follow different diets then it is necessary to write out separate menus for each. Once you have written out the menu you can use it to generate your shopping list. Post the meal plan in an obvious and accessible place such as on the refrigerator door. Don’t throw out your old meal plans. After a few weeks you can recycle them for future meals. Copy the Meal Plan form on the next page to create your menus. Use this printable form to plan your weekly meals.
Inventory
As mentioned in the Special Diets Notebook section, taking inventory is an important part of following a modified diet. After planning your meals for the week take a few minutes to check your supplies. You may print the Special Diets Inventory list for your personal use.
Cook in bulk
Cook double batches of baked goods or meals. Most foods can be portioned and frozen for later use. This eliminates endless hours in the kitchen and ensures that there is always something to eat. Baked foods such as breads, muffins, biscuits, cakes, as well as pancakes, waffles, sauces, soups, stews, tortillas and even complete meals can be frozen. Use freezer storage bags or containers that can be thawed in the microwave if necessary. Full meals and other dishes can be frozen in corning ware or aluminum pans so that they can go directly from freezer to oven. Vacuum sealers may be purchased that seal durable freezer bags and mason jars. These are practical for long-term freezing. Label all frozen foods with the title, date created and thawing/cooking instructions if necessary. It is advisable to keep a freezer inventory list on the freezer door.
Pre-made Mixes
After developing and perfecting your baking recipes you can make and store mixes for later use. The next time you bake, create one (or several) additional mixes from your dry ingredients. This is a sensible idea since you already have the necessary ingredients available. Store your mixes in heavy-duty, zippered plastic bags, plastic containers or mason jars. Plastic bags are only good for temporary storage (a few weeks or less) since they are porous. Containers or glass jars are more suitable for long-term storage. Remember to label the mix with the title, additional needed ingredients and baking instructions.
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