For the full Healthier on a Budget series, click here.
I can't stress this enough! Having a plan for meal-times will lead to healthier and cheaper meals. You won't have to scrounge through the cupboards to throw something together at the last minute, and you won't be rushing to the store right before dinner to pay full-price for an ingredient. Menu planning can be strict where you write down what every breakfast, lunch, snack, and dinner will be or it can be lenient where you note possible meals that can be made with what's on hand. You can make a plan for the next day, week, month, or more. I typically try to plan 1 week at a time with a list of breakfast and lunch options and a more detailed (but still flexible) daily dinner menu, like this.
When you're on a tight budget, the first step is to try using what you already have. That's where taking inventory comes in handy. You can plan meals by reviewing what's on your lists. I often find it helpful to search online for recipes using what I have. On All Recipes, you can search by ingredient. The websites of food products often list recipes as well. Have a can of Campbell's soup that you don't know what to do with? Try Campbell's website.
The 2nd step is the check sales in your area and make menus based off these deals, like this Bi-Lo example. If you're in the Southeast of the US, check out SouthernSavers for great deals and coupon match-ups. HotCouponWorld also lists some great deals in their forums.
When planning menus, take into consideration what your family likes (very important step!) and how to use leftovers. Planned leftovers make for a money- and time-saver. I posted in the previous Healthier on a Budget about using shredded chicken for enchiladas one night and BBQ chicken sandwiches the next. You're buying 1 chicken and only cooking once to make 2 meals. With dishes that are family favorites, plan to make extras for lunches or quick, convenient freezer meals.
For plenty of menu ideas, check out Menu Plan Monday at OrgJunkie.
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