Grocery Inventory with Printable Inventory Sheet

Download an extensive grocery list and print it out. Check your own inventory before going to the store or planning meals.

Here is the  printable full article with attached grocery inventory list.PDF ICON24pxPNG

Here is the printable grocery inventory list, for black and white only printers.PDF ICON24pxPNG

Here is the printable grocery inventory list, for colour printers.PDF ICON24pxPNG (Red category headers)

First, write down every category of food in your cupboards, refrigerator and freezer. You'll have a list that includes things like meat, fish, dairy, vegetables, (fresh, frozen andcanned) grains and pasta, breads, condiments, etc.

Next, create an inventory spreadsheet or document where you can write down how many of each item you have. For instance, under meats, create a section of chicken. Under that, make entries for boneless, skinless breasts, thighs, whole chickens, and anything else you may keep in stock. Under dairy, you can have entries for cheddar cheese, butter, margarine, milk, etc. Leave a couple of blank lines in each major category for special items you don't always stock.

This part will take a little time, but you have to do it only once, and update periodically. Then print off a copy and grab a clipboard - here's the eye-opening part.

Take inventory of absolutely everything you have, writing down your count on your inventory sheet. While you are doing this, check the expiry dates on everything youown. You may be astonished to see some long-expired items lurking at the back of the cupboard! Pitch these, and organize your shelves how you like them. Again, this first inventory will take a bit of time, but once you are organized, you can take inventory before you go shopping in much less time. You can take this sheet with you to the grocery store in case you forget just how much of something you already have. And while you are reorganizing, take the chance to get rid of the low-nutrient items such as chips, candy and sugary treats.

Now you translate what you've got into some healthy meals. The key is to plan dinner menus and some lunch choices for a week at a time. Look over your inventory and see what suggests itself to you, and write it down. Have some fun with your cookbooks and look up recipes that will use what you already own, in new and creative ways. Use up as much as you can of current inventory, and write down what you absolutely have to buy.

Plan to make some double batches of meals that freeze well. That way you'll have something easy and healthy available for when life gets in the way, and you won't have to resort to takeout. Another benefit of this plan is that you will find some new recipes using ingredients that you haven't tried yet. It's an easy way to experiment with new vegetables or grains.

Of course, the best laid plans do go awry sometimes. If you had planned to thaw chicken breasts and marinate them, but forgot to do that in time, look over your planned menus for the rest of the week. See what you can shift around and do perhaps Thursday's dinner on Monday instead. The beauty of having everything you need for that week at hand means that you will avoid most of those last minute trips to the supermarket, and cut down on your bill too.

The next step is to create your grocery list, using your menus as a guide. You will shorten your shopping time, reduce your grocery bill, expand your healthy food repertoire, and avoid duplicating items you already have.

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