Simplified Menu Planning: Day 3 – Organize Your Kitchen Stations

31 Days to Simplify Your Menu Planning

31 Days to a Real Food Approach

During the month of October, Simple Pantry Cooking will be taking daily steps to simplify every step of the food preparations process. Join us!

Sure, now your pantry might be cleared and tidied, but there are likely other places food is kept in your kitchen that could use a good reassessing.

Step Three: Analyze, Reorganize, & Purge Your Kitchen Working Areas

Where do you keep food stuffs in your kitchen that are in-use and on-hand rather than stored in a pantry? Do you have canisters of flour and sugar on the counter? A cupboard with the cooking basics? A drawer with your go-to ingredients? A shelf with your spices?

Today, go through all the places you keep ingredients on hand. You don’t need to inventory in-use items, but you should make plans for any ingredients you know you’d rather not have.

Are your ingredients handy? Efficiently arranged? You can peruse my August Series 5 Days to Organized Kitchen Work Spaces to pick up some tips on setting things up effectively.

Right now, though, focus primarily on the food itself and clearing out or using up the odds and ends stuck in the back corners. Also, look to see if there are things here that need to be added to your master pantry list inventory that were not in your pantry itself.

Next, we’ll examine the cold food storage areas.


Mystie Winckler began menu planning at 11 years old when her mom delegated one dinner a week to her. Marrying at 19, she’s had a lot of practice over the years. But between growing and homeschooling her family, meal planning often requires brain power that just isn’t there any more. Simplified Dinners is her solution to take the effort and thought out of healthy, frugal cooking. And now it is available for you, too! During the month of October only, while this series is running, use discount code 31days and receive $4 off!

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