How to make a weekly meal plan and a grocery list from it
Short answer
Pick the meals for each day, write each recipe's servings, then scale every ingredient by (people eating / recipe servings). Convert the same ingredient to one unit (3 tsp = 1 tbsp, 16 tbsp = 1 cup, 16 oz = 1 lb), add it up across recipes, round up to what the store sells, and group the list by aisle so you shop in one lap.
Copy-paste code
Worked example: olive oil in three recipes
Chili x2 (1 tbsp each) = 2 tbsp
Lemon chicken (2 tbsp) = 2 tbsp
Veggie pasta for 4 (serves 2: 1 tbsp x 4/2) = 2 tbsp
Salmon tray bake (2 tbsp) = 2 tbsp
------
Total 8 tbsp = 1/2 cup
Scale a recipe: amount x (people / recipe servings)
2 cups rice x 6/4 = 3 cupsGood to know
Canned, jarred and counted items (cans, cloves, eggs) round up to whole numbers when you shop.
Keep a pantry-staples list (salt, oil, flour) so they don't land on every list.
Larderwick: Plan the week, get the grocery list
from $4.99Larderwick does this in your browser: plan breakfast, lunch and dinner, scale each recipe, and get one list added up and sorted by aisle. Free for 15 recipes, this week and next.
Secure checkout · 14-day fix-or-refund if it doesn't work as described (terms)Questions
Do I need an app?
No. A sheet of paper works; Larderwick just does the scaling, the adding up and the aisle sorting for you in the browser, free.
Does it give diet advice?
No. It plans the meals you choose and lists what to buy.
Free: the Free Planner Sampler
4 printable previews (budget, debt payoff, focus planner, habit tracker), then 5 short emails with formulas that make a budget stick.