in the beginning i would suggest stocking up on a few things (like no salt seasonings, extra OP meat...etc) but I also think planning is essential in the beginning. I also took my book with me when i first tarted all the time, but now i am an old pro
Just because of my hectic schedule and how easily i can be lead astray if I don't have a meal planned when i an ready to eat, I still plan for the entire week. I mainly stick to my dinner plan and I base it on what is going on that day (like i have to cook a bigger dinner on monday becuase I have class on Tuesday and have to have leftovers) I have now gotten to the point were I can interchange some fruits, veggies and starches from what i planned for when needed. But for me if I didn't and still now if i don't plan, I will be headed for Dorito land before i know it.