What’s for dinner? That question seems daunting on a Monday night after work, especially if there is nothing in the fridge and you are starving. I don’t know about you, but I’m grumpy when I’m hungry.
It’s hard to eat good food when you’re pressed for time throughout the week, but it does not have to be. I found that it takes some planning on the weekend for Eric and I to have nutritious meals that can be prepared quickly when we are really busy. I noticed that Eric and I tend to do our grocery on Sunday afternoons and stock up for the week. I realized that I could save a lot of time on cooking throughout the week if I just plan ahead and make at least one big meal. We then have left-overs for a couple of days, usually recreated in a few different days for lunches or dinners. In addition to the big meal, we stock up on breakfast items, fruits, additional veggies, and extras.
Planning ahead saves time on meal prep, cooking, and massive dish cleaning. Leaves time for enjoying the food and doing other things. Here’s how it works:
- Pick a day (any day) that works with your schedule, Sundays work best for me.
- Make a plan, at least one big meal that can be reheated and recreated.
- Buy the groceries for the meal along with other necessities.
- Take an hour to an hour and a half to cook your meal and you’ll have left overs for the majority of the week.
This section includes meals that can be reheated, recreated and thoroughly enjoyed. None of them will take more than an hour and a half to prepare from start to finish.
Hope you enjoy looking through the recipes for your meal plans. You can also find all these recipes and others on my recipage.