Last Friday I talked about the importance of meal planning and food prep. Here are a few tips to help you along:
- At first, start with your family’s basic go to meals. Later you can add variety with new recipes. Get everyone’s input on the meal plan and menu, and incorporate each persons likes/wants into your weekly plan. I found that for my family this got their buy-in on planning food for the week, allowed them to have their favorites, made them more willing to try new foods and added a lot of variety to our weekly meal plan.
- Make your meal plan simple. Start with planning and prepping just breakfast and snacks. I plan my dinner menu and make sure I have everything on hand. You can add lunches later or maybe just plan one or two days at a time. Typically I meal plan and prep my breakfasts and lunches. This week it is hard boiled eggs, 1/2 an avocado and fruit for breakfast along with my beloved coffee! For lunch, I made my recipe for Santa Fe Beans and Rice (I will share this with you at a later date). I will have this at least two days along with other leftovers for the rest of the week.
- Plan your menu and do your grocery list at the same time.Get to the point where at least one of your meal plans includes a crockpot meal. This is a super easy food prep and clean up. And it is ready when you get home – no need for the drive thru!
- Choose the day that you will do a food prep and block that time on your calendar. I do mine on Sunday mornings so that I am ready for the week. I start with a clean kitchen and empty (or nearly empty) dishwasher. My prep typically takes one to two hours depending on what I planned. I clean as I go so that I end with a clean kitchen and my food portioned and ready to go!
Until next time, keep working for a good life!