In last week’s post, I mentioned meal planning as a way to create a little more time for self-care, so today, I want to share how I go about planning my week (along with a few recipes).
I usually do my meal planning on Friday: creating a shopping list. I shop on Saturday and do meal preparation on Sunday, so I will be ready for the busy week ahead.
Key for me is thinking about what I can cook once, and then use at least twice. So on Sunday, I might make Crispy Roast Chicken with Vegetables. Leftover chicken could be used later in the week to make yummy Chicken Pot Pie Turnovers: great served with a simple salad. If you have a large family to feed, you could roast two chickens on Sunday to ensure that there are leftovers. I also like to make a huge batch of Roasted Vegetables. You don’t really need a recipe for this (although the one included is delicious). Any vegetables of your choice, tossed in a little olive oil and seasoned with salt and pepper, will work. There are SO many ways to use roasted vegetables: topping for pizza (a fast meal with a pre-made crust, sauce and cheese), soup (pureed in broth with your choice of seasonings), lasagna, on a salad…. Often I’ll also make a lot of brown rice. If I still have some roasted chicken left, I can make Classy Chicken. Cold rice is perfect for Easy Better-Than-Takeout Shrimp Fried Rice. It’s also great for rice and bean burritos (and you can throw in some of those roasted vegetables!)
I love working with clients to help them plan and prepare meals. If this is something you’re interested in, let me know.