One of the quickest ways to bring ease to your life is to plan ahead and prep as much as you can when it comes to meals.
I will list some tips and some simple make ahead recipes that can be prepped and stored for later (or even partially prepped to complete at a later date)
No.1 and the most important- It is best to set aside a good portion of one day to do all grocery shopping/prepping. This gets it all out of the way and frees you up for the week or in my case, next two weeks. This will allow you more time to devote to family, work, extracurricular activities and in my case COOKIES
- *IF* you can use grocery delivery or pick up UTILIZE this tool! it will cut out so much more time and allow you to have more time for prep and life.
No.2 NEVER EVER EVER just buy groceries. Make a meal plan (or see site>plans & pricing for meal plan subscriptions) Make out a list of a least one weeks-worth of meals. Include main entree, and at least one side. Always include a back-up meal that is super easy to throw together (will list some later on in post) just in case something comes up where you do not have the time to cook what you had originally planned. On the meal plan assign each day with a meal and stick to it. This allows you to keep up better with what you are running low on when it comes time to grocery shop again. I personally prefer to do two weeks at one time. It seems to cost less and gets me out of the store for longer.
No. 3 buy meat in bulk and label in freezer baggies. Always go for more instead of less. Need 2 lbs of hamburger? go ahead and buy the 3 lb. That gets you an extra back up back in the freezer for a rainy day/emergency and also will cost less than the price of 2 lbs.
If you have chicken meals planned think out how the chicken will be prepared. Is it going to be whole breast, chunked, shredded, marinated...
Take the time to dice, halve breast, and also place chicken to be marinated in the marinade before freezing. This allows you to thaw and be ready to cook without any meat prep. The chicken will marinade while it freezes and while it thaws.
The above goes for beef and pork as well. Marinate pork chops, or steak before adding to the freezer.
No.4 label all meats and place in the freezer. Have a spare chicken breast or pork chop? Lable as "one whatever it is" in marker. This will help you when meal planning for the next time to let you know what you have and what you need more of or just a few of.
No. 5 ALWAYS DO PANTRY INVENTORY - Shop from your pantry first. This avoids extra spending if you do not have wiggle room for it, as well as utilizes what you already have. Have a few items on hand (will provide my staples) so you can add to any meal, or make any meal at the drop of a hat if needed.
When you CAN during grocery shops buy an extra item or two of certain things. Use a lot of ranch and mustard? Grab two. This will ensure you stay stocked up and eventually you can get to where you can make most things with no extra ingredients needed or just a slim few.
No.6 Keep frozen veggies on hand. Yes fresh is best, however frozen is convenient and when cooked properly can be just as tasty. They are also best for casseroles and soups.
No.6 pre-wash and chop all fruits and veggies. Keep in plastic baggies/containers if using soon. Glass is best if you need more shelf life. (Strawberries can last 3 weeks in the fridge is soaked in a sink full of water with 1 cup of vinegar for 10 minutes. Lay on towel to completely dry and store in glass jar/container. )
No.7 To ensure you will have enough food when it comes to dinner time plan ahead. 1 chicken breast can feed 2 adults if split. If dicing, 3 chicken breasts can feed 2 adults and 4 kids (just my personal experiences) 1/2 chicken breast is a serving size. Make sure you mark your bags and put the accurate amount of meat into each bag for whatever meal. Casseroles require less. You can make chicken enchiladas for six WITH leftovers with one chicken breast cooked and shredded.
-IF YOU ARE WEARY ABOUT NOT HAVING ENOUGH either meal or having left-overs, this is when you need to utilize sides. Bulk up meals with a starch such as rice, beans or potatoes. Add a veggie or always have a salad for a side course. This allows people to be full and satisfied while spreading a little bit of a meal a long way. i.e. Leftover pizza but not enough for 4 to have their fill? Add a salad. This is also when back up meals can come into play.
Back up meals
Toasted ham and cheese. - bread las t a long time in the fridge and it will be cooked and toasted anyway so it does not need to stay soft.
Keep noodles or soups on hand for kiddos if you do not have enough of a main q course left over. Odds are they will want these more anyway.
Tortilla pizzas- quick and easy and can be made in minutes with very little ingredients
Make a large lasagna, cool overnight in the fridge, cut into slices and then wrap in plastic wrap and then foil, place in Ziploc. Can we heated in the oven at 325 in around an hour- 1.5 hours.
Baked potatoes- these can be loaded to add more satisfaction or dressed simply. Very filling, cheap and quickly made. Potatoes also last a long time so easy to keep on hand.
Fried Rice
Comments