make any fish dish within a day or two of shopping, plan meals with shelf-stable and frozen ingredients for later in the week). When scheduling, take shelf-life into account (i.e. Consider the time of year, what’s in season and what everyone will feel like eating.
Look to family favorites or peruse recipe sites for ideas. Using the list you have, choose meals that fit the bill. READ MORE > 3 TIME-TESTED MEAL-PLANNING RULES FOR WEIGHT LOSS a big batch of chili over the weekend that can get served as-is, piled onto baked potatoes or other veggies or used as lunch later in the week or roast a couple of chickens on Sunday to have for dinner along with plenty of lean protein for salads and sandwiches as the week progresses).
We’re big fans of the cook once, eat twice approach (i.e. If you have a busy week coming up, make a mental note to be on the lookout for quick, slow-cooker or make-ahead meals that can be served in a hurry. In short, you want to give yourself more information about what you’ll need to make - the more specific you get here, the easier it is to find dishes that fit the bill. With this in mind, expand that list with qualifiers such as three make-ahead family dinners, two family dinners in 45 minutes, etc. You can plan all you want, but if you don’t have time to execute it, you won’t benefit from it. This is an important but often skipped element of effective meal planning. A sample list might be: six breakfasts for everyone, five family dinners, one kids-and-sitter dinner, four solo lunches and one brunch. Take a quick inventory of everyone’s plans to get a rough idea of how many meals you’ll need. Take a few moments to think about what you have going on in the week ahead.
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