Meal Planning at My House – Christine

Our theme for blogs this month is meal planning. Each of our primary bloggers will share how they approach meal planning at their own home. We hope that you will be able to take some ideas from each of us to make meal planning go a bit easier for you.

easy roasted veggies

Meal planning is important to me because I want to make meal prep easy and I like to avoid food waste as much as I can. Most of the time I plan meals for just one person, so my strategies look different from someone who is planning for a whole family. Justine and Jody will have tips for families throughout the month.

Here are some of my favorite go-to strategies.

  1. I start with what I have. I begin my meal plan for each week with what I already have to reduce food waste. I often cook up a stir-fry or soup on Sunday with any vegetables from the previous week to get them used up before they spoil. One recipe that is great for this is our Easy Roasted Veggies.
  2. I do not cook for one. I generally cook a full batch of whatever I am making and I freeze leftovers in small containers. This way, I cook once and I know there are lots of yummy things in my freezer. The containers in the freezer make super-fast lunches and dinners.
  3. I pre-prep ingredients. When I get home from work at night I am usually very hungry and not in the mood to start cooking from scratch. I try to do myself a favor and be ready for this situation by having pre-prepped ingredients in my fridge or freezer. Here are some of my standbys:
    • Chopped onions in an airtight container in the freezer. These are great for cooking. If you will use the onion within a few days, you can store it in the refrigerator. I will often chop up 4 or 5 onions and keep them in the freezer to use for many meals. This works with peppers as well!
    • Cooked proteins. This time of year, I grill outside a lot. If I light my grill, I fill it. This means that I often have many frozen protein foods like grilled chicken and hamburgers. I can heat these up very quickly to get a meal started and cut my cooking time way down.
    • Cut fruit and vegetables in the refrigerator. I know that I am much more likely to reach for fruits and vegetables for snacks when they are cut and ready to go. I tend to purchase fruits and vegetables that can be cleaned and/or prepped ahead, such as:
      • Carrots
      • Celery
      • Pea pods
      • Peppers
      • Watermelon
      • Grapes

I hope one of these ideas is helpful to you and stay tune all month for Justine and Jody’s meal planning routines!

Christine Hradek

Christine Hradek

Christine Hradek is a State Nutrition Specialist with Iowa State University Extension and Outreach. She coordinates ISU’s programs which help families with low income make healthy choices with limited food budgets. Christine loves helping families learn to prepare healthy foods, have fun in the kitchen and save money. In her spare time, Christine enjoys cooking, entertaining and cheering on her favorite college football teams with her family and friends.

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