I am not a chef.
I believe I referenced this in my last post where I highlighted my ability to melt chocolate chips (honest moment: it took awhile to learn how to do that successfully without burning them or making them into solid, gritty piles of nothing).
So when I think of what to make for a weeks worth of dinners, I flounder a little. Add to that my child exists on pasta and my husband has the stomach of a most delicate flower, my options shrink.
I have a roster of “hits” that I can make knowing they will be eaten and appreciated. But even the most steadfast repeat-eater (def: one who can eat the same thing regularly and not get sick of it) will eventually tire of the same 5 meals rotating through their belly.
Every now and then I try to get a little fancy. I attempt to broaden my horizons, expand my reach if you will. Once, I even made mahi-mahi. That’s right. (It’s a fish, I had to look it up back then too). Upon completing the mahi-mahi masterpiece, I was asked if it should be given to the dog or just thrown out. (For real, this happened, and yes, we’re still married.)
Keeping that SUPER successful experiment in mind I occasionally have to reign myself back in and abandon the crazier looking results from my Pinterest searches. These searches now typically involve the keywords gluten free, easy, quick, three ingredient, slow cooker, picky, did I mention easy?
When I meal plan there are two rules:
Keep it simple.
Know your audience.
We typically will have something with beef, something with chicken, something super fast, something that doesn’t require cooking, and something that is typically a little bit piece meal.
This week, for example, we will have:
Chicken, gravy, potatoes and veg (yes, I buy the pre-cooked rotisserie chicken, SO EASY!)
Beef tacos with all the fillings on GF tortillas.
Homemade pizza on GF crust.
Italian sandwhiches on GF sub buns with salad.
End of week usually nets you a grilled cheese and some potato chips. Its Friday. Live a little. Or we’ll pick up some Thai. Either way, low effort, bits and pieces, easy for me.
By adding these meal ideas to my Meal Planner Worksheet I can begin to see what I already have in the house versus what I need to add to my grocery list for the week. Knowing this, I can then determine where I will go to get my groceries. While just about every grocery chain has a plethora of gluten free foods available, there is just one nearby that has the GF tortilla brand that doesn’t crack into a million pieces when you try to actually roll something up in it!
So with my meal plan prepared I can now add the “needs” to my grocery list and I am good to go. Grocery shopping becomes quick and easy and I don’t end up with an abundance of things we won’t use before they go bad or multiples of things we already had tons of in the pantry.
Keeping things on the simple side, knowing the likes and dislikes of who you cook for, being aware of the inventory of your fridge and pantry, these things give you back time in your week and contribute to a smooth transition into dinner time.
No matter who in your house does the cooking, spending a few moments getting prepared each week is something worth investing in. Some people plan a week at a time, some plan a month at a time, some use spreadsheets, some use meal planners like the one I made.
However you choose to equip yourself for the meals ahead, know you are adding efficiency into your life. By doing this one step prior to the start of your week, you have taken an often frazzled and stressful task and turned it into a simple undertaking.
Simple is good.
Especially when they want to eat every night!
What do you do to make your mealtimes a success? Any pre-cooking tips? Found any great recipes? Share in the comments!
And download your own copy of my Meal Planner Worksheet! Save yourself some time each week!