I used to think meal planning would make cooking so boring (if everything is planned ahead, where’s the spontaneity?), but in reality, meal planning has had the opposite effect.
Now that I plan meals in advance, I’ve actually been feeling more creative in the kitchen . . . coming up with new combinations (like the pulled pork tacos we’re having on Tuesday), working in seasonal ingredients (like the artichokes on Wednesday), and finding new shortcuts (Instacart I love you forever)!
Even better, meal planning makes “Sunday meal prep” much more effective. If you plan your meals on Saturday, you can shop for groceries (or get them delivered) on Sunday morning and then spend the afternoon cooking a few things in advance. Or a bunch of things!
Yesterday I made Easy Lentil Soup, Pulled Pork, Easy Bolognese Sauce, Gluten-Free Egg Casserole, No-Knead Bread Dough, and Among Friends Baking Mix’s chocolate chip cookies. I also cut up fruit and washed and cut romaine lettuce. Already, the week is feeling much more manageable!
Here’s this week’s meal plan:
Grilled salmon and shrimp with Central Market remoulade sauce
Greek salad (lettuce, tomatoes, mushrooms, olives, feta, pepperoncini, vinaigrette)
Pulled pork tacos
Central Market prepared fresh guacamole + chips
Simple cole slaw (shredded cabbage tossed with cilantro lime sauce)
Leftover white rice
Zucchini noodles or pasta
Wilted salad (iceberg lettuce, olive oil, lemon juice, garlic, parmesan, pepperoncini)
Steamed artichokes with butter
Delivery, leftovers or chicken nuggets
Grass-fed beef burgers with fixin’s
Carrots and cucumbers with ranch
Fruit GIANT ICE CREAM SUNDAE BECAUSE IT’S FRIDAY!!!!!!!!