Is meal planning giving you a headache?  Don’t let it!  I am here to tell you there is no “right way” to plan meals – and while we’re at it, let’s make it easy for you to get started with my five-step approach.

Write it down – it really helps!

First, what is meal planning?

As mentioned, there is no right way to plan meals. I will show you what works for me, but by no means is this the only way to do it.  Furthermore, I believe “meal planning” is not the same as “following a meal plan.” I know! Super confusing, so let me break it down.

• Meal planning is the process of figuring out which groceries need to be in our house in order to compile viable meal options for the week ahead.
• Some people plan for the whole month, but most people plan for 5-7 days (I admit, I am a weekly type of gal).
• Following a meal plan isn’t exactly a skill that involves learning, whereas, planning is.

Why meal plan? I don’t know about you but it isn’t the greatest of feelings when six pm rolls around after a hard day of work – and we still don’t know what’s for dinner!  Meal planning really helps avoid this situation big time. 

Meal planning also allows for more flexibility in the types of foods available to us, so that we don’t start clicking away on Uber Eats and DoorDash (not that those apps don’t serve a purpose – they totally do – just not when we prefer having a home-cooked meal).

Where to begin?

Here is my 5-step approach.

1. INVENTORY: 

• What is currently in your pantry, freezer and refrigerator? As an example, if I already have a can of black beans and salsa, but no tortillas, avocado or lettuce greens, this helps in the creation of the plan for a taco night. 
• Toss anything that has expired or has not seen the light of day (I’m looking at you chicken with freezer burn).

2. SCHEDULE

• It always helps to see what’s on tap for the week.  Are we planning for a whole seven days? Five days? Three? For my newbies, I recommend trying one day of planning – bonus if you get more. 
• Are you going for specific nights or random?  Some people like following a Monday through Friday plan, whereas others prefer having a few staple items available for “weekly possibilities” in order to make something in a flash, regardless of the day. 

3. WRITE THE PLAN

• When it comes to this part, we are writing it down (I like to use paper).
• Meal planning does NOT need to follow the traditional “look up recipes,” then “buy ingredients,” in fact, for those who find themselves lost in the process, it is easier to just do what you know (and enjoy) before embarking on new ideas. 
• Don’t forget to decide if you’re only planning dinners or if you are also including other meals! This serves as your grocery list!

4. SHOP

• Go to the store (whether in person or online) and get your list.

5. EXECUTE

• You are now ready to prepare your meal. Isn’t it a great feeling to have a plan? 

One of my most favorite “weekly possibility” dinners to put together when in a real bind is this 25 minute pasta night. You can set it up, and walk away while it’s cooking.  And it offers a balanced plate of protein, carbohydrate and veggies (often, we will slice up some fruit on the side, too): 

1. Frozen meatballs (vegetarian or meat), 350F for 25 minutes.

2. Boil pasta  – any favorite box will do.

3. Choose your sauce – we use one whole jar of our favorite marinara sauce.

4. Add greens – we add spinach at the end and wilt it down from the heat of the meal.  Alternatively, we like Taylor farms salads, or chopping a head of greens with my favorite chopper.

After the pasta is fully boiled, strain the water, put the pasta back into the pot and add the marinara sauce. When the meatballs are finished, add them to the pot and mix in the marinara. Simmer on low and add in a whole bag of spinach (it will wilt down) or use the Taylor Farms salad kit as a side, along with your favorite fruit and/or raw veggie.

Do you have a favorite meal that you enjoy making each week?  Let everyone know below!