Healthy Meal Planning Steps
MAKE A PLAN!
Every Sunday I like to think of at least one lunch option I will take to work for the whole week and then plan out 3-4 dinner options. I figure that we will eat out at least 1-2 days a week. I always plan for 2-3 regular meals and one crockpot meal; my goal is to prep as much as possible on Sunday to save valuable time during the week!
MAKE A LIST!
Once you have your menu set, take a look at what you currently have on hand and what you will need to buy for all five meals (1 lunch and 3-4 dinners). Only buying what you need for the week will reduce cost and food waste, so stick to your list!
PREP & PACKAGE FOODS!
Choose one day each week to spend 1-2 hours in the kitchen prepping your meals. I like to meal prep on Sunday afternoon. Wash and cut vegetables for easy access during the week to use as snakes or to make salads. Roast 1-2 pans of veggies to quickly reheat during the week. Go ahead and marinate your meats to cook later in the week or cook any meats that can be quickly reheated during the week such as taco beef or grilled chicken. Pre-package any snack foods such as nuts or fruit that can be used for a quick grab-and-go item during the week. Lastly, put together your one crockpot meal you plan to use later that week. Having that already put together to quickly turn on one morning will be a lifesaver! Once all your food has cooled, place in plastic containers, put in your fridge and you are hours ahead on healthy eating throughout the week.
Click the link below to view and download the Meal Planning Guide:
Article credit: Amanda Nighbert, Registered Dietician
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