Plan once, cook smart
Spend one hour a week to set up meals instead of making decisions every day. A short, consistent routine saves time, money, and daily stress.
Start with a simple system
Keep the process repeatable: pick recipes, check what you already have, make a concise shopping list, and set aside prep time.
- Choose 3–4 dinner templates (grain + protein + vegetable, sheet-pan, salad bowl, slow-cooker).
- Use theme nights to reduce decision fatigue (e.g., Mexican Monday, Stir-fry Wednesday).
- Write a single grocery list grouped by store section.
Batching and shortcuts that work
Batch once, eat multiple times. Focus on components rather than full meals.
- Cook a double portion of a protein to use across two meals.
- Roast a tray of vegetables and a grain to mix with different sauces.
- Prep breakfast and snack portions in reusable containers for the week.
Weekly routine you can follow
- Sunday: inventory, plan five dinners, shop, and do 30–60 minutes of prep.
- Midweek: refresh greens, reheat prepped components, and pivot one night to leftovers.
- Freeze extras immediately with a label and date to avoid waste.
Final practical tips
Keep a short master list of go-to recipes, rotate ingredients to avoid monotony, and refine the plan each week. Start small—one hour a week is enough to change how your week feels around food.
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Life Hack