Meal planning doesn't need to be complicated. A clear, repeatable routine reduces shopping time, limits waste, and makes weeknight dinners simple.
Set a realistic plan
Choose a manageable number of meals to cook each week and build small variations from a few core recipes.
Step-by-step
- Check your calendar and decide how many home-cooked meals you need.
- Pick recipes that share ingredients to simplify shopping.
- Schedule one or two bulk-cook sessions for proteins and grains.
Shop with purpose
Group your list by store section. Buy versatile staples and fresh produce for the first half of the week to avoid spoilage.
Pantry essentials
- Grains: rice, pasta, or quinoa
- Legumes: canned or dried beans and lentils
- Basics: stock, canned tomatoes, olive oil, salt, pepper
Cook once, eat several times
- Batch-cook proteins and grains, then portion for meals.
- Prep vegetables and dressings in advance so assembling is quick.
- Use one-pan or sheet-pan meals to save time on cleanup.
Review the plan each week and adjust quantities. Small, consistent habits make meal planning effortless over time.
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Life Hack