Plan once, eat well all week
Spending a short block of time each week to plan meals reduces daily decisions and makes cooking easier. A simple routine you can repeat is the goal.
Steps to create a simple plan
Inventory your fridge and pantry to avoid buying duplicates.
Pick themes for days, for example grain bowl, soup, stir fry, pasta, salad.
Select three proteins and four vegetables to rotate through meals.
Assign meals to days and plan one leftover night.
Smart shopping
Make a list grouped by store section to speed the trip.
Buy versatile staples and one small treat to keep the plan sustainable.
Prep that pays off
Do two or three tasks after shopping: chop vegetables, cook a grain, portion a protein.
Use clear containers and label with date so you can grab meals quickly.
Keep it flexible
Allow swaps based on appetite or schedule. Track which meals repeat and refine the list over a few weeks to build a short, reliable menu.
Start this week: set aside 30 minutes, make one list, and prep one item. Small actions add up.