Plan once, eat better all week
Meal planning doesn’t have to be complicated. A short weekly routine frees time, reduces waste, and keeps meals balanced. Use a consistent template and a small set of trusted recipes to simplify decisions.
Start with a simple template
Choose how many dinners, lunches, and breakfasts you need. Allocate one day for shopping and one for prep. Keeping the structure steady makes planning faster each week.
Practical steps
- Inventory: Check fridge, freezer, and pantry before you plan.
- Pick 2–3 main proteins and 3–4 versatile sides to mix and match.
- Write a shopping list organized by store section to save time.
- Batch cook staples (grains, roasted veggies, sauces) on one day.
- Plan at least two meals that repurpose leftovers into new dishes.
Stay realistic
Limit new recipes to one per week. Use one-pan or sheet-pan meals for busy nights. Keep quick backups (frozen veggie mix, pre-cooked grains) for unexpected changes.
End the week with a short review: what worked, what didn’t, and which recipes to repeat. Small, consistent improvements make meal planning sustainable and useful.
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Life Hack