Plan once, cook smart
Weeknight dinners become manageable when you plan with purpose. A short, consistent system saves time, reduces stress, and keeps variety on the table.
Simple weekly routine
- Pick 2–3 proteins you like (chicken, beans, tofu) and three vegetable sides.
- Choose one slow-cooker or oven dish and two quick stovetop meals.
- Write a shopping list grouped by store section to save time.
Prep that pays off
Set aside 60–90 minutes once a week for chopping, marinating, and portioning. Store ingredients in clear containers so you see what’s available.
Mix-and-match templates
- Grain + protein + sauce + veg — switch the components for new meals.
- Sheet-pan night: roast a protein and several vegetables together.
- One-pot night: pasta, stew, or stir-fry for fast cleanup.
Sample five-night plan
- Monday: sheet-pan chicken and roasted vegetables.
- Tuesday: grain bowl with beans, greens, and tahini dressing.
- Wednesday: quick stir-fry with tofu and rice.
- Thursday: slow-cooker stew with extra for Friday.
- Friday: leftovers refreshed into wraps or salads.
Consistent, small habits — a weekly plan and one prep session — make weeknight dinners predictable and much easier to execute.
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Life Hack