Plan ahead to avoid the question, "What's for dinner tonight?," and increase the likelihood that meals are quick and nutritious. There's no magic formula. Choose what works best for you - a few days or a week at a time. The key is planning meals that work with your schedule.
Consider these guidelines:
- Plan menus to guide your shopping and preparation.
- Organize your shopping list to save time in the market.
- Study your kitchen and organize it to maximize efficiency.
- "Cook once; eat twice" as often as possible - use food later in the week or create quick freezer dinners.
- Create five survival meals and keep the ingredients on hand.
- Choose short recipes and fewer courses.
- Clear out unused clutter, utensils and pans.
Create a master list to guide shopping and increase efficiency. Select categories, such as meats, dairy products, produce, canned goods, cereals, frozen foods, nonfood items and baked goods.
Group items. Grouping foods by category will eliminate backtracking at the market. The master list could reflect the store layout. If you don't need something in a category, skip that aisle.