By Andrea Lynn
Meal planning gets a bad rap. Most people roll their eyes and complain meal planning is too structured and rigid when I try to sell them on it. But it can be different for everyone—it’s really what you make of it and what works best for you and your family. You can use some elements to streamline your week and leave others that don’t mesh with your planning style.
For me, meal planning is what truly helped change my family dinners. Plotting out my week of recipes provides structure and stability in an otherwise hectic week. If you want to give meal planning a try but don’t know where to start, here are my go-to tips and tricks you can weave into your own family, straight from a busy mom and cook who gets it.
Consider lifestyle when meal planning
Whether it’s easier for you to batch-cook meals ahead, have rotating theme nights (like Meatless Monday and Taco Tuesday) to encourage inspiration, or prep elements of meals in advance for quicker
cooking, it’s essential you do what fits your lifestyle. I toe the line between planning my week of meals ahead and doing a little prep on Sunday to make weeknight cooking move faster. If you’re just starting a meal planning routine, keep it simple so you don’t get overwhelmed.
Find your favorite recipes
Keep a running list of recipes that are easy to make and are loved by kids and grown-ups. When I get stumped on what to cook, I go to this list of past wins for easy inspiration. Also, sometimes when I’m stuck, I’ll have my daughter page through a food magazine (like Savory!) or cookbooks to pick out recipes. It gives me a little break and she’s excited to be included.
Make a shopping list
Once I’ve picked my recipes for the week, I check the fridge and pantry for what I already have on hand or that needs to be used up (check the crisper drawer!), and then make a list. I’ll check my supermarket’s circular to see what’s on sale then head to the store. What day you shop is up to you and your schedule but know that midweek is often less busy than weekends.
Prep what’s reasonable
I used to spend more time on Sundays prepping but found it overtook my day. Now I’m easier on myself and fit in whatever I can on the weekend—like cooking a batch of brown rice and cutting up fruits and vegetables. I’ll then use these pre-made elements to fill out my meals and snacks throughout the week. Bonus: We eat way more fruit and vegetables as a family (me included) when they are in the fridge, ready to go.
Lean on meal starters
Some weekdays are unpredictable. Stock a few meal starters, like curry and enchilada sauces and frozen shrimp and ravioli, to give your meals a little flexibility on hectic days. It’s always okay if the plan doesn’t work according to schedule and these ingredients help ensure you can still get delicious food on the table. Then on weekends you can enjoy leftovers or order out if needed, like we do.
Ready to get started? Here are some of our favorite recipes, the ones we turn to again and again.
My favorite recipes for meal planning
Shrimp Scampi with Tomatoes and Spinach
A Dutch oven is all you need for this easy fettuccine. This recipe is simple and speedy, and I usually have most of the ingredients on hand (I always try to have shrimp in the freezer). It’s a no-brainer for when we want a fast seafood option during the week. And, yes, my daughter picks out the spinach.
Get the recipe: Shrimp Scampi with Tomatoes and Spinach
Mississippi Chicken
I love a dump dinner, especially when my Instant Pot® or slow cooker does all the work. If I know the day will be busy, I can set it up beforehand so my husband or I can just push a button. Plus, this large batch of chicken leftovers can be transformed in a variety of ways for lunch or dinner—mixed into rice and beans, topped on a salad, or made into quesadillas.
Get the recipe: Mississippi Chicken
Ground Beef and Yogurt Naan
My family loves the balance of flavors and textures here, especially the creamy yogurt and crunchy red onion. They are so easy to assemble and are fun to eat. While I pile mine high with herbs, my daughter takes hers plain (and that’s okay!).
Get the recipe: Ground Beef and Yogurt Naan
Chilaquiles Skillet Casserole
This is an all-time family favorite for a variety of reasons. It takes 20 minutes and consists of pantry staples like enchilada sauce, tortilla chips, and eggs. If I don’t have enchilada sauce, I’ll sub in a jarred smooth salsa.
Get the recipe: Chilaquiles Skillet Casserole
Lightened Up Nachos
Nachos for dinner? Yes, please. My daughter barely notices the lentils stirred into the meat, and I’ll leave the butternut squash off of a portion for her because it’s not her favorite. My husband and I pile it high with vegetables and guacamole. This meal is easy to make (especially if I chop up the toppings in advance) and feels indulgent without really being so.
Get the recipe: Lightened Up Nachos
Enchilada Ravioli Skillet
This is another skillet dinner that’s popular with my family. Cheese or beef ravioli can work in this Italian-Mexican mash-up. Again, this calls for enchilada sauce which I try to always have in my pantry because it’s in two of my family’s favorite meals.
Get the request: Enchilada Ravioli Skillet
Instant Pot Veggie and White Bean Soup
It doesn’t get easier than using leftover bread, canned beans, and frozen vegetables. Throw them into the Instant Pot® for a cozy, hands-off dinner that tastes like it’s more work than it is.
Get the recipe: Instant Pot Veggie and White Bean Soup
Lemon Roast Chicken with Cabbage
Chopping up the cabbage in advance gives me a head start on this weeknight meal. I love shoving a one-pan dinner in the oven and getting both protein and vegetables in return. And for my family, this meal usually results in enough leftover chicken for lunches later in the week.
Get the recipe: Lemon Roast Chicken with Cabbage
Speedy Vegetable Lo Mein
This is another meal that I can pull off from a combination of pantry and freezer items, and it’s a great canvas for whatever else you have on hand. Any leftover vegetables I haven’t gotten to during the week or cooked protein like chicken or beef just goes right in. It’s so versatile and easy.
Get the recipe: Speedy Vegetable Lo Mein
French Canadian Shepherd’s Pie
I will make extra mashed potatoes (or buy store-bought) to pull off this French-Canadian version of Shephard’s pie, which includes a layer of creamed corn. If I want to bump it up with more vegetables, I’ll stir in some onions and carrots with the meat, too.
Get the recipe: French Canadian Shepherd’s Pie
Andrea Lynn is the current Food Director for Savory Magazine and past recipe developer, cookbook author, and food editor. Her goal is to convince others to meal plan so—mission accomplished?
