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By Andrea Martin
I’m a mom of two kids who juggles getting dinner on the table for my family along with my job as a full-time lawyer. Like many parents of pre-teens, my kids are constantly running from different sports practices and activities. And while grabbing fast food or pizza on the way home can work wonders for some families, we have the added consideration that my son has type 1 diabetes, an autoimmune disease that makes regulating blood sugar very difficult. That’s where having a meal plan using inspiration from Savory magazine comes to save the day.
As much as my husband and I enjoy making dinner for our family, with my son, it’s markedly different and essential. Packaged foods or something from the drive-through, like a chicken sandwich, are extremely difficult for him to process, especially at night. So, a planned meal or an off-the-cuff stop could mean the difference between a disastrous blood sugar night or a balanced evening. For me, planning for a child managing diabetes means focusing on foods that are high in protein and vegetables and limiting the starches on the plate to keep his blood sugar at bay. And, generally, I’ve found this balanced meal method has worked wonders for my entire family’s health, too.
But getting your kids on board to skip the pizza and pasta nights for something more nutritious can be challenging for any parent. So, we’ve used Savory as a method to streamline our meals. I love Savory magazine, and I hope you enjoy meal planning and cooking from it as much as I do.
What I’ve learned from Meal Planning
When people hear I make dinner every night I say, It’s not that hard thanks to tools like Savory. The recipes are quick and basic in the most positive way possible. They’re not daunting and the recipes are very straightforward, whether you’re new to cooking or have very limited time. I’ve also learned to lean on convenience items, and I love that many Savory magazine recipes already have this built-in. I can buy frozen vegetables, pre-cut mixed ingredients, or even bagged microwavable rice to cut my prep time down and still make an amazing meal.
Not only is Savory magazine great for weeknight cooking—but they also have really great special occasion food. These recipes may take a little more time or use special ingredients, but it’s not complex. That’s what I like best about it. You can host Easter or Christmas dinner and it doesn’t have to be this complicated affair. The presentation makes it look like everyday family in the best way possible.
Andrea’s tips for making meal planning fun and easy
Whenever I get my new Issue of Savory, I’ll spend a relaxed Friday night flipping through it to mark off the recipes I’m interested in. I’ll often check the index to see if anything stands out to me, like a sausage recipe if I know have some sausage in the fridge left over from last week. Then, I’ll rip out the pages I’m excited about and put them on the fridge. I’ll make my shopping list for three or four dinners we can have during the week. Finally, I’ll head to my local Stop & Shop on a Saturday to load up on the ingredients I’ll need.
When I’m ready to meal prep, I’ll start elements of meals that I can use later, like chopping up vegetables or preparing the proteins in advance, so meal time entails some simple reheating or assembling. Things like chili, soups, or stews are especially great to make on Sundays because I can add the finished pot to the fridge and just grab it when it’s time to eat and warm it on the stove in minutes.
It’s also crucial for my family to get involved to keep it exciting for everyone. I usually have my kids thumb through the magazine, and they can each pick two things they like, even if it’s cookies or a milkshake. That way, they’ll learn it’s fun and Mom or Dad will cook something that they picked out. As a bonus, my sister also loves Savory and we’ll often make the same recipe the same night to compare notes or text each other about recipes we’re excited to make. It’s a whole family affair!
When I’m done, I’ll take the recipes off the fridge and store them in a folder I can turn to later when I need inspiration or want to remake a recipe (which I do often!). If you don’t know where to start, I always suggest cooking the cover first—it’s usually very fun and seasonal. I also like to meal plan around a basic starting point, like a day for red meat, chicken, and pork, so I don’t get overwhelmed with options.
Try some of Andrea’s favorite recipes
I really like the Cook Once, Eat Twice recipes or five-ingredient dishes to streamline meal prep, but these are some of my favorite dishes we turn to again and again.
Moroccan Spiced Beef Lettuce Wraps
These are a family favorite. The best part is you shred zucchini into the meat, so even if your kid, like mine, claims to not eat anything green, they’ll still love these.
Get the recipe: Moroccan Spiced Beef Lettuce Wraps
Turkey and Corn Skillet Casserole
One of my daughter’s favorite recipes is the Turkey and Corn Skillet Casserole. She asks for that all the time.
Get the recipe: Turkey and Corn Skillet Casserole
Beef and Sugar Snap Pea Stir-Fry
This is a personal favorite. It’s so easy and comes together in just one skillet.
Get the recipe: Beef and Sugar Snap Pea Stir-Fry
Pork Tenderloin with Honey-Roasted Cherry Tomatoes
This recipe is a real favorite that I turn to again and again.
Get the recipe: Pork Tenderloin with Honey-Roasted Cherry Tomatoes
Prosciutto-Wrapped Asparagus
This makes a really impressive, but surprisingly easy, holiday dish. I saved them in my holiday favorites file alongside the Blood Orange Cosmos. They are perfect for hosting.
Get the recipe: Prosciutto-Wrapped Asparagus
Pecan Crusted Chicken with Brussels and Grapes
I haven’t tried this new recipe yet, but I’m most excited to try this from the October/November issue. I love the idea of having a nut (protein) coating instead of the usual breadcrumbs, which are harder for diabetes management. Extra protein is always a good thing. I’m also always trying to find new ways to introduce fruits and veggies. My kids might not believe you can cook grapes!
Get the recipe: Pecan Crusted Chicken with Brussels and Grapes
Andrea Martin is a practicing trial attorney in Boston. During law school, she found that cooking at the end of the day helped her wind down. She now continues to cook regularly with her two children, ages 12 and 10, and finds that a home-cooked meal always brings the family together.
