Easy meal planning recipes12/29/2023 Prep meals the night before whenever possible. Shop in advance for the foods you need on your meal plan that way you're always prepared when mealtime comes. You know you like the food and there's less thought needed to figure out what you're going to eat. It's OK to eat the same thing sometimes, in fact, doing so can make your life easier. Don't be afraid to copy and paste days.That way you're spending less time cooking. Make an extra portion at dinner so you can have it for lunch the next day. Plug those into the week ahead to create a meal plan. Take a few moments to make a list of meals and snacks you'd enjoy eating. Divide those numbers by the amount of meals and snacks to determine portion sizes. From there, determine how many grams of protein, carbs, and fats by using macronutrient ratios like the ones shared above. Start by figuring out how many calories you need to eat per day by using a daily calorie calculator. Guacamole: Made too much guacamole? No problem! Save it for your next party by storing in plastic freezer bags (just make sure to squeeze all of the extra air from the bag).No matter what herbs you're using, the sauce will keep for up to 3 months. If you use an ice cube tray, just transfer the cubes of frozen to sauce to a freezer bag once they're completely frozen. Herb Sauce: Freeze homemade pesto or other herb sauces in plastic freezer bags or ice cube trays.It can be reheated in a saucepan on the stove in just a few minutes, and stays fresh in the freezer for up to 3 months. Tomato Sauce: Just like meatballs, your extra tomato sauce will freeze beautifully.Reheat slowly in sauce, covered, over medium-low heat for about 10 minutes. Once baked, store in freezer containers for up to 3 months. Meatballs: Meatballs may not seem like freezer food, but making them ahead of time is a great way to get a jump on your next plate of spaghetti and meatballs.Grains: It's super easy to make a big batch of rice, quinoa, or farro ahead of time! Store in the freezer for up to 6 months, and reheat in the microwave or a saucepan with a splash of water when you're ready to use them.If you're stuck, try this go-to recipe: Combine 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shake the ingredients together in a Mason jar and store in the fridge. Make a big batch vinaigrette for all your salads.Hard-cooked eggs will keep for up to 7 days, and soft-boiled eggs will keep for up to 3 days. Both can also be peeled ahead of time and stored in the fridge. Make hard-cooked or soft-boiled eggs in advance for adding to salads and other recipes.Use for making stir-fries, salads, and fajitas, or give them a quick saute and serve an egg on top for a speedy dinner. Chop or slice a few veggies ahead of time, like sweet peppers, mushrooms, and red onions.Shred or slice the meat, store in the fridge, and add to soups, salads, and sandwiches throughout the week. Roast a whole chicken, or grill a pork tenderloin or flank steak.Add them to salads throughout the week, or use them as a fast and healthy side dish. Some good candidates are beets, Yukon gold potatoes, red potatoes, sweet potatoes, cauliflower, broccoli, and carrots. Roast vegetables ahead of time and store them in your fridge.
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