Anyone who know me well knows that I am a stickler for weekly meal planning. Planning out your meals can mean the difference between a relatively relaxed week of cooking and those six trips to the grocery store, stressing out about what to make for dinner each night.
Regardless of what I am planning for my dinners, there are always some staples that get added into the cooking routine. You know, those foods we eat often enough that it make it worth it to spend a little extra time on the weekends so I can grab them out of the refrigerate when I need them at the ready during the week. Here are my top five things that I make, that you might want to include in your weekly cooking rotation too.
Hard Boiled Eggs. Want the easiest and best go to snack? Eggs are such a good source of protein and are so easy to grab and go. Throw in an orange or apple and you have a complete hold me over meal until dinner.
Roasted Veggies. A big pan of roasted vegetables on a Sunday does triple play during the week: as a side dish with chicken or fish, onto a rice bowl with tofu, and the rest might go into next night’s frittata. Great vegetables to roast for winter are Brussel sprouts, sweet potatoes, red onion and butternut squash. Click HERE for a great recipe.
Brown Rice. When I make brown rice (or quinoa or any other whole grain) I always double the batch and use over a stir fry, a breakfast bowl or to make fried rice.
Pot of Soup. In the winter, soup rules the day! You know why: it’s warm, nutritious and filling. I always double and freeze, use as a dinner and an instant next day’s lunch.
Salad Dressing. I usually make a more basic lemony balsamic vinaigrette to use as a salad dressing, then as a marinade for chicken or a drizzle over those roasted vegetables I already made.
What about you? Do you meal plan your week of meals? Are there go to’s that you make every week? Let me know in the comments below!