Meal planning guide
Meal planning tips for busy cooks
You don't need hours to plan a week of good meals. These simple habits help busy cooks eat well, waste less, and stop asking "what's for dinner?" at 5 p.m.
1. Plan in 15 minutes, once a week
Pick one time, like Sunday evening. Look at the week ahead, note busy nights, and fill dinners first. Breakfast and lunch can repeat.
2. Match meals to your schedule
Save the quick 20-minute meals and slow-cooker dishes for the late nights, and the longer recipes for calm evenings.
3. Cook once, eat twice
Plan a big roast, chili, or pasta bake and put the leftovers into tomorrow's lunch slot so nothing goes to waste.
4. Keep a short list of favorites
Eight to ten recipes your family loves are enough to rotate. Add one new recipe a week to keep things interesting.
5. Shop from one list
Build your grocery list from the plan, and skip what's already in your pantry. One trip saves time and money.
6. Prep ahead in small steps
Wash greens, chop onions, or cook rice when you unpack groceries. Ten minutes of prep makes weeknights much easier.
7. Have a backup night
Leave one night open for leftovers, eggs, or a freezer meal. Plans change, and that's okay.
8. Reuse a good week
When a week works well, save it as a template and use it again next month.
Plan your week in Aumrie
Drag your recipes into breakfast, lunch, dinner and snacks, then shop from one list.
No card needed.
Hosting a holiday? Read the Thanksgiving planning guide or browse Thanksgiving sides.