Prior to writing this, I was planning to open with a self-deprecating joke about how I don’t actually plan my meals but that naming the post “making extra food so your husband doesn’t starve” wasn’t a good title.
But having done a little research, it turns out I am doing a pretty good job. And it’s really not that hard. Find some recipes that you like and that, more importantly, keep well. Figure out how many meals you can prepare for – working lunches are good, I’m still trying to find a way to make breakfasts-to-go without employing heavy mason jars.
Quinoa reheats well, pasta and mashed potatoes – not so much. I also genuinely prefer quinoa over brown rice. And it is clearly the better option as compared to white rice – which becomes hard as a rock the day after. Lamb gets tough when reheated. Chicken can get dry, but a cold pasta salad solves those problems. And then there are some meals that are better the day after – when the marinade truly comes to life.
But the truth is, you don’t even have to “plan” all that much to save money, and calories. I always make sure to have some boiled eggs in the fridge, and yogurt makes a great afternoon snack. One of our favorite go-to meals is chicken, vegetables and quinoa. Cook the quinoa according to the box (I always add some olive oil). Saute some diced chicken in olive oil with garlic and onions. And then cook up some frozen mixed vegetables. Combine in a large skillet and enjoy. Dinner for me and my husband and two yummy meals for the days ahead.
I have been told – by people who will remain nameless – that it’s “so much easier” to go to McDonalds or Taco Bell or wherever. But honestly, nine times out of ten, dinner takes me 30 minutes at the most to cook, costs maybe $20 total and yields multiple meals and isn’t heavily drowning in chemicals.
To each her own, I suppose. I’m off to reheat some super yummy chili.