We often mention in our posts how we prepare quick and simple meals with leftovers for one or two additional dinners. Doing so may sound easy, but overall, it is. However, a fraction of planning makes the process seamless and enjoyable, let alone delicious and gratifying.
The secret to preparing easy meals lies in a few key strategies: planning, simplicity, and flexibility.
- Plan Ahead: Take a few minutes at the start of the week to plan your meals. Choose recipes that share ingredients to minimize prep time and waste. A well-thought-out grocery list ensures you have everything on hand, reducing the stress of last-minute decisions.
- Keep it Simple: Focus on recipes with minimal ingredients and steps. Dishes like stir-fries, pasta, salads, or one-pot meals can be both nutritious and quick to make. Use pantry staples like canned beans, frozen vegetables, and grains as the foundation of many meals.
- Prep in Batches: When you have time, chop vegetables, cook grains, or prepare sauces in bulk. Store these in the fridge so they’re ready to go when you need them. This cuts down on prep time during the week.
- Embrace Versatility: Learn a few basic recipes that you can easily adapt based on what you have on hand. For example, a simple frittata can include any combination of veggies, cheese, or meats. Similarly, a bowl can be customized with proteins and toppings.
- Use Time-Saving Tools: Invest in tools that make cooking easier, like a slow cooker, instant pot, or a quality knife. These can reduce your time in the kitchen and make cooking more enjoyable.
- Mindful Leftovers: Cook larger portions so you can enjoy leftovers. Repurpose them into new meals—yesterday’s roasted chicken can become today’s chicken salad or a filling for tacos.
- Minimal Cleanup: Choose meals that require few pots and pans. Sheet-pan dinners or one-pot dishes simplify both cooking and cleaning.
Focusing on these strategies can make meal preparation less of a chore and more of a pleasure, fitting seamlessly into even the busiest schedules.
Especially now, since I am not my usual energetic self, the easier the meal, the better. I have been making many salads, such as tuna, salmon, and chicken salads, served with a lettuce salad, rice for Tom, and a vegetable for me. I often make a protein-based salad with diced celery and onion and sliced hard-boiled eggs, all seasoned with Himalayan salt, garlic powder, onion powder, and pepper.
For the dressing, I mix equal amounts of unflavored Greek yogurt, sour cream, and Primal Kitchen Avocado mayonnaise with a spot of keto sweetener for a light sweetness, if preferred. Mix all the ingredients and enjoy a batch of one of these tasty salads for a few dinners.
I have been buying coconut keto wraps from Amazon, which I stuff with the protein salad. They are delicious!
That’s it for today, folks. We’ll be back for more.
Be well.
Photo from ten years ago today, August 18, 2014:
