Well it’s that time of year again. The upcoming months soon to be filled with celebrations of the holidays, family gatherings and yes, endless eating encounters. To help reduce the stress of meal planning, here are a few tips to get you started.
PREPLAN!!!
Set aside 15-30 minutes weekly and plan five-seven days of meals.
1. Start with the entrée, then compliment with other foods in order to achieve well balanced meals consisting of all the main food groups.
2. Accumulate favorite recipes, and place them in a protective slip cover and create your own three ring binder for quick access. This is enormously helpful for pre-planning meals, as well as grabbing menu ideas on the fly.
3. Cook in bulk. This is a great way to provide quick and easy leftover meals for the days ahead. Example: Cook a large pot roast for meat and potatoes one night; serve leftovers in the form of French dips, burritos etc. Vacuum sealing and freezing entrees is a lifesaver for those dreaded unplanned meals.
4. Create a grocery list specifically from your weekly meal plan and purchase only those items. This helps eliminate impulse buying and extra trips to the store.
5. Refer to your menu plan daily, so you know what tomorrow brings. This suggests when and what to take out of the freezer, and prep work you can do in advance, i.e. crockpot dishes that can simply be turned on in the morning.
Looking for new recipes? If so, click on the following:
Turkey Roulade with Apple-Cider Gravy
Roasted Butternut Squash and Shallot Soup
If you are interested in learning more about healthy eating and good nutrition, contact our Nutrition Services Department at (541) 754-1370.
