Dinner took a lot of space in my mind. Most parents think about it at least three times a day. What will I make for dinner tonight? What are we doing for dinner tomorrow? What will happen with dinner on the night we have the babysitter?
It takes a lot of time, too. Sorting through recipes, making lists, going to the store, and going to the store again. Inevitably, there is a change of plans: the meeting ran late, the weather was too nice, or I didn’t have the energy to slice and dice tonight. I was sick of throwing out expired vegetables because I couldn’t get it together to make that great eggplant recipe.
I developed a new method of meal planning that doesn’t require recipes, planning menus, or making big lists. It doesn’t even require a love of cooking. It allows me to have several options for the rushed or not rushed nights, cutting time and waste. I call it “The essential proteins, veggies, and starch or carb” plan.
Sometimes I have a list of a few items I might have ran out of, such as garlic powder or seasoned rice vinegar (makes a great dressing for greens or veggies). I have a list of no-cook, no-prep veggies, set-it-and-forget-it veggies, and proteins, and then I have quick throw-it-together-while-the-kids-take-a-shower-meals for the nights that we somehow ran out of time. As long as you pick a few items from each category per week, you’ll be ready for dinner any night of the week!
No-Cook-No-Prep Veggies
- Avocado
- Cucumber
- Cherry tomatoes
- Sweet peppers
- Carrot sticks
- Celery sticks
- Shredded red cabbage (crunchy sticks as they are affectionately known in my house)
Quick Proteins
- Cheese (quesadillas, nachos, cheesy pasta, crilled cheese)
- Canned tuna (add avocado, cucumber, and lime for a mayo and sweet relish alternative)
- Eggs (yes! Eggs for dinner is a hit in our house: fried over rice topped with avocado and cilantro and some soy sauce or hoisin sauce, an omelet with some deli meat)
- Hot dogs
- Smoked salmon
- Tofu
- Whitefish (cooks very quickly in a pan with some olive oil and lemon or olive oil and butter)
- Ready-to-cook or cooked shrimp
- Ground meats: turkey, chicken, beef, lamb, pork, or a combination of these made quickly into patties and served with rice and veggies or mixed into pasta with a bit of cream or tomato sauce.
Quick Starches/Carbs
- Pasta
- Rice
- Bagels
- Sliced bread
- Corn or flour tortillas
Set it and Forget it Veggies and Proteins
- Whole Chicken: 3-4lb in a Dutch oven, 350 degrees, for 1 hour and 15 minutes. Let it rest for 15 minutes.
- Chuck Roast: 3-4lbs in a Dutch oven, 350 degrees, for 4 hours. Let rest for one hour. This can go in at noon and be on the table by 6 p.m., fork-tender. Makes great leftovers for burritos, quesadillas, or nachos.
- Pork Butt: 3-6 lbs in a Dutch oven at 350 degrees for 3 hours. Let rest for one hour. This is also an incredible filler for burritos and quesadillas and can be used as a topper for nachos.
- Black or Pinto Beans: Soak a pound of beans the night before if possible. Drain and add to a large pot of water. Add aromatics such as herbs, onion, garlic, and proteins such as bacon or pork, and water so it goes above the beans about 3 inches. Keep at an active simmer for 3 or 4 hours until tender. It can be served as a soup or served using a slotted spoon as a side or filler for burritos and quesadillas or as a topper for nachos.
For double-duty, use an extra large roasting pan or Dutch oven and throw in root vegetables such as carrots and potatoes and some aromatic ones such as chopped onion, sweet peppers, garlic cloves, and celery.
Quick Seasons and Flavor Add-Ons
- Lemon: adds a surprisingly fresh and welcome brightness to almost any dish
- Spice powders: garlic, onion, coriander, cumin, sweet paprika, smoked paprika, turmeric, everything salt, cinnamon, masala, etc
- Herbs: cilantro, parsley, rosemary, sage, thyme, all add flavors to roasts or pan cooking. You can put entire sprigs into the pan or pot and remove them after cooking.
- Sauces: Ketchup, Japanese BBQ sauce, fire-roasted tomato salsa, tomato sauce for simmering veggies or meats.
