What’s for Dinner?
Ahh, the infamous question of the day … What’s for dinner? It’s something I use to dread each and every week. I was rotating between the same meals time and time again, and needed a little refresh.
I’ve recently started a weekly ritual called Sunday meal prep. I take a few minutes and look at our pantry to take a quick inventory of what we all have on hand. From there, I plan four meals for the week, each with a different source of protein, and sprinkle leftovers on the other three nights. Having a few go-to recipes makes the process even easier, but I’m always looking for new meals to add to our rotation.
My biggest piece of advice for meal prepping is to keep it simple. There’s no need to plan elaborate meals that take up so much of your precious time.
I find most of my meal ideas on Pinterest, in cookbooks, and on my Mealtime Mommies Facebook group page. How cool is it that my sister-in-law started this page?! Having all of these resources to utilize has made trying new meals so easy. I typically try to find one to two new recipes each week to keep things fresh.
From there, I make my grocery list. Lately I’ve been doing pickup orders, which are oh so handy! Other times I go to the store and stock up. Either way, I’m sticking to my list and getting what I actually need for these four recipes, along with breakfast, lunch and other necessary household items. Since doing this, my impulse purchases have been way down. We also have a lot less food waste. Taking this 15-20 minutes to plan out meals for the week has made a huge impact!
Another important thing about meal prepping is remembering to defrost your meat. How many times have you forgotten this step? I’ve forgotten more times than I’d like to admit, but since having this meal plan in place, I’ve forgotten a whole lot less! I usually keep a note on the fridge that includes what our plan is each night for dinner. That way I can base it off our schedule, allotting leftovers for those nights I think we’ll have less time to cook.
This past week, we made venison quesadillas on Monday, lasagna soup on Tuesday, had leftovers on Wednesday, made hamburger green bean skillet on Thursday, chicken burrito bowls on Friday, and leftovers on Saturday and Sunday. This was my first time making lasagna soup, and it was a huge hit! I was able to make everything in one pot (SCORE!), and our toddler even finished his bowl and asked for more. Fellow toddler parents, you know that’s a HUGE deal! Check out this week’s recipe to try it out for yourself!
I also take this time to look at our calendar to see what’s coming up for the week. Since becoming a mom, I have gotten a tad bit forgetful. I mean, your brain only has so much space, right? And things like daycare pickup and feeding your family are more important than say, your oil change … Don’t worry, I rescheduled! Taking this extra minute has helped me to stay up to date on the week ahead.
If you couldn’t tell, I’m huge on prep! Weekdays fly by between daycare, work, dinner, playtime, bath, and bedtime. Since having our son, we’ve started doing a little nightly reset, which entails 10-30 minutes of dishes, cleaning up toys and counters, and other small tasks. My husband and I trade off depending on who handles bath and bedtime, which makes a big difference. Waking up to a tidy space is so refreshing and sets the tone for the whole day!
These are just a few things we’ve implemented to make weekdays run more smoothly. Life is busy and I definitely don’t have it all together, but I’ve found that a little prep, whether it’s planning dinners, checking the calendar, or doing a quick nightly reset, makes a big difference.
My biggest takeaway? Find what works for your family and start small. You don’t need a perfect plan or spotless house to feel more organized. Even little changes can make the week feel more manageable!
Meet the author – Sara Mensink. She believes that small changes can make a big difference.
Through gardening, mindful consumption, homemade solutions, and everyday habits that benefit both people and the planet, she is embracing a more sustainable way of life. Sara shares her family’s journey towards a more intentional lifestyle, offering practical tips and simple strategies to help readers make meaningful changes in their own lives.
One-Pot Lasagna Soup
1-2 TBSB. olive oil
1 lb. ground pork
1 large onion, diced
4 cloves garlic, minced
1 (15-oz. can) diced tomatoes, don’t drain
1 (15-oz. can) tomato sauce
⅓ cup tomato paste (about half of a 6-oz can)
4 cups chicken broth
1-2 cups water, to adjust consistency
1 TBSP. Italian seasoning
1 tsp. salt
Black pepper, to taste
8 oz. bowtie pasta (uncooked)
½ cup ricotta cheese
2 oz. shredded mozzarella cheese (about ½ cup)
¼ cup Parmesan cheese
¼ cup chopped fresh parsley
Heat a 4-5 quart soup pot over medium-high heat. Add olive oil and heat until simmering. Add ground pork, onions, and garlic. Sauté until the pork is cooked through, stirring occasionally.
Drain excess fat, if needed. Stir in tomatoes (with their juice), tomato sauce, tomato paste, broth, Italian seasoning, salt, pepper and pasta noodles. Increase the heat to high and bring the soup to a boil. Reduce heat to a medium simmer and cook soup for 10 to 15 minutes until the pasta is cooked to your liking, stirring frequently to prevent the pasta from sticking together.
Add water or more broth in small amounts to adjust the soup consistency to your liking. Serve the cheeses on the side and add it to individual servings. Garnish with fresh parsley.
Leave a Reply