Below are a few tips that I use to help me save some time and stress when planning out my meals.
Plan your menu and then check your pantry. Only buy the foods you need. Change around you menu to adapt to the sales, if you wish.
Brown several pounds of hamburger at one time. Divide and freeze in 1-2 pound portions.
Make up things like meatballs, lasagna or enchiladas ahead of time and freeze them. Get them out the night before and pop them in the oven when you get home.
The crock pot is a great time saver. Prepare the meal in the crock pot the night before and that morning pull it out of the fridge and turn it on. Use the crock pot for roast, chicken breast, pork chops, taco soup and so much more.
Make a double batch of sloppy joe meat so you can use 1/2 for spaghetti the next night. Less prep time. You can also use your leftover roast for BBQ brisket. Two meals in one!
Our garden (and my in-laws) supplies us with green beans, corn, fresh peaches, peas, strawberries and so much more produce. Use the seasonal produce all year around. Freeze or can these items for use later.
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