10 'Meal Planning' Tips for People Who Hate Planning

10 'Meal Planning' Tips for People Who Hate Planning

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  HEALTH 10 'Meal Planning'Tips for People Who Hate Planning Expand your de nition of the concept to eat well while embracing spontaneity. By Bonnie Taub-Dix, Contributor
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  Meal planning doesn'thave to be a chore that wastes more time than it saves. (GETTY IMAGES)
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  MEAL PLANNING ISTOUTED as a direct route to eating more healthfully, spending less money and saving some time – and it certainly can be. But for many us, it's more of an annoying chore than a helpful activity. That's because in addition to being time- consuming, "meal planning" just sounds strict. It doesn't seem to leave room for creativity and spontaneity – especially when you're also attempting to craft meals that are nutritionally sound and budget-friendly. [See: 7 Ways to Hack Your Grocery Trip for Weight Loss.] But there's another way to meal plan that doesn't involve preparing stacks of identical Tupperware containers for the week ahead. I've been doing it for years without even realizing it. After raising three boys and guring out how to stock my bustling household, I had to keep in mind what was going on that week. Was I having company? How many nights were we eating out? What meals could I cook once and then repurpose the leftovers? So while I don't follow a speci c recipe, I do picture how individual ingredients will morph into meals. In other words, I picture how the ingredients will work together to create delicious meals without much waste. I'm not the only one who meal plans without planning. Here are 10 tips from my dietitian nutritionist friends on how to turn a time-intensive chore into a time-saving (and almost fun) weekly activity: 1. Start with a theme. The hardest part of planning a meal is guring out what the heck to make. That's why registered dietitian nutritionist and culinary nutrition expert Jessica Levinson says it's important to make that part fun. "Plan theme nights, like meatless Monday, taco Tuesday and sh Friday," she says. "This is fun, especially for the kids, and it makes planning a menu easier because you know exactly what kind of recipe you need for every night."
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  To make themenights even easier, registered dietitian nutritionist Karen Ehrens recommends making a basic veggie saute on Sunday with things like carrots, onions, celery, zucchini, peas and broccoli. That way, every night you can reheat it and add a different herb, spice or sauce. "The idea is that you can change up the avor to Asian, Greek, Indian, Italian, Moroccan or Mexican, depending on the night's theme," she says. [See: These Healthy Seasonings Are Tasty Substitutes for Sugar and Salt.] 2. Think of your refrigerator as a salad bar. You know there's a health revolution in the works when salad bar chains are becoming as popular as Starbucks. Now there's a new place to get a healthy meal-in-a-bowl: your fridge. Here, you don't have to meal prep, you just have to ingredient prep. "If you take 40 minutes on a Sunday to prep all the vegetables you need for a salad like shredded carrots, cauli ower, broccoli, romaine lettuce, celery, green onions, peppers, tomatoes, cucumbers and zucchini noodles, and store them in separate containers, you'll save time during the week because the food is all set up and ready to eat. All you have to do is throw it together," says registered dietitian nutritionist Jen Haugen, a director and kitchen consultant with Pampered Chef and owner of JenHaugen.com. 3. Cook your protein, then get creative. There's no shortage of chicken breast recipes on the internet; in fact, it's one of the highest-searched terms on Google. Use them to cook 10 (or more, depending on the size of your family) on Sunday night and store them in your fridge to serve all week long,
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  Haugen recommends. "Preppingthe protein ahead of time means you don't have to have a speci c menu in mind," she says. "Instead, chicken can be ready to go for whatever you are feeling like: quesadillas, soups, paninis, pastas, stir-fry and more." If you're a vegetarian, cook a big batch of hard-boiled eggs at the beginning of the week instead, recommends registered dietitian nutritionist Amy von Sydow Green. "If you [do that], you can use them in so many ways," she says. "For example, two eggs and a piece of fruit makes a super quick on-the-go breakfast. Over a salad, eggs make a great lunch." Or why not try breakfast for dinner with a veggie-stuffed omelet and some of those leftover veggies from the night before? 4. Stock your pantry. You're hanging out at home, scrolling Instagram, watching Food Network or catching up on emails when suddenly it hits you – it's time to eat! But when you raid your pantry, all you have is some expired yogurt and a half-full bag of nuts. That's why registered dietitian nutritionist Liz Weiss, founder of Liz's Healthy Table, recommends maintaining a well-stocked pantry. "Keeping healthy and versatile ingredients on hand like whole-wheat pasta, jarred pasta sauce, canned beans, quinoa and canned tuna means you can have dinner on the table in a matter of minutes," she says. Not sure what to do with those ingredients? Some of Weiss's favorite no-plan dinners include pasta with cannellini beans, shredded cheese and sauteed (frozen) broccoli orets or a tuna sh sandwich. Karman Meyer, a registered dietitian nutritionist at TheNutritionAdventure.com, meanwhile, opts for quinoa bowls with canned beans and tomatoes, and whatever veggies she has in the fridge.
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  5. Stock yourfreezer, too. The farmers market may be paradise during harvest season, but frozen fruits and vegetables can be just as rich in nutrients, since the produce is allowed to ripen fully before being frozen. Registered dietitian nutritionist Melissa Joy Dobbins recommends taking advantage of that by loading up your pantry with frozen produce to complement the fresh produce you have on hand. "This helps ensure that our meals and snacks are balanced, while keeping our food waste down, and saving money," she says. 6. Shop in your own kitchen. Admit it: How many times have you gone food shopping while hungry and wound up with (sometimes expensive) pantry items or frozen goods you never ended up cooking or eating? Avoid that by looking at the items in your refrigerator, pantry and freezer before you hit the grocery store, Levinson recommends. "Using the food you already have that you're in the mood for can help you plan a meal. This helps reduce food waste and saves you time from having to go grocery shopping," she says. Budget- friendly eating for the win! 7. Have a fallback meal. Raise your hand if cereal or pasta are your go-to choices when you can't think of something else to make. Well according to registered dietitian nutritionist Jeannie Boyer, your fallback meal doesn't have to be so, well, predictable. "I always have mozzarella, canned tomatoes or tomato sauce and some pizza dough or spaghetti squash on hand," she says. "When a busy
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  night of theweek comes, I know I can make pizza or pasta – and add whatever vegetables I have in the fridge – to make a meal in under 20 minutes." [See: 10 Healthy Meals You Can Make in 10 Minutes.] 8. Simply don't meal plan – and don't feel guilty about it. Even if you're already a meal-planning pro, sometimes days (or full weeks) go by when you simply can't. In this day and age of go- go-go, Cara Harbstreet, the registered dietitian nutritionist behind Street Smart Nutrition, says it's important not to be too hard on yourself when this happens. "If planning, shopping and preparing a meal seems overwhelming and undoable, select a favorite restaurant, preview the menu and consider that a version of 'meal planning,'" she says. The best part? "This will allow you to spend more time with the people you care about, without the stress of making a meal," she says. You can also purchase part of the meal (like the barbecue chicken) and add your own sides. 9. Ask your family for input. You could be serving up a plate from Gordon Ramsay or Giada De Laurentiis him or herself, and still someone in the family would have a complaint. That's why Stephanie Van't Zelfden, a registered dietitian nutritionist and founder of Nutrition Hungry, lets each member of the family pick one meal they'd like to have for dinner during the week. "By asking what they're craving and letting
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  everyone choose ameal before I go shopping, I don't have to come up with meals," she says. As a bonus, registered dietitian nutritionist Sandy Nissenberg, says, "This makes it easier to solicit help in the kitchen and get the kids excited for dinner." 10. Fall in love with your crockpot. Salads are a great go-to, but chances are at some point, you'll grow tired of chopping, slicing and dicing up veggies. One solution? A crockpot, says Shoshana Pritzker, a private practice registered dietitian nutritionist and sports nutritionist in Long Island, New York. "I make a huge pot of crockpot pulled chicken breast with super simple ingredients like halved chicken breasts, 1 cup of chicken stock, seasonings and 2 tablespoons butter, and cook it on low for six to seven hours," she says. "Then I use the pulled chicken in various ways for lunch and dinner. For example, an open-faced sandwich for lunch and pulled chicken and rice with a vegetable for dinner." A bonus: There's only one pot to clean when your food is ready. Bonnie Taub-Dix, Contributor Bonnie Taub-Dix, MA, RD, CDN, is the award-winning author of “Read It Before You Eat It - Takin... READ MORE  » Tags: food and drink, diet and nutrition, cooking DISCLAIMER AND A NOTE ABOUT YOUR HEALTH » RECOMMENDED What Your Hands Say About Your Health Neuroscientists and psychologists have uncovered some interesting links. Greg Chertok July 2, 2018
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