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[quote=Anonymous]1. Involve your kids in cooking. My four year old cranks the pasta roller, shapes dough, etc. 
2. Leftovers, minimum two nights in a row, and always also for lunch. 
3. Food co-ops. Involve kids in bagging dried beans, lentils, nuts, dried fruit. 
4. Stock pantry with mix-ins and short-cuts. Ours always has pickles, capers, and pickled vegetables; nuts and nut butters, baked beans; hot peppers and hot sauce; anchovies and tuna.
5. Do quick preps in advance: soak beans, make dough, etc. 
6. Have a couple of meals in your back pocket to reduce food waste - veggie quiche, baked fruit as a yogurt topping, stews, stir-frys, veggie fritters.

So, for example:

Tonight we are having mushroom/chestnut ragu with creamy polenta. 
Monday, we will have air-fried polenta (kids use cookie cutters to cut into shapes), shakshouka, pickled veggies.
Tuesday, we will have veggie stew and kids make croutons in air-fryer. Pickled veggies, olives. 
Wednesday, we will make rice and serve with stew, shakshuka leftovers. 
Thursday, we do a quick meal of stuffed baked sweet potatoes (kids top with baked beans, cheese, pickled jalapeños), and we make pizza dough. 
Friday, kids will make rice bowls with babysitter with leftovers, eggs. 
Sat: Take-out.
Sun: Homemade pizza (freeze extra sauce), and a pot of veggie chili for coming week. 
[/quote]

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