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[quote=Anonymous]I also hate the idea of "wed = tacos, thurs = fish." Bo-o-ring. I think you could "ease into" meal planning pretty easily. Think about the least-busy nights, where you are more than likely to have time to actually cook something, then go from there. For example, my DH works a swing shift most days, so is only home for dinner 2 weeknights per week. However, it's always the SAME two weeknights, so easy to plan around. I "meal plan" for Sunday breakfast and dinner, my workweek lunches, Tues and Thurs dinners, and Saturday dinner. That's it - the rest is assumed to be a mix of leftovers, freezer goodies (such as frozen leftovers), and scrambled egg + fruit dinners :D We typically have a good mix of pantry/fridge staples on hand, so we can always throw together pasta + something, or scrambled eggs, stirfry, etc. I always have meat in the freezer, so pulling out a pack of pork chops will only require 24-36 hours notice. A flat pack of ground beef only needs 15 minutes of notice. Etc. This week: Sat: homemade stromboli (great rainy-afternoon activity with DD, plus portable leftovers) and fruit salad. Roasted two chickens. Sun: breakfast out (MD), cold roast chicken/bacon/veg club sandwiches for dinner (DH was scheduled to work all day). Most of the leftover chicken was pulled from the bone and frozen in meal-sized portions. work lunches: hummus and veggies. easy peasy. Tues: hot dogs and veg. We have some zucchini, broccoli, and broccolini in the fridge - will decide atm which one. Thur: leftover chicken and veg pasta. "kitchen sink" kind of deal. The great thing about this method is that we eat just about everything - there's enough leftover-space that everything is consumed. Also, at least one meal a week is shelv-able, meaning if I am sick or DH works late or whatever, we can just order a pizza and leave the meat in the freezer, pasta will keep, etc. Again, less waste (which I think is a big plus to meal planning). Also, cook once, eat as many times as possible, is my motto :P[/quote]
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