I love to meal plan and do so pretty much every weekend for the coming week. It helps to ensure that I cook varied proteins and give advanced thought to days when I need faster meals compared to ones when I can take more time to cook. Going to the grocery store only once per week also saves a lot of sanity, money, and time.
I got into meal planning on a weekly basis about five years ago after being diagnosed with Oral Allergy Syndrome and receiving confirmation that I have an allergy to garlic, onions, and leeks. As a head’s up then, whenever recipes call for any of those, I leave them out entirely or replace them with garlic or onion salt. I know this drastically impacts the taste of some recipes, but this blog is about the renditions enjoyed in our home.
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