Meal Planning

My friend and former nutrition classmate, Stephanie Vuolo just published the best article on meal planning – 26 tips to help you get dinner on the table every night.  A few of my favorites are:

7. Visit the farmers’ market for inspiration. Buying fruits and vegetables that are in season and available locally gives your menu variety.

8. Cook for the weather. Maximize grilling and salad entrees in hot weather months and soups, stews, and chilis in the colder months.

12. Use the most perishable items first. Lettuce and leafy greens don’t last quite as long as carrots and potatoes. Using foods while they are fresh encourages you to make the dishes on your plan and reduces the waste of throwing out expired foods.

18. Get a head start. While dinner is in the oven, use the time to get an advance start on the next day’s lunches or to whip up muffins that can also go in the already-hot oven for the next day’s breakfast.

19. Embrace leftovers. Once you’ve made a whole roasted chicken and your family has eaten their fill, make chicken salad from the leftovers, and then make broth from the bones using your slow cooker. The broth can be used to make a big pot of soup that you can serve the next night or freeze in individual portions for last-minute lunches or rainy-day snacks.

Intrigued? Check out the fall article here:

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