Every week I find it hard to think of what food to put on the table. There’s so much work to do during the week and the last thing I want is to spend hours in the kitchen. To lessen the burden on busy days, I started this habit of food preparation by writing down all the available food we have in the pantry and in the fridge that will make it in my menu plan for the week. It’s only been a few weeks since I tried this and so far I find it really helpful.
- Corned beef
- Milo cereals
- Porridge with fruits (usually banana)
- Eggs and toast
Lunch / Dinner
- Beef stir fry with vegetables
- Roast chicken with vegetables
- Baked macaroni
- Baked or fried fish
- Tortang Talong
Part of the preparation also is to cut the ingredients beforehand. By listing down the recipes, you’ll get an idea on how to cut your meat and vegetables. I place cut veggies in a tight container and place them in the freezer. I also try to cook a bulk of food before lunch time so I don’t have to rush and cook again for dinner. Most of the time I still cook dinner separately but when I want to reduce my time in the kitchen, I choose baked or roast food for dinner.
I try not to put these menu in an actual day-by-day plan so I can use them interchangeably. I find it hard to strictly follow a 7-day menu plan but by listing down what’s available, I don’t have to stress on what food will I serve next. All I need is choose from the list. ♦