But there are a few things to keep in mind before we begin.....
1) Breakfast happens on the go at our house so we do smoothies most of the time. At 4 am, I'm not going to dirty dishes or spend time cooking. It's blend or reheat and walk out the door.
2) Lunches get packed in advance and often contain dinner leftovers from the nights prior. I try to have 2 options for lunches and often will cook spaghetti squash with a couple of different sauce options as well as having multiple toppings for salads.
3) Our schedules often put us at opposite ends of the clock so everything is made ahead and portioned as needed so that we can grab and go or eat in any size group with relative ease.
4) In my opinion, the trick to successful snacking is to have lots of options and have everything pre-portioned. Otherwise the entire bag of pretzels seems to disappear right in front of me.
5) With only 2 people in the house, we often have leftovers. So I only plan for 5 dinners a week. Plus I'm not going to completely quit eating out and letting someone else do the work for a change. I just plan my eating out to fit the needs of the week. If you find that 5 dinners isn't enough, you can increase the yield on your recipes or supplement with some of your family favorites.
I generally make the following each week:
- smoothie ingredients for 10 smoothies (2 people x 5 work days)
- a hot breakfast option (because bryan likes real food for breakfast)
- 2 topping options that work for both salads and spaghetti squash for lunches
- sandwich fixin's for lunch options
- 1 dip for vegetables and other snacks
- pre-portioned fruit & veggie packets for quick & easy snacking/packing
- 5 dinners (prepped and ready to cook or fully cooked based on our schedules)
- snack packets that include things like cheese, crackers, granola, yogurt, etc.
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