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Preparing the week of meals or dish ideas can be a challenging task. Many families don't want to spend a lot of time in the kitchen, not even thinking about what to eat. They actually want more efficiency. But how to combine the so-called practicality with healthy and fresh eating?
Here are some tips on how we can organize our Power Kitchen!
Use your calendar
The best idea is that one day we plan the main meals for the next week, the next day go to the market or fair, and another day cook whatever is ready. Put tasks on your calendar and try to do them as you do work tasks. After all, it's for your health!
Once it's on your schedule, you've given yourself one less thing to think about or plan for - and you've made meals simpler!
Plan the time for each meal
Review your schedule for the week and determine what to cook from scratch (the nights you have the most time to cook) and what to eat from foods that are already ready in the fridge (those nights when you have little or no time or energy to prepare the meal from scratch). Then plan meal options and solutions that you know you can prepare with the time available in your schedule. Synchronizing what you eat with the time you have to prepare meals makes you more efficient in the kitchen and helps when you need it most.
Make a shopping list when creating your eating plan
While you're planning your weekly menu and have all your recipes and meal ideas in front of you, make your shopping list. By completing all your purchases for the week at once, you'll not only save time and money, but you'll also make your daily routine easier.
Wash and store your products when you get home from the store
Cut the vegetables and store them in canning jars filled with water, shred the lettuce for salads and cut some vegetables. Preparing meals will be faster and easier because all your ingredients will be ready when you need them.
Focus on 4-6 recipes that will speed up dinner throughout the week
After creating your weekly menu, identify portions of meals or recipes that can be made in advance and stored until ready to use, such as sauces, soups, and beans. Marinated proteins and roasted vegetables can also be prepared in advance and then quickly made into meals with just a few other ingredients at the end of the week. Preparing meals will be faster and simpler, with a few things ready in advance.
Set up "stations" when you get ready
During the week's batch cooking session, organize your cooking so that your time in the kitchen is always active. Prepare foods that need to marinate or bake. While these foods are in the oven, complete any cooking on the stove. While these foods are roasting and cooking, mix in the sauces and seasonings. Set the tools and ingredients for each recipe together.
I know it may seem difficult just reading the post, but trust that everything becomes easier the moment we decide to start.
Having this exchange with the preparation of the food itself is something that we feel even in the taste of the final dish. Keep it up and you'll find that even the time invested in the kitchen will get smaller as you get into practice!
Remember: Masters don't fall from the sky. Only through practice!
