Mealplanning used to feel like such a burden when I first started. I had just developed numerous food allergies and needed an idea of what to shop for after work that could be realistically cooked before bedtime, because most of the allergy free cookbooks I had gotten – and even blogs that I followed- seemed to assume it was chillaxed afternoon on the weekend when I was particularly well rested and had plenty of time to make something ‘special’.
That’s not how real life works.
Then I discovered the crock pot, batch cooking, meal prepping, and using trello as a recipe organiser & meal planner. ✨???
The process is pretty much on rails now and it doesn’t take more than 15 minutes a week to have more than enough food planned for the week ahead with plenty of variety in taste.
I usually cook either every other day, or only for the first three days a week with the rest of the week using up leftovers.
Isn’t that so much better than cooking every damned day?
Here’s my 2 week mealplan for the past fortnight
Each meal is scaled up to make 2 servings per person (at least. I have a 6 litre slow cooker), so check the recipe before and adjust before shopping. We tend to use last night’s dinner for next day’s lunch.
- Orange chicken (with rice on the side)
- Minestrone soup (this made enough for a few days!)
- Beef & Mushroom stroganoff (served with pasta)
- Ginger and Plum Pork
- Slow cooker meatballs (I paired this with simple home made oven chips)
- Slow cooker schnitzel & stir fried cabbage
- Pumpkin & chorizo soup.
- Pumpkin and chickpea curry
I hope you enjoy the menu, and I’ll write up how I actually meal prep and gather recipes to make the week to week execution doable whole being the full time cared of an infant during lockdown.