Meal planning is about looking ahead with an eye toward flexibility. If I have three or four solid dinner ideas (or breakfast, for that matter), I know I’ll have enough to make it through the week, even when plans change.
Sometimes we aren’t that hungry, or one person works late, or one of my children decides to eat dinner with a friend. Three or four dinner ideas per week will usually do the trick.
When I’m able to repurpose those meals and ingredients into something new, it means more family time and less time doing dishes. It’s a win all the way around.
This week’s Use It Up is all about flexibility and adaptability
This recipe serves one and includes homemade croutons and an egg, but you can easily double or quadruple it. Whether you make this salad for one person or four, I have yet to find a bakery that only sells a few slices of bread, or a store that sells single eggs. That leaves you with a whole lotta eggs and toast. Let’s put them to good use in other meals this week.
Crustless quiche is a time saver! Plus, you get to use up some of those extra eggs! Substitute the ham for bacon left over from last night’s salad. Trim and chop twice the required amount of broccoli tonight, because you’ll need extra for tomorrow night’s pasta dish.
Shrimp and pasta are perfect for fast-but-festive weeknight meals. Use up the rest of the broccoli you prepped last night, and you’re ready to go. Serve it with garlic bread to use up the last of the loaf from the Lyonnaise Salad, and your weekly dinner menu has come full circle!