Now you should have your meal plan done: breakfast, lunch, dinner, and snacks (or at least some idea for everything other than dinner). Hopefully you’ve used up everything you can think of that’s sitting around in your kitchen, like a bit of leftover cheese, half a jar of tomato sauce, some old lettuce, etc.
If you have kids, you know that several times a day they whine “I’m hungry!” even if a meal has just concluded. What are you supposed to do?
When most people think of “meal planning,” dinners are what they mean. Meal planning is the answer to the question “What’s for dinner?” which is asked by at least one family member every night (at least in my house).
Time to continue our meal planning series, and get to the “meat” of it. That is, actually writing a meal plan. Today we’re going to talk about breakfasts and lunches because there seems to be some confusion about these meals. I’ll offer a few suggestions to you here.
There’s been a lot of talk about seasonal meals lately, and with good reason. Now that we’re in late spring, a lot of fruits and vegetables are starting to come into season. That means they’re cheap at the store because they’re abundant. If you’re looking to really save money on your food, using these seasonal ingredients is a huge way to do it.
A good way to rotate your meal planning is to use seasonal ingredients, too. That way you’re not cooking and serving the same meals all the time, year around. It keeps meals fresh and cheap! Plus, there’s just something about eating light, fresh foods in the summer and comforting, thick stews full of root vegetables in the winter.