Find what works for you.  Cook one new meal each week to build your culinary skills.  Vary vegetables and fruits to prevent boredom and increase nutrition.

WEEKEND PREP

On Saturday, plan main meals for the week. Write your shopping list and purchase needed ingredients.

On Sunday, rinse and soak beans or grains for the week and cook. Wash and chop less perishable vegetables and fruits. Assemble a base of leafy greens.

Prepare a protein dish, purchase a rotisserie chicken or grill several chicken breasts.

 

MIDWEEK PREP

If you have time on Wednesday, prepare a new salad and grain base or make a soup to last until the weekend.

 

COOK ONCE, EAT TWICE

Use the protein dish for Sunday dinner and leftovers for quick and easy lunches for the next few days.

Use the beans and/or grains cooked Sunday night throughout the week by adding them to salad, soup or stew.

 

REDUCE CHOPPING TIME

Many fresh veggies can be purchased, prewashed and chopped. Look for bagged salad greens, prewashed spinach, diced squash, shredded carrots, etc.

 

FIND WHAT WORKS FOR YOU

Cook one new meal each week to build your culinary skills.  Vary vegetables and fruits to prevent boredom and increase nutrition.