Last week, we got started on Meal Planning by asking two questions: What does healthy mean to you? And, What are your meal planning goals?

I hope you have had some time to think about your answers to those questions! With answering those questions, you have gained some awareness for and about yourself. Awareness is the first step for progress!

I know Meal Planning may sound like a lot of change and a lot of work, but it is easier than you think, especially to get started. I am not here to tell you what and how and when to eat. Those are personal choices. What I am here to say is that meal planning can help support your intentions and achieve your goals, whatever they may be.

So, as we get started with the HOW-TO for meal planning, let me suggest starting with what you know.

So, what do you know? 😉 Let me tell you, You know more than you think you do!

First, you know you.

You know what healthy means to you, and you know your goals.

You know your preferences, your allergies, your schedule, your finances, and your family situation and who else you need to factor into your meal plans.

Let’s get to it. Starting with what you know, Make a list of your favorites.

I don’t know about you, but sometimes coming up with ideas for what we want to eat is the hardest part of meal planning for me. It’s not checking inventory, or grocery shopping or even cooking – the IDEAS are what stump me. To circumvent that trouble, I have a list on the inside of my cabinet door of 30 of my family’s favorite meals.

What are your favorite meals, or your family’s favorite meals? Favorite doesn’t have to mean complicated, it just means meals I know we will eat. Items included on this list for us are:

• chicken pie
• chicken enchiladas
• chicken soup, with noodles or with rice
• chicken breasts
• tacos, ground beef or chicken
• pork roast
• pork chops
• smoked sausage gumbo (crock pot)
• andouille sausage and grits
• kielbasa and pierogi
• BLTs
• ham and sweet potatoes
• beef stew
• meatloaf
• chili (crock pot)
• burgers (summer)
• pot roast
• fish, shrimp
• stuffed pepper casserole
• egg roll in a bowl
• breakfast for dinner, etc.

Right there, for us, are more than 20 ideas. Now consider that these days I make a big batch of two or three meals once a week and then reheat them, with veggies or a salad. With 20 ideas, that is 6-7 weeks of planning, if I wanted new ideas every week. And, I have to say, knowing that I have ideas for more than a month feels pretty great!

If you want to use meal planning to make changes and therefore are looking at new or different recipes, the same strategies hold true. Start with a list of recipes you would like to try, or foods that you want to incorporate into your plan. Try a new idea or a new food every week, and once you find winners, add them to your Favorites list!

The next two “Start with what you know” steps are related! We look at the schedule, we look at the inventory, we look back at the schedule and match things up, etc.

Take an inventory of what food you already own.

What is in the fridge, the freezer and the cabinets?

For example, on Saturday morning, I was getting ready to batch cook that evening for a few days. So I checked the freezer for what proteins we have on hand, and planned accordingly (chicken enchiladas and some lovely frozen, fully cooked lemon chicken).

The great thing about having a list of favorite meals and recipes is that I tend to have the ingredients for the items we eat the most often already on hand. So, the chicken enchiladas used homemade enchilada sauce, diced chicken, canned green chiles, canned black beans (I used red kidney because that is what was in the cabinet), tortillas and shredded cheddar cheese. All of which I had on hand.

I need to do more batch cooking later this week, and as I planned my batches for Saturday looked ahead at what else we might want to eat coming up, and added those items to my grocery list.

A suggestion that I will plant here is that, as you start this process for yourself, now would be a great time to Pantry Shop! What that means is to review your foods, checking for expiration dates and making sure everything is safe, and then incorporate what you have on hand into your meal plan for the next week or two. It’s a great way to clear clutter in the cabinets and also save some money by not grocery shopping this week!

Once we know what we have, take a look at your schedule for the next 7 days.

Consider, too, if you need to plan for breakfast, lunch and dinner each day, or just 2 meals or even just one. When my sons were little, we meal planned for dinner. Breakfast and lunch were easy and basic, but dinner was a little more complicated.

Now that I cook typically for just my husband and myself, our needs have changed. I still don’t plan for breakfast, but I factor in extra left overs because we tend to eat lunch at home more often with remote work. A friend who homeschools her children plans for all three meals every day because that makes her week flow more smoothly. Perhaps you don’t need that much detail. Your choice.

Also, when looking at the schedule, note days that either don’t need a meal, or perhaps need a special one. For example, my college student comes home on Friday for his Spring Break, so I’m guessing there will be pizza from our favorite local pizza place Rosangela’s for dinner, no need to cook that night!

So, before you say – No Way, Colleen, meal planning is way too much work! Or, before you decide you have to make HUGE Changes, which by the way are really difficult to implement and maintain, let’s start with what we know. We know ourselves, we know our favorites, we know our inventory and we know our schedule! Start with what is in front of you. Just start!