Susannah31 posted a great blog on planning meals, that made me realize this was a way of getting at menu planning and from there a path to sorting out food tracking, which was a goal for me this year. I am a bit of a dunce at food tracking, but I am working out a way of doing it that I can live with, and this loose kind of menu planning is going to be a key.
(In my response to Susannah I posted some stuff that I thought to put in a blog for future reference, it's not the first time I've posted some of this, so excuse me for repetition.)
I think I am going to start adding home made meals to my food tracker & favorite them, so I can quickly add them and it will make tracking easier for me.
For many years I have done batch cooking so there is always something in the freezer to microwave & have on the table in ten minutes.
Since I started quite recently to prep vegetables before I put them into the fridge, I have found meal prep so easy, a handful of this, a handful of that, sprinkle with a handful of fresh herbs and by the time the protein is ready we are sitting down to eat.
When I am looking in the fridge for something to eat, I can always see a jug of soup waiting for me in the fridge door, & a jug of green smoothie if I want something sweeter, along with a handful of hard boiled eggs, stewed fruit, some single serving sized fruit jellies or chia puddings. No need to linger and admire the Other Food.
On my prep days I cut up my veggies, make dressings, yoghurt, stock jellies & puddings; hardboil eggs, cut chicken, fish & meat into the right sized portions, put into individual baggies with marinade or spice rubs. They go into the freezer in a plastic bag of assortments to add variety into my week and come out a day before - if I remember. If not, no matter.
When I have time I cook several servings at once. I didn't realize that steak heated in the microwave could taste so good: the trick is when you are grilling it, to take it out before the piece you plan to eat immediately. Heating in the microwave completes the cooking. Next day I have for lunch the meat I had for dinner, different veges. And sometimes I eat just one vege for lunch: a whole pack of spinach is a couple of servings, simple, uncomplicated and delicious.
We need a chef icon!