Yes, it’s officially Autumn. Finally, I can turn on my oven for supper without the risk of overheating the entire house and melting into a puddle. Hooray, now I can make roast chicken again … which is, you know, nearly my favourite meal of all time.
This week’s cooking letter is another piece about getting organized, working from a meal plan, and preparing for the new school year. Over the summer, you may have been eating more take-out meals than you’d like, or one too many frozen dinners. Autumn is the perfect time to adopt a new regime and break the take-out habit. And I’ve got a few tricks that will help 🙂
Why are you eating take-out or frozen entrées for dinner? (or toast, or canned ravioli…)
Everyone has different reasons for why they’re not cooking as often as they want to. For example, if you’re coming home at 6 pm it’s hard to start cooking dinner right then and there, especially if you have no plan. Sure, you could start cooking at 6 pm and eat by 7:30 pm, but it’s a bit trickier if you have children who need to eat earlier.
Sometimes we can’t put dinner on the table because we haven’t done the grocery shopping. Sometimes we can’t put dinner on the table because we’re doing too many other things. Like committing ourselves to too much else.
If I was to talk to you about eating at home and why people don’t do it, I think the biggest obstacles are:
- Lack of time
- Being away from home, coming home late – like at 6 pm or 7 pm and then feeling starving and not having the brain-space to put dinner on the table
- Lack of groceries in the house.
- Lack of motivation
- Considering different people’s tastes and diets in your home and trying to cook something different for everyone
- And finally, it’s easier to order to take-out, or to the grocery for pre-package food.
The pre-packaged food from the grocery store tastes pretty good, but you don’t always know what’s in it. And it’s about 2-3 times more expensive than it would take to make the same thing at home. I think it’s interesting that the food that they sell at the front of the grocery store in those packages – like the single serving lasagne, or the fish and rice – it isn’t very exotic. It’s like home cooking for people who don’t want to cook at home.
Is a weekly meal plan the answer?
Yes, I think so. You’ll save money. You’ll think less. You’ll shop less. You’ll eat better. I’ve broken down meal planning into 8 steps… in the beginning that will seem like a lot steps, but in the end it takes 25-30 minutes ONCE A WEEK, and then you’ve got all of your meals planned for the week, and you don’t think about “what’s for supper” again.
Remember, when you make your meal plan, it’s you who gets to pick what you’re going to eat this week, and you get to pick your favourite things. People say “I don’t know what I’m going to feel like.” Well if your menu plan is filled with things that you love, and you know you love, then it’s quite motivating when you think that tonight you’re making that chicken quesadilla recipe that you really like, or that hamburger recipe that is so fabulous. You will start to look forward to that feeling of “I know what I’m having tonight, because it’s that thing I really like.”
Start by picking your favourites. The roast chicken recipe that takes absolutely no effort, and an hour later it’s done and then you’ve got leftovers for sandwiches or soup or Thai curried chicken.
This week’s cooking letter has been adapted from “Eight easy steps to plan your week so you can eat at home, save money, be healthy, and impress yourself!” This 16-page Special Report #1 > Motivation and Meal Planning is available by PDF download now.
As always, I’d love to hear your feedback. Just hit reply to this email and drop me a line 🙂 You can always reach me at email@example.com.
Thanks and bon appetit!
Shelley MacDonald Beaulieu, Owner & Head Chef