Here is a new way to plan your meals on the go. Start in the produce section and plan meals based on what you see that looks good and is a good price. Base meals more around fruits and vegetables rather than meat. If you think of 5-6 good dinners and make a few in quantity for “planned overs” you will usually have enough food to get through a week. Your wallet, waistline and heart will thank you!
Here are some fresh ideas for meals:
- Pasta with fresh broiled vegetables in season. Toss pasta and broiled veggies with herbs, broth and a little oil.
- Find a green veggie to go with baked fish and rice - usually zucchini or green beans
- Vegetable to go with chicken or turkey breast - usually broccoli or zucchini or green beans in a steam bag; can also be winter squash or spaghetti squash
- Ingredients for salsa that can be used to make burritos, tacos, fish, chicken as well as a tasty vegetable-consumption-boosting dip for veggies and tortilla chips.
- Stir fry veggies - consider carrots, mushrooms, spinach or peppers and these can be used for salads and other dishes, too. A stir fry is a great way to use up a lot of leftover veggies at the end of the week, too.
- Fruit for breakfast, snacks and desserts
- Cabbage for slaw - and it doubles as a great stir fry ingredient, too.
- Seasonal produce for risotto - risotto is a creamy rice dish made with arborio rice, found in most grocery stores. Arborio rice is a short-grain rice that is very inexpensive and it is easy to cook, too! Use 3 cups water to 1 cup rice and add vegetables and seasonings half way through cooking. Stir well to make creamy and serve hot.
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.