Have a well-stocked pantry and fridge. Be sure to have quick cooking grains (like quinoa), canned beans, and frozen veggies on hand.
Prep meals over the weekend. Bake a batch of meatballs, assemble a stew, or make a pot of soup.
Use your crockpot. Assemble dinner either early in the morning or during the prior weekend. Place in base before you head to work, turn on, and arrive to a finished dinner that night.
Make one meal work for two. Cooking chicken for a main dish on Monday? Cook extra as a filling for sandwiches or topping for salad later in the week.
In fact, for all dinners make a little more than you need, and turn Thursday or Friday night into leftover night.
Don’t forget breakfast for dinner! French toast, pancakes, and omelets are quick to make and usually please everyone.
