Weeknight meals don’t have to be a chore. With a little planning and a few tips from TASTE, your tastebuds won’t have to live for the weekend anymore.
Make a meal plan for the week
By planning what you’ll have for dinner everyday this week, you’ll save valuable time that you could rather spend on the couch. Jot down some thoughts, flavours or cravings and see what you already have in the freezer and the pantry.
Planning on something with a marinade? Prep it over the weekend and let its flavour develop until you need it in the week.
Prepare the marinade for this sparerib dish on Sunday and let the ribs marinate until you need them in the week.
Try: Baked marinated spareribs with noodles
Prep is king
After a grocery shop, divide up all the things into the portions you need in the week and freeze them if you can. If you’re cooking for one or a family, all you’ll have to do is defrost the right size portion.
Chop up all your veggies into the shape and size you prefer so they’re super easy to add to your dish.
Try: Thai red chicken curry lettuce cups
Check out the week’s weather forecast
Take the temperature into consideration when planning your weeknight meals. This will help you to decide whether to make a fiery shakshuka or a light Asian salad.
Try: Chorizo shakshuka
Or try: Asian-style rotisserie chicken salad
Go green
Keep your crisper drawer in your fridge filled with fresh leafy greens and veg. Make an effort to add greens to your weeknight meals, either in a side salad or with additions to classic family favourite meals.
Try: Lemony fried-chicken and green beans
Comments