Think you’ll never win at weeknight meals? Think again. This plan requires a little sacrifice—two hours on a weekend—but the payoff is huge: a mix-and-match stash of building blocks to create easier, faster dinners all week long.
To busy parents managing a hectic family schedule, the thought of making dinner on weeknights (and having it on the table before bedtime) can feel downright impossible. And it’s true—starting from scratch every day of the week is a mighty feat. Our solution? Use the weekend time to prep. Two hours of washing, chopping, and roasting on Sunday can mean a week of miraculous meals. Before long, you’ll be serving mac and cheese, ricotta meatballs, and kale salad to your family—and at a normal hour, to boot.
. SUNDAY-PREP D’OS AND DON’TS
DO Start with a clean kitchen, lots of counter space, and several stacks of clean, empty containers. Invest in clear containers that nest when not in use and can stack neatly in the refrigerator or freezer to maximize space. Clearly label and organize the prepped ingredients so that helpers (spouses, teens, babysitters) can easily find what they need to pull together dinner. Ideally, reserve a shelf or two in the refrigerator for everything. Change things up. Take note of what gets eaten completely week after week, and tailor your next prep session accordingly.
DON’T Overbuy. Be realistic about what you can prep in the time you’ve set aside, and shop accordingly. Invite the family. This is a job best tackled without loved ones underfoot. Exception: Older kids can help, but give them a small to-do list that’s the same each week so that they master it and don’t slow you down. Be an overachiever. Squeezing in muffins or school bake-sale sweets can derail the essential tasks. Save baking for monthly make and-freeze affairs. Rush things. Wrapping and shoving warm food into the refrigerator before it has had time to cool can bring down the core temperature of the entire machine, compromising meat, fish, and dairy stored nearby.
STEP NO. 1 COOK/STEAM/BOIL
Tackle this list on the stovetop. Hard-boil eggs Steam potatoes (any kind) Cook a grain (like brown rice) Simmer a soup (recipe below) Boil noodles (for mac and cheese) Make cheese sauce (for mac and cheese)
STEP NO. 2 ROAST AND TOAST
You can do both of these at the same time in the oven. ROAST a versatile vegetable (like squash; get the recipe on page 12) TOAST 2 cups nuts (walnuts or almonds)
STEP NO. 3 WASH AND TRIM
Throw these items into quick stir-fries, salads, and smoothies. (You can switch it up from week to week.). Trim and cube 1 pineapple (or 2 mangoes) Wash and cut 1 bunch celery (or broccoli) Wash and trim ½ pound snow peas (or 2 peppers) Clean, trim, and tear 1 bunch kale Wash and dry 1 head lettuce Wash and chop 1 bunch fresh herbs
STEP NO. 4 MAKE AND STORE
In addition to your three flavorful meal toppers, prepare some meatballs that can go hot or cold. Tuna salad, Bean dip, Herb , yogurt dip, Meatballs…..keep it ready …
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