Today’s meal tip is a simple one but one that’s helped me tremendously over the years. At the end of the work day I don’t have a lot of time or anytime to cook and I certainly don’t want to be squeezing it in and eating at 9pm or skipping the gym to make time to cook. Instead, I rely heavily on leftovers.
Here’s my schedule…
Sunday night I cook a big meal with enough food to cover Derek and I for dinner Sunday, Monday, and Tuesday as well as lunch for Derek on Monday, Tuesday, and Wednesday. Because I have more time on Sunday, the Sunday meals are a little more involved, have more things to chop, or have several sides. This isn’t always the case but if I’m craving a dinner that’ll take more time to prepare, I make it on Sunday.
On Wednesday I cook again. I make a batch that’ll last for dinner on Wednesday, Thursday, and Friday as well as lunch for Derek on Thursday and Friday. I cook a meal that’s easy to throw together like a spice rubbed pork loin that I can throw in the oven and serve with a side of roasted broccoli and half a sweet potato (cooked in the microwave).
Sometimes the leftovers from Wednesday run out by Friday so we go out to eat or get carry out. If we do that I might cook an easy dinner on Saturday or maybe we eat out again and try to eat something healthier like Panera (depending on what we order).
Being able to depend on leftovers for dinner is the main reason why I’m able to hit up the gym every day. I have a long commute to work so if I had to cook every night, I wouldn’t have time to exercise. This approach to cooking works much better with foods the reheat well, aka not soup. haha
If you’re struggling with cooking every night or finding time to get to the gym (or even just a moment to sit and relax), I recommend trying this cooking strategy to see if it makes life easier for you.