HAVE A (prep) PLAN

Schedules change. Here’s how you can be ready for every meal, no matter what life throws at you.

Map out the week. Sounds simple, but we know planning ahead can be tough. Start small and take 10 minutes to assess next week’s schedule. Jot down how many meals you’ll need and for how many people, along with any nightly scheduling details that might affect how much time you can devote to meal-making.

Check your inventory.

Scan your fridge, freezer and pantry for items that are expiring, partially used or hiding in corners. Then build menus around them. Think fresh produce, half-used boxes of pasta, frozen chicken breasts, canned tomatoes or dry legumes.

Shop f or savings. When making your shopping list, capture what you need without being too specific. By jotting down “protein” vs. “rib eye” or “green veggie” vs. “broccoli,” you’ll have more flexibility to take advantage of sales at the grocery store, especially as prices rise. Limit fresh items to the amount your household can consume.

Think about the sides.

When time is tight, quickcooking sides are a fast and satisfying way to round out an otherwise simple meal. Stock up on things like couscous, rice noodles and frozen veggies. And remember, any prep is good prep: Even pre-chopping an onion or just precooking a grain can be a lifesaver.