I believe that where you like to eat out says a lot about the way you eat at home.
Some people like the spectacle but not the mess. Some people like to be served or serve themselves. There are high-end places with five appetizers and a long drink menu, and other places with a wide range of cuisines, crayons, and a margarita glass the size of your head.
And then there are the places where the seating is limited, the menu isn’t extraordinary, but everyone knows your name. In my opinion, these places have the best food because they’re the only place outside of your home where you can get a home-cooked meal.
This place is the American diner, and it is a family favorite in our house.
The meals that are served there aren’t always the healthiest, but they are filling and easy to recreate at home.
So when I think about meal prepping for my family, I like to imagine myself as the waitress who knows exactly what you want and the cook who knows how to make it. Everything else is adjustable.
For the sake of this blog post, let’s say that a regular “diner menu” can be broken down into four basic food groups: breakfast, lunch, dinner, and dessert, with an option for sides.
Pick out the items on the menu and build your meal plan from there. Then build a system around it.
Let’s Say You Pick These Items From the Menu
Breakfast: Bacon, egg, and cheese with a side of fruit
Lunch: Turkey and cheese (hot or cold) served with LTO and fries, subbed for the veggie of the day
Dinner: Half chicken (fried, roasted, or BBQ) served with potatoes and your choice of vegetables, soup, or salad
Dessert: Ask your waiter.
Sides: Fries, fresh fruit, cheesy roll-up, cereal
The Grill — Protein
You can batch-cook these or cook as you go with some of them. You’ll have to do both.
For options like the bacon, egg, and cheese, you could make a big batch and freeze them, then grab and go during the week.
With the chicken, if you choose to fry it ahead of time, simply reheat it by putting it in the oven at 400 degrees for 15–20 minutes, and it’s like you just fried it.
You could do the same with the roasted or BBQ chicken, but the microwave also works if you’re in a time crunch.
The Fry Basket
I try not to fry food too much during the week. It takes up time and isn’t the healthiest option, so I’ll often opt to oven-bake fries, hash browns, or anything that you can kind of “see and forget.”
Obviously, don’t leave your oven on unattended, but sometimes it’s more convenient to let the oven cook.
Although I will admit, at some point during the week, you just might need something “deep-fried and covered in chocolate.” (The Fairy Godmother, Shrek 2.)
The Short-Order Station — Sides
This is where you can get super customizable because you can prep any sauces, cut up fruit, and prep extra veggies.
Basically, anything that would save you time during the week goes here.
So: fresh or canned fruit, chopped veggies, and do not overlook the snacks.
Sometimes you need an emergency cup of applesauce or pretzels…
Very important.
This section can be super convenient because once you make a large batch of potatoes, pasta, or rice, you can throw it in the microwave for a hot and ready side. These foods can keep in your fridge for several days, so they’re pretty shelf-stable once prepared and stored properly.
The Pie Counter
Have one dessert.
Because everyone should have a sweet treat, and you deserve it.
Let’s not pretend we’re reinventing the wheel.
And let’s be honest: this method might not be everyone’s jam. But if you’re not sure what to make, or if your toddler is on day three of a self-imposed applesauce diet, this method of meal prep might save you a few screws, if you know what I mean.
So find a menu that works for your family and start prepping, because at the end of the day, the goal isn’t really to be a short-order chef.
It’s about creating enough options so your family is fed and you still have your sanity at the end of the night.
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