How to Plan Healthy Meals for the Week
How do you decide what to eat every day? Some dieters grab whatever they can and hope for the best. But smart dieters plan healthy meals for the week. That way they always have a diet-friendly meal ready to go when they are hungry. Learn how to plan your own healthy meals for the week so that you lose weight faster and keep the pounds off for good.
If you have an hour, then you have time to plan healthy meals for the week, cook them and then freeze them so they are ready to eat when you’re hungry. Use my step-by-step guide to gather the ingredients, cook each food, assemble meal packages, store the containers and reheat your yummy diet-friendly dinner.
How to Cook Healthy Meals for the Week in Under an Hour
The key to weight loss is smart organization. If you have a healthy, weight loss meal ready to eat when you’re hungry, you’re more likely to keep your calorie count in control and lose weight. So, how do you always have a calorie-controlled meal ready to go? You cook healthy meals for the week in advance.
This is my weekly ritual for healthy meal preparation. I shop and cook on Sunday evenings, but you can do it whenever you have an hour to spend in the kitchen. These instructions will guide you through the entire process of healthy meal preparation, storage, and reheating. I eat these meals for dinner, but you can also pack and reheat them for lunch. Need breakfast ideas? I’ve got a great 300-calorie breakfast that you can prep for the week as well.
Before you begin to prepare your week’s worth of healthy meals, you need to have all of your ingredients ready. I use these items:
- 4-6 boneless, skinless chicken breasts. Each of your six meals meal should contain 3-5 ounces of protein. If you don’t like chicken, choose lean pork, fish, or lean beef. Or if you are a vegetarian, choose hearty beans or tofu.
- 1-2 pounds green vegetable. I like green beans, but you can choose any green veggie that you can steam on the stove top. Brussels sprouts, broccoli, and asparagus work well, too. These veggies are very low in calories and super healthy, so you’ll load up on these in each of your healthy meals.
- 1 pound brightly colored vegetables. Add a pop of color to your meal with a colorful vegetable. I like carrots because they are cheap and easy to cook, but choose the veggie that you enjoy most.
- 6 medium potatoes. Yukon gold potatoes work best, but red potatoes work too. Skip the russet potatoes because they are often too big.
In addition to these foods, you’ll need to have six resealable containers. I like Ziploc 3.5 cup round containers because they stack nicely in my refrigerator. But many companies make containers that work just as well.