Chorizo Feta Braid
I buy sausages freely without thought for when or how they'll come into play. This recipe uses a couple of raw/uncured chorizo that had been hanging around in my freezer for a few months without purpose.
Prep Now, Thank Yourself Later: Flexible Meal Planning for Busy Weeks
Life’s about to get hectic. I’m heading into a busy patch, and instead of scrambling each night wondering what’s for dinner, I’ve decided to get ahead. A bit of prep now means I’ll be feeding future-me well without the fuss. Whether you’re changing jobs, juggling family commitments, or just want to avoid the 6pm supermarket dash, flexible meal planning is a total game-changer.
Start with What You’ve Got
Before I make any lists, I take a good look at what’s already hanging out in the fridge, freezer and pantry. That half bag of carrots? The opened tin of coconut milk? They all count. I jot those down and think about how to use them first. Not only does it save money, but it stops food waste before it starts.
Stock Up Smart
I make sure I’ve got a stash of shelf-stable and frozen staples that can stretch far. Think tinned tomatoes, chickpeas, pasta, rice, frozen spinach, and my personal MVP—sausages. Seriously, snags are underrated for how versatile they are. Toss them in pasta, slice them into a curry, or throw them on a tray with roast veg and you’ve got dinner sorted. I also grab dried fruit and nuts—they’re great for snacking or tossing into salads and grain bowls.
Whole Meals or Mix & Match?
This is the big question: do you want to cook full meals ahead of time, or prep components so you can mix it up during the week? I’m more of a mix-and-match eater. I like having choices. A tray of roasted veggies, some poached chicken or grilled fish, a batch of bechamel—those building blocks can turn into multiple meals depending on what I’m feeling that day. Overlapping ingredients is totally fine (good, even), but I draw the line at repeating full meals. Leftovers are great, just not on loop.
Take the Shortcuts
This isn’t the time to prove a point in the kitchen. I’ll pull out the food processor to blitz onions and carrots, I’ll buy pre-cooked grains if that helps me actually get it done. Muffins over loaf cakes because they don’t need slicing. I’ll even use those frozen veggie mixes when I’m really time-poor. Work smarter, not harder.
Cook What You Actually Want to Eat
This sounds obvious, but I’ve learned it the hard way. There’s no sense using your meal prep weekend to make five different healthified dishes you saw on TikTok if all you really want is a creamy chicken pasta or pumpkin soup. Stick with what you know you’ll enjoy. Now’s not the moment to suddenly become someone who loves kale and quinoa if that’s never been your vibe.
Plan (Just) Enough
I plan three out of five weeknight dinners. That’s it. I’ve learned the hard way that over-planning backfires. Life happens. Someone invites you out, you’re too tired to cook, or you just don’t feel like the meal you prepped. Leaving a bit of wiggle room makes the whole week flow better and keeps your food waste in check too.
Store It Right
This step gets overlooked, but it makes all the difference. Freeze things in portions that make sense for your household. If it’s just you and your partner, don’t freeze meals in family-size containers. There’s nothing worse than defrosting enough stew for a footy team when you only need a bowl or two.
A little time upfront means fewer decisions during the week and fewer drive-thru dinners. Meal prep doesn’t have to be military-style. Flexible, realistic planning is the sweet spot. So prep now, thank yourself later, and enjoy the smug satisfaction of having dinner sorted when the week gets wild.
More blogs
Small Touches, Big Impact: Quick Wins for Tired Cooks
Some days cooking feels like a slog and you need a little something extra to make your meal sing. The good news is you don’t need to spend hours in the kitchen - or restaurant-grade equipment - to create that sense of “oof, that’s special.”
Fish Cakes with Tartar Sauce
I couldn’t possibly count the number of fish cakes I’ve eaten in my lifetime. As kids, we ate these so many times over summer using up the endless flathead Dad would catch in the bay. He was happy to fish and we were happy to eat.