What I Actually Feed My Family || Simple Repeat Meals + Meal-Planning That Cuts Down on the Mental Load

Feeding our families is a never-ending task, one that can weigh heavily on both our minds and wallets. I used to feel overwhelmed by the constant need to plan, shop, and cook meals, but I've discovered a few strategies that have transformed our dinner routine into something manageable and even enjoyable. By keeping an essentials list, planning and shopping biweekly, and focusing on simple repeat meals, I’m not only saving money but also finding more peace around mealtime. These approaches have allowed me to reduce stress and spend more quality time with my family, enjoying meals rather than dreading them. I hope these insights help you reclaim your evenings and bring joy back to your family dinners this summer.

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Recent episodes on a similar topic: ⁠3 Simple Ways to Take the Dread Out of Dinner⁠, ⁠A Simpler Way to Feed Your Family⁠, ⁠How I’ve Saved Major Money On Groceries⁠; ⁠How to Dramatically Cut Your Grocery Bill⁠ 

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Monica Packer: I have found that keeping our families fed is one of the heaviest loads we carry internally and externally because it never ends. People always have to eat. There is never gonna be a time until we die that people will not need to eat,

Monica Packer: Hi, this is Monica Packer, and you're listening to About Progress, where we are about progress made practical I wanna do something a little different today. Typically on the show, everything we do is both deep and practical. And while I try to make sure I deliver on the practicals of, uh, how we're working on deeper change in our lives and everything that goes about, you know, invisible labor or mindset or value and identity, like at the end of the day, sometimes we just need a good old-fashioned super practical episode.

And this one is just in time for the summer and all about how I simplify dinner, including our go-to very simple meals that I hope you can use to make the summer a little bit easier for you to be able to show up to feed your family well. And that's actually where I wanna begin. Mental load is a big conversation these days.

Um, my whole book on habits is in large part informed by how women must do habits differently, thanks to invisible labor, including the mental loads that we carry. But I have found that keeping our families fed is one of the heaviest loads we carry internally and externally because it never ends. People always have to eat.

There is never gonna be a time until we die that people will not need to eat, and there needs to be at least someone, if not a couple people, in charge of that. And in most households, it tends to be one. And of those most households, it tends to be one person, uh, being the woman. That one person is the woman.

So, uh, we're gonna be talking about how to put dinner on the table and handle that constant challenge by actually, um, ensuring it's a little bit more rhythm based and practical based. So this episode is gonna help you do that. And I'm gonna start with it right after we take a quick break for our sponsors

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Monica Packer: All right, before I really dive in, I want you to know this episode is very complementary to some past episodes that I have aired. One with Brittany Hanks called Three Simple Ways to Take the Dread Out of Dinner. Fantastic, helpful episode. Another, and more recently shared, A, A Simpler Way to Feed Your Family: How to Ditch the Dinner Dreads.

I didn't know that I used dread in both of those episodes 'cause they were a few years apart. But this one is with Shannon Lyon. I loved it so much. Originally, it was for the More for Moms conference, and I had to air it on the About Progress feed 'cause it was so good. And a third, How I've Saved Major Money on Groceries and How You Can Too.

This aired August of 2025, where I share about how I feed my family in a way that is actually saving us on average $400 a month, and that has continued into 2026. Um, and as part of that, just know that you can get access to all of those savings because there's some, there's some crossover with what I'm gonna share today.

, And I want you to be able to get access to the most requested free resource I've ever created with About Progress, and it's called The Grocery Game Plan Guide. It's a free guide, which you can get at aboutprogress.com/groceries. And there you'll get a guide that helps you, , learn my Smart Seven, and it's the strategies I use to save an average of $400 a month without going to extremes like couponing or shopping at multiple stores a week.

This guide includes a whole list of sample meals, what I usually feed my family of seven for breakfast, lunch, snacks, and dinner. There's a printable meal plan display that you can use in your home, and all of the answers to the most frequently asked questions I get from, "What do you do about fresh produce?"

to, "How do you handle snacks?" So there's an episode related to that that I linked in the show notes, but the guide is gonna be really helpful for you too. Again, that's aboutprogress.com/groceries. So now, now's where I get to get a little bit more personal. Um, by the way, what I share is not meant to be prescriptive because it's always evolving and changing, and I just really hope it's more helpful than, like, this is how you should do it.

Um, I'm gonna share first three helpful tips, and then I'm gonna share the actual simple meals we make on repeat in this household. So the very first tip, dr- drum roll please, is one, have an essentials list This is one of my smart seven strategies to saving big on groceries, but it is honestly foundational to the two other tips that I'm gonna share with you that I had to, one, put it on the list, but two, put it first.

I originally had it last on the list. I'm like, "Actually, this has to go first." This is something I originally learned from Rachel Kunz on how to save m- money with groceries. She talks about essentials list being a list of the essentials you need around your home to basically keep your family fed without having to constantly make trips to the store.

An essentials list is something that I keep as a notes, um, on my phone on my notes app, and I reference it whenever I am getting groceries so that I can ensure for the next while I'm able to, one, feed my family based on the meal plan that I'm making, which I'll tell you about next, but even more than that, uh, just stop preventing going back to the store.

And the essentials list for us includes a lot of pantry, fridge, freezer ingredients that can help me make very simple meals without much planning. Um, so my s- simple, uh, essentials list is long. It includes things like milk and eggs and bread and butter and yogurt and, uh, pasta, deli meat, cheese, carrots, apples, oats.

But it also includes things, you know, like frozen meat or frozen bacon or rice, potatoes, mozzarella cheese, some canned goods. There are specific ones that really match our family and the go-to simple meals I make. So even with... even on a very busy day or a day that I forgot to meal plan, I still know what I can make and that those ingredients are gonna be on hand because I always check the essentials list to make sure I'm in stock of those items before I put my grocery order in.

Okay, so that first thing is have an essential list of foods that you need to typically have on h- on hand at all times in order to prevent going to the store and so you can make simple meals without, like, any warning or planning But with that, number two, my bi- big tip is to meal plan and grocery shop biweekly.

Again, this is a tip I learned from Rachel Coons, and this has been the thing that has saved us not only so much money in groceries, but also a lot of stress actually. I thought initially that planning for two weeks' worth at a time would be harder, more labor- m- more laborious, more stressful. It's actually been simpler, and that's because I only do it twice a month instead of four times a m- a month, and it challenges me to do so with efficiency in mind.

So I don't over plan or get too com- too complex with my meals. It forces me to simplify what I'm feeding my family. And with this meal plan, I'm gonna tell you a couple things. Um, one, you're actually not planning seven... I don't plan breakfast, lunch, or snacks. Because of my essentials list, which is why I put it first, there are things I typically make, like scrambled eggs or pancakes or oatmeal for breakfast, that I always have those things in stock.

So I don't plan breakfast. I just, each day I'm like, "Okay, I have the time today to make pancakes," or, uh, "Brad's gonna make oatmeal for everybody." Um, so, or, "We're just gonna have toast today," you know, or yo- or yogurt. So those things are always on hand thanks to my essentials list. I don't plan breakfast.

Same goes with lunches and snacks. Um, we don't do a lot of prepackaged snacks to save money, but also my kids know how to grab cheese or make themselves a sandwich or some toast or an apple, or we do buy granola bars. That's one of our prepackaged snacks. Um, or some crackers, like there's other things in the pantry for them to eat, , for sure, or I make popcorn.

So I don't plan snacks. Lunches, my kids make their own, and I do that based off of Brittany Hincks, , some of her cookbooks she has about lunches. And we freeze a lot of bagels that are pre-made with cream cheese ready to go. My kids put a frozen bagel with cream cheese in their lunch, and then they add in the sides.

, Or they do the frozen ham and cheese Hawไian- on Hawaiian roll sandwiches, also from Brittany Hincks. Um, we've done pizza pinwheels. , We've done frozen ba- uh, deli sandwiches actually in, in, in bagels. And it's, yeah, it's really repetitive, but that's what my kids do. So I don't plan breakfast, lunch, or snacks, but because of my essentials list, those items are always on hand.

What I do plan are dinners. And with that, I always know we're going to, one, have a leftovers night, and two, on Friday night have a sourdough kind of pizza night And Saturday, either, uh, Brad and I eat out and we make the kids mac and cheese, or we all eat something really simple like quesadillas. So those are three meals I don't plan.

Also, usually m- in... with my family who live nearby, I go to my family's home for dinner with all of my family, of course, probably once or twice a month. So most of the time when I'm looking at a two-week plan, I am only planning three to four dinners for that week, and of those three to four dinners, most if not all are super simple ones that I don't have to look through c- cookbooks for or search the internet for, and I'm gonna talk more about that in the next tip.

But what I'm trying to get at is I'm basically planning for eight meals max, 'cause I always know there's a leftover night, a pizza night where I make sourdough pizza or sourdough focaccia pizza. That's even easier to make. And then, like, Mom and Dad are going out. Here's a very simple meal for you guys.

Um, so of the seven nights a week, I'm planning four tops, and that means I'm really only planning, um, six to eight dinners in that two-week span. Okay? So that's easier. It'll save you so much time, and it will save you so much money, but it also, again, will force some simplicity, which leads to my third and final tip.

Plan simply and seasonally The meals that we eat are pretty boring. I love to cook. I hate cooking dinner every night. I find it, uh, in some ways, like a thinkless job, although my family I wouldn't say are, like, thinkless. It just is because it's the repetitive nature of it and the ongoing, like, the intensive nature of it, too.

I, I find it to be something that can burn me out if I'm doing a lot of complex meals that requires me to look at a recipe. So we, we eat a lot of repeat meals in our home. Simple repeat meals most of the time that take 30 minutes to an hour tops, which another thing I'm like, uh, even a simple meal can take an hour sometimes or often.

But th- I'm basically th- thinking meals that I don't need a recipe for, that I can do off the top of my head, um, meals that are about assembling or just fan favorites that are just so easy for us to... And, like, it's all... Most of the family members like. And by the way, I do have some very picky kids. I know that some of the picky eater families out there are like, "But this won't work for my family of picky eaters."

We do, too. Um, and that's actually part of why I plan simply is because I would rather spend that 30 minutes to maybe 60 minutes making a meal that is more likely gonna be a hit than spending all that extra time researching, planning, shopping, making the food that maybe half of my family is gonna like.

So we are, we're doing a lot of repeat meals. I rarely look inside a cookbook. Um, I have a couple, uh, recipes that I save on my Google app. By the way, I hate the way Google app saves your recipes, but that's just simple for me. I don't like having a lot of apps on my phone. So, uh, for the go-to ones that, like, I may need to just double check the sauce for or something like that.

Um, but more and more I'm kind of becoming like that grandma that's like, "A little bit of this, a little bit of that," and that's how I make my enchiladas now. Like, or my soups or that's how I make this kind of, um Um, uh, like even my, my meatloaf or my, my stroganoff, like kind of stuff, like I just am starting to make it up more and more as I go because I've probably have been doing this for like almost 20 years now, right?

So it took time. But repeat meals instead of searching for the web or looking through the cookbooks, repeat styles of meals. Like our family likes Mexican, so we usually have that at least once a week in one form. Our family really likes pasta, so we have that. Our family really likes Indian, so we have that a lot.

We don't have a lot of other Asian flavors, like we, we do stir-fry or fried rice, but I don't do a lot of other Asian, like Thai flavors either, either. Um, but those are our, the, those are our go-to, like, fan favorite styles, so even if I don't do the same exact meal, I may do the same exact style. And then also seasonally.

So I have meals that I can make any time of the year that are good. Um, but when it's winter, I make a lot more soups, a lot... I make a lot more things like, um, maybe a lasagna. Um, so that is, uh, just a little bit heartier stuff. Um, and which in the summer I want to spend less time around the stove or having the oven on, so they're a little cooler in nature.

So instead of trying to like have the perfect meal with like new, new beautiful meals each time, that's the way I, I tend to do it. We do a lot of repeat meals. And very occasionally I'll throw in another meal that I find from like Female Foodie, which I love to do, or Mel's Kitchen Cafe. Um, but those are a rarity because I tend to just, let's go with the fan favorites that are simple that I don't even need a recipe for.

It really helps in every way. Um, and then as part of that, I tend to reuse elements, too. That's part of the simplicity is when I plan one meal, I think are, is there any part of this that's gonna be left over that I can use for another meal? So if we have baked potatoes on Sunday, then I can use that to, uh, s- I can fry them in a pan and use them in breakfast burritos, or I can turn that into a soup, or I can turn it as a side for this other thing.

So like I like to reuse, , things I can, too, so it cuts down on the waste as well. Before I leave those three tips, let me just, one, refresh them and then tell you just, uh, another couple things about it. One, have an essentials list. Two, meal plan and shop biweekly. And three, plan simply and seasonally. Now, as part of this, I loved Shannon Lyon's tip in that episode that I have linked for you in the show notes to double the protein that you make almost every meal.

We do that a lot with chicken. So if I grill chicken or I bake chicken, we reuse it in other meals. I usually double how much I make because then I can use it. I can turn, like, this grilled chicken with, like, a simple side of rice or potatoes or a salad or sourdough bread, and I can use that chicken in a pasta dish or a salad dish later that, that week, or even, like, a rice dish or, like, a rice bowl.

, So I do do that. , Since I interviewed her now over a year ago, I started making roast more of a regular thing on my essentials list. Whenever I do my bulk shopping at, um, a bulk convenience store like Sam's Club or Costco, I do get one big roast, and I make that, and then I freeze a lot of the leftovers and/or use it as part of enchiladas.

, So I'll talk more about that in a moment. But doubling the protein you make has helped because you can use that same nicer protein in so many other ways. And I also love her tip to, , do one nice meal a week. So that's why the roast is our thing. It's really easy to make. I do it in the Instant Pot. I love my Instant Pot.

I use it all the time. That's probably my favorite appliance. , And now we also have a Wonder Oven too, which I love a lot t- uh, for the side things without having to heat up my whole oven. Or if there's... We only have one, like, actual oven, um, spot, so if there's, if th- there's no room in there, I can use that as well.

But anyway, uh, that's why I have the roast beef as a nice meal, , and then I can reuse that meat in other ways. But if you wanna, if you wanna do a nicer meal or a different meal, I tend to save that on a Sunday. If I want to do one that is from a cookbook or a meal that I saw on Instagram, um, if I need something with a recipe, I tend to do that more on a Sunday.

So I love that too. And finally, I am starting to be more and more not the only one worrying about this. That happened... I, I'm gonna give Brad a lot of credit. My fifth pregnancy was extremely challenging, and Brad was a primary cook, and I, I think he was a primary grocery runner too for, like, a year. Um- And gradually I took back those responsibilities once I was postpartum and better able to do that.

And I'm so grateful to him. I just, I, I literally couldn't. I could not cook. I couldn't, I couldn't be around food. I couldn't do anything, have anything to do with it, um, at all for the entire pregnancy. So I'm grateful for him. But we've kind of maintained some of that. Now that he knows how to make certain meals more, he ha- he was forced to learn, um, in many ways.

I mean, he, he could make, um, like maybe spaghetti or something, but now he has his other, other go-to meals that are great. So he usually makes dinner, um, I would say one time a, a week, , sometimes more. And I would like my kids to be able to do that more too. So that's just something to note that, , I would like my older kids, uh, to gradually learn how to cook more and be able to contribute more to that.

So maybe when I'm sitting down to do my biweekly meal plan, I can ask one of them, "Hey, this is gonna be your week. What do you wanna make?" And then we can get the ingredients for them. So that's kind of a personal challenge for me too. , Okay, that's it for the tips and just a little, a little bit more information.

After the break, I'm gonna share the actual simple meals that we eat on repeat in hopes that you can steal from me and, and, and use them yourself, uh, for your household

Monica Packer: You are not bad at habits. You've just been using the wrong method. My first book will be published this fall. It's called Sticky Habits, A Woman's Guide to Reclaim Happiness Ditch Perfectionism, and Create Habits That Last. It's set to release September 8th, but you can pre-order the book right now for three special bonuses.

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Monica Packer: All right. My very simple go-to meals. , I'm going to first just tell you these are things that I largely either don't have re- recipes for, or I have the recipes, um, like meaning they're all from my head and I don't have to reference them in a cookbook or online. And there are a few that I do have a recipe that is just my go-to and I just search for on Google for the website it's on or I look for it in the cookbook and, um, it's just to double-check something.

But it doesn't take a lot of brain power because I've made it so many times. , We have a lot of roast with baked potatoes. I love the roast from Mel's Kitchen Cafe that requires no searing. I make it in the Instant Pot. She does it in a slow cooker, and her instructions for the Instant Pot aren't right, by the way.

She says like 60 minutes. I do it for two hours in the Instant Pot, and it's always so good. You do it with a lot of broth in there, two cups worth of broth and a lot of spices. I use that and then turn it into a sauce, enchilada sauce for enchiladas. I'm making a lot more beef enchiladas these days.

So that's another go-to that I make often. , We do Mexican once a week. We can either do Instant Pot chicken. I do like a chili lime honey chicken. I just throw a lot of things in the pot and then shred it. Um, or we do ground beef with spices. I make a lot of Mexican rice in Instant Pot. It's really easy.

Um, or we, we, we turn that Mexican into burritos or tacos or burrito bowls. , And with those leftovers, or if we have other meat leftovers from beef to chicken to like the shredded, um, roast beef, , we turn those into sweet potato nachos, which are so good. They are so good. You just slice, um, sweet potatoes, drizzle of olive oil, salt, pepper, roast them in the oven till they're starting to get soft, and then you top them with the leftover protein, beans, um, avocado I love on it, and, , cheese of course, and like a little more spices.

And you put it back in the oven till everything is melted and it's so good. We eat... Oh, and I forgot to say, this is more of like my spring/summer kind of simple meals. , We eat a lot of Cobb salad in the summer, , with grilled chicken and, and, , hard-boiled eggs and bacon. I keep bacon in the freezer, and I just defrost it in a big bowl of lukewarm water, like even an hour before.

I bake my bacon in the fri- or in the, not in the fridge, in the oven. I put it on a big pan with parchment paper Bake it in the oven for about 15 to 18 minutes at 415, and it comes out so crisp. The cleanup is way easier. Um, it's... Yeah, so that's how we do bacon, by the way. So Cobb salad, we make a l- I make a lot of sourdough bread, so we have a lot of sourdough bread on the side of a lot of our meals, and this is one of those meals where sourdough bread would be there.

Um, we do, we've been doing Korean beef for years. , The go-to recipe I have is, , it's a swear word, but D-A-M-N Delicious has a great recipe for that, and I don't always have the ingredients for it. Like, I don't often have, like, the snipped, , onion on the top. Uh, but I have, I usually have soy sauce, like, brown sugar.

, It's a really simple meal. It's, like, ground beef on top of rice, but spiced in this way that's really good and simple. It's really good when you do sweet potatoes with it, too, , and peas. So we have a lot of frozen veggies that we do on the side, by the way, frozen peas, frozen, like, uh, Normandy vegetables that I roast in my Wonder Oven, , as sides.

Another thing that we have often, grilled chicken, especially in the summer. I can just grill this with a little bit of seasoning, salt and pepper sometimes. It's can be, you know, salt and pepper, a little le-lemon squeeze. Sometimes there's a whole marinade going on, if I remember. Um, my favorite marinade is the most, is the simplest, and it's just this Korean barbecue from, , Costco that I do about a half of that container in with maybe, like, six to seven thin cut, uh, chicken breasts that are frozen that way.

I do pay a little bit more for the convenience of having thin-sliced chicken breast. , And you just put that in there for a couple hours, up to 24 hours, and that's it. Like, you don't do anything else. You don't have to mix anything. You just pour the mar-marinade in, and it's the best grilled chicken. So grilled chicken with a lot of sides, salad, sourdough, or whatever we have on hand.

, Sourdough pizza every Friday night. Alexandra Cooks is my favorite place to get my, my dough recipe for sourdough. Pizza. Also, a sourdough focaccia is so good. I just do a normal focaccia recipe wherever you do it, and you just top it with your normal pizza toppings when there's like five minutes left of cooking.

So like you drizzle some sauce, you drizzle some pepperon- or, you know, sprinkle some pepperoni and cheese, or we do Hawaiian. I always have h- you know, deli meat, ham deli meat, and, how I do pineapple is I get it from a can, and then I freeze the rest of it. And I just take out like five pieces of pineapple and microwave it and then slice it up.

There's our pineapple. So um, we do a lot of that every Friday night. Another one we love is sweet and sour meatballs, and this is actually a recipe that I made, and it's on About Progress blog. You can search for sweet and sour meatballs. I'll say I used to, I doubled the sauce for the recipe on there. You...

I actually double the meat, the meatballs now and do the same amount of sauce that I have, but that's our go-to recipe. We have been making Swedish meatballs a lot more, too, from Mel's Kitchen Café. She has like a one-pan meatball thing that we like. Um, we do a lot of fried rice if whenever we have rice left over, we try to use it.

We also make meatloaf a lot on Sunday. , My kids love butter chicken and chicken tikka masala. That's actually really pretty easy. It's just a little bit more... Well, I would say it's a little time intensive, but easier than you would think to make. Um, and one of our other go-to favorites is a baked potato bar.

I have learned the best method from Kelsey Nixon, who I've been trying to get on the show forever, by the way. But you just slice potatoes in half. You put 'em on a pan with olive oil and salt and pepper on the bottom, and you roast it for like 10 to 15 minutes at 450, I think, 420. And then you flip 'em, and then you roast it for another 10 or 15 minutes, and they're perfect.

They're so much easier than, like, putting them in tin foil and poking holes everywhere and, like, baking forever. They are way more efficient, and that's a big one that my family all likes. So whenever I've used bacon or maybe we have some roast beef we c- leftovers that we can use on the side or leftover grilled chicken or some kind of other meat, um, we either have that on the side or, or we just don't.

And we have just the yogurt and cheese and cottage cheese and sourdough bread on the side. Um, and another thing I've been making more often are Greek bowls. So I just marinate some chicken and grill that and then put couscous and lettuce and sliced cucumber. And if, , if I have a second, then I can make my own tzatziki sauce with just a little bit of yogurt and lemon and cucumber.

I, and dill if I have it I don't often have everything, but that's okay. So those are my go-to spring and summer meals that I can make, um, very, uh, easy that we eat on repeat. Those same meals translate to the cooler times, so fall and winter, except I do a lot more soup. I make a lot of tomato soup. I la- make a lot of chicken noodle soup and minestrone and something kind of heavier like lasagna.

So those are my go-to meals, um, that are very simple. But now I'm gonna tell you a couple more that we make all the time when time is extra tight and what's in our pantry and our fridge is extra tight, too. So let's go to some of those. Sandwiches. We eat sandwiches probably once every other week for dinner, um, sometimes with bacon, sometimes without, but I always have at least frozen deli meat in my freezer.

Um, I always have cheese on hand, mayo. So we make sandwiches. We have potato chips on the side if we have 'em, or we have carrots and apples. We always have carrots. That's one of my essentials, and apples, too. So sandwiches. Um, breakfast for dinner, it can be as simple as we have scrambled eggs and toast and smoothies, or we turn 'em into breakfast burritos, especially if I have leftover roast potatoes.

Um, you can just pan fry it and, uh, do that in your tortilla with a little salsa on the top and cheese if you have and sour cream if you have it. We make nachos with normal tortilla chips. Um, butter pasta is my kids' fan favorite. I can... I always have ingredients for butter pasta, 'cause what it is is butter pasta.

You boil pasta. You reserve, like, a cup of the pasta water. You melt some butter, sometimes a half a cube, sometimes it's a whole cube, um, for a big package of pasta, and then you pour a little bit of the pasta water in there and stir with salt and pepper, and that's it. Put Parmesan cheese on the top if you have.

Um, frozen veggies you can do that or if you had salad leftover, and m- that's my three-year-old's favorite food. Another one that's been a go-to for us lately is lemon cre- cream cheese pasta. I often have cream cheese on hand because of those bagels we make for the kids' lunches, , and I often have lemon on hand.

And this is a recipe that I have d- done from Female Foodie. She has... It's... Hers is w- made with Mascarpone cheese. Mascarpone? mascarpone? I don't know. Um, but I just do cream cheese 'cause that's what I have. Um, so that's been something my kids have been eating a lot, and it's easy to make. Sometimes we just have sourdough bread, 'cause that's what I made on that day, and I always have flour, and I do a lot of sourdough stuff.

So on a bad day, we'll have sourdough bread with different toppings, Nutella, jam, maybe we can do some scrambled eggs on the side. Sometimes it's just the bread, and mom's going to the store tomorrow, and there's other things to eat too that we can scramble for in the pantry. Um, and then spaghetti, of course, with, like, normal marinara.

And I have... I usually can marinara each fall, but we ran out of that pretty quick. I just get big jars from Costco, or I just make it with diced, um, t- canned tomatoes, um, that you just cook for 30 minutes and then puree. Um, by the way, I love my immersion blender so much. Okay. So those are all of my simple meals that I make, , on repeat that are the fan favorites for my family that re- require little brain energy to remember and to make and that can come together pretty easily.

So those are my recommendations for you/like what I'm sharing with you. I have a fuller list of all these in term- and also, like, what we typically serve for breakfast, lunch, and snacks, as well as all the other tips I have to save money on the Grocery Game Plan Guide, which again is free for you at aboutprogress.com/groceries.

It's linked for you in the show notes, as well as those complimentary episodes that really go well with this. , And I'm also going to add in Rachel Kuhn's episode that has been, , a fan favorite as well on how to save money on groceries. , So yes, there it is all for you. I really hope that this is super helpful.

I, I am so curious to hear what you make, , especially as we're leading into the summer. But overall, I really just encourage you to simplify dinner. It doesn't have to be so hard This podcast is listener supported. Members of the Supporters Club make my work with About Progress free and available to all without having to add a paywall or adding in a significant number of ads.

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