Menu planning makes cooking less stressful

twinklesdesikitchen

twinklesdesikitchen

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Joined
5 Jun 2025
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Location
Delhi, India
A few months ago, I used to feel totally drained after cooking.
It wasn’t the cooking part… it was the everything else — the mess, the pressure to make something good, and the time it took after a long day.

Then one small habit changed things for me:
I started planning my meals one day before.

Nothing too serious — just writing down what I’ll cook the next day (e.g., aloo gobhi with roti, or poha for breakfast). I even keep chopped onions or boiled potatoes ready the night before if I can.

Sounds simple, right? But it reduced the mental load so much.
Now when I enter the kitchen, I know what I’m making, how much time it’ll take, and I don’t overthink.

I still cook basic vegetarian meals — dal-chawal, sabzi, sometimes dosa or pulao — but now it feels a little lighter. A little calmer.
 
It's a useful tip. I don't remember being taught this in home econ classes and had to work it out for myself.
 
we do a week plan - all subject to change . . .
helps with the shopping, any pre-prep, when to thaw what . . .
 
badjak said:
Wouldn't work for me.
I have no idea today of what I would like to eat tomorrow
Guess I am more of an impulse cook :)
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Ah but are you as impulsive as my wife? At mealtime, she will open the fridge and see what's there and make something from whatever's in there.

I usually plan a day ahead because it may mean defrosting something.
 
vernplum said:
Ah but are you as impulsive as my wife? At mealtime, she will open the fridge and see what's there and make something from whatever's in there.

I usually plan a day ahead because it may mean defrosting something.
Click to expand...
Yeah....
Sounds close
But I do normally know what I got, just don't know what I want
So sometimes I take out meat or chicken to defrost, but not having a clue what to do with it
And to make it worse, I may decide on a toasted sandwich and defer meat/chicken to the next day
Actual current situation: friend of mine should be back in today, but time unknown. It's 18.00 here and I am going through options .
Nothing defrosted. But ground beef isf frozen in shallow packs, or there is bacon or pork pieces
Got onion, garlic, tomatoes, chives, mint
So...
Don't know.
Pasta...
Wraps...
Beer...
Wine ...
No eggs so that option is out, got ready meals in the fridge...
Give it another 45 minutes and I will know :)
Yes, pretty ad hoc
 
I don't plan when there's just the three of us; I'm a bit like vernplum's wife; I open the fridge, see what's there and that's it.
When we've got a dinner party, however, even if it's only half a dozen people, planning starts early. I just did the food for my grandson's baptism. 35 adult guests and a home kitchen. Not a problem, because I started 2 weeks before, did a little every day, froze the food and that was it. Lots of the guests chipped in when it came to serving, so there was no stress.
 
karadekoolaid said:
I don't plan when there's just the three of us; I'm a bit like vernplum's wife; I open the fridge, see what's there and that's it.
When we've got a dinner party, however, even if it's only half a dozen people, planning starts early. I just did the food for my grandson's baptism. 35 adult guests and a home kitchen. Not a problem, because I started 2 weeks before, did a little every day, froze the food and that was it. Lots of the guests chipped in when it came to serving, so there was no stress.
Click to expand...
I agree ..
If it's people coming over, then I will plan.
But not the day before, it subcontiously starts at the invite :)
As an aside, dad's girlfriend (mum passed away) and brother's girl friend would time how long it would take for a conversation between dad, brother and me would mention food. Record was 5 minutes :giggle:
 
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