By lunchtime, most of us wonder what we’re going to make for dinner. One of the reasons I started this blog was to tackle that question that plagues us every day. Planning ahead is essential to actually getting your meal on the table. Picking recipes that you feel comfortable making is a crucial step in successful preparation. Here are some strategies to help you guide the way in selecting the recipes for your meal plan.

Keep things simple. This may sound obvious, but it is really important when your head becomes full of possibilities. Try to choose recipes based on the needs of yourself and your family. Don’t feel like a big clean-up? A simple one sheet pan dinner may be the way to go. Or maybe a slow-cooker meal that cooks by itself is also a good choice. Whether it is dinner on a budget, meatless meals, or vegan, choose the best option for your family.

Make enough so you have leftovers. If you plan to cook a couple of nights a week, and your week is going to be terribly busy, don’t discard leftovers as your meal plan strategy. This can be an excellent tactic to get yourself a couple nights of feeding your family without having to start from scratch every night.You can cook a few times and still have satisfying dinners every night of the week.

Prepare recipes that are familiar to you. Cooking every night may sound nice, but in reality, it can be overwhelming and exhausting. Of course, you do not have to always try new ones, but if you stick to recipes you know and have made before, then add one new recipe– perhaps something similar to one you already know. It will keep each week feeling new and expand your recipe repertoire at the same time.

Pick out recipes for the week that have similar ingredients. This will keep your shopping list to a minimum and may even keep to your weekly budget!  Make a nice sauce on the weekend that can stretch into several meals, such as chicken, pasta, or ground beef. 

Cook things you really want to eat and know your family will enjoy. You may start out with good intentions and well-laid plans, but if nothing appeals to your family, then you just might end up wasting time and ingredients, and ordering in a pizza when all’s said and done. You might have to spend some extra time finding recipes that are right for you, but it’s worth it if you still can’t wait to eat it later in the week. So, we’re saying the obvious on this one: Only cook things you want to eat!

Definitely add this recipe to your favorites. The steps are so simple, and it is basically a one-pot dish. The chicken is dressed with delicious sauce. The wine becomes infused with savory garlic, lemon zest, and its juices. The addition of oregano and thyme gives this delicious sauce even more flavor. These ingredients give the chicken a delicate, but flavorful sauce that makes it one-dish perfection. This dish is good for any weeknight meal, or for entertaining guests.

This recipe is courtesy of Ina Garten and will make 4 portions for a family, or for leftovers.

Ingredients for Lemon Chicken Breasts:

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each) (I used chicken thighs, bone in, skin on)
1 lemon

Preheat oven to 350 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.

Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce.

Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.

Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.

If the chicken isn’t browned enough, put it under the broiler for 2 minutes.

Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.

Sprinkle with salt and serve hot with the pan juices.

It’s that simple!