Yes, I am busy. I have a full-time job, a side hustle, a blog just for fun (this one), two teens on the Autism spectrum who are also in school remotely, and much, much more.

The number one thing I am asked is this: “Shannon, I read everything you put out online. And yet, you still make these amazing meals that you post on social media.  Where do you get the time?”

First, if you must know, I love to cook, so it’s not a burden most of the time.  It actually relaxes me and allows me to think in different ways. It’s an escape, and it’s an outlet for creativity.

When it IS a burden – and there are days where it is – I always have backup plans. There’s always some pre-cooked meal in the freezer, including tamales, stews, and soups, that can always be used in a pinch.

Yet, one of the ways I can do so much and still get a healthy dinner on the table is to plan. Now, I’m not a typical meal/menu planner.  Instead of planning for a month or week, I plan for days ahead. (For me, planning too much loses the creativity I want. Although I DO realize I would spend a bit less on groceries if I did better planning!)

I believe to be ahead of the dinner game to have pantry essentials always on hand – and the right tools to get things done quickly.

Staples you always should have on hand

I could provide you with my own list of essentials, but the NY Times has an excellent list for the modern cook who prefers not to create too many ‘dump meals.’

Great in a pinch, ‘dump’ meals is where you take other pre-made ingredients – most typically canned soups and pasta – and dump them in a pot or pan with some protein. Although these meals can be made healthily with thought, they typically have lots of fats and sodium.

Back to your staples: You don’t need to get all the items at once, but grab a couple of the suggested items each time you shop until you have everything you need.

My essential tools

I admit I am a gadget girl from way back.  I get it from my grandmother, who had a ‘radar range’ (aka microwave) when they first came out in 1969.

I tend not to use my microwave a lot, but my Instant Pots gets a ton of use. (Yes, I said pots; I have two of them.) My Instant Pot Duo Crisp is my favorite because it also sous vides and has an air fryer in addition to pressure cooking. It makes a meal in minutes instead of hours, cutting my time ‘watching and waiting’ for cooking to be done.

I also have a separate air fryer as well. I’ll often use this to air fry some root veg, Brussels sprouts, broccoli, or cauliflower while the rest of a meal is doing its thing in the oven or Instant Pot. My girls gobble up my parsnip fries, which they love better than the potato counterpart.

Silicone baking pans are essential as well. They make clean up a breeze.

Planning meals

Like I said before, I probably could do better at meal planning. But this method works for me – and if you don’t like to have a set schedule for every day of the month, it could work for you too.

I tend to shop for groceries at the end of the week. (For nearly a year, we have been sheltering in place, so I often get others to shop for me.) So soon after shopping, I assess what I have. Since I often freeze my meats until use, I look at the vegetables I have.

As you know, some veg have longer lives than others. I cannot tell you how many times before planning I’ve reached in the veggie bin to grab an item to realize it’s no good and have to scramble to find an alternative. So starting with such fresh items is essential.

Once I decide on a vegetable, I create a meal around it for a particular day.

Now here’s where things get interesting…

When assessing meats, poultry, and fish, I look at quantity. For example, I typically do some roast weekly.  How can I reinvent the leftover meat to go with the veggies I currently have?

For example, I will take a roasted or rotisserie chicken I’ve done in my air fryer and save the leftover meat for another meal. Combined with some carrots, celery, and mushrooms, I have the makings of a great chicken pot pie or soup. (And yes, I will use the carcass of the bird to make bone broth or stock in the instant pot.) Or I will take the chicken meat left and cook it with some tomatoes and green chilis to make some tasty filling for tacos or enchiladas.

This kind of planning often takes care of at least 3 meals a week, which is better than scrambling to get something on the table every night.