If you're a mum who feels like you're constantly thinking about what to feed everyone, this one's for you!
Between breakfast, lunchboxes, dinner and the 400 snacks the kids seem to need every day (seriously, how are they ALWAYS hungry), it can feel like we're spending half our lives in the kitchen.
And honestly, the hardest part isn't always the cooking. It's constantly having to think about WHAT to make!
That's why I've started getting into a little weekly food prep routine.
Nothing fancy. No spending an entire Sunday cooking 20 different meals. Just a few simple things that make the week run a whole lot smoother, save us money and mean there's always something ready when the kids are hungry.
Here are 4 things I prep every week that make mum life SO much easier!
1. Make One Savoury and One Sweet Snack for the Freezer
This is one of my favourite little habits because having a freezer stocked with homemade snacks is an absolute lifesaver!
Each Sunday, I try to make:
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One savoury option: Think savoury muffins, mini quiches, scrolls or something the kids can grab for lunch boxes or afternoon tea.
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One sweet option: Banana muffins, pancakes, healthy-ish slices or whatever the kids are loving that week.
I make a batch, pop some aside for the next day and freeze the rest.
Then throughout the week, I've got easy snacks ready to go without having to make something from scratch every single time someone says, "Muuuum, I'm hungry!"
It's also a great way to save money on packaged snacks and use up ingredients you already have at home.
My tip: You don't need to make something different every week. Find a handful of recipes your kids actually eat and rotate through them!
2. Refill Your Own Yoghurt Pouches (Such an Easy Money Saver!)
Okay, this is SUCH a simple one, but the savings really add up!
Instead of constantly buying individual yoghurt pouches, I buy one big tub of yoghurt and refill our reusable pouches.
Here's the breakdown:
One $4 tub of yoghurt = 8 reusable pouches.
That's just 50 cents per pouch!
And considering how quickly kids can go through yoghurt pouches, it's such an easy way to cut down on the grocery bill.
It also means less single-use packaging, which is another bonus.
I just line up the reusable pouches, fill them, and pop them into the fridge ready for the week.
My tip: Choose reusable pouches that are easy to open and clean. Keep them refrigerated and follow the yoghurt's storage and use-by instructions.
3. Cook a Big Pot of Mince for Easy Meals
If there's one thing I love, it's cooking something ONCE and being able to turn it into multiple meals.
A big pot of mince is perfect for this!
I make a big batch and then use it throughout the week for different meals.
Some easy ideas include:
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Spaghetti bolognese
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Tacos
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Nachos
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Loaded baked potatoes
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Pasta bakes
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Toasties or wraps
It's such a versatile thing to have ready, especially on those afternoons when everyone's tired, the kids are hungry and you really can't be bothered cooking a big dinner.
You can also portion it into containers and freeze some for another week.
My tip: Keep the seasoning fairly simple if you want to use the mince for different meals. You can always add extra flavours later depending on what you're making.
And remember to refrigerate cooked mince promptly, use refrigerated leftovers within 2–3 days, or freeze portions for later.
4. Cook Two Roast Chickens Every Monday
This is another weekly habit I absolutely swear by!
Every Monday, I cook two whole roast chickens in the air fryer (roast at 170 for one hour - perfection).
We have roast chicken for dinner that night, and then I use the leftover chicken for easy meals throughout the week.
It's one of those things that takes very little hands-on effort but makes such a difference when you're trying to get meals organised.
Some of my favourite ways to use the leftover chicken are:
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Chicken and salad wraps
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Sandwiches for lunch
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Chicken quesadillas
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Easy chicken pasta
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Chicken fried rice
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Chicken salads
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Homemade pizzas
Having cooked chicken ready to go means I can throw together a quick lunch or dinner without starting from scratch.
My tip: Shred or chop the leftover chicken and portion it into containers so it's ready to use. Keep what you'll eat over the next 2–3 days in the fridge and freeze the rest straight away.
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