Thinking about what to eat each day isn’t easy, but over time I’ve learned to get organised and I’ve managed to design some sample menus that I vary with the seasons: in winter I look for warming options like grandma’s stews, and in summer the opposite. Yes, there are times when plans go awry and I end up running around like a headless chicken, but generally I rely on a handful of economical, nutritious and filling favourites that see me through with flying colours.

That’s why, when I come across tips or ideas from how others organise themselves, I make a point of listening. It’s true that every person and family has their own circumstances and quirks and what works for some won’t work for others, but there’s always something to learn. This is the case with María Martínez, a mother of seven, who shared on her profile @nueve en casa a weekly summer menu. Here’s what it consists of and what I like most.

Fully planned menus to enjoy the holidays

The holidays are, well, holidays. And although the chores still exist because there’s still meals to cook, outfits to wear and the house to tidy, the pace is different and so are the activities we want to embark on. That’s why María Martínez makes an effort to have meals prepared in the late afternoon or evening, so mornings are more relaxed, suitable for swimming or the beach without worrying about the time. To achieve this, she plans a set of simple but very practical menus, which she aims to follow though she isn’t particularly strict about it.

As you’ll see, they’re everyday, straightforward dishes. I’ve appreciated this a lot because they’re affordable for everyone and don’t require hours in the kitchen. And you can mix and match them as you see fit.

MONDAY

  • Lunch: lentils with hake fillets, green beans and potatoes.
  • Dinner: croquettes with lamb’s lettuce.

Cooking lentils is a reliable standby: they’re tasty, economical, substantial and improve with a night in the fridge. We have them as a one-dish meal, so I’d reserve the fish for supper as it’s perfect and very complete. The croquettes, another of my favourite dinners, keep well in the fridge and are excellent for making use of leftovers: from stews, from ham—even croquettes made from fried eggs!

TUESDAY

  • Lunch: pasta salad with marinated loin and peppers.
  • Dinner: potato omelette.

Pasta salads are perfect for eating at the office, by the pool, or when you get home. If you include greens, dress them at the last moment or they’ll go limp. You can substitute the marinated loin with any other meat, such as chicken breasts. The potato omelette is a very traditional dish for us and you can even make it without potatoes—another option worth considering.

WEDNESDAY

  • Lunch: fresh spaghetti with salmon fillet and cherry tomatoes.
  • Dinner: bread with tomato and cured meat.

Pasta dishes solve a meal in the simplest way. Salmon is a very interesting fish and lends itself to many preparations; if you haven’t tried salmon à la Toscana I’d encourage you to do so. It’s always handy to have informal but substantial dinner ideas; bread with tomato and cured meat is also one of my favourites (I’m fond of it with anchovies too).

THURSDAY

  • Lunch: vegetable cream soup + chicken breast with potatoes.
  • Dinner: sausages with mashed potato.

By the time I reach this day I thought: “Is María joining us for meals often and I just don’t realise?” I use this combination a lot for both lunch and dinner. Sausages with peppers, or with rice or potatoes, are equally perfect.

FRIDAY

  • Lunch: melon with ham + beef steaks with roasted potatoes.
  • Dinner: fried eggs with rice.

To the classic melon and ham salad you can also add a burrata for a different touch, and you can substitute the beef for another meat if you prefer. If you add fried plantain and tomato sauce to the fried eggs and rice, you’d have a fully loaded arroz a la cubana.

SATURDAY

  • Lunch: gazpacho + pork fillets with mustard and rice.
  • Dinner: sandwiches for a picnic in the countryside.

Have you any leftover rice from the night before? Sizzle it with some raisins and you’ll have a superb side dish. Gazpacho, whether traditional or one of its eleven variants, is a wonderful starter for lunch or dinner. For the evening, María and her family use the weekend to head outdoors, but the equivalent would be a healthy nibble with friends.

SUNDAY

  • Lunch: macaroni Bolognese.
  • Dinner: ham and cheese quiche + salad.

And when you choose macaroni Bolognese, you could also go for cannelloni, lasagne or similar. All are carbohydrate- and protein-rich options you can prepare in advance and simply reheat. To finish the week, a quiche with salad, but empanadas, pastries or pizzas would also do.

Here you have it in a visual format if you find it easier.

Make the most of the holidays to unwind, eating healthily but with flexibility, and without spending that precious holiday time in the kitchen. Winter is a long one!

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