Meal Planning for a Short Week

Meal planning when you have a short week ahead.

Here’s something that happens to me all the time….

I have a trip coming up and I will be gone most of the week. For the few days of the week that I am in town, what should I eat?! I definitely don’t want to go to the grocery and get a ton of food if I won’t be around to eat it this week.

So what is the best plan of action? – It’s called supplemental grocery shopping.

Supplemental grocery shopping means you use what you have from the freezer & pantry and supplement it with a small grocery run of just a few items if you need. To be able to do this, it is important to keep your pantry and freezer well-equipped for success. Base your meals off of pantry and freezer essentials and make a quick trip to the store for a few fresh veggies or some proteins – whatever you want to supplement the items you already have. Meal planning for a short week can be so simple.

You can build healthy meals from your pantry and freezer ingredients.

Lindsey’s Pantry Staples

  • Variety of beans
  • Whole wheat pastas
  • Grains: Quinoa, brown rice, farro, oats, grits
  • Canned tomatoes
  • Tomato sauce
  • Raisins
  • Coconut shreds
  • Nuts/seeds
  • Tinned fish (My favorites from Fishwife)

(See 20 Things in a Dietitian’s Pantry for more on this.)

Lindsey’s Freezer Staples

  • Shrimp (My favorite – it is so easy to defrost in just a few minutes of running water!)
  • Leftover soups from dinner’s past
  • Chicken
  • Smoothie fruits
  • Vegetables: Edamame, green beans, broccoli/cauliflower mix, peas, corn

Keep these items (or items similar) on hand and you can make dishes of all cuisines without needing to go to the grocery. For the days leading up to a trip, just use the store for the extra essentials…like fresh avocados, cilantro and lime for a great taco night!

In Good Health,

Lindsey Hudsmith, RDN

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