Winn Dixie's Organics & Naturals

On Saturday or Sunday, sit down with a blank piece of paper and the family calendar. Find out which nights will require especially quick dinner prep because of after-school or evening commitments. Wide-open evenings? Pencil in meals that are easy but best fresh, such as fish. Also build in meals that can easily be saved if you don’t end up making them, such as chicken breasts (freeze for when you have more time, or cook and use later in something else).

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like a few cherry tomatoes, a neglected lemon, leftover herbs, opened jars of salsa. Work these into your meals; almost anything can go into a salad, pasta sauce, omelet, or soup.

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Browned Butter Sautéed Fish Serves 4 / Browned butter adds deep, rich flavor to just about anything—and you don’t need to use much. Crispy panko (Japanese) bread crumbs can be found in the baking or Asian section; or make your own bread crumbs by whirling the heel of any bread loaf in your food processor. Freeze extra for later use. If you don’t care for the seasonings here, substitute any that suit your fancy—oregano, thyme, dried basil, parsley, even a little tarragon.

Think about the season: What’s in abundance at the produce stands?

What does your body feel like eating? Let nature guide your choices. You’ll save money and your food will taste better.

Make a complete grocery list based on your menu ideas, and shop at the beginning of the week (Sunday, if possible). Post the meal plan on the fridge, and check it before bed each night so you know whether you need to defrost something overnight. Then follow the menu, but feel free to jettison or switch around meals to accommodate unforeseen schedule changes. Plan for leftovers: Cook extra chicken, beans, rice, vegetables, whatever; factor them into future meals to save time. (For example, roast two chickens instead of one; it saves energy, too.)

Give yourself a night off. One of my friends serves popcorn, cut-up cheese, and apples for Saturday dinner. Nothing wrong with that, and her kids love it! Breakfast food is another restful option: Whole-grain pancakes or scrambled eggs make an easy, quick, and fun dinner.

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1 cup panko or regular bread crumbs 1/2 teaspoon garlic salt

1/2 teaspoon paprika

1 egg, beaten

1/4 cup reduced-fat buttermilk or milk 11/2 tablespoons unsalted butter

1 tablespoon olive oil

1 pound tilapia fillets (or any mild fish, such as snapper or trout)

1 lemon, quartered

1. Using a food processor, finely grind almonds. Combine in a shallow dish with bread crumbs, garlic salt, and paprika. In a separate shallow dish, whisk egg and buttermilk or milk.

2. Over medium heat, melt butter in a frying pan large enough to hold fish fillets without crowding (use two pans if necessary). When butter is nicely browned (about 8 minutes), add olive oil. Pat dry fish fillets. Roll thoroughly in egg-milk mixture, then dredge in bread-crumb mixture. Add to hot pan. Cook, without disturbing, until browned (about 6 minutes); then flip and cook other side until just opaque. Serve with a squeeze of fresh lemon.