Hated meal planning until I tried the 3 day window

For years I thought meal prep meant spending Sunday afternoon cooking 15 containers of chicken and rice for the whole week. Every time I tried it, by Wednesday I was tossing sad leftovers and ordering pizza. Then my sister in Portland told me to only plan 3 days at a time, and buy ingredients for just those meals. I figured it would double my grocery trips, but honestly it cut my food waste by about half and I actually eat what I make now. The key was recognizing that my taste buds and energy levels change by Thursday, so locking in a full week was setting myself up to fail. Anyone else find that shorter planning windows work better than the big Sunday batch approach?

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