9 Habits for Easy Scratch-Made Meals

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These are my go-to tips for easy scratch-made meals. Learning these simple habits make getting three homemade meals on the table each day (most of the time) feel effortless.

Collage of meals (roast chicken, meatloaf, spaghetti, and steak) with text overlay "9 Habits for Easy Scratch-Made Meals"

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If the thought of cooking from scratch seems overwhelming or even impossible, you are not alone.

That’s exactly how I felt when I first started focusing on creating a simpler home life and cooking most of our meals from scratch.

Learning new recipes and techniques can be fun, but it can also be overwhelming when you have a crowd of hungry people waiting to eat.

Over the years, I’ve learned that homemade meals don’t have to be complicated, and cooking for your family isn’t a full-time job.

The more from-scratch meals I’ve made for my family, the more I’ve realized that it isn’t about gourmet recipes or fancy ingredients.

Instead, it’s about small and steady habits that simplify cooking so that we can gather around the dinner table with our loved ones—not get stuck over the stove.

Whether you are brand new to scratch cooking or just trying to simplify your cooking routine, these are the habits I’ve developed over the years for making easy scratch-made meals.

What Is Scratch Cooking?

Scratch cooking is a back-to-basics approach for getting meals on the table. Rather than relying on boxed mixes or store-bought shortcuts, scratch cooking uses simple, wholesome ingredients.

It’s nourishing, flavorful, and often a simple way to save money.

Sometimes, I hear busy cooks and moms say they don’t have time to make food from scratch. I totally get it.

Luckily, with the right recipes, habits, and kitchen tools, making food from scratch can be as fast and easy as the boxed stuff.

In the process, you are building a new skill (because scratch cooing is a skill anyone can learn—yes, even you) and feeding yourself and your family well.

Video – Habits for Easy Scratch-Made Meals

Check out how I implement these scratch cooking habits in my kitchen in this video.

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My Home-Cooked Meals Routine

Here is a snippet of how we enjoy three homemade meals a day without me standing in the kitchen all day cooking.

Breakfast: During my Sunday reset, I usually make a big batch of sourdough pancakes, carrot cake overnight oats, or sourdough granola. Then, throughout the week, we grab these quick, pre-made breakfasts.

Lunch: Lunch is for leftovers. I rarely cook lunch. Instead, when I make dinner, I double up so we have enough for lunch the next day (or even for a few days). Some of our favorite leftovers are roast chicken, Instant Pot spaghetti, and hot honey meatloaf.

Dinner: This is where most of my cooking energy goes, but I keep it simple, emphasizing protein, veggies, whole grains—and usually a slice of sourdough.

All of the Time: Keeping a well-stocked pantry takes the guesswork out of cooking. So I always keep our family favorites like canned pinto beans, candied jalapeños, and sourdough breadcrumbs on hand. Plus, I try to keep extra sourdough sandwich bread or brioche rolls in the freezer for busy days.

Of course, your meals and routine might look different than mine. But what I hope to hit home here is that you don’t have to cook all of the time to enjoy homemade food every day.

But no matter what your cooking routine and recipes look like, there are a few tips that can make scratch cooking easier that I’ve detailed below.

Keep Up With the Dishes

For me, the dishes are the most daunting part of scratch cooking. At the end of the day, the last thing I feel like doing is washing dishes. But I have a few tricks to make it easier:

Use the Quick Cycle: I run my dishwasher on the hour cycle throughout the day. That way, I can roll through the dishes as quickly as possible and run multiple loads in a day.

Use the Delayed Start: If your dishwasher has it, set the delayed start and add dishes as you go. Then, it will run without you having to worry about it. Since modern dishwashers are pretty efficient, I don’t stress if it’s half-full.

Bedtime Routine: I try not to go to bed without loading the dishwasher one last time. I don’t always get all of the dishes in there. But it helps to get as much done as possible before hitting the hay.

Chicken and rice curry in a cast iron Dutch oven

Cook Once, Eat Many Times

Batch cooking is key. Sometimes, I double or triple up on meals. Other times, I prep various ingredients to mix-and-match for meals all week.

Here are a few ways I like to prep in advance:

Roast a Sheet Pan of Veggies: I limit the amount of chopping and prep work this takes. So, rather than chopping and roasting a dozen veggies, I roast onions and one veggie each week.

Double Up: For many recipes, making a double or triple batch is as easy as a single batch. I like to make extras and freeze them for later, or we eat them for lunch. Get as much mileage as possible from your time in the kitchen.

Chop Veggies in Advance: Chop all your veggies at once for the week. It saves so much time! Keep them the same size so they cook evenly when you throw them in veggie soup or roast them.

One-Size-Fits-All: Busy nights aren’t the time for new recipes and techniques. Stick with what you know. For example, I roast just about everything at 425° F, which eliminates the guesswork.

Use What You Have

Rather than scrolling online for recipes and going to the grocery store, rely on what you have first. Cooking, for me, always starts with “What can I make with what I have?”

Make sure your pantry is well-stocked with all your favorite ingredients and staples.

Always look in the fridge to see what is about to expire. That way, you can use it up first.

Double-check your freezer. Do you have freezer meals hiding there, waiting to make your life easier? (I like to make beef and broccoli and stash it in the freezer for desperate nights.)

Take meat out of the freezer to thaw. I like to thaw all of my protein for the week at one time.

To get inspired, sign up for my free 10-day pantry challenge. It includes private podcasts, recipes, printables, and more to help you cook from your pantry, not your grocery list.

A mason jar with freshly fed sourdough starter and a wood spurtle in it

Maintain Your Sourdough Starter

Sourdough starter isn’t just leavener for baking bread. It’s a vital kitchen ingredient that can make life so much easier.

Use Discard: The discard from your regular feedings can be used to thicken soups, turned into easy crepes or flatbread, or even a simple pizza crust.

Bulk Up Your Starter: Instead of the typical 1:1:1 ratio (starter:flour:water), feed it 1:2:2 or even 1:3:3 so you have plenty on hand. There is some debate about how much starter you “should” keep. But I always say you should keep as much as you need or want.

Freeze Discard: You can freeze sourdough starter for later use. That way, if you want to make a discard recipe in a pinch, you can pull it out an hour beforehand to thaw.

If you are new to sourdough, download my free sourdough starter ebook to learn how to make your own.

Steak and onions in a cast iron skillet shown with a wooden spatula

Reuse Cookware

Use the Same Pan: When possible, I use the same cast iron skillet throughout the day so I don’t have to worry about cleaning it between uses. Then, I give it a good wash at night. If you aren’t sure which size skillet to use, check out my cast iron skillet size guide.

Use Cast Iron or Stoneware: These types of cookware lend themselves to multiple uses. They often benefit from heavy use without scrubbing. I love my Lodge cast iron skillet and my stone bar pan.

Season Your Cast Iron: Well-seasoned cast iron is naturally non-stick. And if it is well-cared for, you can just wipe it out with a clean towel.

Think Beyond the Skillet: An Instant Pot, slow cooker, and Dutch oven can also be reused throughout the day, especially if you’re cooking similar flavors. Check out my Instant Pot meal prep and slow cooker batch prep videos for ideas.

Jars of home-canned pinto beans next to a wood scoop filled with dry beans

Preserve Food

Homemade preserved food is the original convenience food. Sure, preserving food takes some legwork up front, but then you have ready-to-go food in the pantry.

I lean on most types of food preservation. But even if you don’t have fancy equipment or feel nervous about canning, there is something for everyone!

Freeze Drying: I like to keep freeze-dried mashed potatoes and eggs in the pantry. Also, freeze-dried strawberries and apples are great for baking and snacks. To freeze dry, you will need a Harvest Right home freeze dryer.

Freezing: This is the easiest form of food preservation. Cook a big batch of soup, beans, or rice and freeze it for busy nights. Sliced bread freezes easily, too.

Dehydrating: Dehydrated food makes great snacks, like watermelon jerky and beef jerky. And, of course, dehydrated fruit is a fan-favorite with kids.

Lacto-Fermentation: This is one of my favorite ways to add crunch and flavor to meals. My favorites are sauerkraut, peppers, and onions.

Canning: Canning can seem intimidating, but it is one of the best ways to preserve food because it is shelf-stable. I usually keep home-canned tomatoes, peaches, salsa, and bone broth in the pantry.

If you are new to preserving food, check out my Food Preservation for Beginners video on YouTube.

Overhead view of sourdough bread in a cast iron Dutch oven

Keep Bread on Hand

Bread is one of the most versatile foods to keep around, and I rely on it heavily throughout the week. Here are some of my top tips for homemade bread:

Freeze sourdough dough and bake it as needed. Or you can slice and freeze bread for sandwiches, toast, or other quick meals.

Consider milling your own flour. Unsifted fresh-milled flour is 100% whole grain and is more filling than store-bought. You can swap out all-purpose for fresh-milled flour in just about any recipe. We love fresh-milled sourdough, no-wait pizza, and einkorn sourdough.

Try to incorporate homemade bread (especially whole-grain bread) into each meal. It’s a simple way to add nourishment, and you only have to make bread once a week or so.

A at a stove showing how to make easy scratch-made meals

Meet Yourself Where You Are

Scratch cooking is always easier if you are in the right mindset. It’s about doing the best you can, not about being perfect.

Some days, it’s fresh-milled sourdough and roast chicken; other days, it’s boxed pasta and a jar of sauce. Both are meals, and both count.

Using what you have and feeding your people means you are doing a great job—even if it isn’t fancy.

It doesn’t have to be all or nothing. It’s okay to run through the drive-thru some days and use convenience foods (we are no strangers to Chick-fil-A). Strike a balance that works for you.

Just keep showing up. If it’s been one of those weeks when you can’t seem to get homemade food on the table, don’t sweat it. Show up next week as best as you can. Consistency (not perfection) over time makes it easier.

Simple ingredients (eggs, starter, maple syrup, butter, and salt) displayed on a counter

Keep It Simple

Remember, if it isn’t simple, it won’t get done. So when it comes to day-to-day meals, simplify where you can.

Let the Food Shine: Good ingredients shine on their own without complicated techniques, expensive herbs, or excessive seasonings. A little butter, salt, and pepper make everything taste good.

Use Easy Sauces: Whether it’s homemade ranch, a jar of pesto, blueberry BBQ sauce, or your favorite store-bought teriyaki, sauces elevate simple homemade meals.

Simplify: Toast, eggs, and roasted veggies are a real meal. Soup from the freezer with a slice of sourdough is a win!

Just Feed Your People: At the end of the day, it’s about feeding your people well. And if it isn’t easy, it won’t get done.

Let’s Connect!

If you have questions or tips about cooking from scratch, leave them in the comments below.

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