One of the biggest changes I’ve made this year is taking the time to plan out my meals. In the past, I would try to cook on the fly, usually resorting to a meal-out-of-a-box because I wouldn’t have everything I needed on hand. But these days I schedule out dinners ahead of time and keep my freezer stocked with all sorts of lean meat—chicken breasts, pork chops, 95 percent-lean ground beef, and ground turkey. When I get home from the store I take them out of their original packaging, separate them into smaller portions, and pop them into extra heavy-duty bags—it helps avoid freezer burn. Then each morning I just look at the calendar on the fridge, take out the necessary ingredients from my freezer to thaw, and have a jump start on that evening’s meal!