Cooking for two has turned out to be much harder than I ever imagined. When my husband and I moved in together, we only had a few months of settling into shared meals before life changed dramatically—we found out we were pregnant! Suddenly, everything about cooking became more complicated. My tastebuds betrayed me as pregnancy hormones took over, and I struggled to find a balance between his flavor preferences and my own.
The first trimester brought relentless nausea and food aversions, making cooking feel impossible. Summer heat in our prewar apartment turned the kitchen into an oven. By the third trimester, I was so uncomfortable that making meals from scratch (which I love to do) was no longer an option. Essentially, our first year of eating together was deeply interrupted by pregnancy.
Now, just a few weeks postpartum, I finally feel like I’m rediscovering my tastebuds and cooking routines. I’m determined to build a meal plan that rivals the convenience of DoorDash but brings all the love, care, and flavor of homemade meals.
The Challenge of Cooking for Two
Meal planning has always been a multi-step process for me, but it’s more intense now that I’m navigating another person’s appetite and preferences. My husband, S., and I have very different flavor profiles. He loves sweet flavors (but not sweets), while I’m all about savory. On top of that, I’ve got dietary limitations:
• No soy(it’s in everything!).
• Limited dairy, poultry, and nightshade vegetables.
• No added salt except in baked goods or some meats.
Meanwhile, S. doesn’t like beef or bread. So feeding a man (and eventually our little one) is a whole new ballgame compared to feeding just myself.
Starting Slow
January is my month for experimenting. Right now, I’ve only got four solid dinner wins: pork chops, red beans, pinto beans, and country ribs. The challenge? The beans I used to eat as a main dish are just sides for S. So, while I have a couple of dinners I can confidently cook each week, my goal is to find 14 go-to dinner recipes that we both love and can perfect over time.
To keep things manageable, I’m approaching this like baby steps:
1. Shop Weekly for Dinners
I plan to buy just seven dinners’ worth of protein each week. No bulk shopping or freezer hoarding—I’ll use Instacart to stay organized and avoid decision fatigue.
2. Plan Recipes Like Outfits
I’ll lay out recipes for the week the same way I plan my outfits. This will save me the stress of trying to figure out something new every day.
3. Incorporate Slow Cooker Meals
Two meals each week will be made in the slow cooker. S. and I have therapy on Saturdays, and I love the idea of something cooking all day, filling the house with warmth and delicious smells. Plus, it’s a relief while I’m still in postpartum recovery.
4. Focus on Portions for One Meal
Instead of aiming for dinner and leftovers, I’ll focus on preparing just enough for one satisfying meal. This removes the pressure of large portions and reduces food waste.
5. Stick to a Protein Budget
My weekly protein budget is $75. This keeps me creative and resourceful. Sides and extras can fall outside of this budget, but sticking to this number will make me mindful about what I’m preparing.
Week One Dinner Plan
Here’s my dinner protein lineup for the first week of January (1/1 – 1/8):
• Monday: Pot Roast
• Tuesday: Tacos
• Wednesday: Pork Chops
• Thursday: Country Ribs
• Friday: Chicken & Steak
• Saturday: Pork Loin (Crockpot)
• Sunday: Scallops
These meals are just the start of my journey to finding our family’s favorite dinners. My ultimate aim is to build a collection of 14 reliable recipes that I can repeat until I’ve got a catalog of meals as satisfying as dining out—but made with love at home.
Do you have any salt-free, soy-free, low-dairy, non-poultry dinner ideas that balance savory with a hint of sweetness? Drop them in the comments! I’d love to hear your favorite recipes or tips for meal planning as I continue to experiment and refine our little family’s menu
