I'm always planning a meal maybe not the next one, but several ahead sometimes days ahead. Here's an example:
Friday, I’m on my way to the airport to visit a friend. He and his family, transplanted New Yorkers who now live in North Carolina. I stop at the bagel store, not his favorite, but beggars can't be choosers. I get a dozen everything and two egg for his daughter: extra credit. I set an alarm to remind my son on Sunday to take the 3 portions of frozen tortilla soup from the basement freezer and the leftover adobo crab and shrimp enchilada filling from the kitchen freezer. Monday I'm back and land around 5pm. I'll be home around 6:15. I call my wife and ask her to pick up a Lambrusco. I put the soup in a pot to reheat, julienne some corn tortillas fry them in peanut oil sprinkle them with salt and chili powder, slice an avocado, chop some cilantro, grab some pickled red onions from the fridge, mix some adobo purée into some creme fraiche.
I assemble and garnish with lime. We eat at 7. Sounds easy right. Good eating is all about good planning.