Plan A: I will think about what to make for dinner before 6 p.m.

Plan B: If you’re having trouble transforming into a meal-planning professional, you can work more with your last-minute nature and still be a step ahead. “Don’t plan for every night,” says professional menu-planner Aviva Goldfarb. “Allow for leftovers and variable schedules.” The procrastination-prone should still do a weekly shop and also keep a list of five fallback recipes. With a well-stocked pantry and freezer, it’s easy to improvise; keep pasta, chicken breasts, eggs, and frozen vegetables on hand.