There is no one right way or method to meal prepit’s about what works best for you.
And you don’t need to spend your entire Sunday in the kitchen to get it done.
Thinkovernight oatsportioned into single-serving containers andMason jar salads.
Preppingsmoothie packscuts down on time spent on breakfast.
If busy evenings limit time to cook during the week, considermake-ahead dinnersthat can be easily reheated.
Keeping things simple will help save you time.
Schedule your prep:Setting aside some time for actually prepping is important!
Consider meal prepping on the same day you shop and write a realistic prep plan.
And if you like a challenge, set a timer to keep you on task!
But before rushing to the grocery store, take inventory of your kitchen.
you could even base your entire meal plan on pantry staples, like in thisBudget-Friendly Pantry-Staples 6-Day Meal Plan.
Build a better shopping list:Navigate the grocery store quickly with a list organized by department.
Consider these meal-prep container recommendations for packing work lunches.
Step 4: Prep and Store
We’ve made it to the fun partstart prepping your meals!
Preheat the oven and prepare ingredients that will be cooked first.
Always remember to use a clean cutting board and utensils after preparing raw proteins, like meat or poultry.
Heartier vegetables, like chopped carrots and winter squash, will keep for at least four days.
During those crazy busy weeks, there is nothing more gratifying than pulling a ready-to-reheat meal from the freezer!
Leave an inch at the top of containers for food to expand as it freezes.
Top casseroles with wax paper and cover tightly in foil.
Label and date containers, and set reminders to consume frozen foods within three to six months.
Be sure to reheat to a cooking temperature of 165F when ready to serve.
