Don’t jump ship on your meal prep when you’re super busy!
Instead, tweak your meal-prep plan to maximize your time.
Focus on tasks that yield big returns to help you eat healthy during the week.
A little bit of strategic prep can go a long way to help you eat healthy all week.
Be Recipe Savvy
Choose recipes and meals that use ingredients you might prep once and use multiple times.
Or if a half hour feels too long, try one of the shorter 5- or 15-minute tasks.
Write down a quick prep to-do list to stay organized and on track.
Step 1: Boil Water & Chop Onions
Begin by bringing the water to boil for theBasic Quinoarecipe.
(Tip: Cover the pot to bring water to a boil faster.)
As the water comes to a boil, chop the onion for the Lean & Spicy Taco Meat recipe.
As the quinoa simmers, cook the taco meat as directed.
Reach for no-prep fruits, like apples, bananas and clementines, as your other daily snack.
Top each with 1/3 cup canned black beans (drained and rinsed) and your favorite salsa.
Wait to add other toppings, like shredded cheese or greens, until you’re ready to eat.
Refrigerate until you’re ready to use.
Step 2: Prep Stir-Fry Veggies
Rinse and slice 2 red bell peppers and 1 yellow bell pepper.
You’ll use these in the Potsticker & Vegetable Stir-Fry andSheet-Pan Chicken Fajitas.
Trim and halve the snow peas for the potsticker stir-fry recipe.
Refrigerate the veggies together in an airtight container until ready to use.
Cut out the core and coarsely chop the leaves.
You will need 4 cups for the potsticker stir-fry.
Refrigerate in a zip-top bag or airtight container lined with a paper towel until ready to use.
Step 4: Prep Onions
Slice 2 yellow onions.
Refrigerate in an airtight container until ready to use.
Step 5: Prep Chicken
Cut and slice the chicken breasts into strips for chicken fajitas.
Refrigerate until ready to use.
