It’s already Friday?!
Geeze. I feel like this week flew by! It’s exciting for me because Rob starts his vacation tomorrow so that means we get to install my office flooring and tackle some
fun projects like draining and demo of the pool, tub tile painting and more. We will be moving next Saturday!
So today, I am going to just tackle some odds and ends plus go swimming with Quinn. It’s so gorgeous outside!
Jamie commented on Facebook and said she would like to see a post about HOW to meal prep. She struggles with doing it and I think most people feel the same. Of course, you just have to do it, but I think it’s the thought of doing it that is so overwhelming you give up before you begin.
I often hear this, “I don’t have time to meal prep.” WRONG! You don’t have time NOT to meal prep.
There are no rules. Don’t stress yourself out about this; it’s supposed to help you work smarter, not harder. It’s okay to just prep enough for 2 days and not the entire week. To be honest, I NEVER meal prep for an entire week. That’s just too much cooking in one day! I just look at my meal plan and figure out what I can prep now to save me time for the next few days.
This week, the most time I have spent on making dinner has been about 10 minutes. I literally just throw stuff together and let it bake or cook. It’s been so easy!
A few things I made ahead:
Pancakes– (3 days worth) Divided into 3 servings for each day of breakfast.
Meat– I keep all of my meat in the freezer and just thaw it as needed. Once I cook it, I store it in an air tight container in the fridge for 3 days. So this is where I might prepare enough chicken for 3 meals ahead of time. This week, I let the Slow Cooker lemon garlic chicken cook the night before then just reheated the night we were having it for dinner.
Vegetables– I prefer to cut mine up and store in mason jars or tupperware for about 3 days. I don’t like to cook them first. I also cut them up based on how I will need them for the recipes; i.e. diced versus sliced versus sticks for cucumber. This week, I cut up enough peppers for the lettuce wraps, shish kabobs and fajitas and stored each in a separate container.
Grains– You can cook your quinoa, brown rice, sweet potato, orzo, etc and store for about 3 days in the refrigerator. This week, I prepped the orzo seen above, quinoa, brown rice and sweet potato and stored it in the fridge.
Dressings– You can store dressings in the refrigerator in an air tight container for a few weeks, but I prefer to use it up sooner. Mine usually lasts about a week. This week, I prepped the marinara and Balsamic/Dijon dressings and stored in mason jars in the fridge.
Seasonings– This doesn’t need to be done weekly, but just double check that you have enough for the week so you don’t get distracted during cooking and have to stop to make more!
Be sure to check out my favorite kitchen tools to help you clean, cut, and store your food.
If you still feel lost, leave me some specific comments so I can add more about meal prepping. I would be glad to help.
Need my meal plan? You can subscribe here and get an email with download instructions plus a coupon code!
If you don’t meal prep, what has been your biggest fear?
If you do meal prep, how many days do you prep for?
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