Meal prepping saves time, money, and the daily stress of deciding what to eat. You do not need to spend your entire Sunday cooking to enjoy the benefits of having meals ready.
Start small. Preparing just two or three meals in advance is enough to make a difference. As you get comfortable, gradually increase the number of prepped meals.
Choose recipes that store and reheat well. Grain bowls, soups, stews, and stir-fries maintain their quality for several days in the refrigerator. Dishes with crispy textures tend to lose their appeal after storage.
Batch cooking grains and proteins is the most efficient approach. Cook a large pot of rice, quinoa, or pasta alongside roasted chicken or baked tofu. These staples can be combined with different sauces and vegetables throughout the week for variety.
Invest in quality storage containers. Glass containers are durable, microwave-safe, and do not absorb odors or stains. A set of uniform containers stacks neatly in the refrigerator and saves space.
Prep vegetables separately from cooked dishes. Washed and chopped vegetables in sealed containers stay fresh for days and make it quick to add freshness to prepped meals.
Freezer meals extend your prep even further. Soups, casseroles, and marinated proteins can be frozen for weeks. Label everything with the date and contents to avoid mystery containers in the back of your freezer.
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