food prepping??

mistiehosie

I'm trying to start preparing my food for the week (or at least a couple days). I'm hoping this will help me stop making lazy choices in my food. Unfortunately I have very limited space in my kitchen. Anyone have any tips or tricks that might help out?
Thanks in advance!

mom23mangos

Start with planning your meals for the week. Write down exactly what you are going to eat and at what time for every day. That way if you don't have space to actually prep everything in advance you know exactly what you are supposed to be eating at any given time and won't forage. If you work, prep the week's breakfast and lunches on Sunday and leave in the work refrigerator. Then you just have to store dinners/snacks at home.

prismlead

mom23mangos wrote: »

If you work, prep the week's breakfast and lunches on Sunday and leave in the work refrigerator. Then you just have to store dinners/snacks at home.

That's only if you have honest co-workers who don't steal food!

SonyaCele

i usually prep my work lunch after dinner, with dinner left overs. i cook a little extra and then pack it up in a to-go container for work the next day. i also have cheerios in my desk at work, and milk in the work refrigerator. if you don't have a fridge, you can buy those single serving milks and just take one each day.

Lizzy622

With a small kitchen planning is key, since you may have to shop twice in the week. I do not prep too much and would rather cook my meat or fish fresh each day. I do prep a large salad like cucumber and tomato or red bean with bell peppers and use it for several meals. Like SonyaCele, I also like to make extra at dinner and pack it for lunch the next day. Good luck

Pob25

I've replied to something similar earlier.
I too have a small kitchen and find myself doing a lot of one pot cooking, chilli, bolognese, stews, curries, hot pots, soups... I cook massive portions, then single it out into freezer bags and fling it I'm the freezer. I use these portions for work meals, that way I know what's in them nutritionally, and can add freshly bought salad / crusty bread etc as a side.
Planning ahead for my week I have found is crucial for me, otherwise I'd shovel in 'easy' lazy food instead.

MelodyandBarbells

Limited space as in limited storage space, fridge/freezer space, counter top, stoves, cabinets, pantry? - could you clarify which if any of these is limited for you, OP?

KDar1988

I have a small kitchen (1 tiny counter for everything) and fridge space is limited. I struggle with making a weeks worth of food because it doesn't fit in the fridge. Plus, when I have tried, I end up not eating it all and throw away too much. I also need tips! I do freeze things that I can in individual containers but fresh foods, I am struggling.

Rick_Nelson81

I have the same problem. I'll make things like stir fried rice, and variations on that using quinoa and different kinds of meat, beans, corn etc. This gives me a pretty wide variety of flavors without having to change much about the recipe. The meats and beans are cooked separately, and can either be thrown in with the rice, or stored for other uses. Here's how I do it, Once my foods are cooled, I put the vessel on my coffee table and using a 3 oz. scoop (or you can weight your food here) and put it into a section of saran wrap (I do this while watching TV, so multi-tasking right). From there, you twist it up tight and freeze the food it meal-sized portions. All the little bags go into a tuber ware container and into the freezer. Come meal time, I grab a few bags (rice, beans, meat) and throw it in the microwave to thaw. It makes packing lunch a no-brainer, and the same stuff can be had for dinner too. Hope that helps.

KarlynKeto

I bought a used small mini freezer for $40 online and keep it my garage, it has been a blessing. I can freeze left overs and cut up fruit for smoothies, and it allows me to save money by buying meat in bulk.

I also keep salad fixings prepped, and hard boiled eggs in my fridge.

I also make a huge batch of puréed berries in my blender sweetened a bit with truvia, then freeze in small zip bags. I mix a bit of this berry sauce with plain yogurt, or as a fruit topping where it works for a bit of sweetness.

MelodyandBarbells

@KarlynKeto , what are the dimensions of this small freezer? $40 is amazing!

KarlynKeto

JaneiR36 wrote: »

@KarlynKeto , what are the dimensions of this small freezer? $40 is amazing!

Small! It can't be much more than 33 or so inches tall. Three shelves, the top two can fit a standard cookie sheet in length and width, and allow maybe 9-10 inches in height. The bottom is about half that. I got it a while ago on Craig's list (online classified). A great investment that has paid for itself over and over. Wish I had room for a larger freezer, but this one works. Good luck!

vegmebuff

Sunday is prep day (afternoon) for the upcoming work week-not necessarily a fun thing to do, but necessary for my sanity and healthy eating choices.
-Pre-portioned nuts/roasted chickpeas, etc., and veggies in baggies for afternoon snack
-Hard boiled eggs for breakfast
-I do also make 'breakfast' bars too (always some in the freezer)
-portioned out salads-portion out protein/fats (usually seeds) and carb (usually quinoa)
-I make a bowl of some sort of grain (like quinoa) not only for salads but maybe for dinner.
-Steam sweet potatoes/cauliflower
-base for soups/stir fries then I just have to grab some, throw in some protein and fresh veg for quick dinners


I don't have a large prep space either and there's only me - so I try to buy only what I would use for the week. A little monotonous but I don't throw away food.

californiansun

Check out fitmencook meal prep on YouTube! He helped me a lot.

lorrpb

Baggies, small stackable storage boxes, and similar use frig & freezer space efficiently. Plan on reusing ingredients and/or having repeated meals. Soups & casseroles, grilled chicken & veggies, don't take much prep space.
Portion out then combine small baggies into a larger baggie, box, or grocery bag per day. 5 days of food doesn't have to take up much room. It's more about finding containers that fit your space.
For variety, make 4 portions, then freeze 2 for next week. After a few weeks you'll just need to prep one new thing a week & grab a couple of frozen packets to have something different every day.