Food prepping

LahrysaTebo2015
LahrysaTebo2015 Posts: 197 Member
edited November 15 in Food and Nutrition
Any tips on meal/ food prep? I just bought a TON of healthy food (just starting back up) and I need tips !

Replies

  • H_Ock12
    H_Ock12 Posts: 1,152 Member
    I take one day to cook the week's food and portion the meals into containers, prelog, and refrigerate. All the large dishes get messed up in one day and after they're clean, it's just reheat and put the dirty dishes in the dishwasher all week.
  • monicapiazza
    monicapiazza Posts: 92 Member
    YouTube is awesome awesome for tips! there are SO many videos that I find helpful. Chopping up veggies, like crudites and storing them. Pre boiling a couple eggs.. egg cups are great, cooking up chicken or fish ahead of time.. even making some homemade hummus in large batches. Iced tea! (tea bags and water and lemon) in the fridge.
  • jennybearlv
    jennybearlv Posts: 1,519 Member
    Make sure your knives are sharp.
  • LahrysaTebo2015
    LahrysaTebo2015 Posts: 197 Member
    monicapiazza wrote: »
    YouTube is awesome awesome for tips! there are SO many videos that I find helpful. Chopping up veggies, like crudites and storing them. Pre boiling a couple eggs.. egg cups are great, cooking up chicken or fish ahead of time.. even making some homemade hummus in large batches. Iced tea! (tea bags and water and lemon) in the fridge.

    I never even thought of iced tea ! That's a good idea water gets boring sometimes lol
  • Rowan09
    Rowan09 Posts: 35 Member
    I can never prep for 7 days ahead. My veggies get soggy... I get suspicious about my protein... and I get sick of it. I usually do 4 or 5 days ahead.
  • mjbnj0001
    mjbnj0001 Posts: 1,263 Member
    I try 2-3 days of at least the entrees, but always like to have something - salad or side - that's "fresh and new each day" to keep the whole thing feeling like fresh. When I buy in bulk - for instance, yogurt (32 oz is "bulk" for this), I try and coordinate use for a number of meals (this evening I made a yogurt lemon chicken, having utilized yogurt for several things already this week). I always have a few extra veggies - I buy with the rule, "you don't know really what you're getting until you cut into it - these are agricultural products after all" - and try and find ways to use up the odds and ends as the week goes on. For instance, mashing together sweet and gold potatoes when you've only got a few of each. Adding in squash. That sort of thing. My daughter wants me to plot it all out like a precision military campaign - but I shop with sort of an ongoing "if this is nice [fresh, sale, special, etc.], then this and that can go together with it over x days" sort of an opportunistic mode, keeping in mind an overall general plan.
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