Benefits of Meal Prep
Once you start meal prepping, you’ll be amazed at the many benefits! Here are just a few:
It saves money.
If you have prepared food waiting for you, you’ll be less tempted to eat out or pick up a pizza on the way home from work.
It saves time.
By designating one day a week as your “prep” day, you’re freeing up hours during the week that are normally devoted to cooking and cleaning.
It reduces stress.
With meal prep, you can avoid the “What’s for dinner?” conversation and look forward to a home-cooked meal instead.
It teaches portion control.
Meal prep gives you control over your own nutrition, including your portion sizes. Portion control is often touted as key to maintaining a healthy weight.
Steps to the Meal Prep
Choose the days that you want to shop and meal prep. Then, write out your menu for the week, making sure to include ingredients that are on sale and in-season at the store. Take stock of what’s in your pantry and build meals around those items too. Don’t be afraid to get creative! Including variety in your dishes will keep you from getting bored.
Now it’s time to hit the grocery store. Consider dividing your list into sections, like grains, protein, vegetables, and fruit to simplify your shopping trip. You’ll also want to pick up spices, dressings, and sauces to give flavor to your meals, as well as grab-and-go snacks such as nuts, seeds, and string cheese. Buy in bulk to make your dollar go even further!
You’ll need to devote a few hours to this step. A good rule of thumb is to start with foods that take the longest to cook. Bring your grains to a boil, roast vegetables and potatoes, boil eggs, mix together dressings, and chop up raw veggies and fruit – these foods are great for a “buffet-style” meal prep, which you can use in different combinations throughout the week. You could also whip up casseroles, soups, stews, or a whole chicken to enjoy for several days. By multitasking (using your oven, stovetop, and slow cooker to prep more than one food at once), you’ll cut down on time spent in the kitchen.
Portion your food into BPA-free containers and wait until everything has cooled before covering. Some ingredients, like salad greens and dressing, will need to be stored separately, while meats, grains, and cooked vegetables can usually be stored in the same container. Refrigerate the meals and snacks you’ll be eating that week, and then freeze any double batches of soups and casseroles for later. Consult the FDA’s guidelines for refrigerator and freezer storage to learn how long your prepped foods should stay fresh.