How To Meal Prep For The week Ahead

So, you've made your meal plan for the week. You've chosen the recipes or meals you want to make and you have all the ingredients on hand. Meal Prepping is the next step.

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It's when I actually cook or prepare parts of those meals in advance. For me I take some time, usually on the weekend or whenever I have a free moment, to get a head start on the meals for the week. I might chop veggies, cook grains, or even make full meals and store them in containers, so when it's time to eat, I don't have to start from scratch.

That way, when it's time to eat during the week, everything's already ready to go, and I don't have to spend time deciding what to cook or scrambling to get dinner on the table. It's all about making my life easier and saving time on busy days!

Meal Prepping For Two

Plan for the week: I always start by deciding what meals I want to make. I keep it simple, choosing a few recipes that we both enjoy and can make in bulk. This way, I can prep a few meals at once.
Batch cook: I like to cook larger portions of things like grains, proteins, or veggies. These can be used in multiple meals throughout the week, saving me time and reducing the need to cook from scratch every day.
Use containers: I make sure to have enough containers to portion out the meals. I love using clear ones so I can see exactly what's in them. It helps me stay organized and makes it easy to grab meals for lunch or dinner.
Pre-chop and store ingredients: If I'm not fully cooking something in advance, I'll chop veggies, marinate meat, or pre-make sauces and dressings. It's all about reducing the time it takes to cook during the week.
Keep it flexible: I know things can change, so I make sure to prep meals that are easy to switch around. If one night doesn't work out, I can easily swap meals or adjust without wasting anything.

What To Look Out For

When meal prepping, here's what I keep an eye on:

Over-prepping: It's tempting to make too much at once, but I try not to prep too many meals. If we get bored with them halfway through the week, they'll go to waste.

Food spoilage: I make sure to store meals properly in airtight containers and use ingredients that last. I also avoid prepping too many fresh fruits and veggies that don't stay good for long.

Variety: I avoid making the same meals every day. I like to switch up flavors or ingredients so it doesn't feel like we're eating the same thing all week.

Time commitment: I keep track of how long it's taking me to prep and try to avoid spending an entire day in the kitchen. I try to stay efficient, but not overdo it.

How To Portion Meals for Meal Prepping

Decide on your portions: I think about how much food we need per meal. I usually aim for balanced portions with protein, carbs, and veggies.

Use containers: I grab airtight containers in the right sizes. For lunch or dinner, I typically go with 2-3 cup containers, depending on the meal. For snacks, smaller containers work better.

Fill the containers: I add the cooked food into the containers, making sure to keep each meal separate. I mix up the protein, carbs, and veggies for a balanced meal in each container.

Label and date: I label the containers with the meal name and the date. That way, I know exactly what I'm eating and when it's best to use by.

Don't Do This

Don't overload your containers. I've found that if I pack them too full, it's hard to reheat the food evenly, and sometimes it ends up being too much for one meal. It's better to keep portions reasonable so that each meal is just the right amount and reheats easily.