For the past year or so I have gotten pretty good (at least I think) at meal prepping and getting food ready for the week. I usually do a big prep on Sunday and maybe another one or two small ones during the week. The big prep will take me a couple of hours but it saves me so many hours during the week.
So why meal prep?
- Keeps my meals healthy
- Economical (no eating out)
- Easy during the rushed work week
Our favorite lunches lately are big salads. I generally grill a few pounds of chicken breast and cut and measure it out each Sunday to grab to top salads. Any protein would work though.
The secret to meal prepping is just to be organized. I find that salads generally last in the fridge 2-3 days. After that they get watery. So for this instance I was making two salads for myself, two salads for my husband and a wrap for my supper the next night.
Empty your fridge of its contents. Well, that is what it feels like. A few tips I use for salads:
- Chop once. Chop your veggies when you get home and package them. Same goes for herbs.
- Use help. Buy the shredded carrots so you don’t have to cut them up. I also use sliced pickles so I don’t have to chop.
- Layer. Lettuce first, veggies, sauces and then salty toppings like pickles and feta.
- Dressing alternative. Instead of dressing I usually use cottage cheese, a little hummus or Greek yogurt dip and mustard.
Here are my finished meals – 5 of them and only one mess. I keep the chicken on the side and warm it up in the microwave at work to top the salads. I also eat about 2 cups of green veggies (usually broccoli much to my co-workers dismay because he says it stinks) that I make in advance. Give meal prepping a try. It’s been a huge healthy step for us and a great time saver.