Batch Cooking: Prep Smarter
A practical guide to planning and preparing meals in advance for a week of effortless eating. Focuses on efficiency and healthy choices.
Ingredients
- 2 lb chicken breast cooked and shredded
- 4 cups quinoa cooked
- 8 cups mixed vegetables roasted or steamed
- 1 batch marinara sauce homemade or store-bought
- 1 batch black beans cooked
Instructions
- 1. Plan your weekly menu and create a detailed grocery list based on your chosen recipes and components.
- 2. Shop for all necessary ingredients, prioritizing fresh produce and proteins.
- 3. Dedicate a block of time for preparation. Start by washing and chopping all vegetables.
- 4. Cook staple proteins like chicken breast or ground meat, and prepare grains such as quinoa or rice.
- 5. Roast or steam vegetables until tender-crisp. Prepare any sauces or dressings.
- 6. Portion out cooked components into individual or family-sized airtight containers.
- 7. Allow all food to cool completely before refrigerating or freezing to prevent condensation and bacterial growth.
- 8. Label each container with its contents and date of preparation. Store properly, reheating meals as needed throughout the week.
Notes
Focus on versatile ingredients that can be mixed and matched. Use high-quality, airtight containers for optimal freshness. Label and date all prepped items for easy tracking. Always ensure meals are reheated thoroughly to a safe temperature before consuming.