Prep Ahead Cooking
Here is a brief overview of how I meal plan and prep dinners for the week…
1) Plan dinner meals for the week. We have dinner out once or twice a week so I plan for 5-6 meals.
2) Make the grocery list. I always check to see what I have on hand too so I don’t purchase something I don’t need to. Also check what’s on sale and in season at your favorite grocer.
I write down everything! I am too forgetful otherwise. Take the list with you to the store.
3) Pick a day/time to shop and/or prepare. It works best for me if I do this on the two different days. Plan around nap time, bed time, school, etc. I need about 2 – 3 hours total to prep food.
4) Chop and assemble ingredients. I first cook up any meat that needs to be pre-cooked, cooled, and package accordingly.
(Like taco meat or shredded chicken)
Then I start chopping and dicing the veggies. I bag them into portion sizes for the recipes I’ll be cooking later in the week. Then I assemble the veggies and meat in gallon size Ziploc bags. I place it all in a long and narrow Tupperware container to separate from the rest of the stuff in the fridge.
Last of all gather up seasoning and canned good you will need in rubber tub.
5) Label the meals and put the cooking instructions on fridge for you or spouse or teens. Then anyone can make dinner.
6) Refrigerate the meals and the extra veggies. Store dry goods, spices, and canned good in the pantry. You can always double the recipes and freeze for a later date. Enjoy!
NOTE: If want to have a live demonstration on prep ahead cooking I’m available to come show you personally at your home, church, club, or place of business in the Minneapolis/St. Paul area. Contact me at vgbeckett@gmail.com
Northerly Nosh 