Being a mom comes with many hats, and being a chef is one of them. I often include my children when I cook, other times I prepare the food in advance to connect with them differently.
Meal prepping has been part of my homemaking for years and it is a great time and money saver.
Here are some tips that always worked for me:
See what specials supermarkets have and take it from there
-make sure to shop around and not just one place.
Make a menu
-the best way to make a menu is to ask each family member what they would like to eat that week. It takes a load of your shoulders, trust me!
-consider the weather for the week, cold days are great for soup and stews. Warmer days are good for salads and entrée meals. This will also help when you pack lunches to ensure nothing goes bad in the heat.
Prepping
-wash all fruits and vegetables in advance and dry them well (I use bicarb and vinegar mixed with water)
-cut up all necessary vegetables, the harder ones that won’t go soggy e.g carrots, pumpkin.
-most cooked meals can last in the fridge for up to three days. Mince and chicken is always a winner and versatile to use. Pasta and rice keeps well in the fridge too, the latter tastes good if you defrost it naturally.
The right containers and equipment
Okay, I had my fair share of rotten food because of bad containers.
I found containers that’s great for meal prepping. They are reusable and have different designs and uses. Here are some characteristics to look for in good meal prepping containers:
-durable
-eco-friendly
-dishwasher safe
-airtight
-liquid proof
-freezer safe
-leak proof
-oven proof
I find mine at Crazy Plastics, they are affordable and the containers are durable. They have a great variety in store, you can find a store near you here.
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