Listen girls…I am just in awe when I see meal-prep masters who spend 4 hours every Sunday, cooking and prepping a whole week’s worth of food they set in perfect little containers and place in the fridge for the week ahead…but that just doesn’t work for me.
Although I love to cook and serve delicious food to my family and guests, I abhor (deep hate!) spending a lot of time in the kitchen. 30 minutes is my MAX. I can hear the time bomb ticking once I turn the burners on…
So I created a way to maximize my time in the kitchen AND meal prep…I call it what it is: Simple Meal Prep.
Here’s the idea:
- Plan for dinners each week. Have go-to breakfasts and snacks.
- Grocery shop for your dinners, breakfasts, and snacks.
- Visit only one store, once a week, for the items on the menu
- When you make dinner each night, make double the portions and container the second portion for lunches yourself and your family to enjoy the following day.
So I spend the same amount of time making dinner as I would if I made just enough for that one dinner…but I prepped for tomorrow’s lunch! And it’s fresh 🙂
Let me just say, my anti-time-wasting self fell in love. Love. LOVE with this simple system that anyone can do to save TONS of time in the kitchen AND eat healthy, perfectly portioned meals!
Here’s a quick video on exactly how to do it:
To all the organized ladies out there prepping for the week – rock on with your awesome self! You have my respect.
And for those of you who, like me, just don’t like to spend extra time in the kitchen – give this system a try. You just might fall in love!
Whatever you discover that works for you, eat fresh today (and tomorrow!)
XOXO – Katy
Last night’s dinner / today’s lunch: Pan roasted broccolette and lemon tilapia: