The Art of Meal Prepping
Why Meal Prep?
Meal prepping saves an average of $100-150 per month compared to eating out. It also saves 4-6 hours of cooking time weekly, helps with portion control, and reduces food waste by planning exactly what you need.
The 2-Hour Sunday Prep
With efficient planning, you can prep an entire week's meals in just 2 hours. The key is batching similar tasks: cook all proteins together, prep all vegetables at once, and make grains in large batches.
Frequently Asked Questions
How long does meal prepped food last?
Most meal prepped food lasts 3-4 days in the refrigerator. For the second half of the week, freeze portions and thaw overnight. Properly stored, frozen meals last 2-3 months. Always use airtight containers and let food cool before storing.
What containers work best for meal prep?
Glass containers are best for reheating—they're microwave-safe and don't retain odors or stains. BPA-free plastic works for cold storage. Compartment containers keep foods separate until eating. Mason jars are perfect for salads and overnight oats.
How do I avoid getting bored with meal prep?
Prep components, not just complete meals. Cook base proteins and grains, then vary sauces and toppings throughout the week. For example, chicken can become tacos Monday, stir fry Wednesday, and salad topping Friday. Keep condiments and fresh herbs on hand to transform dishes.
What's the best day to meal prep?
Sunday is most popular because food stays fresh through Friday. Some people prefer splitting: Sunday for Monday-Wednesday, Wednesday evening for Thursday-Saturday. Pick whatever works with your schedule and stick to it consistently.
Should I prep breakfasts too?
Absolutely! Prepped breakfasts save crucial morning time. Overnight oats take 5 minutes to assemble for a week. Egg muffins freeze well and reheat in 30 seconds. Smoothie packs (frozen fruit + greens in bags) blend in 2 minutes. These are often the highest-impact meals to prep.