About a year ago I started meal prepping by making large batches of soups and other freezable meals and putting them in individual portions in my freezer. I wasn’t super serious about staying on track with weekly meal prepping or looking at how to use what was already in my fridge.
Fast forward to today. I now take an inventory of what I have on hand each sometime between Wednesday and Thursday and plan out if I need to go to the grocery store that week for any ingredients for my Meal Prep Saturday.
This week I found I had everything on had to make sloppy joes for the week, and the hamburger was already browned and frozen from when I made pretzel crust pizzas for my son’s Birthday party a couple weeks ago. Score! A super easy recipe and it won’t take long to make!
I still stuff a shelf of my freezer full of ready to grab dishes for lunches or dinners I haven’t been able to prep. The main things in my freezer now are Broccoli Cheese Soup, Meatless Chili and Shepherds Pie. Lets face it occasionally my Saturday plans get blown and I can’t meal prep for the week, this gives me a buffer and doesn’t give me an excuse to fall off the wagon by picking up fast food or eating junk I throw together at the last minute.
I have found consistancy is key, getting a set scheudle on when you prep your meals and a group of recipes you want to try or ones you fall back on will make you successful. I have a whole Pintrest board devoted to meal prep recipes! I just started pinning to this, so there isn’t much there yet, but there will be!
My Tips:
Make A Plan and Stick to It!
Make a Freezer Stash to Fall Back On
Have recipes you can easily access to use
Like and enjoy what you are making
