I will be the first to admit that I am so new at meal preparation. My mother always shopped for groceries every week and would prepare dinner and lunches every evening. The only thing I cook in advance is rice and beans. We eat them several times a week. These are my bulk items and I make and freeze in baggies, placing the name and date on them. However, it is time for my kids to go back to school and I needed to start an organized meal prep!
After trying it and seeing that it is not as difficult as I thought, I decided to write a post to share with you and show you how to start.
1. Purchase Containers and/or Baggies – You will need plastic or glass containers to stack in your refrigerator. I personally love the Purex glass containers. I use these for our specific dinner prep and package the snacks in Ziploc bags. Please keep in mind we do not own a microwave. If you want, you can shop for plastic ware and just heat in microwave. I choose to store in glass containers and then heat up on stove top or oven when I serve my family dinner. For my husband’s lunch, I place in a plastic container as he only has a microwave at work.
In addition, I make large amounts of fresh hibiscus water or lemonade. I store these in glass containers. This way my family is not tempted to drink unhealthy drinks. I try to always have fresh flavored water and small water bottles stored in our fridge.
I chose to do this on a Saturday night as we go to church on Sundays. In addition, I find that in the evenings (we live in Texas), it is not as hot with the oven and stove top on, as during the day. I am planning for these meals to last us five days. This will be for dinner and lunches for school and work.
For breakfast I usually make give them: fruit, cereal (put in easy to pour container), toast, banana & chocolate protein milk shakes, pancakes, french toast and/or smoothies.
- Red grapes
- Wheat thins
- Red, Yellow and Orange Bell Peppers
- Cactus (I use for making a cactus salad)
- Place cereal in container for kids to just pour in mornings
- Blue Corn Tortilla chips
- Black Beans
- Homemade Mexican Salsa
- Baked Potatoes
- Bought 2 lbs of sliced smoked turkey for sandwich prep
- 4 lbs of Chicken Drumsticks (in oven)
- 2 lbs of Chuck Beef Roast (cooked on stove top)
- Pork Chops and Broccoli for Hubby’s lunch
- One pound of Ground Turkey (on stove top)
- Pinto Beans (in Crock pot)
Hope this has given you an idea on how to meal prep. I plan to do this weekly and switch up some different meals. If you have any suggestions or questions, please let me know. Any feedback is muchly appreciated. Thanks for stopping by.