Ingredient Prep VS Meal Prep
Fresh Veggies
We’ve all seen it; the five days of breakfast, lunch, dinner, and snacks, prepped in perfect containers ready for the week ahead. This is something I will NEVER do. I’m not wired that way, but my husband is. He could eat the same breakfast, lunch, and dinner for weeks and be content. I cannot eat the same things more than two days in a row. I applaud the people that can prep, and eat the same things day after day. It’s just not me! If you are looking for some inspiration on this, Meal Prep on Fleek is one of my favorites. His website and Instagram are full of fantastic, healthy meals. And, he will show you how to get it done.
I’m an ingredient/component prepper, but I do meal plan dinners each week. And, I get input from the kids on what they want in lunches for the week, because they too cannot eat the same things over and over again.
What do I mean by ingredient/component prep? I know what I’m planning on for meals, in general, each week. I buy the components for these meals if they are not already in my house. I make some time to prep the ingredients so they are ready to go but I don’t prep full meals in advance. I’m not buying hard-to-find ingredients, but there is variety in my weekly shopping. I’ve broken down what I do on a weekly basis to get us off to a good start.
Fresh Produce- When I get home from the store I wash & store my produce. All the greens, grapes, cilantro, parsley, carrots, celery etc get processed. I love my produce containers. They are clear so my family can see what we have. Anything that doesn’t fit goes in mason jars or Ziploc bags with paper towels. I’m not going to lie, it does suck to go to the store, unload, and then have to wash all the things but your future self with thank you. It also cuts down on waste in a big, big way. If you do one thing, do this. Even if all you do is open a bag of baby carrots, rinse them, and pop them in a container that is a fantastic start. I bet you’ll eat more carrots that week!
Sauces/Dips/Dressings- I love to have sauces, dressings, and dips on hand for the week. Then, I can grab them as I need or the kids have something to dip veggies in. Or, I can toss some pesto with pasta or use it on a sandwich. These are quick, easy things to prep. And, if you’ve already washed all your produce it’s ready to go!
Proteins- I purchase 1/4 of a steer each year so I always have beef. I buy chicken, pork, and fish at the store. We eat A LOT of chicken. I always think I will have leftovers but I rarely do because I have two teenage athletes in my house. They eat a lot! With grocery prices so high, I always look for a deal. And, sometimes it means changing my plan in the store based on what is available and on sale. I’ve also never met a BOGO I didn’t love. If you are not using your proteins in two-three days pop them in the freezer. Pay attention to any recipes that require marinating time. I often make marinades ahead of time so when it’s actually time to marinate my protein I just pour it on. I always buy fish the day I’m going to eat it. I might buy it the day before but nothing beyond that. Set reminders for yourself to pull protein out of the freezer and marinate them.
Leftovers- if you have leftovers, either repurpose them or put them in portioned freezer storage. I use Ziplocs, quart & pint containers (especially for soups, stews), or glass containers.
When you have all the ingredients for a meal prepped and ready to go you can get dinner on the table within an hour. I keep it pretty simple these days, a protein, a carb, and some veggies. I loathe having to make dinner, plus wash and dry lettuce for a salad, and make a salad dressing. Do a few small things in advance and it will make life exponentially easier. And, if you want to prep actual meals go for it!
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