Through research and constant experimentation, I have finally struck the perfect balance by implementing a combination of batch cooking and ingredient prep to gain a significant head start on preparing meals for the week.
Batch cooking involves preparing and assembling complete meals for the work week; however, most preppers end up eating the same one to two meals all week…BORING! In my home, fully prepared meals are served three out of seven days of the week.
Ingredient prep, on the other hand, requires prepping proteins, grains, vegetables and fruits that allow you to make multiple meals in very little time during the week. I also create and serve fresh meals from prepped ingredients three out of seven days of the week.
Prep and store these ingredients in glass or vacuum sealed containers.
- Prepare dry spice mixes and compound butters for the week.
- Chop and store herbs and aromatics (garlic, onions, peppers, etc.).
- Chop and store fresh vegetables and fruits.
- Mix dry ingredients for breads, biscuits and desserts.
- Season meats with spices and herbs (chicken, turkey, beef, lamb, pork).
- Season seafood with spices and herbs (fish, shrimp, crab, lobster).
REST. One day of the week is reserved for eating out or meal delivery – it provides a much needed break!
Find recipe ideas on the Pinterest Meals Board.
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