Oh, and it’s important to keep things simple, because that’s kind of the whole point.
Below are the meal prep cooking tricks that I swear by.
or DM uswe’d love to see what you’re cooking, and we’re always here to help!
Instead of cooking grains in plain water, use brothor, use jarred sauces like salsa or tomato sauce.
Cooked grains are great for packed lunches, and theyre easy to reheat for stovetop dinners.
Theyre inherently pretty bland, so I usually cook mine in chicken broth instead of water.
Christine Byrne
Heres how to cook every grain perfectly.
Make pickles and marinated vegetable salads.
Plain, raw vegetables in salads are great, but they can get boring.
Andrew Purcell, Carrie Purcell
Recipe:Marinated Fennel With White Beans and Raisins
3.
Roast your sweet potatoes whole, wrapped in foil.
The downside of roasting whole sweet potatoes is that they take an hour (sometimes more) to cook.
Andrew Purcell; Carrie Purcell
Its quicker to cut them up and roast cubes, or to steam or microwave them.
The upside is that they taste so much more delicious when you take the extra time.
Recipe:Meal Prep Baked Potatoes and Sweet Potatoes
4.
Christine Byrne
Roast chicken with the bone in and skin on, and store it that way, too.
Buying individual parts is fine, but buy them bone-in, skin-on.
Roasting chicken with the bone and skin still on helps prevent the meat from drying out.
Andrew Purcell, Carrie Purcell
Recipe:No-Fail Roast Chicken with Lemon and Garlic
5.
Parmesan has the strongest flavor, so its great when you just need a dash of of flavor.
Feta is perfect in salads, especially paired with citrus or a really acidic vinaigrette.
Christine Byrne
Dont cook your fish more than a day in advance.
Recipes:Farro Fennel Salad With Salmon and Feta
7.
Be strategic about the order of your meals.
Andrew Purcell, Carrie Purcell
Reheating days-old leftovers with other flavorful ingredients brings them back to life.
