Food prep can be a significant time saver when it comes to making meals, and can even save money by getting produce to last longer.
I’ve never been very good at it.
Mostly, I just don’t take the time to do it shortly after grocery shopping. As a result, I have to do everything when it comes time to make the meals, and often waste produce that goes bad too soon.
My husband recently started working for the railroad, which means he’s gone for as much as three days and nights at a time now. Since he’s still training, his schedule is especially busy, since he doesn’t have any days off yet and they’re working him constantly. Apparently, the idea is not only to train him, but to show him what “the worst” is so he knows exactly what he’s in for. By extension, that means me too.
On the road, he’s put up in hotels each night, none of which have a kitchen in the rooms, only a mini fridge and a microwave. That means that even if he has a grocery store within walking distance, and I’m not sure he does as most of the hotels, he’s stuck with precooked or microwaveable food, almost none of which is healthy, more or less Paleo. If I were in his place, I wouldn’t even want to spend my time off the tracks walking to grocery stores and figuring out my food for the next day, I’d much prefer to be utilizing my free time with a book, a laptop, or the hotel gym or pool.
As for me, it’s much harder to bring myself to cook full meals when Steven is gone, because it feels like I’m just cooking for me, and I have a baby who’s still young enough that he rarely can entertain himself long enough for me to cook a full meal. This has resulted in me eating fast food way too much, and in neither my hubby or I eating Paleo very well. Neither of us are as healthy — or as low in body fat –as we’d like.
For me, this means that meal prepping is getting very important. After I chatted with both my husband and with another railroad wife, we got Steven a cooler just big enough to hold a few days’ of meals, and I plan on making a few meals in a single day a couple times a week, probably when he’s heading home or when he’s sleeping right when he’s gotten back after working all night. .He’ll be able to take all or most of his meals — breakfast, lunch, and dinner — in his cooler, which means better quality and healthier meals through his trips and little or no money spent on food while he’s out. He may get teased a bit by the other guys on the road for bringing his cooler, but as the other railroad wife I talked to said, they get jealous when he pulls out a home cooked meal for dinner. For me, it means I have meals ready to go while he’s gone, which means I’ll be able to just heat them up and not have to worry about my son being either entertained or sleeping while I cook, or about cooking for only me every day, so I’ll also spend less and eat healthier.
Today, I started in on it all. I chose a bunch of meals — more than a weeks’ worth, perhaps as much as two weeks worth depending on leftovers — to go shopping for. I did one big shopping trip for it all. And then I started doing prep.
It’s true that prep takes time, but it’s worth it. It just takes a bit of planning. Do it on a day when you actually have time to do food prep, so you don’t have to worry about it on days that you don’t.
My big goal was to get all the produce washed. Washing produce is helpful for removing dirt and such, but also for making it last longer. Washing it in the (clean) sink in water and a little apple cider vinegar helps kill bacteria that will cause it to go bad faster. I also removed stems from the spinach and broccoli (the cauliflower was already chopped) and separated the leaves on the romaine hearts before washing.
I recently learned of a good way to make greens last longer, so we’ll see how it goes. Wash them well, and then spread them out on a towel or paper towels no more than a couple layers deep so they’ll dry. After they’ve dried fairly well, transfer them onto a dry towel or paper towels, no more than two layers deep, and lay another towel or paper towels over top. Roll it up and rubber band it, and store in the fridge. This will allow moisture (which makes them go bad faster) to wick away, and make it easy to pick out any individual leaves that are going bad. Throwing out produce that is starting to go bad and leaving the produce that is still good preserves produce longer, as the produce that is going bad speeds up the process with produce that is still good.
Next on the list of food prep will be to cook up a few meals and food items in one go. For instance, I have breakfast sausage links to go with breakfast, and I can do multiple meals with ground beef, and then maybe the next set of meals I cook would be with chicken, which makes thawing out meat ahead of time easy to plan for.
Do you prep your food? How do you do it?