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Post by bbbearsmom on Oct 14, 2020 23:31:25 GMT
Thursday, 10/15
What are your food prepping tips?
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Post by bbbearsmom on Oct 14, 2020 23:32:18 GMT
One of mine is if I'm going to have a busy day/evening I prepare my salad earlier in the day.
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lizlor
Transcendent Member
Posts: 1,161
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Post by lizlor on Oct 15, 2020 3:37:32 GMT
I can be better at food prep. When things work:
I make a baked blueberry oatmeal Cobbler with soy milk and egg substitute and I weight out the dried ingredients into baggies so I only have to add liquid ingredients when I want to bake them. That makes 6 servings for my husband and I for the week.
I try and prep salads ahead of time to just grab them and when I have my act together I clear the vegetable bin before picking up the next week’s CSA.
My best tips is to freeze vegetable ends- celery, onions, etc, and use a big bag of frozen cut pieces to make and freeze vegetable broth for soups.
This winter my husband and I are committed to drastically simplifying our meals, with healthy leftovers.
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Post by cathygeha on Oct 15, 2020 14:22:44 GMT
* When I make beans from dry I make enough for more than one meal and freeze some of them * I sometimes make overnight oats so they are ready in the morning * Prepare vegetables ahead of time so they can be cooked or eaten quickly (did the spinach and lettuce and radishes earlier)
* Make extra grain in advance...can also freeze if there is too much * Save little-bits and make soup with them
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Post by lani on Oct 15, 2020 17:34:28 GMT
I try to be like the chefs on TV and have everything sliced and diced, the spices portioned out, basically everything ready to go when the actual cooking starts. This seems obvious now that I type it out, but I didn't used to do this.
I have plenty of time to cook so I'm never under the gun to rush a recipe. More often that not, the meal is ready too early and we have to eat before our normal time.
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Post by bbbearsmom on Oct 15, 2020 18:49:43 GMT
I try to be like the chefs on TV and have everything sliced and diced, the spices portioned out, basically everything ready to go when the actual cooking starts. This seems obvious now that I type it out, but I didn't used to do this. When I use to cook recipes I did this. To me getting it set up was part of the fun of cooking. |
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Post by mac on Oct 15, 2020 20:26:59 GMT
Some good reminders on prepping food ahead, thanks for your posts!
* I like to prep my food ahead for lunch and supper so all I have to do is heat and eat it.
* I usually take one or two days a week to prep vegetables so they are ready to be used.
* Cook extra food for another meal or two.
* I buy and eat mostly whole foods which are easy to prepare and healthy because they don't have the chemicals in them like processed food does!
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Post by surfgirl on Oct 16, 2020 22:39:50 GMT
Great ideas, and may I say Judy, you've been knocking it out of the park with our discussion starters since the last review wrapped up!
I prep things like grapes, so we can grab a bunch as a quick and satisfying snack. And I put lettuce and spinach into big plastic bags and squeeze all the air out of them and store in fridge for quicker salads, etc. That method seems to keep them fresher longer.
Other than that, I have been leaning towards casserole type dishes during COVID, things I can make once that will last a couple of meals. But we haven't been doing my husband's lunch prep during COVID because we just don't have the freezer space to keep it right now and we're just doing sandwiches for lunch for him, or leftovers.
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