SimplifyMeal Planning part 2

Meal Planning part 2

Now that we know the basics of meal planning, let's work on Meal Prep. We need to learn how to get the most bang for our buck and how to store it.

Things to watch out for at the store

1. Shrinkflation - is when the manufacturers use new packaging to disguise the lesser amount making you feel you're getting a great deal.

2. Bigger isn't always better. Check the label for weight. The companies know times are tough and you will buy the larger item thinking it’s a better deal.

3. Sales- check the original price behind the sticker. Sometimes it’s the same price. They might have too much of that item and need to get rid of it.

4. If you are doing your shopping online, make sure you look at the weight. They use the same packaging to make you think you are getting the larger item.

Fruits and Vegetables:

• Buying fresh fruits and veggies is the best route. Not only are they fresh, but it’s cheaper.

• Always buy in bulk. If you do not need them all, dice them up and put them in the freezer. You can do them individually or make a special bag.

• Fajita bag - Onions and peppers.

• Smoothie bag - Banana and strawberries or blueberries strawberries

Time to put the groceries away

When you get home, there are a few extra steps that will make meal-prepping easier.

1. Wash fruits and vegetables - Fill up a large bowl of water and 2 tbs vinegar. Add all the veggies you need to wash in that bowl.

2. Unload the rest of the car.

3. Meat - divide up into 10oz bags. If you have a large family or like a lot of meat in your dishes, do 1lb bags. My family doesn’t see the difference, and I can make a couple more dishes out of it.

4. Get the veggies out of the bowl and put the fruit that needs to be washed in.

5. Place the veggies that you will use this week in the fridge. Cut the remaining up and put it in freezer bags for a later time.

6. Do the same for fruit. Make sure the fruit is fully dry or you will need a chisel to break it apart. LOL

Tricks to storing food

1. Potatoes - need a warm and dark home

2. Peppers- store in a plastic bag and the refrigerator

3. Onions - need a warm and dark home

4. Tomatoes - Store in fridge with the top of tomatoes facing down

5. Lettuce - store in the refrigerator ( if it is open, wrap a paper towel around it to collect the moister)

6. Avocado - keep on the counter til ripe, then place in the fridge

7. Green onions - Place them in a jar with 1-2” cold water. Wrap the top with a bag and rubber band so it won’t wilt. Store in fridge

8. Squash - keep on the counter

9. Bananas - Hang them with their stems wrapped in plastic. Store on counter

10. Strawberries - Place them in a large container lined with a paper towel with a lid on. Try to keep them in one layer.

11. Blueberries - you use their package and store them in the fridge

12. Oranges - store in the fridge

13. Apples - store in the fridge

14. Peaches - store in the refrigerator. Keep them away from other fruit

15. Lemon - store in the fridge

Meal time - Morning routine

• Thaw out your meat. If it is a crockpot meal, you can place the meat in the crockpot frozen (except hamburger- which needs to be fully cooked)

• Grab all pantry foods and spices and put them by the stove. This will save you time when you get home.

Meal time - Dinner routine

• Read the entire recipe- this will make it to where you can multi-task while cooking.

• Meat, veggies, and pasta take the longest to cook.

• Multi-task where you can.

• If you have a sauce, make it first, then while the flavors combine, cook the pasta. If you are pressed for time, cook them both at the same time.

Garlic debate - what’s the best garlic style to use? I say go with what's the easiest. Fresh garlic is always the best, then diced garlic, last garlic powder. I feel they add the same flavor and you will enjoy the meal either way.

When you make a meal with fruit or tomatoes, I recommend adding a little sugar. It will bring out the sweetness and make the meal taste amazing.

Salt and pepper also make the dish pop. I always recommend a little bit of each to finish your dish.

Leftovers

• They make a great lunch for the next day. When you heat it up, put a damp paper towel over it. It keeps it from drying out.

• I sometimes use my leftovers in another dish.

Items that need to be used before they go bad.

• Make zucchini or banana bread, banana pudding,

• Find meals that have that ingredient and make it. Don’t let it go to waste.

My goal in these meal prep blogs is to make you think outside the box and help you not waste as much time, money and food.

Remember, these are suggestions and tools. You will need to tweak things to your family’s lifestyle.

Good luck and have fun!