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FROM THE ARMSTRONG KITCHEN
Prepping is such a great idea and such a pain in the butt. It can seem overwhelming and even frustrating. It can be impossible to find time on the weekend to give 2-4 hours for cooking and portioning and labeling meals for the week. I thought I would give you a few tips to ease the woes and encourage the process.
For some this is a bad word, leftovers. For others, it is a much-anticipated delight. But essentially, cooking food and then storing it in the fridge or freezer to be consumed later is nothing more than eating leftovers.
To engage this thinking more intentionally will enhance your meal prepping experience.
So, think ahead and purposefully cook extras. This way you will certainly have an additional meal or two or three without spending a whole Sunday afternoon, when you’d rather be sleeping, meal prepping.
One way to ensure leftovers is to put food away
O2 + COOLING FOOD = PORTION CONTROL
The two biggest enemies of food preservation are oxygen and temperature. Get your food out of the open air and into air tight containers as soon as possible. This will give them the longest shelf life.
To kill two birds, I suggest putting the extras cooked away immediately, before sitting down to eat. This will take away the temptation for seconds and thirds which contribute greatly to fat storage. By putting away while food is hot, you ensure a more rapid cooling which extends the life of the leftovers.
Invest in some good to go dishes, actual meal prep dishes that are microwavable and appropriate portions. Then recycle most of your old plastic leftover yogurt and sour cream containers. This will help keep portions appropriate and meals ready to go the next day with doing much work in the morning. Glass is best if possible to eliminate any plastic contamination when microwaved but not necessary.