If you’ve just gone to the grocery store and it still looks like there’s no food in your house but instead only ingredients, then you’re doing something right! If you’re avoiding factory-made food, it’s up to you to turn those ingredients into something edible, and today I’m sharing an easy way to do just that with food prep suggestions and storage information.
Of course, you could spend time making homemade dips, salad dressings, muffins, and the like (I love having that stuff on hand), but there are also plenty of foods you can prep that don’t require any recipe at all (i.e., it doesn’t get any easier). Honestly, the hardest part is just remembering to do it. So simply print out this list (here’s a pdf version for you), post it on your fridge, and the next time you’re in the kitchen making dinner, knock out two or three of these at the same time. The next time someone is hungry in a hurry, you’ll be glad you did!
What To Prep Ahead + Food Storage
| Food Item | Storage Location / Notes | Duration |
|---|---|---|
| Cooked bacon | Refrigerator | 2 to 3 days |
| Baked white or sweet potatoes | Refrigerator | 3 to 4 days |
| Cooked chicken (or other meat) | Refrigerator | 3 to 4 days |
| Diced in-season fruit (such as melon, pineapple, and/or berries) | Refrigerator | 3 to 4 days |
| Mashed potatoes | Refrigerator | 3 to 4 days |
| Cooked quinoa or brown rice | Refrigerator | 3 to 4 days |
| Washed and sliced raw veggies (such as carrots, bell peppers, celery, and/or cucumbers) | Refrigerator / Submerge carrots and celery in water | 3 to 4 days |
| Washed lettuce or other greens | Refrigerator | 3 to 4 days |
| Cooked whole-wheat couscous | Refrigerator | 3 to 4 days |
| Cooked whole-wheat noodles | Refrigerator | 3 to 4 days |
| Hard-boiled eggs | Refrigerator / Keep in shell until just before eating. | 4 to 5 days |
What other easy items would you add to this list?
No-Cook Veggie Spring Rolls with Peanut Dipping Sauce
I always prep food for the week every Sunday, so any time I want a quick lunch I can just throw the ingredients together! I always steam and roast some veggies, cook some quinoa or other grain, cut up raw veggies, and make hummus!
I freeze cooked shredded chicken, ground beef (seasoned and not), bacon (crumbled), diced ham, ground Italian sausage on a parchment lined baking sheet and then store in stack-able containers. That way I can take as much or as little as I need for my recipe. I also cook a pound of beans (black, pinto, garbanzo) at a time and once cool freeze them flat in pint & quart size bags..