Hi all! I don’t know what it is like where you are but school will be starting back up here in a few weeks. A friend of mine recently did an incredible thing, he lost a lot of weight by eating right and exercising. I’m so proud of him! But I know he is concerned about trying to keep these new healthy habits going during the school year. Busy schedules are not easy to handle but if you prepare ahead of time you can set yourself up for great things.
Food prep: This really takes time and I know many people do a huge food prep every Sunday. It is their Sunday routine and though it is a decent amount of work I guarantee you will be thrilled come Wednesday night when you get home from work and voila there is already food prepared for dinner 🙂
Food prep can come in many different forms, here are 2 we use here:
- Make several dishes all at once and freeze the ones you will eat later in the week
- Cook most of your proteins and veggies ahead of time for later meal use
The first one we tend to do in the cooler months when we crave heavier-warmer-stick to your ribs dishes. The second method is what we’ll be discussing today and is what we have been doing for the last 4 months with great success.
Because a hot kitchen in July and August is nobody’s idea of fun we’ve been grilling up a storm. It took us a few rounds to get a routine that works for us. Teamwork is the name of the game here.
- We go to Costco and buy meats, seafood, and some produce we want to grill
- I cut up the meats and marinate them for 6-8 hours
- Zach grills the food
- Freeze what we won’t be using right away
This is the short version, what is happening in between steps 2 and 3 is a lot of dish washing. Washing the tupperware that was storing the marinated meats so that once the meat is cooked and cooler a bit I throw it back into the tupperware. And that’s it! This does take about 2 hours of grilling and I confess I tend to grumble when I think of the prep work. But I am always so relieved after sitting in traffic and getting home late and hungry that we already did the cooking.
For the sake of variety I marinated all of these dishes in a different marinade. That way we don’t get too bored, we also grilled steak this night but they were still on the grill when I took these photos 🙂 Kabobs work great for throwing into salads since I already cut them up! For veggies we have been rotating through what is in season and what is ripe. Sometimes it is corn on the cob and others it is zucchini. It all tastes so good!
How do you food prep?