What I'm Reading This Week #16
Good Friday to you! Literally. I can't believe Easter is here. Anyone else having epic wind and rain storms over the past month? I mean good friggin' luck trying to enjoy any time out there and we're not afraid of weather. As I type, there are 40mph gusts. I went out to paint the critter cages on the planters and feel like I have hypothermia at 47 degrees when yesterday's weather forecast said it would be 74 today. Da fuq? Guess who finally took the bedroom Christmas tree down Wednesday? It was neutrally decorated so it was fine but it came on every night and gave a cozy glow. I knew one day I would look at it and know it needed to go to sleep until November 1st. That's the other thing, I will be decorating for everything extra early from now on. August 1st- Fall decor as I will thoroughly be over summer by then and given that's the day Mom passed, I'll need something to lift my spirits. November 1st it'll be ...
I'm glad you are getting the chance to do this so that you can ease the burden later on. Very smart!
ReplyDeleteI always think I should meal prep, but then I don't. I do like to keep shredded, unseasoned chicken in the freezer so I can use it in a variety of recipes. I know I have some chili portioned out in the freezer for lunches. Beyond that though, I just don't plan well enough.
ReplyDeleteI don't meal prep as much as I'd like to because 1)one of our freezers does not work so I have very limited space, and 2)I'm not using my Food Saver as much for the same reason. One thing I do consistently though right now is I always pre-chop/dice my vegetables because I find that to be most time consuming and it creates bulky dishes so I want those out of the way. And I portion out my seasonings ahead of time and have those ready to go so I'm not fumbling with my spice area. And I will always prepare lasagna or chicken manicotti the day before so that's easy to pop in the oven the next day. Beyond that, I haven't been able to do too much.
ReplyDeleteMy biggest eating problem is portion control so I started a new system in January where I do all of my meal prep on Sunday for the week. I thought I'd hate having the same breakfast/ lunch/ dinner Monday to Friday but honestly it's not that bad and even though it takes a good chunk of my Sundays, the time it saves me when I get home from work is so worth it. I just cook for me so I just make one thing each week then drastically switch it up the next and make sure it's balanced over my 3 meals of the day. For example, when I have tuna for lunch I don't do it on the same week that I have shrimp for dinner. If there were 2 of me (us?) I would maybe consider making 2 dinners and alternating nights. I've done a roast, pulled chicken, ground turkey, shrimp (which i cook daily but just have all the accessories prepped/measured and ready to go)... basically anything you're already making, just make bigger batches. I'm only 5 weeks in but so far, so good.
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