How to meal prep so weeknight dinners are not a chore

Having the time and energy to cook a healthy meal during the week can be hard. By the time I get home from a long day of work and the gym, I am so tired and hungry that the idea of making dinner sounds daunting. It just seems easier to pick up or order in. However, doing this too often can not only affect your waistline but your bank account as well. That is why, with a little prep on Sunday, you can make quick, easy and healthy meals at home that will help you avoid that dreaded dinner time dilemma.

Easy Meal Prep Tips:

1) Pre-chop veggies: Save time on the cooking prep work by pre-chopping vegetables (such as onions and peppers) and storing them in an airtight container in the fridge. 

2) Frozen veggies: I swear by these. I keep my freezer stocked with frozen vegetables for a quick and easy stir fry. This way I don’t have to worry about grocery shopping or stress about making sure I don’t waste any unused fresh vegetables. Having a freezer stocked of veggies means there is no excuse for me to get vegetables into every meal.

3) Utilize the crockpot: In the winter I love making soups and stews. I make a big amount and then divide it into individual containers, store some in the fridge for the week and then freeze the rest. Very easy way to have ready-made, healthy meals during the week. I also like to use my crockpot to make a bunch of shredded chicken (or other proteins). I will throw 3-4 pieces of chicken in the crockpot, shred it up and put it in an airtight container in the fridge. This is great to use to top salads or throw in a quick stir fry. Cuts the cooking time way down when your protein is already cooked and ready.

4) Casseroles: I love to make a good and healthy casserole on a Sunday that I can divide into individual servings and then store in the fridge or freezer for more quick and healthy weeknight meals.

5) Make Extra: If you’re roasting veggies or making quinoa, rice or pasta, make extra and store in a container to use throughout the week. Roasted veggies are good on salads the next day or reheated with dinner. Same with Quinoa, rice or pasta. Cooking all of these items usually takes time, so why not make extra and save to use throughout the week.