How kind of you. Thanks!
Yep - Already got my containers (bought some relatively cheap plastic bowl thingies with lids)
- Have plenty of reusable storage to use. If you're taking the meals to work I recommend something that is fairly air tight and microwavable. If you are like me I am notorious for leaving stuff behind so I also opt for cheap. I use something like this because I don't care if they are all melded together but there are tons of various options. But you want to pre portion your meals, having a giant pot of cooked food isn't that helpful.
Understood and I think we have one of those Ninja things (not sure if it's a Ninja but it sounds like it will do the same stuff) - just have to ask the bride where it is.[*]To that end, I highly recommend a food scale. Although I don't count calories I do weigh my food (I also have designated utensils that I know roughly the serving amount for). You will be surprised at first how generous your portions likely are compared to a "standard serving".[*]Have a plan for the day you are doing the prepping. It doesn't have to be anything fancy but I have a mini dry erase board on my fridge that I right out what proteins are going with what starches and veggies. When you get all your skillets and pots and oven going it can get a bit hectic, for me anyways. [*]I bought a Ninja Fodi a few years back and it is an absolute Godsend. Any brand or style will work but I really like having my air fryer, pressure cooker, steamer, etc all in one place. The pressure cooker alone can cut WAY down on preparation time for large quantities of meat and it makes some killer rice.
Interesting - but probably a little too much personal information for this thread.I like to marinate my meat
Yes - I was thinking of doing exactly this.When I'm cooking a regular meal I will often prepare double or triple the amount and just save the rest, last generations leftovers is my generations meal preparation.
Thanks for all the effort and time you have taken for my benefit.