After returning from the market, rinse your fruits and vegetables, then cut, slice, or dice them for the week's meals (keep in mind that once washed and cut, they won't last as long, so plan accordingly).
To extend the life of your fresh fruits and veggies last, place them in a mason jar filled with water and seal with a tight lid. (Note, that while this will help lengthen the time your produce will last, some fruits will be softer and better suited for smoothies or baked goods.)
You can cut potatoes up to 24 hours in advance. Just put them in a bowl of COLD water and store them in the refrigerator.
Planning meals simplifies knowing what's for dinner, ensures you have the necessary ingredients, and allows you to incorporate leftovers into future dishes.
Avoid preparing too many meals at one time. Most dishes remain fresh in the refrigerator for just 3 days, so make sure to freeze any extra meals.
Remove your meal out of the freezer 24 to 36 hours prior to eating and allow it to thaw in the refrigerator.
Opt for glass containers for preparing meals and storing leftovers. This allows you to quickly identify their contents. Additionally, if they are free of lead, you can reheat the meals or leftovers directly in the same container.
When storing leftovers in a container, write a 'toss by' date using a dry erase marker or a removable label. This ensures you consume leftovers before they spoil.
Preparing breakfast the night before is incredibly simple. You can create overnight oats, overnight chia pudding, a fruit and yogurt parfait, French toast casserole, or egg casserole. Ensure that any breakfasts you prepare overnight are covered and stored in the refrigerator overnight.
Preparing lunches in advance is always a smart choice, particularly for taking to work. Purchase divided food storage containers with lids and organize your meals a few days ahead.