Meal Preparation: A New Way to Do an Old Thing
by Donna Schlachter
Everybody has a system for meals—whether that includes the top ten favorite local restaurants that deliver, or five kinds of soup in the freezer—that works for us.
But what if we want to make changes, such as eat healthier, cut costs, or provide a more family-friendly dining experience?
We need to change what we do.
This year, I decided that rather than endure another 52 weeks of complaining about preparing meals, I’d shrink that into 12 mega-cooking days. But to do that successfully, I needed a plan. Here’s how I accomplished my first foray into Meal Prep 101:
- Identify recipes that are easy to multiply, contain ingredients the whole family enjoys, and freeze well. I excluded recipes with potatoes, pasta, and rice, for example, since they tend to be mushy. My plan is to cook those ingredients as needed.
- Thaw out the meat; check the pantry for ingredients; shop as necessary. Don’t bite off more than you can chew. I started with 6 different meals.
- Start with one recipe. Double, triple, or quadruple it. Cook it, beginning to end. Divide into gallon-size freezer bags. Label. Repeat.
By the end of the five hours I’d allotted for this task, I had 18 meals ready to freeze. I still have another 4 recipes I want to make, but that will wait for another day, which I have scheduled on my calendar in February. Using this method, meal preparation is now less stressful, and can be accomplished by even younger family members.
Donna Schlachter writes historical suspense under her own name, and contemporary suspense under her alter ego of Leeann Betts, and has been published more than 30 times in novellas and full-length novels. She is a member of ACFW, Writers on the Rock, SinC, and CAN; facilitates a critique group; teaches writing classes; ghostwrites; edits; and judges in writing contests. Visit www.HiStoryThruTheAges.com to receive a free ebook simply for signing up for their free newsletter! You can also find Donna at: