Meal prep 101: cook once, eat well for three days

Meal prep means cooking several dishes in one session so the next few days are covered. Done well, one or two hours on the weekend saves time every evening.

Pick dishes that keep well

Soups, curries, chili and grain bowls hold up better than crispy or very fresh dishes. A red lentil curry, a minestrone and a beef chili are good starting points: they reheat well and often taste even better the next day.

Work in parallel

1. Preheat the oven first and take out all the ingredients.
2. Do all the chopping at once: onions, carrots and peppers for every recipe.
3. Use the oven and two burners at the same time instead of cooking dish after dish.
4. Let everything cool, then pack and label it with the date.

How long does it keep?

As a general rule, cooked leftovers keep 3 to 4 days in the refrigerator. Cool food quickly and refrigerate it within two hours of cooking. For anything planned later in the week, freeze it: frozen portions keep their best quality for about 2 to 3 months.

Plan dishes that keep a few days for the start of the week, and freeze the rest.

Do not forget breakfast

Overnight oats take five minutes: mix oats, milk, yogurt and a little honey in jars, refrigerate, and add fruit in the morning.