for Busy Cooks: Prepping for the Week
Brown two pounds of ground beef at a time, use
one for dinner tonight, then package up the remainder in
resealable plastic bags or containers and freeze. Now anytime a
recipe calls for browned ground beef, you're one step ahead of the
Buy a rotisserie chicken, and pull the meat off
of it. Divide into 2-cup portions. Freeze in labeled freezer bags
or containers and use in soups, stews or casseroles.
Hard-cook a few eggs to keep on hand in the
refrigerator. They're great for adding protein to salads, or can
be made into quick egg salad sandwiches.*
If you're sautéing chicken breasts for dinner,
cook a few more, then slice into strips and freeze or chill to add
to fajitas, tacos, salads and pasta dishes.
Take a cue from restaurant chefs and chop fresh
vegetables, like onions, carrots, celery, and bell peppers,
packaging them in separate containers or bags in the refrigerator
(do not freeze, the vegetables will turn mushy). Your pre-chopped
veggies will make soups, stews and chilies so much easier.
Get in the habit of roasting a bit more beef,
pork or turkey than a recipe calls for use the extra in
sandwiches, pot pies and pasta dishes.
If a recipe calls for half a package of pasta,
go ahead and cook the full box and use the remainder in a pasta
When meatloaf is on the menu, double the recipe
and make meatballs out of the remaining mixture. Brown them off,
freeze on a wax paper-lined baking sheet until solid, then package
in large resealable plastic bags. You'll be that much closer to
spaghetti and meatballs later!
Wash and spin-dry lettuces, then store in
plastic bags lined with paper towels.
To hard-cook eggs, place eggs in a saucepan (do
not crowd) and cover with cold water. Bring to a boil, then remove
from heat and let stand, covered, for 10 minutes. Drain, cover
with cold water, and let stand 5 minutes before peeling.
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