Tips

  • Empty your pantry – organise the items by their useby date – oldest items at the front and items you just purchased at back when restocking
  • Do same with freezer and fridge
  • Plan menu
  • fast meal prep ahead – group ingredient together for a meal – eg chop up fresh Vegetables and put into ziplock bag separately with meat in separate ziplock bag then place together in a container and label the meal and what needs to be added- cook and cool and put into lid tight container in fridge for rice/pasta/couscous. simple reheat when cooking rest.
  • Breakfast (oats/yogurt and berries/eggs) or mason salad jars can be made ahead for the week in fridge
  • Soups /slow cook meals/casseroles/roasts can all be made ahead and stored in takeout containers w lids
  • English Muffin  breakfast cover with baking paper then put in zip lock bags and freeze for days ahead eg bacon and egg, ham and cheese etc then reheat in sandwich press or Microwave o n a microwave plate for 30sec-1min.
  • Make dinner at start of day then reheat at dinner at 3min microwave
  • Wraps/rice paper rolls if you dont have bread or just make it on a plate without wrap/bread