How to Meal Prep for the Whole Week in Just 2 Hours (Without Stress)
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You open the fridge, stare at a random assortment of ingredients, and ask the dreaded question: "What are we having for dinner?"
If you are tired of the daily cooking grind, the endless chopping, and the takeaway guilt, you are not alone. The truth is, cooking doesn't have to be a daily chore.
The "Buffet Style" Strategy
The biggest mistake beginners make is trying to cook 5 distinct, complicated recipes at once. That takes all day. Instead, use the "Buffet Style" method: Prep components, not just full meals.
Choose 3 proteins, 3 veggies, and 2 carbs. Look for recipes that share ingredients to minimize waste.
Preheat to 400°F (200°C). Roast sweet potatoes, chicken, and broccoli simultaneously on different trays.
While the oven works, boil your grains (quinoa, rice, pasta) and hard-boil eggs in two separate pots.
Let food cool completely before sealing to prevent sogginess. This keeps food fresh for days.
Why This Works
By the end of this session, you have a fridge full of cooked proteins, roasted veggies, and prepped carbs.
- Monday: Mix chicken, quinoa, and broccoli.
- Tuesday: Sweet potato, tofu, and fresh greens salad.
- Wednesday: Stir-fry the roasted peppers with leftover rice.
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