Prep Vegetables for the Week

This is Day 20 of the Kitchen Time Savers series. Save time in the kitchen with these quick and simple tips.

prep veggies for the week

If you’ve planned your meals for the week and hit the grocery store, like we’ve discussed before, then you already have a jump on the week. Take it one step farther:

Prep your veggies.

Do all the slicing and dicing that you’ll need for the week now. You dirty one knife and one cutting board ONE TIME instead of every day. This alone saves you time.

You can store the prepped vegetables in small containers in the fridge and pull them out when it’s time to start cooking. Meal prep will go quickly because you’ve already done the chopping and slicing.

Prepping your vegetables for the week is a great way to save time and energy in the kitchen, freeing you up to do other things.

(Plus, you’ll feel like the next Food Network Star because you’re just rocking the kitchen when it comes time to cook.)

Do YOU do any advance prep work?

Kitchen Time Savers series | Life as MOMThis post is part of the Kitchen Time Savers series. You can follow along this month as we explore lots of ways to make more efficient use of our time in the kitchen.

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Comments

  1. I find that veggies go bad a couple days after I’ve chopped them – how should I store them so they last all week? Thanks :)

  2. I prep fruits and vegetables twice a week. First on Saturday after grocery shopping and the second time on Wednesday night (trash night). With the exception of peeled potatoes, I have not found anything that will not last a few days in the fridge. You can even wash and slice apples ahead of time and store in Tupperware filled with water and a little lemon juice. I have found there are two main benefits to prepping ahead of time. First, it makes it much quicker to get meals on the table during the week. Second, my children willingly eat a LOT more fruits and veggies if they are handy and ready to eat.

  3. I find that my kids will eat a lot more veggies if I do this too. I have found that they keep best in a container with some water (celery, carrots, and green pepper anyway)

  4. Never mind the kids – *I* eat a lot more veggies if I do this. I usually only prep 2-3 days worth at a time.

  5. What a genius idea!

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