Timing is Everything When it Comes to Freshness
Hello KMPM Fam!!!
So if you’re new to Kayla’s Meal Prep Monday— I have been perfecting my meal prep– meal planning game for like the last 3 years now. I’ve become pretty efficient when it comes to my meal planning and cooking for the month. So let me explain— this is how I do it for me, not saying this is how you all should meal plan or cook or live your life. Just simply this is what works for me and this is what I do. I make a plan, ie a list of food ideas that will last me the whole month (4 weeks to be exact). I usually sit down at the end of the month and search the interweb for ideas. I write down and save 4 ideas for lunches (low carb and usually things I can eat cold and take to work), and then 4 ideas for dinner (low carb, dairy free, etc, again and things that I can heat up in the microwave). I also look for breakfast ideas, but usually I stick to my strong and trues— aka bacon and eggs, kale and avocado. Don’t mess with a good thing. Anyway, from there, I create a grocery list. This seems and is pretty simple stuff at the moment. Not gonna lie— it doesn’t take a rocket scientist to do what I have just done right here. I then, if you can believe it, I go to the store. I shop always in this order— Aldi and then Martins or (insert other random larger grocery store that might have more than Aldi here________). From there I follow my list, I almost always only buy what is on that list… few exceptions might be if I forgot to write down something like say — banana chips and almonds ( I always have those in my cabinets). And I go down one isle to the next (especially in Aldi— it flows very nicely) and gather the things on my list. And I repeat that when I am in the next grocery store. Which that trip is usually shorter and more direct because I go there because Aldi might not have everything on my list. Each month— now again I am just shopping for myself and feeding one person a month— I can usually get all of my groceries (6 days of complete meals a week (breakfast, lunch and dinner and snacks), breakfasts everyday, and snacks) for under $200.
When I get home, the fun begins. (EYE ROLL) This part has to be the most annoying part of the grocery shopping experience. At this point, your tired, and possibly hungry, its hot out or cold and you have to go back and forth from your car, carrying heavy ass bags. Ugh its not worth it. Then once they are all in the house, you have to go through each bag— AGAIN, and put it away. Usually I go grocery shopping and then have to cook in the same day, so now I am trying to remember all the ingredients that I am going to need to prepare the food I have planned. Whah I just want to sit down already. Haha Can’t stop! Won’t stop!
I then start preparing my meals that I have planned out for that week. I cook a meal for lunch (eat the same thing for lunch each day of one week, then something different the next), and a meal for dinner (done exactly the same). And then I put them in portion control containers and place them in the fridge. This folks, has saved me so much time during the week and so much money a month. I can’t imagine cooking now any other way. This has worked for me. I have made some goofs and mistakes along the way, but good for you I am now going to share with you many golden nuggets of information due to my trials in the kitchen. Grab a pen and paper….. I’ll wait.
Are you ready to become a meal planning master like mwuah? Ok here are some lessons I have learned from my journey of self exploration in the kitchen and with meal planning!
Numero Uno: Plan your meals according to the freshness of your vegetables!!! Guys I can’t stress this enough— you will loose a lot of money and waste a lot of food if you do this part wrong. Both make Kayla really sad. So don’t mess it up.
Here is a quick timeline of when to use your veggies:
First week:
Lettuce
Tomatoes (can last up to two weeks depends on the type— Ruby or Grape tomatoes last about 3 weeks in the refrigerator but by week 3 they are wrinkly– not the best flavor but not bad unless noticeably moldy…
Green Onions— sometimes can go longer just you will have to remove the outer layer and wash it.
Strawberries—unless you freeze them they only last about 1 week in the refrigerator
Bananas
Yellow or Zucchini Squash
Asparagus
Corn on the Cob
After First Week: Certain foods just also last a longer time. Here is a random list of foods and roughly how long they last:
Peppers– 2 weeks (at most– maybe longer)
Brussels sprouts (could be eaten on the last week of the month)
Onions– last forever– uncut out on the counter
Potatoes –last forever– uncut out on the counter
Acorn, Spaghetti, Butternut Squash– leave out on the counter can last up to 3 weeks at most
Carrots– last for a long time
Celery— 2-3 weeks– can always cut off the bad parts
Avocado– depending on their ripe-ness they can last up to 4 weeks in the refrigerator. Eat the softer ones first, they are usually a darker like forest green color. If they look or appear to be black— BAD, THROW THOSE OUT. The less ripe ones are more of a bright green and very hard to the touch. Buy a couple of those if you know you aren’t going to use them right away. (Image for ripeness at the bottom of the page.)
Numero Dos:
Buy the whole head of lettuce– not the pre-made salad bags. Why? Because the lettuce in the bag will go bad reallllly fast. If you buy a head of lettuce, say Green Leaf Lettuce, remove it from the plastic wrapper, rinse it off, dry it off with paper towel. In a set of dry paper towels, now wrap the lettuce up and put into a bag— make sure you get out as much air as you can. This my friends will ensure that your lettuce lasts longer. (I have had such success with this that lettuce will last me up to 3 weeks like this— maybe more).
Nugget 3. Don’t buy the pre cut vegetables such as peppers unless you plan on using them that same day or week. Why? Again, the whole vegetable will last longer and stay fresh longer by itself. Yes the pre cut versions are simpler and easier for those who “don’t have time” but you’re going to waste money in the long run. Buy the whole vegetable people. :)
Nugget 4. Buy your meat in bulk and freeze it. Why? I always buy 4 packs of chicken breasts at a time and keep them in the freezer. It saves me money and time later.
Nugget 5.Only buy what you need for the month. Why? Again, no brainer, it saves you money. It also doesn't allow for you to have extras in the house, less to snack on and easier to stay on track with your meals and your health and fitness goals.
Nugget 6. Prepare fresh foods first, prepare canned goods last. Why? Again, because cooking according to freshness will save you money. This is a little reminder that I like to use and it helps me. If I have a dish that requires rice and broccoli– I usually make that the last meal of the month. I usually buy frozen broccoli. Boom. Life saver. I would use the fresh broccoli first if I bought any.