Choose meals you want to eat for the week
Pick recipes with overlapping ingredients
Make a grocery list
Shop for all ingredients at once
Wash and prep vegetables
Cook grains, proteins, and vegetables in batches
Let cooked food cool before storing
Portion meals into containers
Label containers with dates if needed
Store meals in the fridge or freezer
Reheat only what you need
Keep sauces and dressings separate when possible
Use airtight containers
Rotate meals to eat older ones first
Clean up and restock for the next prep session