Meal prep means cooking some food in advance so weekday meals take minutes, not hours.
Plan a short menu
Choose a few meals that share ingredients, so one shopping trip covers the week.
Batch the basics
Cook grains, lentils and a protein in larger amounts, then combine them differently each day.
Store it safely
Cool food and refrigerate it within about two hours, and eat most cooked leftovers within three to four days.
Keep some things fresh
Salads and crunchy toppings are best added on the day, so meals don't turn soggy.
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