An hour or two in the kitchen on Sunday can make the whole week easier. The idea is to cook a few building blocks, not whole meals, so that dinners stay flexible.
Cook a Big Pot
A pot of soup or stew freezes and reheats beautifully. Our beef and barley stew and minestrone both make plenty for a second meal.
Roast Once, Use Twice
Roast a chicken on Sunday and serve it with gravy. On Monday, use the leftover meat in a casserole, a salad or a pot of soup.
Prep the Small Things
- Chop onions, celery and carrots for the week
- Cook a pot of rice
- Wash and dry greens and store them with a paper towel
- Mix a jar of simple vinaigrette
Store It Safely
Cool food quickly, divide it into shallow containers and refrigerate within 2 hours. Label containers with the date. Reheat leftovers until steaming hot, to 165°F (74°C).
Storage times are general guidelines. When in doubt, follow USDA recommendations at foodsafety.gov.
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