#1 Shop the Sunday circulars!
I take time Sunday morning before I meal prep to look at our local grocery store circulars so I can figure out what’s on sale and how I can work it into my menus. Right now cruciferous veggies like broccoli and cauliflower are in season, along with citrus fruits, so I make sure to add them to my menus. Apples are out of season, as are acorn squash, so I’m working them out. If it’s a choice of chicken on sale versus pork that isn’t, the chicken will always wind up in my cart!
#2 Variety is key!
#3 Choose items that reheat well
#4 Keep your snacks whole
#5 Save the fancy eggs for Sunday brunch
#6 When buying lettuce for salads, choose the lettuce that has the expiration date closest to or past Friday of the week you are prepping for.
# 7 Consider making your own salad dressing and leaving it in your fridge at work.
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