Raise your hand if the thought of making dinner every night, while juggling the week’s activities and obligations, makes you want to go back to bed. You can’t see it, but my hand is raised so high that I’m practically touching the ceiling. I enjoy cooking—I really do—but after a long weekday, sometimes I want to pretend that dinnertime isn’t really a necessity. My growling stomach and hungry family do not concur.
Meal planning is a great way to ward off that 5 o’clock “What are we having for dinner?” question, but I’m the first to admit that I’m more of a fly-by-the-seat-of-your-pants kind of gal. That’s where weekly or bi-weekly vegetable prep comes in handy.
If you are able to set aside about 30 minutes once or twice each week, you’ll be rewarded with a fridge full of vegetables that can be tossed into stir-fries, made into slaws, or used to make salads. Peeled and cut veggies are also great for snacking during the day or tucking into lunch boxes.
Having prepared vegetables at your fingertips will cut your dinner preparation time in half, and may even inspire you to include more vegetables in your meals.
Salads for everyone!
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