
So, I have explained the benefits of meal planning in a previous post, but have you ever thought about meal prepping? Meal prepping is exactly how it sounds. You prepare dishes and snacks ahead of schedule to store in your fridge or freezer. Let me explain the benefits of meal prepping…
Benefits of Meal prepping
- Money saving. Prepping all of your meals and snacks in advance means no last minute dashes to the store or ordering takeaways.
- Time saving. If you take a few hours on a Sunday to meal prep, then you save yourself the hassle of meal preparation each night of the week.
- Minimises waste. Meal prepping will ensure you use all of your ingredients at the start of the week, so you are not throwing out unused produce at the end of the week.
- Portion control/ dieting. Whether you just want to improve your portion control or are dieting, then meal prepping is perfect for you. Prepping the correct sizes when you are not hungry or in a rush will ensure you eat the correct portions once cooked.
- Less stress. Knowing what you are going to eat for each meal, and that it is already prepared, takes the stress out of meal times for you.
- Health benefits. This point does link into portion control, but meal planning also allows you to prep healthier options and add variety. Not only that, if your meal is prepared in advance you will be less likely to opt for takeaways/ unhealthy options because you ‘can’t be bothered to cook’.
I meal prep primarily to save money and time. I bulk buy meats etc to prepare into meals for freezing. For example, my chicken fajitas are super easier to prepare in advance. I bulk buy chicken breasts because it works out cheaper per breast, I split the pack into freezer baggies (2 breasts per bag). I then slice three peppers and share those out between the bags. These bags are then frozen to be used within 3 months. When I want fajitas, I plop the contents of one bag into my slow cooker and add spices and a little water. It’s that simple.

I even go one better. My family prefer baby spinach leaves to lettuce, but we’d never use a whole bag in a week. I buy one bag, separate the leaves into the correct portions, place in freezer baggies, and freeze for when we need them. I simply take a bag out of the freezer and place it in the fridge overnight to thaw. Thawed spinach will wilt, so it is best to add to the slow cooker, than to eat as a side.
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