A small Sunday preparation
Not a fridge full of identical boxes. Just a few useful ingredients for the days ahead.
Make a short inventory
Look in the fridge before writing a shopping list. Choose two vegetables that can appear in more than one meal and one simple dressing. A preparation session should help use what you already have, not create more forgotten containers.
Prepare components
Wash robust vegetables, mix a dressing and portion dry ingredients separately. Leave delicate herbs and leaves until nearer serving if they deteriorate quickly. Keep raw ingredients away from ready-to-eat food and clean boards between tasks.
Plan the first two meals
Choose where the components will go before cooking a large batch. A roasted vegetable may work beside eggs one day and in a lunch bowl the next. Keep a note on the container so that everyone knows what it is and when it was prepared.
Leave room to change
Not every evening needs a fixed menu. Keep one flexible meal based on eggs or vegetables. For chilling, reheating and storage times, follow current local food-safety advice and packaging instructions rather than relying on a generic meal-prep calendar.
