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For the people in the back: Just because someone goes through the motions of meal prepping doesn’t mean that they’re guaranteed to lose weight. However, common sense suggests that making meal decisions ahead of time could help set you up for success—or at least help you steer clear of the drive-through.
“Our brains love autopilot,” Allison Grupski, PhD, WeightWatcher’s Vice President of Behavior Change Strategies & Coaching. “The more we have to make decisions consciously—for example, ‘What am I going to eat tonight?’ or ‘Should I stop at the store?’—the harder our brains have to work, and the more likely we are to choose whatever’s easiest.”
What’s more, preparing a meal at home means you know—and can control—exactly what ingredients go into it, says Dr. Harold Bays, M.D., an endocrinologist and the chief science officer at the Obesity Medicine Association. For example, baking salmon at home means you can avoid the extra calories and excess saturated fats found at a restaurant where the fish is fried in butter, instead of baked.
how to meal-prep
There’s no right or wrong way to meal-prep. If the concept overwhelms you, just start small, White says. “Maybe you just start brown-bagging lunches,” she suggests. Or try cooking two more meals a week over the weekend to offset weeknight scrambling.
Another approach from White: “On Sunday, pick out a Monday dinner recipe and get everything ready to make it. If it’s a stew, chop your veggies and put them in the refrigerator. Measure out seasonings. Get out your pot and other utensils you will need. Then when you come home on Monday, cooking will be so much easier.”
step 1/ invest in meal-prep containers
Even if you’re a huge fan of your famous chicken chili recipe, you won’t want to eat it on day three if it tastes iffy. To offset the risk of food going bad, invest in quality meal-prep containers. (Hint: We have plenty!) If you go the plastic route, make sure you keep an eye on the identification code on the bottom, which ranges from 1 to 7 and identifies what the plastic is made from. Generally, the safest numbers for food are 1, 2, 4, and 5, according to the American Academy of Pediatrics. It’s also a good idea to avoid microwaving your food in a plastic container or pouring piping-hot ingredients into one, as the heat can break down the plastic. On the other hand, glass dishes are not only reusable but also safe for storing both hot and cold foods. The same goes for stainless steel options, although they shouldn’t be microwaved.
step 2/ pick your recipes
Kick your meal-prep journey off by starting with a large batch of a favorite recipe, Palmer suggests. Because you’ll likely eat this meal more than once during the week, make sure the dish you choose is both well-liked and resilient. For example, if you love stir-fried chicken and veggies, you could serve it with rice one day and whole-grain pasta the next to beat food fatigue.
step 3/ make a plan
While some people struggle to wrap their heads around tomorrow’s lunch, others prefer to plan meals for multiple days or weeks.
“I have a whiteboard calendar in my kitchen,” White says. “On a Sunday or Monday, I’ll map out what we're going to do for breakfast, lunch, and dinners for the week. It’s not crazy detailed; sometimes, it'll just say ‘pizza’ or ‘chicken’ so I have an idea. Sometimes, I’ll let my kids pick a dinner each week.”
After you’ve mapped out your meals for the week, it’s time to make a shopping list and schedule time to visit the grocery store—and more time to actually cook.
step 4/ shop for food
This is the easy part, especially if you have your detailed list in our 52-Week Meal Planner on hand. If you’re short on time and want to make your shopping experience even easier, consider organizing your list according to the layout of your neighborhood store. To cut out the legwork entirely, consider a grocery delivery service, White says. You can order pantry staples (like grains, canned goods, and nut butters) online, then head to your favorite store for fresh ingredients. “This saves me from running to multiple stores each week,” she says.
step 5/ prep those meals!
If you’ve planned to shop and cook on different days, consider pre-prepping (e.g., chopping ingredients on color-coded cutting boards) as soon as you get home from the store.
“I often marinate meat or poultry on a meal-prep day and then toss it on the grill the next day,” White says. “Having it marinated and ready to go saves time and, of course, helps with flavor.”
Once you’re ready to do the bulk of your meal prepping, start with the foods that typically take the longest to cook, like potatoes, beans, and meats. And don’t forget to recruit family members to help you with tasks like washing and chopping: Children who helped meal-prep ate 76% more vegetables than those who were served meals prepped by their parents, according to a 2013 study published in the journal Appetite.
Store cooked meals that you plan to eat within a week in airtight containers in the fridge, or freeze them to eat even later on. Contrary to a popular myth, putting hot food directly in the fridge is totally OK—no cooling period required.
step 6/ add variation
If you plan to eat the same ingredients for a few days in a row, changing things up can help you beat mealtime boredom: “Turn a salad into a sandwich; add protein and veggies on flatbread and make a pizza; or spice things up with a different dipping sauce or dressing,” White suggests.
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