This post is part 8 of the series Taking Charge of Your Grocery Shopping. Check in here for the complete list.
Now that you have all of those groceries home, what the heck do you do with them? It’s important to put them away in a way that minimizes waste and saves you time later.
Cut your meat up now. If you’re using some chicken and it needs to be cubed, cube it. If your beef needs to be cut in strips for stir fry, cut it now. Divide any large packages of meat into the portion size appropriate for your family and the meal in which you are using it. Why do it now?
- Dirty the cutting board and the knife once, instead of a bunch of different times.
- Save time when you are actually preparing the meal.
- Meat thaws faster when it is in smaller packages.
- If you portion and prepare it before you even put it away, it is less likely to spoil while waiting for you to find time to do it.
Prepare your vegetables as best as you are able before you put them away. Wrap your lettuce in paper towells (helps keep it from spoiling). Cut broccoli/cauliflower off the heads for storage (takes up less room, and then it’s ready when you need it).
DON’T cut onions ahead of time (they will make your fridge smell like onion for days…ask me how I know this), or potatoes (they brown very easily).
The goal is to make the vegetables last the longest and be convenient to use.
Put all the non-perishables away last, since they can wait in the open without needing to be kept cold.
Yay, you’re finished! Your kitchen is stocked, ready for that awesome meal plan that you’ve already created. You can avoid any more trips to the store in the immediate future, and when 4:30 rolls around, you won’t be desperately trying to figure out what to make for dinner. Congratulations!
One last post remains in this series: a Reality Check. How did I do on my original meal plan? Check in tomorrow to find out!