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Quick Meal Prep Ideas

Chop All Your Vegetables at Once

15 minutes chopping on Sunday removes 10 minutes of work from every single weeknight dinner. This simple quick meal prep idea is the easiest way to eat more vegetables consistently without any extra effort during the week.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8
Course: Meal Prep
Cuisine: Universal
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 large broccoli head
  • 4 medium carrots
  • 2 medium onions
  • 1 zucchini

Method
 

  1. Step 1: Wash all vegetables thoroughly dry completely — moisture causes faster spoilage
  2. Step 2: Bell peppers — remove seeds and membrane slice into strips
  3. Step 3: Broccoli — cut into small even sized florets
  4. Step 4: Carrots — peel and slice into rounds or sticks
  5. Step 5: Onions — dice finely store separately from other vegetables as smell transfers
  6. Step 6: Zucchini — slice into rounds or half moons
  7. Step 7: Store each vegetable separately in airtight containers lined with paper towel to absorb moisture
  8. Step 8: Refrigerate — most last 4 to 5 days when stored dry

Notes

— Paper towel inside container
is the secret to vegetables
lasting longer
— Store onions separately —
smell transfers to everything
— Don't pre cut avocado
or tomatoes — these go
straight from fresh
— Wash mushrooms only right
before using not ahead of time