Meal-Prep Planning Tips

Make every minute in the kitchen count with these tips from organizing and meal-prep pros:

GET GROUPING Group frequently used items together to cut down on open-fridge-door time—and save money on energy usage—suggests Nicolette Pace, a New York-based nutritionist and dietitian.

START PREP PRONTO Prep food right after a grocery trip. Wash and dry fruit for easy snacking and chop veggies for salads and stir-fries, says McKell Hill Kooienga, registered dietitian and founder of Nutrition Stripped. SPLIT IT Split up large packs of meat into freezer-safe, zip-top bags in portions appropriate for your family’s size. If you’re not going to use it within three days, place it in the freezer, advises registered dietitian and chef Abbie Gellman.

LEARN TO LIST Danielle Pientka, blogger at diydanielle.com, suggests taking a kitchen inventory once a month. You’re more likely to use something if you wrote it down and know it’s available.

BACK TO BASICS Ginger, garlic and onions store well in the freezer, points out ChihYu Smith, founder of the recipe blog iheartumami.com. Chop and store them in freezer-safe bags.