I wanted to prepare meals to last an entire week. It seems like an incredible amount of food to store for me. For instance, eating 8 chicken tenderloins a day amounts to 56 per week. I've generally only cooked 16-24 at a time (enough for 2-3 days), but I don't really have time to dedicate to cooking in the middle of the week. My main concern (ignoring the sheer size of my meals) is preservation. USDA guidelines storing cooked food for no longer than 3-4 days in the refrigerator. Do you freeze your prepped meals, or do you go by your own guidelines? Thanks for the help!
Submitted July 10, 2016 at 06:47AM by LuSkDi http://ift.tt/29DClT3 MealPrepSunday
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