{"id":7417,"date":"2024-06-07T09:05:26","date_gmt":"2024-06-07T09:05:26","guid":{"rendered":"http:\/\/medexperts.pro\/?p=7417"},"modified":"2024-06-07T09:25:11","modified_gmt":"2024-06-07T09:25:11","slug":"the-secret-to-health-eating-meal-prepping-on-sundays","status":"publish","type":"post","link":"https:\/\/medexperts.pro\/?p=7417","title":{"rendered":"The Secret to Health Eating? Meal Prepping on Sundays."},"content":{"rendered":"<div><\/div>\n<p id=\"article-summary\" data-testid=\"onsite-summary\" class=\"css-79rysd e1wiw3jv0\">It starts with prepping on Sunday.<\/p>\n<section class=\"meteredContent css-1r7ky0e\">\n<div class=\"css-s99gbd StoryBodyCompanionColumn\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">It\u2019s one of those long days and your stomach growls as you scan your fridge. It seems overwhelming and a little stressful to cook, especially on the fly. So you order in. Again.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">I\u2019m Melissa Clark, a columnist at New York Times Cooking, filling in for Jancee Dunn.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">My job is to help ease your way into regularly making stress-free dinners. The payoff is big, because cooking from scratch is always more economical and healthier than takeout \u2014 and it can be almost as easy. You don\u2019t need loads of time, fancy ingredients or a sous chef, just a little advance planning. Spending a couple of hours over the weekend to prep a few foundational elements is your key to <a class=\"css-yywogo\" href=\"https:\/\/www.nytimes.com\/newsletters\/five-weeknight-dishes\" title>breezy weeknight meals<\/a>. (For more delicious ideas, sign up for the <a class=\"css-yywogo\" href=\"https:\/\/www.nytimes.com\/newsletters\/cooking\" title>Cooking newsletter<\/a>, which I write twice a week.)<\/p>\n<h2 class=\"css-1u37br4 eoo0vm40\" id=\"link-7f8e1b3a\">Wash and cut any vegetables for the coming week.<\/h2>\n<p class=\"css-at9mc1 evys1bk0\">As soon as I get home on Saturday mornings with my farmers\u2019 market haul, I prep the piles of greens and produce.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Wherever you do your shopping, the drill is the same: Wash all the salad and other greens (spinach, kale, chard, etc.), spin dry, roll them into clean dish towels and store them (with the towel) in plastic or produce bags in the fridge.<\/p>\n<\/div>\n<\/div>\n<div><\/div>\n<div class=\"css-s99gbd StoryBodyCompanionColumn\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">They\u2019ll last at least a week, so you can turn them into salads with dressings you have on hand (see below). The hardy greens can go into a skillet with garlic, ginger and chile for a quick cook, adding cut up chicken or tofu to make a stir-fry. Simply season to taste with soy sauce and sesame oil. Or try this <a class=\"css-yywogo\" href=\"https:\/\/cooking.nytimes.com\/recipes\/1023467-crispy-chickpea-stew-with-greens-and-lemon?algo=identity&amp;fellback=true&amp;imp_id=2815094980973283&amp;req_id=7857377262364619&amp;surface=cooking-search-web&amp;variant=holdout_best_cooking-search\" title>crispy chickpea stew with greens<\/a> or <a class=\"css-yywogo\" href=\"https:\/\/cooking.nytimes.com\/recipes\/1023397-greens-and-beans-with-toasted-crumbs?algo=identity&amp;fellback=true&amp;imp_id=4710130053120741&amp;req_id=5323463521562672&amp;surface=cooking-search-web&amp;variant=holdout_best_cooking-search\" title>greens and beans with toasted crumbs<\/a>.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">For simple cooking, wash, cut and store any sturdy vegetables (asparagus, carrots, squash, zucchini, broccoli, cauliflower, mushrooms, radishes, turnips). Even alliums like scallions, leeks and onions will last in the fridge, sliced or diced, for three or four days. Just avoid pre-chopping avocados, potatoes, eggplant or tomatoes; they don\u2019t hold up as well. Your prepped vegetables will be at the ready for dishes like this summery <a class=\"css-yywogo\" href=\"https:\/\/cooking.nytimes.com\/recipes\/1023338-orzo-salad-with-lentils-and-zucchini?algo=cooking_search_relevance_metric_ios_and_web&amp;fellback=false&amp;imp_id=3190168767709586&amp;req_id=740593118568577&amp;surface=cooking-search-web&amp;variant=holdout_best_cooking-search\" title>orzo salad with lentils and zucchini<\/a> and this no-cook <a class=\"css-yywogo\" href=\"https:\/\/cooking.nytimes.com\/recipes\/1022455-naan-o-paneer-o-sabzi-bread-feta-and-herb-platter\" title>naan-o paneer-o sabzi<\/a>, a savory plate of feta, fresh herbs, nuts and watermelon at the heart of the Iranian table.<\/p>\n<div class=\"css-1336jj\">\n<div class=\"css-121kum4\">\n<div class=\"css-171d1bw\"><\/div>\n<div class=\"css-asuuk5\">\n<div class=\"css-7axq9l\" data-testid=\"optimistic-truncator-noscript\">\n<div data-testid=\"optimistic-truncator-noscript-message\" class=\"css-6yo1no\">\n<p class=\"css-3kpklk\">We are having trouble retrieving the article content.<\/p>\n<p class=\"css-3kpklk\">Please enable JavaScript in your browser settings.<\/p>\n<\/div>\n<\/div>\n<div class=\"css-1dv1kvn\" id=\"optimistic-truncator-a11y\">\n<hr \/>\n<p>Thank you for your patience while we verify access. If you are in Reader mode please exit and\u00a0<a href=\"https:\/\/myaccount.nytimes.com\/auth\/login?response_type=cookie&amp;client_id=vi&amp;redirect_uri=https%3A%2F%2Fwww.nytimes.com%2F2024%2F06%2F07%2Fwell%2Feat%2Fmeal-prep-healthy-eating.html&amp;asset=opttrunc\">log into<\/a>\u00a0your Times account, or\u00a0<a href=\"https:\/\/www.nytimes.com\/subscription?campaignId=89WYR&amp;redirect_uri=https%3A%2F%2Fwww.nytimes.com%2F2024%2F06%2F07%2Fwell%2Feat%2Fmeal-prep-healthy-eating.html\">subscribe<\/a>\u00a0for all of The Times.<\/p>\n<hr \/>\n<\/div>\n<div class=\"css-1g71tqy\">\n<div data-testid=\"optimistic-truncator-message\" class=\"css-6yo1no\">\n<p class=\"css-3kpklk\">Thank you for your patience while we verify access.<\/p>\n<p class=\"css-3kpklk\">Already a subscriber?\u00a0<a data-testid=\"log-in-link\" class=\"css-z5ryv4\" href=\"https:\/\/myaccount.nytimes.com\/auth\/login?response_type=cookie&amp;client_id=vi&amp;redirect_uri=https%3A%2F%2Fwww.nytimes.com%2F2024%2F06%2F07%2Fwell%2Feat%2Fmeal-prep-healthy-eating.html&amp;asset=opttrunc\">Log in<\/a>.<\/p>\n<p class=\"css-3kpklk\">Want all of The Times?\u00a0<a data-testid=\"subscribe-link\" class=\"css-z5ryv4\" href=\"https:\/\/www.nytimes.com\/subscription?campaignId=89WYR&amp;redirect_uri=https%3A%2F%2Fwww.nytimes.com%2F2024%2F06%2F07%2Fwell%2Feat%2Fmeal-prep-healthy-eating.html\">Subscribe<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>It starts with prepping on Sunday.It\u2019s one of those long days and your stomach growls as you scan your fridge. It seems overwhelming and a little stressful to cook, especially on the fly. So you order in. Again.I\u2019m Melissa Clark, a columnist at New York Times Cooking, filling in for Jancee Dunn.My job is to help ease your way into regularly making stress-free dinners. The payoff is big, because cooking from scratch is always more economical and healthier than takeout \u2014 and it can be almost as easy. You don\u2019t need loads of time, fancy ingredients or a sous chef, just a little advance planning. Spending a couple of hours over the weekend to prep a few foundational elements is your key to breezy weeknight meals. (For more delicious ideas, sign up for the Cooking newsletter, which I write twice a week.)Wash and cut any vegetables for the coming week.As soon as I get home on Saturday mornings with my farmers\u2019 market haul, I prep the piles of greens and produce.Wherever you do your shopping, the drill is the same: Wash all the salad and other greens (spinach, kale, chard, etc.), spin dry, roll them into clean dish towels and store them (with the towel) in plastic or produce bags in the fridge.They\u2019ll last at least a week, so you can turn them into salads with dressings you have on hand (see below). The hardy greens can go into a skillet with garlic, ginger and chile for a quick cook, adding cut up chicken or tofu to make a stir-fry. Simply season to taste with soy sauce and sesame oil. Or try this crispy chickpea stew with greens or greens and beans with toasted crumbs.For simple cooking, wash, cut and store any sturdy vegetables (asparagus, carrots, squash, zucchini, broccoli, cauliflower, mushrooms, radishes, turnips). Even alliums like scallions, leeks and onions will last in the fridge, sliced or diced, for three or four days. Just avoid pre-chopping avocados, potatoes, eggplant or tomatoes; they don\u2019t hold up as well. Your prepped vegetables will be at the ready for dishes like this summery orzo salad with lentils and zucchini and this no-cook naan-o paneer-o sabzi, a savory plate of feta, fresh herbs, nuts and watermelon at the heart of the Iranian table.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and\u00a0log into\u00a0your Times account, or\u00a0subscribe\u00a0for all of The Times.Thank you for your patience while we verify access.Already a subscriber?\u00a0Log in.Want all of The Times?\u00a0Subscribe.<\/p>\n","protected":false},"author":1,"featured_media":7419,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-7417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"_links":{"self":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts\/7417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7417"}],"version-history":[{"count":2,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts\/7417\/revisions"}],"predecessor-version":[{"id":7420,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts\/7417\/revisions\/7420"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/media\/7419"}],"wp:attachment":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}