Start by Preparing Just 2 or 3 Meals
Choose the meal you most often skip on weekdays and prepare 2 or 3 meals using the same basic ingredients. We can’t guarantee that your dining-out costs or weight will decrease by a fixed percentage, but you’ll have an option to eat when you’re in a hurry.
Combine Food Groups for Your Situation
Combine grains or potatoes, protein foods, and vegetables or fruit according to your portion needs and allergies. A specific calorie target or chicken-breast diet isn’t right for everyone.
Refrigerate Within 2 Hours of Cooking
Divide cooked food into shallow containers and refrigerate or freeze it within 2 hours. Leaving it at room temperature for a long time in a large pot is not safe. Keep your refrigerator at 4°C or below.
Eat Refrigerated Food Within 3–4 Days
The USDA advises eating typical cooked foods and leftovers within 3–4 days when refrigerated. Freeze portions you plan to eat later from the start, and don’t judge safety by smell or appearance alone.
Reheat Thoroughly All the Way Through
Reheat leftovers until they reach 74°C at the center. In a microwave, stir or rotate the food halfway through so no cold spots remain. Also check that the container is microwave-safe.
Adjust the Amount You Prepare Next Time
Record how much food was left, how it tasted after reheating, and how long preparation took, then reduce or increase the next batch accordingly. If you have health concerns or dietary restrictions, follow guidance from a healthcare professional or nutrition expert.