How to build a rotating prep plan with 12 core ingredients?

Question

How do you build a rotating prep plan with just 12 core ingredients? Learn the art of minimalist meal planning for variety without a long grocery list.

Answer 1

Create a rotating prep plan by first listing your 12 core ingredients, then brainstorm recipes that utilize them, and finally, schedule the prep tasks to efficiently use ingredients across multiple meals throughout the week. This minimizes waste and maximizes ingredient usage.

Detailed Explanation:

Building a rotating prep plan with 12 core ingredients involves a strategic approach to meal planning and ingredient utilization. Here's a step-by-step guide:

1. List Your 12 Core Ingredients: Start by identifying 12 versatile ingredients that you enjoy and can be used in a variety of dishes. Examples include: onions, garlic, carrots, celery, potatoes, tomatoes, bell peppers, chicken breast, ground beef, eggs, rice, and beans.

2. Brainstorm Recipes: For each core ingredient, list at least 3-5 recipes that feature it prominently. For example, onions can be used in soups, stews, stir-fries, omelets, and as a base for sauces.

3. Create a Weekly Meal Plan: Based on your recipes, create a weekly meal plan that incorporates several of your core ingredients. Aim for variety and balance.

4. Identify Prep Tasks: Break down each recipe into its individual prep tasks. This might include chopping vegetables, marinating meat, cooking grains, or preparing sauces.

5. Schedule Prep Tasks: Group similar prep tasks together and schedule them for specific days. For example, chop all vegetables needed for multiple recipes on one day. Cook a large batch of rice or beans that can be used in several meals.

6. Rotate Ingredients: Ensure that you are rotating through your 12 core ingredients regularly to avoid monotony and maximize their use. Adjust your meal plan weekly based on what you have on hand and what needs to be used.

7. Store Ingredients Properly: Proper storage is crucial to maintaining freshness and preventing waste. Store vegetables in the refrigerator, meat in the freezer, and grains in airtight containers.

Pro Tip:

When planning your prep, consider the shelf life of your ingredients. Prep items that spoil quickly (like leafy greens) closer to when you'll use them, and prep longer-lasting items (like roasted vegetables) earlier in the week.