My world of food prep

 

The past few months of stay-at-home cooking has made me a lot more savvy when it comes to food prep. :) It is a lot of work but I'm a make-it-from-scratch kind of gal. *winks*

I have "spare" food in the freezer for a quick brekkie/afternoon tea/snack...like unbaked cookies/scones. I always make an extra portion of pastry dough to freeze for a galette or chicken pie. And of course, there are varieties of frozen sourdough bread too.

I usually make a whole stock pot of chicken broth. It takes half the day to simmer but totally worth the effort. I take the meat off the bones once it's cooked so that I can use it for a quick weekday pasta lunch/salad. Then the bones go back into the pot to simmer for a few more hours. All I add is some onions, carrots, apple cider vinegar (to extract the calcium from the bones) and some salt. 

Once the broth is ready, I strain half of it into bottles to be refrigerated for the week and the rest goes into freezer-safe containers then into the freezer for later use. I use the chicken broth to make my own pasta sauce or a base for a quick tomato/carrot soup.

The Yams have a sweet tooth so I will make a week's worth of snacks that are conveniently packed into individual boxes in the fridge for a quick grab and go for those who are headed to school/work. I switch up the ingredients regularly so I don't bored making stuff and the family gets excited about a new flavour profile. :)

What about you? What is your meal prep process like?

Playing along with Stick It Down.