Does anyone else have one of these?
With my work schedule, I'm finding that it's easier if I put the time and effort upfront on Sundays to prep food for the week and take care of perishable foods in the fridge.
Today I have sourdough bread ready to go in the oven, the other 1/2 batch of dough is in the fridge - probably for tortillas mid-week. I have roasted garlic cauliflower in the oven; ham and carrots dices and rice made for stir fried rice (I'll add more ingredients later), boneless chicken breast waiting to be cleaned and marinated for at least two different meals. Still have daylight left, so not sure what I'll end up with in the fridge for dinners. I will also make a salad for lunches so grab-n-go is easy on workday mornings.