Meal prepping saves time and money, but most people quit after a week because the plan is too ambitious, not because it doesn’t work.

• Start small: Prep just lunches or just three dinners per week before scaling up to full weekly coverage.
• Choose forgiving ingredients: Grains, roasted vegetables, beans, and sauces stay fresh for days; leafy greens and avocado are best added fresh.
• Pick one prep day: Set aside two hours on the same day each week and treat it like a fixed appointment.
• Invest in good containers: Airtight, microwave-safe glass containers keep food fresh and make reheating effortless.
• Cook versatile bases: A batch of rice, shredded chicken, or lentils can be turned into different meals with different sauces.

Consistency beats perfection — even two prepped dinners a week will save you money and take the stress out of weeknights.