On Sundays, I prepare my meat/protien portions for the week and store in separate containers. I also cut up fresh veggies and store in resealable containers for easy serving throughout the week. Just reheat when it's time to eat.
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The number one thing that worked for me was cooking ahead on weekends so that I have food prepped for the week, having breakfast ready the night before, packing my lunch & snacks, and have dinner menu planned ahead of time. It keps me from the drive-thru & mindless eating!
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