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Keeping Thing Prepared Ahead Of Time

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The first of every week, I make a big salad, chop onion, cucumbers, tomatoes, green peppers, red peppers, cabbage.
If I have my vegi's ready to go then I am more successful in getting my daily counts done.

- Submitted by LOLEMA 4/9/2010 in Organization | 4 Comments
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RAYLINSTEPHENS 6/20/2010 5:01:00 PM

    When I know I will be short on time, I pre-cook veggies so all I need to do is go to the fridge for leftovers to go with whatever protein I choose to eat that meal.
SOCKITTOME 4/11/2010 5:26:00 PM

    This is exactly what I do! On weekends I make a big salad for the coming week, and hack up/package other veggies into serving sizes in baggies. I also make a couple of entrees for lunches/suppers and portion them by serving size. Lunches and suppers for the week amount to grabbing some fruit/veggies and heating up whatever I'm having for that meal. No cooking during the week!
CEPEARL 4/10/2010 6:55:00 PM

    Excellent advise... emoticon
KOOCH4 4/9/2010 9:32:00 AM

    excellent !

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