3. Keep it simple
Knock out the time-consuming parts of meal prep when you have the energy, says Gary Brautigam, director of dining services at Gettysburg College in Gettysburg, Pa. “Have a few days’ worth of cooked pasta, rice, cut fresh veggies or frozen organic vegetables ready to go,” he says.
Brautigam favors grilling or sauteing to keep cleanup to a minimum, and aims to cross-utilize the leftovers. Roast chicken one day, make chicken salad the next, and then throw together a simple pot of soup, he says.