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Prep & Store System
Prep, store, and serve more efficiently, so you can save time for when you need it.
The Ultimate Meal Prep System
Be ready for busy weeknights and school snacks with the Prep & Store System.
Prep Like a Pro
The cutting board with racks lets prep containers hang off the edge of the counter, keeping your space organized and mess-free.
Keep It Fresh
Drain trays and vented lids help your fruits and veggies stay fresh for a long time.
Cool Factor
The cooling inserts keep food cold for up to 2 hours when refrigerated and 4–6 hours when frozen separate from the tray.
See venting guidelines under
Tips & Tricks for Keeping Produce Fresh
Check out how this system lets you prep a variety of foods and helps keep it fresh for a long time.
Drain Trays
Foods like berries, watermelon, cantaloupe, and pineapple are juicy and can get soggy, so storing them with a drain tray helps them stay fresh and above pooled moisture.
Toss in a Bath
Prep berries in a bath of 3 parts water and 1 part white vinegar for up to 10 minutes to kill bacteria and keep them fresh. Rinse, dry, cut, and store with a drain tray.
Prep Into Pieces
Cut down hefty melons and pineapple into bite-sized pieces and store in containers with drain trays to keep fruit from getting mushy and for easy snacking.
Rinse & Store
Drain and rinse canned beans before use. Store any leftover beans with a drain tray to use later.
Dividers
Prep 2 Ways
Use dividers to store the same food prepped two ways, like sliced onions and chopped onions.
Divide It Up
Use one container to split the same ingredient in different amounts for different recipes, like half a cup on one side and a full cup on the other.
Imperfect Pairings
When you store different foods in the same tray, don’t store foods together that will make each other go bad faster. Keep potatoes away from berries and mushrooms away from onions or garlic.
Prep Containers
When to Vent
Store whole fruits with an open vent, whole veggies with a closed vent, and anything cut with a closed vent.
Cut & Store
Wash mushrooms, dry, cut up, and store with a drain tray and a closed vent if using within a few days. For longer term storage, brush off dirt and store with a closed vent.
Let It Breathe
Don’t squish your produce into a container—give it room to breathe so moisture doesn’t build up.
Keep It Crisp
To keep peeled and cut carrots crisp and potatoes from browning, store them in a container filled with water. Change carrot water every two days, and use potatoes within 24 hours.
Stay Cool
Cut celery into sticks and store in water to keep them crispy in your prep container, and refresh them with an ice bath!
Kick Start Meals
Make protein ahead of time, let cool, and keep them in prep containers in the fridge for easy meal starters.
Meal Prep & Produce Tips
Follow these tips for long-lasting produce and easier meal prep.
Buy seasonal produce for the best flavor and texture.
To store your produce so it lasts the longest, keep it whole until you’re ready to prep or use it.
Use sharp knives to avoid squishing or bruising produce while prepping.
Wash produce well before prepping, and make sure to dry it completely before storing.
Store veggies that ripen on your counter in the fridge to slow ripening.
Make meals with more delicate ingredients like spinach or tomatoes earlier in the week.
Get to know your fridge. Generally, the drawers are the coldest, and the door is the warmest.
The Food & Drug Administration recommends storing food at or below 40°F (4°C) to keep it fresh!
Generally, leftovers can be kept three to four days in the fridge and three to four months in the freezer.
Prep Ahead Weeknight Meals
Making recipes—like these ones—with similar ingredients makes meal prepping easier and budget-friendly. Prep ingredients for multiple recipes all together to save time on weeknights.
One-Pot Meals
Prep Ahead Shared Ingredients
- Green Beans
- Carrots
- Celery
- Bell Peppers
- Onions
- Cheddar Cheese
See the full grocery list for these recipes.
Chicken 3 Ways
Prep Ahead Shared Ingredients
- Swiss Cheese
- Cheddar Cheese
- Jalapenos
- Broccoli Florets
- Onions
- Green Peppers
See the full grocery list for these recipes.
Ground Beef Meals
Prep Ahead Shared Ingredients
- Red Onion
- Onion
- Tomatoes
- Red Pepper
- Cheddar Cheese
- Carrots
Meatless Dishes
Prep Ahead Shared Ingredients
- Red Onion
- Jalapeno
- Green Onion
- Broccoli Florets
- Carrots
- Bell Peppers
Back to School
Prep healthier snacks and lunches for the family to grab during the week.
Fruit, Dip & Veggie Combo
Fruit Tray
Veggie Tray
Easy Charcuterie
Smoothie Station
Yogurt Bar
How to Use Extra Prepped Produce
If you find yourself with prepped produce that’s on it’s way out, try extending it’s life or using it up with these methods.
Blanch
Blanch produce to preserve its quality for a few more days in the fridge or even longer in the freezer. To blanch, pop your produce into boiling water for a few minutes and then dunk it into an ice bath to stop the cooking process.
Freeze
Freezing fruits and vegetables gives you plenty of time to use them later. It’s best to blanch most veggies first, but fruits can go straight into the freezer to use later!
Snack
If your prepped produce might go bad before you can get to its intended recipe, set it out for after school snacks or enjoy yourself!
Add to Foods
Add produce on its way out to smoothies, broth or stock, or make banana or zucchini bread for extra nutrients and to reduce waste.
