Life Thru A Lynz

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Organization

Want to be a meal prep-per but don’t really know where to start? I’ll show you how I have set up my tiny kitchen for meal prep.

First of all, you want to make sure your pantry is organized. Do what is best for you. I know some people can keep their dry goods in their original containers and be fine with that. But a few years ago I learned that in my 100-year old house, that was a fantastic way to let a family of mice know that they were invited to move right in with me.

After throwing out what they didn’t eat and thoroughly cleaning what was left behind, I had to reorganize my kitchen. I bought a few sets of airtight plastic containers to keep my most used items like grains, pasta, nuts, seeds, and baking ingredients in. I also bought a few sets of small jars to keep my dried herbs and spices in.

• Glass Spice Jars
• Food Storage Containers
• XL Flour & Sugar Storage Containers

Mise En Place & Storage

I know glass containers are ideal. They look nice. They’re good for the environment. But they are a bit of an expensive investment, they take up a lot of room, and they get even more expensive if you have to replace them. Maybe some day I will have room for them. For now, especially since I am more likely to prep ingredients and not entire meals, I prefer deli containers. They are inexpensive, easy to store, easy to clean, and if I accidentally leave one in the fridge for two months, I can just throw it away instead of worrying about whether or not I can get it clean enough to use again. (I don’t have a dishwasher. Yeah, I didn’t know that was a thing until I moved into this house either.)

• 8 oz Deli Containers
• 16 oz Deli Containers
• 32 oz Deli Containers

Miscellaneous

For large batches of miscellaneous items like greens and bread dough, I have some other larger containers that I have acquired as needed. I may link some of those if they show up in future posts.

And here are some other necessities that you may already have in your kitchen!

• Wooden Cutting Boards for most of your chopping needs. Don’t ruin your knives on bad cutting surfaces!
  • Silicone Cutting Board specifically for raw meat. Mine is a TARDIS!
• Salad Spinner
• Citrus Juicer (I like this large one because large lemons fit in it & you can choose the color handles you like!)
• Knives – I have two essential knives
  • I use a 7in Santoku for my main chef’s knife
  • I also have a short paring knife

Happy prepping! My next post will feature a few days of weeknight meals I planned and prepped (without recipes!) for my mom and myself.