Is anyone this organised or could I just be crazy?

[CrazyLady]

You could use re-sealable containers instead of bags. Officeworks, of all places, sell a really good pink set, stackable, good size, airtight, 5 for $12.

I don;t go that far ahead, but since little miss, I do prepare vegies at 8am for a 6pm dinner.

I use the resealable containers with the clip on label things. I've found it saves wastage because if they are already prepped then I am less likely to go "well i might just make an easy meal tonight" and forget something cut up.

[Indadhanu]

Stupid question, but if you prepared and cut the vegies a week beforehand and stored them out of water and in the fridge, wouldn't they go brown?

[MrsFabuloso]

I sometimes chop up extra to freeze, like if I am doing onions or carrots or similar and somehow have spare time, I chop up 1-2 extra to use in the SC or whatever it is. I just throw it in frozen.

[Tinks]

I think potato would Leash, pumpkin, onion, carrot, brocolli etc wouldn't

[CrazyLady]

I meant to add I add water to stuff like pumpkin and potatoes and all other stuff is prepped 3 days in advance because the dry climate here makes stuff wilt fast. All the broccoli is trimmed

[Indadhanu]

Carrot and pumpkin goes brown for me! And onions go very dry very quickly! Must be my black thumb touching it when I peel it!

[MrsFabuloso]

That's why I throw it in frozen and I usually only use frozen stuff in SC meals. I've never noticed it goes brown...

[Indadhanu]

I've often wondered if you can freeze it and if it goes brown. If I could freeze chopped carrots and potatos I'd prepare them and freeze them and just chuck them the water when I'm ready to cook.

(Well, mostly it's Shel these days, but anyway)

It only goes brown if I leave it not cooking. If I'm cooking it it's fine, it's chopping it up and leaving it out of water that I get brown dry vegetables.

[Kazbah]

i do! sometimes i'll freeze them in those steamer bags so can just throw that in the microwave