After my 1st week of trying to cook veggies every night, I decided to switch to prep'ing and cooking all my food on the weekends.
I use a lot of cauliflower, green/red peppers, celery, broccoli, spinach, and mushrooms.
The spinach, I just leave in the bag/bin I purchased it in. I try to use that up in the first part of the week because it spoils the quickest.
I found that the other raw veggies sliced up and put into a ziplock bag seemed to last throughout the week (Sun - Fri) without too much issue. The peppers started to go soft towards the end, so this week I'll be cutting up enough to get me through 1/2 the week, and then will cut the rest later.
Cooked veggies, I just portion out into "tupperware" containers and they've stayed fine. I roast a lot of my veg so I don't have to worry about them potentially getting mushy from excessive moisture.
Last edited by rubygirl05; 03-23-2013 at 06:02 PM.
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