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Meal prep only saves time and food if you can find what you made and use it while it is still good. A simple storage routine makes that much easier.
Match the container to the job
Glass handles reheating well and makes it easy to see what is inside. This 40-piece glass container set (paid link) includes 20 containers and 20 lids for batch cooking. For dry goods and pantry items, clear stackable containers (paid link) keep shelves tidy. For bake-ahead meals, a glass casserole set with covers (paid link) can go from preparation to serving. Check product instructions before using any container in the oven, microwave, or freezer.
Cool food quickly and safely
Divide large batches into shallow containers so they cool faster, and refrigerate perishable food within 2 hours, or within 1 hour if the room or outdoor temperature is above 90 F.
Plan around use-by days
USDA guidance suggests eating refrigerated leftovers within 3 to 4 days. If you will not reach them in time, freeze them sooner rather than later. Reheat leftovers to 165 F.
Label everything
Write the dish and date on tape or a marker label. Keep older containers at eye level and at the front of the shelf so they get eaten first.
Freeze in useful portions
Freeze soups, grains, and sauces in the portion sizes you will actually use. For longer storage, see our guide to vacuum sealing food for the freezer.
Prep components, not only meals
Cooked grains, washed greens, roasted vegetables, and a simple sauce can become several different dinners. Our guide to flexible pantry meals shows how to build around what you have.