How to Store & Reheat Meal Prep

Store & Reheat Meal Prep.

I hope that these tips are useful to you, whether I have prepped your meals or you’ve done your own meal prep.

First, here are my favorite things to have on hand for storing meal prep:
1. Glass containers. I love these because they are fridge, freezer, and microwave safe. The health coach in me also loves that they are more health-friendly than good ol’ plastic Tupperware. Bonus points if you have glass containers that are oven-safe so that you can simply pop it in the oven to reheat! Here are two of my favorite types: meal prep containers and oven-safe dishes.
2. Jars of all sizes. I love using them for dressings, leftover sauce, that half can of olives that didn’t get used up, etc. You can of course buy mason jars for this purpose; however, I love repurposing glass jars that prepackaged food was stored in! Some favorite jars are kalamata olive jars, small jam jars, etc. The tiny ones are great for dressings for one-serving dishes. I don’t remember the last time I tossed a glass jar after cooking at home!

Here is how I generally recommend reheating meal prep:
1. Of course, the easiest way is a microwave. That isn’t generally what I recommend as I prefer oven or stove-top reheating for more even heating, but you can reheat most foods in the microwave. Just make sure it gets up to the safe temp (165F).
2. The oven works great for items like casseroles, baked pasta, etc. Generally, if it was cooked in the oven, it reheats great in the oven! Cover your dish to maintain moisture (foil works well) and pop it into an oven preheated to 325F for 10-20 minutes depending on the food. Start checking it at 10 minutes and go from there.
3. The stovetop is great for foods cooked on the stove originally, such as curries, soups, etc. Set your pan over medium heat and heat, stirring frequently, until heated through.

Other tips:
1. I don’t recommend storing leftovers in the fridge for more than 3-5 days (3 days for items such as salads, veggie plates, etc and 5 days for meals that have been cooked and cooled). Longer than that, pop it in the freezer – okay, maybe don’t do that if it’s a salad!
2. Make sure you don’t leave food to cool on the counter for too long. The best thing to do is to divide your food into smaller containers and then put it in the fridge to cool – leave it covered loosely until cool, then secure the lid.

Still hungry? Here’s more

Kristen’s Pantry

My name is Kristen and I am a 32 year old woman living in Sacramento, CA. I work at a nature center and love anything outside. I have two dogs and a snake, I enjoy live music, and playing ukulele is one of my favorite hobbies.

Read More »
Catering set up

Caitlyn’s Pantry

I’m a stay-at-home mom to two small boys with a background in coffee. I enjoy crocheting and being outdoors, going on hikes and spending time at the beach. I really became interested in food and cooking when I was 11 or 12 after discovering Rachael Ray on the Food Network. My mom was a great cook and I’d spend a lot of time in the kitchen watching her and trying to help her. She’d show me how to cook something and I’d write down the steps in a notebook. My dad was a baker his entire life but unfortunately that skill skipped my generation.

Read More »

Marisa’s Pantry

I’m a wife and mother of 3 beautiful children. We homeschool and enjoy being out in nature as much as possible. Whole, real, pesticide free food is very important to our family. I would say our style of cooking is ancestral, with bone broth, fermented foods and healthy fats being a top priority.

Read More »