Last month Marcus messaged us. He had just moved into his first apartment with one pot, one pan and a rice cooker his sister had passed down after she moved to a new apartment. Cooking became another task for him as he found himself eating cereal and whatever else was listed on his delivery app almost every day. If you have heard of this situation before, you are not alone. There are a number of people who get into such situations not because they need to change their whole dietary habits, but because they are simply fed up with spending $18 on unhealthy food. The great thing about this is that you don’t have to have a fully equipped kitchen or a free Sunday afternoon! One pan, a handful of ingredients and something that is simple enough that you’ll do it again. How to Start Meal Prepping for Beginners Nearly all those who stop meal prepping do so for the same reason: they began too large. They set aside a week of planning and purchase 10 items that they’ve never used in their cooking, and by Wednesday half of it is looking pretty bad in the fridge. So don’t do that. Choose two days that you can dedicate: most people will choose Monday and Tuesday. Cooking all three proteins and grains together. That’s it. This is the entire first attempt. One easy one to try is chicken thighs, rice and broccoli. Season with salt, pepper and garlic powder and bake at 400°F until cooked, approximately 25 minutes. In the meantime add rice. Add broccoli and toss for the last 5 minutes to prevent it from getting mushy. Split it up and two days of meals! When this seems like a reasonable amount, substitute another vegetable or a second protein. There’s no rush.  The point of week one isn’t a perfect system it’s just proving you can follow through on something small. Simple Meal Prep Tips That Actually Work None of these are groundbreaking. They just work. Cook a protein once and use it two different ways. Cook a bunch of chicken breast, and Monday, it’s a burrito bowl; Wednesday, it’s on top of a salad. You don’t eat the same thing twice and your shopping list remains short. Some foods are more suitable for the fridge than others, so plan accordingly. Sweet potatoes, brown rice, roasted vegetables, grilled chicken all good for a couple of days. Lettuce and sliced avocado don’t keep well, so make sure you eat them on the day you intend to eat them, not day one. If you’re roasting vegetables, add all the spices to a bowl and season before serving on the pan. This saves you from having to wash 5 separate dishes and really makes the food taste better when it’s not seasoned as an afterthought.  Give yourself fifteen minutes right after eating to deal with the dishes. Wash the pans while they’re still warm dried rice stuck to a pot at ten at night is nobody’s idea of a good time. The Beginner Meal Prep Containers Worth Buying Skip the matching container sets from the kitchen store. What actually matters is that the lid seals and the thing survives a microwave. The initial investment is higher, but they don’t stain, don’t smell like last week’s curry and can be reheated directly in the container with the locking lid. Five to six should last for the majority of a week.  If money’s tight, plastic is genuinely fine too; just double-check it says “microwave-safe” on the bottom before you buy a stack of them. The one thing to avoid is a lid that doesn’t fully snap shut nothing kills the momentum of a new habit faster than sauce leaking through your bag on day two. Easy Meal Prep Ideas for Beginners You Can Cook This Week A handful of combos that hold up past day one, since that’s really the test that matters. The turkey and rice bowl is basically dump-and-go: ground turkey, rice, black beans, corn, salsa, one pot, half an hour. And somehow it’s better on day four than day one. Salmon with roasted asparagus and quinoa looks fussy. It’s not  12 minutes in the oven at 400°F, and lemon, salt, and pepper do most of the work. Overnight oats are the lazy option: 10 minutes, no stove, lasts all week. Oats, milk, a spoonful of peanut butter, whatever fruit’s about to go bad in the fridge.No stove involved. And if you want the lowest-effort option on this whole list, it’s chili. Ground beef, beans, canned tomatoes, and chili powder simmered for half an hour get you four or five meals, and it freezes well. If you double it, in the future you will be relieved on the one week everything else goes sideways. Meal Prep Mistakes to Avoid Here’s the thing nobody tells beginners: the mistake isn’t in the cooking. It’s trying to do too much on the first try. People who plan a full week before they’ve successfully done even one day tend to burn out fast. Start smaller than feels necessary two or three days is plenty at first. Another that gets people is not having a list when they go shopping. You end up picking up random items that don’t really go together and a piece of it goes to waste. Also, portioning food into individual containers immediately after cooking, rather than into one large shared container.  Dividing it while it’s fresh is a lot easier than trying to split up a cold, congealed mass later, and you’ll actually grab a single meal instead of picking through the whole batch. Food safety matters here too. USDA’s guidelines on safe food storage,recommends refrigerating cooked meals within two hours and eating them within three to four days. Past that window, freeze it instead of gambling on whether it’s still fine. Meal Prep on a Budget If you do it correctly, meal preparation should be affordable, and not more expensive than