The key to success with your diet is to plan ahead.  If you know you are going to be eating three pounds of chicken breast over the week, then you should precook all your chicken for the week and store half in the refrigerator and the other half in the freezer.  As the week goes on and you start to get low on your chicken, you thaw the cooked chicken from the freezer.  The same can be done with vegetables that you need to chop or slice and any rice or pasta you will need cook. 

If you take a few hours one day of the week to do all this prep work, it will save you many more hours during the week preparing meals.  It will only take you a few minutes to weigh and measure each of your meals for the following day before you head to bed each night.

Using my own fridge for example, if you look in there you will see many zip lock bags with different vegetables chopped up in each one.  All I have to do is take a measured scoop of this and a measured scoop of that to prepare each meal.  I will also have a plastic container of cooked whole wheat pasta that I will use either cold or reheated.  There is always a container of boneless skinless chicken breasts, usually grilled and lightly seasoned.  This way, I can alter the seasoning depending on the dish I am going to put them in.

There will also be containers with the meals I have prepared for the next day or few days depending on how ambitious I am.  Obviously, I have other items too. However, this will give you some idea of how to keep things ready to go at all times.  It may seem like a lot of work in the beginning but most of my clients find that after the first week they realize that it is an overall time saver.

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