5 Practical Tips I Use Every Week to Save Time, Reduce Waste, and Keep Our Homestead Kitchen Running Smoothly
Homesteading means a lot of things — feeding animals, tending gardens, canning food, and tackling endless projects. But one chore that never ends? Cooking.
If you’re anything like me, dinner often sneaks up right when the animals are loudest and the kids are hungriest. That’s why I’ve learned to rely on simple meal prep habits that help me cook from scratch without losing my mind.
Here are 5 meal prep hacks I use every single week to keep our homestead meals wholesome, quick, and budget-friendly.
1. Batch Cook Your Proteins
If you only do one thing from this list, do this.
On Sundays (or whatever day you can), cook all your main proteins at once. Ground beef, shredded chicken, or even a few pounds of pork roast — it all saves time later.
Then you can mix and match throughout the week:
- Ground beef: tacos, spaghetti, or a cheeseburger casserole.
- Chicken: chicken salad sandwiches, soups, stir-fry, or wraps.
- Pork: pulled-pork sliders, burrito bowls, or breakfast hash.
Tip: Keep the seasonings neutral when batch cooking. You can always add flavor later depending on what meal you’re making.
2. Chop and Prep Your Veggies in Advance
A big reason home cooking feels hard is all the chopping. Save yourself from the midweek scramble by pre-cutting veggies right after your grocery or garden haul.
- Slice onions, peppers, and carrots and store them in clear containers.
- Wash and dry lettuce or spinach so salads come together in seconds.
- Freeze excess garden veggies in labeled bags for quick soups or casseroles.
Having ready-to-go ingredients makes grab-and-go cooking a breeze — and helps you use what you grow before it spoils.
3. Keep a “Use First” Bin in Your Fridge
We’ve all done the fridge shuffle — moving jars and containers around until you find something that’s gone bad. To avoid that, I use a simple system:
- A small bin(or shelf) labeled “Use First.”
- Anything close to expiring or leftover goes in there.
- Everyone in the family knows to check it first before grabbing something new.
Pair this with masking tape and a Sharpie to label containers and jars with the date and contents. It’s cheap, fast, and prevents waste — plus, you’ll always know what’s next in line before it turns into a science experiment.
4. Embrace “Base Ingredients” for Mix-and-Match Meals
Instead of cooking full recipes every night, I prep a few base ingredients I can reuse in multiple ways:
- Cooked rice, quinoa, or potatoes
- Roasted veggies
- Beans or lentils
Then I just combine them with whatever protein or sauce we have on hand. For example:
- Rice + shredded chicken + veggies = easy stir fry
- Potatoes + ground beef + cheese = hearty skillet dinner
- Beans + pork + tomatoes = quick chili
It’s like building blocks for dinner — you can create endless combinations without starting from scratch.
5. Make Your Pantry Work for You
Your pantry is your best friend during busy weeks. Keep it stocked with home-canned goods, dried herbs, and staples that help stretch fresh ingredients.
Some of my must-haves:
- Home-canned broth or tomatoes for instant soups
- Dried herbs and spice blends
- Flour, oats, and baking basics
- Rice, pasta, and beans for filling sides
A well-organized pantry makes it easy to see what you have, plan around it, and avoid those “nothing to cook” moments.
Final Thoughts
Meal prepping on the homestead doesn’t have to be complicated. It’s about setting yourself up for success — cooking smart once so you can eat well all week.
With a little organization (and a roll of masking tape), you can spend less time stressing about dinner and more time enjoying the fruits of your labor — literally.









