Choppapoluzza

Prepping lunches ahead for work for the week is a great way to save money, eat a bit healthier (and hopefully tastier), and save time during the week. It can eat up a bit much time some weekends, though. Along with leaning heavily on my trusty InstaPot, I've taken to chopping up veggies in large batches when I have more time and freezing them in "flavor packs" to make prepping lunches for the next few weeks a snap. You can vary this to your personal preferences, but here is a set of four that I go back to time and time again.

Makes 4 "flavor packs"

2 big yellow onions

1 green bell pepper

1 bunch celery

2+ jalapeno peppers

1+ head garlic

1/2 a lb baby carrots (if you are like me and want the rest of the bag to dip in things as a lunch side) or 2-3 big carrots if not

1 big bunch of cilantro

1-2 inch piece of ginger

Label your baggies, and for the love of all that is good in the multiverse put dates on the bags. This will make enough veggies for 4-5 servings each of a Curry Base, a Goulash Base, Tex-Mex or Chili, and your Basic European Soup/Stew.

Chop everything, putting in bags as you go. 

Curry Base = 1/2 onion, garlic (more than other bags), 1+ jalapeno (depending on heat preference), all the ginger, and roughly 1/2 the cilantro including some of the stems.

Goulash Base = 1/2 onion, 1/2 bell pepper, carrots, garlic, a bit of celery.

Tex-Mex or Chili = 1/2 onion, 1/2 bell pepper, carrots, bit of celery, garlic, jalapeno.

Basic European Soup/Stew = 1/2 onion, carrots, garlic, a lot of celery.

1/2 an hr of chopping will get you FOUR weeks of flavorful, veggie-full, lunches. Enjoy!