20 Fresh Ingredients I Prep to Make Homemade Cooking a Breeze

Ingredient prepping means washing, chopping, and portioning ingredients ahead of time so they’re ready to cook during the week. It saves time, cuts down on stress, and makes it easier to put meals together quickly. I also add some simple homemade snack restocks into my routine to really make my life even easier.

As a mom of young children with a busy household and a homestead to manage, I’ve learned that meal planning is an essential skill to master if I want to enjoy motherhood. It’s allowed me to spend less time thinking about meals and more time enjoying them with my family. I’m excited to share these ideas with you, and I’d love to hear about your kitchen hacks in the comments—let’s help each other make life a little simpler!

Related: How to Start Meal Planning for Your Family (Even If You Hate It)

Frozen Mirepoix

Do yourself a favor and actually do this one thing if you do nothing else from this list. It’s a serious game changer.

I always keep bags or silicone blocks of frozen mirepoix—diced onions, carrots, and celery—stashed away in the freezer. This little trick has saved me so much time when making soups, stews, or sauces. I used to dread all that chopping when I was in a hurry, but now I can just grab a frozen block and toss it into the pot and then add some bone broth and other simple ingredients for quick homemade soups anytime.

To make frozen mirepoix, dice equal-ish parts onions, carrots, and celery, or use a food processor for the fastest results. Add olive oil and then freeze until completely solid using flattened silicone or plastic freezer bags or large silicone freezing trays that let you freeze 1-2 cup blocks in trays.

Frozen Onions and Caramelized Onions

Onions are the base of so many dishes, and having them prepped and ready is a no-brainer. I freeze both raw chopped onions for quick meals and caramelized onions for when I want to add a rich, sweet flavor to a dish. I used to spend so much time slicing and crying over onions, but not anymore. Now, I just pull them out of the freezer, and I’m good to go.

One of my favorite things to do, is to throw some diced bacon onto a hot pan and as the fat starts to render, throw a block of frozen onions down. Then, shredded cabbage and some cooked egg noodles is all that’s needed to quickly make haluski, one of my favorite meals.

Recipe: Smoked Onions {Perfectly Caramelized}

Frozen Garlic

I always have frozen garlic on hand because, let’s be real, who has time to peel and chop garlic every single time they cook? Having a stash ready means I can add that wonderful garlic flavor to any dish without the hassle. Plus, my hands don’t end up smelling like garlic all day, which is a nice bonus.

To freeze garlic, peel and chop or mince it, then add it to ice-cube trays with melted butter or olive oil until frozen solid, and you can transfer the cubes to a bag for long-term freezer storage.

Frozen Sofrito

Sofrito is one of those magical ingredients that brings so much flavor to a dish, and I love having it ready in my freezer. I use it as a base for rice, beans, and stews, and it never fails to impress. Making a big batch and freezing it in portions has made it so much easier to add that punch of flavor without any extra effort.

To make sofrito, mince peppers, onions, garlic, cilantro, and tomatoes until smooth. A food processor is the best and fastest way. Pour the mixture into ice cube trays or small containers to freeze. Once solid, transfer to a bag, so you can grab a cube whenever you need it.

Hard-boiled Eggs

I always keep a bowl of hard-boiled eggs in the fridge. They’re perfect for a quick snack, a protein boost for salads, or even as a breakfast on the go. My kids love them too, which is a huge win. I don’t have to think twice when someone says they’re hungry—I just hand them an egg, and we’re all happy.

To make hard-boiled eggs, place eggs in a pot of cold water, bring to a boil, then cover and remove from the heat. Let them sit for about 10 minutes, then transfer to an ice bath to cool. Once cooled, peel and store in the fridge.

Use a Japanese egg-piercer to make peeling even the freshest eggs easier.

Homemade Popsicles and Ice Cream

Making homemade popsicles and ice cream has become a fun tradition in our house. It’s a great way to control what goes into our treats and get the kids involved in the kitchen. We experiment with different flavors, and I love knowing that these sweet treats are free from artificial colors and preservatives.

For popsicles, blend fresh fruit with juice or yogurt, pour into molds, and freeze until solid. Do you make smoothies? A popsicle is basically just a frozen one, so make extra.

I use these stainless-steel popsicle molds to avoid microplastics.

Homemade Granola Bars

Granola bars are a staple snack for us, especially when we’re out and about. I started making them at home to cut down on costs and control sugar, and it’s been such a hit. I can customize them with our favorite nuts, seeds, and dried fruits, making them a delicious and healthy option that’s always ready to go.

Frozen and Canned Bone Broth

I’m a big believer in the magic of bone broth, and having it ready in the freezer or pantry is a must for me since we eat it daily it my house year-round. It’s such a comfort on a cold day or when someone in the family is feeling under the weather. Plus, it’s a fantastic base for soups, sauces, and stews, adding a depth of flavor that you just can’t get from store-bought versions.

Recipe: Chicken Feet Bone Broth

Homemade Yogurt

I can’t tell you how much I love having a big jar of homemade yogurt in the fridge. It’s such a simple, versatile ingredient that’s perfect for those rushed mornings. I like to scoop some out, top it with a bit of honey and whatever fruit we have on hand, and just like that, breakfast is sorted. Knowing it’s homemade, without any unnecessary additives, makes me feel good about what I’m serving my family.

Frozen Breakfast Sandwiches

So many people are yet to discover that sandwiches freeze beautifully and reheat quickly.

These sandwiches have been a lifesaver on busy mornings. I make a batch with different fillings, wrap them up, and freeze them. When we’re rushing out the door, I just pop one in the oven or a toaster oven, and breakfast is served. It’s quick, easy, and much healthier (and cheaper) than any fast food option.

To make breakfast sandwiches, cook your preferred fillings like eggs, bacon, or sausage, and assemble on English muffins or bagels. Wrap each sandwich tightly in foil or plastic wrap and freeze. Reheat in the microwave, toaster oven, or oven when ready to eat and then add any condiments and leafy greens.

Egg Salad and Chicken Salad

I like to make a big batch of egg salad or chicken salad at the start of the week. They’re great for sandwiches, wraps, or just scooping onto some fresh greens for a quick lunch. It’s one less thing to think about during the day, and they’re always a hit with the family.

For egg salad, mix chopped hard-boiled eggs with mayo, mustard, and seasonings. For chicken salad, combine cooked, shredded chicken with mayo, celery, and your choice of herbs and spices. Store in the fridge for up to a week.

Refrigerated Cooked Protein Ready to Reheat

Having cooked proteins ready in the fridge has been a game-changer. I often make the salsa chicken recipe in this photo ahead of time, and it’s so versatile. We use it in tacos, salads, on rice, or just with a side of veggies. It’s a relief knowing there’s always something tasty and ready to go when we need it.

Recipe: 3-Ingredient Slow Cooker Salsa Chicken

Frozen Marinated Raw Meat

I love marinating meat ahead of time and then freezing it. When I defrost it, the meat is already seasoned and ready to cook, saving me so much time. It’s perfect for grilling or roasting, and it always tastes like I’ve spent hours preparing it.

To freeze marinated meat, place your preferred cuts in a freezer-safe plastic or silicone bag with the marinade. Seal and freeze flat. When ready to cook, defrost in the fridge overnight, then grill, roast, or sauté as usual.

Fresh Pasta (Frozen)

Fresh pasta is one of those simple pleasures that I like to have on hand. I make a big batch, freeze it in portions, and then whenever we’re craving pasta, I just pull it out. It cooks so quickly and has such a wonderful texture and flavor. It’s a great way to elevate a meal with very little effort.

Recipe: Easy Homemade Egg Noodles (Perfect For Soup)

Fresh Dumplings (Frozen)

Dumplings are a favorite in our house, and I love making them from scratch. I freeze them in batches, so we always have a quick and delicious meal option ready. They’re perfect for those nights when I want something comforting and homemade but don’t have the time or energy to start from scratch.

Recipes: German Spaetzle & Käsespätzle (German Cheese Spaetzle)

Sourdough Bread

Sourdough bread is a staple in our kitchen, and I always keep a loaf or two in the freezer, already sliced. I don’t bake my sourdough bread every day (unless I’m experimenting with something new) but rather I mix up my dough on one day, shape it after proofing, and put it in the refrigerator for up to 4 days to bake as I please.

Recipe: Sourdough Garlic, Dill and Feta Twist Loaf

Homemade Pressure-Canned Meals in Jars

I really want to see canning becoming a thing for more people and not just homesteaders and gardeners. There is no good reason why a pressure canner can’t become as ubiquitous and standard in kitchens like a microwave is.

Pressure canning meals like soups, stews, and chili has been such a wonderful addition to my meal prep routine. I love knowing that I have a shelf full of ready-to-eat meals that just need to be heated up. It’s perfect for those days when I’m too tired to cook but still want something homemade.

Fresh Homemade Salad Dressings

Making my own salad dressings has been a game-changer. I can whip up a batch in minutes, and they’re so much tastier and healthier than store-bought. I keep a few different flavors in the fridge, ready to drizzle over salads, veggies, or even grilled meats. It’s a small thing, but it makes a big difference in the flavor of our meals.

Seasonings and Spice Mixes

Buying spices and seasonings in bulk and then mixing your own blends together can save a lot of money and improve the quality of your spice rack.

I love having my own spice mixes on hand. They’re so easy to make and can be tailored to our family’s tastes. Whether it’s a taco seasoning or an Italian herb blend, having these mixes ready means I can quickly add flavor to any dish without having to measure out a bunch of different spices every time.

Recipes: 16 DIY Seasoning Mixes That Will Make You Ditch Store-Bought Forever

Crispy Chili Oil

Crispy chili oil has become a staple in our kitchen. It adds a spicy, savory kick to just about anything, from scrambled eggs to stir-fries and even drizzled over pizza. I love making it at home because I can adjust the heat level and ingredients to suit our taste. Having a jar of this flavorful oil ready to go in the pantry means we can instantly elevate our meals with just a spoonful. It’s one of those condiments that brings everything together, making simple dishes feel special.

To make crispy chili oil: you’ll need 1 cup of neutral oil (we use avocado oil), 1/2 cup of dried chili flakes (adjust to taste for more or less heat), 2 tablespoons of finely chopped garlic, 2 tablespoons of finely chopped shallots, 1 tablespoon of grated ginger, 1 tablespoon of sesame seeds, and 1 teaspoon of salt.

Heat the oil in a saucepan over medium heat. Add the garlic, shallots, and ginger, and cook, stirring frequently, until they become golden and crispy, about 5-7 minutes. Remove from heat and carefully add the chili flakes, sesame seeds, and salt. Stir well and let the mixture cool to room temperature. Once cooled, transfer to a clean jar. Store in a cool, dark place for 3 months or refrigerate for longer shelf life.