I can meal prep ahead for three days making my salads. I oven roast some chicken breast and divide it into three containers. I then mix veggies into three other containers: spinach, mushrooms, diced onions, diced garlic, cheese, and black olives.
These are all in sealed airtight plastic tupperware. I will eat them no later than a 4th night from the night I made them, but usually within 3 days.
Does this sound fairly safe? I've been doing this twice a week every week for a couple months now with no apparent issues or food poisoning.
I also use only half an onion at a time. I tend to dice the entire thing though, so I will store the other half of the onion (diced) in its own airtight container in the bottom of my fridge, so that way I don't have to dice another onion for the second half of the week. Upon recent googling I found that diced onions only last 3 days in the fridge. Is that true? Would it be better if I cut half the onion, diced that half and stored the other half undiced for the next half of the week? Or would the fact that its cut mean it will go bad?
These are all in sealed airtight plastic tupperware. I will eat them no later than a 4th night from the night I made them, but usually within 3 days.
Does this sound fairly safe? I've been doing this twice a week every week for a couple months now with no apparent issues or food poisoning.
I also use only half an onion at a time. I tend to dice the entire thing though, so I will store the other half of the onion (diced) in its own airtight container in the bottom of my fridge, so that way I don't have to dice another onion for the second half of the week. Upon recent googling I found that diced onions only last 3 days in the fridge. Is that true? Would it be better if I cut half the onion, diced that half and stored the other half undiced for the next half of the week? Or would the fact that its cut mean it will go bad?