Half the lettuce saver with whole leaves and half chopped lettuce, diced and grated veggies put into a blueberry container inside so chopped salad ready to go and lettuce leaves for sandwiches ready to go
If you are like me, you've had times where the crisper in the fridge has rotting veggies and you have hardened cheese blocks you didn't feel like grating or slicing. Here's some things I did on a recent shop as I appreciate dedicating a couple hours to prepping for the week.
The other breast I sliced into two vertical pieces and put in my favorite marinade - olive oil (1T), garlic (1 tsp minced), lemon juice (2 lemons), lemon zest (1 lemon), and black pepper (1-2 tsp). This I would put in foreman grill and use on top of the chopped salad (above).
Now, since I got a big bag of celery and carrots, I diced some up and put in an old spaghetti sauce jar with diced onion so it's ready to season meals with its aromatic presence. Also, frozen jalepeno diced and stored separately. I froze them on a cookie sheet first so when I put them in containers, they would separate easier later on when I want to use them.
I also took whole carrots and celery and froze them in bags. As well, I cut them into sticks and put in a container with water to keep fresh for a long time in fridge (change water every few days).
There are so many ways to keep those aromatic veggies from rotting in the drawer. Just put them away right when you get them and your meal-making possibilities are endless as you aren't missing things like carrots, celery, leeks, onions, garlic.... You also get sticks to munch on for snacks. You get stew and soup-making bits.
The scraps went to the wild bunny in my yard, "Bun Bun."
Freezing is the way to go with so many ingredients. Fruits and veggies freeze well, grated and sliced cheese, bread....
Making a lasagna, consider doing it in two pans to freeze one.
Thinking ahead saves you. The rest of the week, you can kick back knowing you can make a meal in minutes.