If you read Tracy Benjamin's blog, Shutterbean, you know that she's not only a talented home cook and photographer, but she's also a master meal prepper. Seriously, one look at a container-bursting spread like this and you'll want to bow down. But we don't get jealous — we get details. We asked Tracy to spill her meal-prep secrets, so you too can prep with the best of 'em.

Without further ado, take it away, Tracy:

Before I start meal prepping on Sundays, I consult my calendar to see what kind of obstacles or opportunities my family’s schedule will reveal. Do we have after-school activities? Will we have to rush home for dinner? If so, I’d better have something quick on hand for last-minute meals. 

How busy are my days — and when will I feel too tired to cook? What can I make now that I can pull out of the freezer (maybe enchiladas or lasagna) and pop in the oven? Then I can just prepare a salad and be done with the meal.

Who is going to be around for dinner this week? Are we having company? Am I going out to dinner anytime this week? And will I need to leave something for my family to eat because I won’t be home? If so, it’s gotta be fuss-free because my husband isn’t an experienced cook.

Did I indulge over the weekend? If so, then I load up the fridge with single-serving salads and an array of chopped vegetables for snacks. I know that if I don’t prepare healthy snack options, it’s harder to make good choices.

When I have a sense of the upcoming week, I can make sure I have what I need in the fridge. If my fridge is a mess, so am I.

One of the reasons I’ve committed to meal prepping is because I hate to waste food. There is nothing sadder than throwing out vegetables and fruits I intended to eat during the week. If I have anything left over, I think of it as a creative challenge — I channel my inner Iron Chef and try to figure out a use for it quickly. Maybe leftover veggies can add some bulk to a pizza tonight. Or maybe all I need is a little rice or farro to make a lunch out of some languishing chicken and peppers.

I also use this time to listen to one of my favorite podcasts, so I can activate my brain while I’m working. It makes me feel even more productive if I learn something while making things with my hands. It helps me get in the zone.

Always be thinking, "What can I do now that will save me time later?" Committing the extra effort ahead of time pays off in spades.

If I’m already prepping something for one dish, I ride the productivity wave and do as many additional small things as I can. For example, if I’m making hard-boiled eggs with the intention of having them to snack on during the week, I’ll toss in a few more so I can also make an egg salad.

Maybe you’re on a roll with chopping? Chop a little more (say, a couple of onions) while you’re at it and challenge yourself to use them in an impromptu recipe during the week — nothing quickly bulks up a meal like extra veggies. Planning some salads for later in the week? Prep your lettuce beforehand and roast a few more vegetables now to easily fortify your meal later.

Boiling water? Boil some extra and make yourself some homemade iced tea to put in the fridge.

Feeling unmotivated? Take a trip to the grocery store and see all the shelves of costly ingredients already prepped. Look at the prices and realize how much more you have to pay when you don’t take the time to do it yourself. I bet you’ll find the energy to keep prepping!