Just a quick word about garlic/oil combinations. Yes, they can be potentially dangerous. If I know a day ahead that I will want a flavored oil - say rosemary and garlic to sauté chicken, or basil garlic or whatever - I will inundate a small container with garlic and the herb/s of choice for a day or two - I especially like to do this to make vinaigrettes or sautéing oils. I only make enough for the purpose.
Now - about food prep - - I need to do this more often. I love prep work though - it's the relaxing part to me - but sometimes I just don't want to - like you said chocolatechef!!!!
I will be using your techniques in the future!!! The only "real" prep work I do is when I buy large quantities of chicken, hamburger, or pork roasts, etc., is I freeze 1# bags of hamburger, freeze 6 thighs in a bag or 4 breasts in a bag, cut the pork roast into portions for 1 meal, etc., etc.
On a more weekly basis when I go to the grocery store I will wash and keep celery in a covered container in water, same with green pepper slices, radishes, carrots (I know I'm forgetting some) - I change the water every couple days - they last MUCH longer than just in the crisper - where they can sometimes go limp.
I cut up the fruits I buy (except bananas and apples) if they are ripe and keep those in the fridge in see-through containers - ready to eat. My son likes his fruit cold and this saves me from cleaniing up his mess!!!!
I need to get rid of some stuff in my freezer and stock up on onions, mushrooms, peppers, garlic, etc. Thanks chocolatechef!!!!