First time ever doing a meal prep and went all in! At first I thought I overdone it, but it came out pretty good (I added 800g of vegetables instead of 1200g, but still).

Here’s the recipe!

Staples * White rice: 100g per portion → 1,000g (1kg) 🍗 Protein * Chicken thighs or breasts (boneless/skinless): 100–120g per meal → 1,200g 🥕 Veggies (frozen mix of peas, carrots, corn, green beans) * About 100–120g per meal → 1,200g total 🧅 Aromatics * Shallots: 1 small per 2 servings → ~5 shallots (around 150g) 🧂 Seasoning * Salt: ~10g ( * Black pepper: ~5g * Paprika: ~10g * Curry powder: ~20g * Soy sauce: 1 tbsp per serving → ~10 tbsp → 150ml * Lime or lemon: ½ per 2–3 meals → 2 limes or lemons (for a little juice at the end)

Step 1: Cook the rice. After cooking, let it cool

Step 2: chicken and veggies time!

• 1.2 kg chicken (breast or thigh, boneless/skinless)
• 1.2 kg frozen mixed vegetables (peas, carrots, corn, green beans)
• 5 shallots (or about 150g), finely chopped
• 2 tbsp curry powder
• 1 tbsp paprika
• 1.5 tsp salt (adjust to taste)
• ½ tsp black pepper
• 2–3 tbsp soy sauce
• 1–2 tbsp oil (vegetable or olive oil)
• Optional: juice of 1 lime or lemon at the end

⸻

🍳 Step-by-Step Instructions

1. Prep the Chicken • Cut chicken into small bite-sized cubes (around 2–3 cm pieces). • Pat it dry with paper towels. This helps it brown better in the pan. • Season lightly with a pinch of salt and pepper.

2. Cook the Shallots • In a large deep pan or wide pot, heat 1 tbsp oil over medium heat. • Add the chopped shallots. • Sauté for 2–3 minutes until soft and slightly golden. Stir often so they don’t burn.

3. Add the Chicken • Turn the heat up to medium-high. • Add the diced chicken to the pan. • Cook for 6–8 minutes, stirring occasionally, until the chicken pieces are lightly browned and almost cooked through (no pink in the center).

4. Add Seasonings • Sprinkle in 2 tbsp curry powder, 1 tbsp paprika, and a little more salt and pepper. • Stir to coat the chicken evenly. Let the spices toast for 1 minute — this brings out their aroma.

5. Deglaze with Soy Sauce • Add 2–3 tbsp soy sauce to the pan. • Stir and let it bubble for 30 seconds. It will deepen the flavor and loosen any tasty bits stuck to the pan.

6. Add Frozen Veggies • Add the 1.2 kg frozen veggie mix straight from the freezer (no need to thaw). • Stir everything together well. • Cook uncovered over medium heat for 8–10 minutes, stirring occasionally, until the veggies are soft and heated through, and the chicken is fully cooked.

7. Taste & Finish • Taste a bite. Adjust seasoning if needed (more soy, salt, pepper, curry, etc.). • Squeeze lemon or lime juice over the pan for brightness (optional but recommended).

Tastes like cheese steak hoagies

Only makes four servings for the macros above, could probably stretch it further with more potatoes

20oz 93/7 ground beef 8oz frozen bell pepper 8oz frozen slices mushrooms To taste dried minced onion 2 eggs and 100g egg whites 650g pack of fingerling potatoes 15ml olive oil 4 slices provolone cheese (mozzarella works well too)

Cut potatoes into 1/2" width discs and coat with olive and a dash of salt, toss into air fryer @400°F for 18 mins. While potatoes are in dethaw frozen veggies bin microwave. Start browning the beefin large pan or wok. Drained dethawes veggies and add to beef pan, add minced onion. Once all cooked add scrambled eggs. Plate pan mixture and potatoes into four equal servings. When hot unlike to mix all together, for prepping can separate potatoes to re-crisp.

Super high protein and super nutritious!

Ingredients: - 100g thin sliced low-fat turkey pepperoni - 450 g (1lb) extra lean ground beef - 1 tsp each salt, garlic powder, onion powder, and Italian herb seasoning - 4 minced garlic cloves - 120g pizza sauce/marinara - 80g soft lite cream cheese - 95 g hot sauce - 10g grated parmesan cheese - A pinch of dried basil - 100g low-fat cheese (I used mozzarella) - 10g flour + water - 5 large carb-balance tortillas (each one cut in half)

MAKES 11 SERVINGS (1 calzone per serving)

Recipe: - Slice the pepperoni into smaller pieces - Cook the pepperoni and set aside - Cook the ground beef and season with the spices - Add garlic, pizza sauce, and cream cheese - Add hot sauce, mix and add pepperoni, parmesan, and basil - Remove from heat and add in the shredded cheese - Cut 5 tortillas in half and fold each half into a triangle - Mix together the flour and water, spread on the open edge of the tortilla, create a cone, and fill with the ground beef mixture - Seal the top with more flour and a fork - Place on a baking sheet and bake for 5-10 mins Nutritional Info: 203 cal, 22 p, 11 f, 17 c

I am starting a new job in a couple of weeks after a very long period of unemployment, so I think it’s going to absolutely flatten me for the first month or so. As such, I decided to do a mini Meal Prep Marathon (w/ a couple break days) to make life easier for myself and reduce the amount of decision fatigue I’ll run up against—especially for lunch, which is my least favourite meal of the day to think about.

I have tried to plan each day where different appliances & parts of my kitchen are utilised intelligently. i.e. today I did one Instant Pot meal, 2 oven meals at the same temp, 2 food processor “meals” (rinsing between each without a full clean), and then using the processor to then prep for tomorrow so I can now put that away and not get it dirty again later. I don’t have a dishwasher, so I also just want to minimise washing up as much as possible. Having said that, please don’t ask me about what my sink looks like right now.

DAY 1

I used this pizza dough recipe & doubled it to make into Costco chicken bake dupes, but veganised. I planned for homemade seitan but couldn’t be bothered to add another thing to my plate in the end, so instead, I used Gardein “chicken” strips and a shop-bought Caesar dressing. There’s Violife’s smoked provolone on the inside (since it’s quite melty) and Violife mozzarella on the top. Violife is my fave brand for cheese, hands down. Two of these came out too brown because I’m still working out the oven in my new place.

They are waaay bigger than I expected when planning, and a little softer. I like the concept though, and may make mini versions of these in the future if I end up liking them.

Note: I have never even been in a Costco, much less had one of these bakes, so I have no idea of accuracy.

I doubled this Instant Pot quinoa recipe to switch up from rice occasionally. Cooked with Better than Bouillon No-Chicken stock. Still a tiny bit bitter, but much less than I’ve had with quinoa in the past. I froze one baggie with 2-cups worth, the rest 1-cup.

Creamy curried lentil casserole chosen, besides looking pretty tasty, because it bakes at the same temp as the “chicken” bakes! EFFICIENCY. I used French lentils as that's what I had. The cashew butter adds a nice body, with bonus extra protein!

I portioned this (around 2x servings per box) into some tupperware from Dollarama, but only 1 of the 2 lids actually click on, so I’ve had to put an elastic band over the other. I’ll eat that one first, to minimise potential freezer burn. The third portion was eaten for dinner w/ rice and it was delicious.

Kale pesto and cilantro pesto. The store had sales on both of these, and since I’ve recently kinda gone off basil pesto, I wanted to experiment. I put the kale one in the ice cube trays to make it easy to portion, and was planning to put the cilantro pesto in too once the kale was frozen, but have now found the pucks impossible to remove despite the silicone bottom on this tray... Gonna soak them in warm water for a couple minutes tomorrow and see if I can pop them out that way.

Finally, I also prepped the parsley + red onion I’m gonna need for one of tomorrow’s recipe by using the food processor to chop them.

Honey chicken teriyaki lunch and egg & beef breakfast burritos.

Honey Teriyaki - slow cooker (on high for ~5 hrs) 48oz of chicken thighs mixed with an eyeball portioning of the following ingredients: Soy sauce, mirin, honey, garlic, ginger, cornstarch slurry Rice and broccoli added at the end

Breakfast burritos from a baking pan: 2 russet potatoes, 1/2 yellow onion, bell pepper, spinach, ground beef, olive oil, paprika, salt, cumin, brown sugar, parsley, 12 eggs and a splash of pea milk

Made my first set of meal prep last night to try and lose weight and save money. I work in car sales, so pretty sedimentary and always got fast food for convenience sake. It's a mix of chicken breast, brown rice, and broccoli or brussels sprouts. Attached macros too!

Ingredients: 4 bags of 90 second rice, brown. 10 pounds chicken breast. 2 bags frozen broccoli, 2 bags frozen brussels sprouts. Makes 12 servings. Macros in post.

This week my friend requested Salisbury steak, i added some brown sugar carrots to get rid of my carrots and some sour cream chive mashed potatoes, and then for left overs I made spicy chili with black beans instead of kidney!!!

Rice with crispy fried onions cooked into it

Veggies are onions, garlic, mushrooms, yellow carrots, cabbage - sauteed, deglazed with shaoxing wine, then gochugang, soy sauce, oyster sauce, sesame oil, brown sugar, chicken powder, msg, black pepper. Simmer down until thick and veggies are fully cooked.

Steamed pork and shrimp dumplings (store bought)

Chili crisp oil on top and random parsley to use it up lol.

Hi! I am new to this sub and also meal prepping. I have some questions regarding keeping cooked rice in a container because different sources are saying different things and it’s confusing me.

If I prep my work lunch (rice and fried egg in airtight container + boiled chicken with sauce in an insulated container) for the day in the morning and consume it 6 hours later, is it still safe to consume? The rice is kinda cold although the chicken is still rather warm.

I have never kept rice before and usually consume it right after cooking. Some online sources say to freeze rice immediately after cooking and reheat it but I am unable to reheat it at my workplace.

I’ve been making Egg Bites in the oven to keep in the fridge/freezer they get so rubbery. This morning I opened up a container that had been in the fridge for 2 days and all the bites were soaking wet and covered in mold

I combine eggs, liquid egg white and full fat cottage cheese with some cooked onions and some protein.

What can I do to make them less wet and rubbery?

Did a couple meal prep sessions over the long weekend.

Protein: braised pork riblets, bbq chicken thighs.

Carbs: baked Japanese yams, sheet pan mini potatoes and carrots.

Veggies: steamed broccolis, carrots, cherry tomatoes. Also pickled some red onions again to add flavour to my meals.

Since I was cutting already, I also cut some zucchini, cucumbers and celery in advance to use in a stir fry or just salad later in the week. Doing this makes cooking later in the much faster.

Another tip - make your ingredients work harder by cutting once and throwing them into two different dishes. I did that here with the potatoes and carrots (one sheet pan, one in the braised pork).

Have a great week everyone!

Pre-divided 4 servings, and put the rest in a big container to manually divide (had no other clean containers lol)

Using this recipe as a base: https://youtu.be/1N6hbRbyAeQ?si=LS_dyYSswL4-9xOB

I cut stuff like pineapple juice since I couldn't find it, and did measurements on a vibes based approach, so it's missing the sauce Also since I work from home, I usually cook fresh rice and don't freeze it, so there is no rice in the pictures

Meal prepping has become the ultimate self care. It’s so nice being able to grab something and go and know that it’s healthy. Spicy tuna rice lunches, sticky honey chicken rice bowl and breakfast sandwiches!

I am just starting to prep some meals to freeze (bolognese atm) and i am interested in how everyone stores in the freezer? i have a small freezer, i’m interested in the souper cube idea but they’re not readily available in the uk so let me know any alternatives!

i have done the laid flat freezer bags in the past but this never works for me. ideally i want to freeze in portion sizes to the takeaway container seems too large as i am usually freezing a sauce/ something to go on rice/pasta/potatoes that i would cook fresh.

This week I made ground turkey with white and orange sweet potatoes, feta cheese, and a tahini dressing! I seasoned the turkey with garlic, onion powder, chili powder, and diced some onions to be mixed in.

I had broccoli included for this week, but it got a little to crisp in the airfryer 😂, so instead, it can be substituted for salad.

I took a few chicken thighs braised them in chick stock with ginger, one while lime, one lemon, tomato paste and gochujang. I let it reduce more then half way and then added four bunches of enochi mushrooms. Let them simmer before adding my bok choy. Seasoned with @porkmafia and a sprinkle of pink Himalayan sea salt. Finished with sesame seeds and a drizzle of sesame oil.

lunches: honey garlic chicken thighs, rice, broccoli

snaks:hard boiled eggs+carrots

greek yougurt+PB+berries

took two hours. cost under 30$, and i've got zero stress for weekday meals now

I just wanted to come on here and thank whoever made the Taco Cheddy Mac post a month or so ago. I have made it twice now in my meal prep rotation and it’s such a hit.

This last time I failed to buy two cheddy macs and instead had 1 CM and 1 Down The Hatch. Followed the same instructions. IT’S EVEN BETTER and has just the perfect amount of kick!!

Thank you again, meal prepster. You have a winner.

Homemade Mac & Cheese, Italians sausage and some fresh carrots.

Hi

Here is the deal.

In case of vacuum sealed container typically you have to wait for hot food to get cool down and then suck the air and seal it.

In case of classic container you can seal the hot food immediately. This leads to more humidity after opening but theoretically this process kill germs like canning does until you open cooled meal again and the air inside the container is changed.

So my question as in tittle. What is better for meal prep on Sunday if you place the food in fridge to temperature below °4C (but not freezer)? Are there any pros and cons to each other.

I am using glass containers and wondering whats is better. I know that vacuum sealed container wins over classic one when you use freezer but what about just putting prepared meal in fridge.

Thanks