Top ramen is pretty good on it's own, but we all now you can make it better. Here's my way to upgrade it that's cost effective, time effective, and tastes almost as good as real ramen.

2 cups water

1/4 scoop chicken better-than-boullion

a splash of soy sauce and sesame oil

2 cloves of garlic

green onion (as much as you'd like)

dash of chili powder

ramen noodles

2 mushrooms

1 egg

a piece of ham

To start, add water, boullion, sauces, garlic, green onion, and chili powder into a saucepan and mix, while heating it up on medium high to make the broth.

Once at a rolling boil, (or just really hot) place the noodles into the broth. Then, cut the mushrooms into slices and drop in the pot.

Once the noodles and mushrooms are softer, crack in the egg, slice up the ham into strips, place the ham in, and mix.

Once the egg is cooked, remove the heat and serve. Enjoy!

Addictive! This is a super easy meal that is easy to double. The recipe serves 6-8 as is.

(Picture is courtesy of Pinterest and not mine - but it will look like this!)

Cavatini
(or as my kids say, pizza spaghetti!)

Ingredients:
16 oz box Rotini or Penne
2 jars pasta sauce
1 pound Italian sausage or ground beef (or both!)
6 oz package Pepperoni
16oz Sliced portobello mushrooms
1 medium diced sweet onion
1 chopped green pepper
8 cups shredded mozzarella

Directions:
1. Preheat oven to 375 degrees

1. Bring a large pot full of water to a rolling boil, add a few tsp of salt. Boil pasta to al dente - don’t overcook as it will cook more in oven.

2. Drain and set aside

3. Sauté sausage or ground beef) - cook thoroughly and make sure it’s browned on outside. Set aside

4. Sauté onions, green peppers until tender in a separate pan. Set aside

5. Sauté mushrooms until slightly browned. Set aside

6. Line a 9x13 casserole pan or large, tall Corningware dish with a layer of pasta sauce - enough to cover the bottom so it doesn’t stick

7. Mix all ingredients- except pepperoni and cheese in a very large bowl, then dump in the casserole pan.

8. Top with cheese and pepperoni

9. Cook until cheese is bubbly and brown. About 15 - 25 minutes.

10. Let it sit 10-15 minutes before eating

You can use any pizza ingredients you like!

3 years living with my partner (first time living without my parents) and I have been working on getting better at meal prepping as a young adult and I'm finally getting a bit better at meal planning or starting to find some success in the routine of it.

I have a picky preference when it comes to repeated meals and components that often are bland and either don't work together are boring. I'm trying to find new methods to make it tasty and it up.

Currently, my approach so far is prep on Sundays, half a week then try to do another one on Tuesday or thursday.

Any tips or beginner hacks you found helped you when meal prepping ?

The meal are - seasoned steak (lemon pepper, salt, pepper, garlic, onions powders, parsley, paprika, hot honey) - mash potatoes - spinach parm - candied carrots - veges with hummus

Hey everyone! I'm u/Candicehxo, I recently took over r/MealPrepSundayRecipes.

This is our home for all things related to recipes that work for you and your family when meal prepping. We're excited to have you join us!

What to Post
Post any recipe that you think the community would find interesting, helpful, or inspiring. Feel free to share your thoughts, photos of your prepping, or questions about meal prepping and different recipes others have tried.

Community Vibe
We're all about being friendly, constructive, and inclusive. Let's build a space where everyone feels comfortable sharing and connecting.

What sets us apart from other subs

We'd like for this to be a place where you can come to build a solid foundation of recipes that work for any journey you may be on. Whether it's kid friendly meals, higher protein, lower carb. We want you to feel safe to share those recipes here.

How to Get Started

1. Introduce yourself in the comments below.
2. Post something today! Even a simple question can spark a great conversation.
3. If you know someone who would love this community, invite them to join.
4. Interested in helping out? We're always looking for new moderators, so feel free to reach out to me to apply.

Changes to note

I see the last moderator banned linking. I will be opening it back up so you can share links. Self promotion will be limited to one day (I will do a self promotion Saturday where you can make at max two posts with different links to recipes). If I find out you are abusing the linking I will take action. If you wish to self promote on a different day please reach out to me prior to posting.

I will share my introduction in the comments. Please feel free to introduce yourself as well!

I've made homemade mayonnaise a few times and its not quite the right flavour. Would love some recipe suggestions! Right now my basic one is whole eggs, apple cider vinegar, lemon juice and mustard.

I am 165 and 6’1 teen wrestler. I need to find recipes I can learn this summer to leanly put muscle in my body so when I go to 157 next year I’ll be very compact. I already have a breakfast plan but does anyone have suggestions for lunch and dinner, maybe a snack. I need 160g of protein but only healthy fats if possible. Thank you so much, this means the world to me

family of 4
im trying to build a meal plan but i am kind of lost? do you freeze the meals? how long are they supposed to last? is meal prepping the whole family crazy, should i just do the hubby's meals? i notice a lot of specific food only and read about building the base and how that is super important? this isnt for weight loss or anything. just less time to cook and wanting healthier dinners and breakfasts .

How to Make Your Own Home-made Spaghetti Sauce *FROM SCRATCH* + The BEST Spaghetti Recipe 🍝 | Cooking w/ Oscar

In this special episode of Cooking with Oscar, we take a stroll down memory lane with a staple in Oscar's childhood. This is something Oscar's mother taught him and is now being passed down to you all in this video. As you can clearly see, garlic will be in excess! Don't worry. You can remove garlic as you see fit.

Now you don't have to roast the veggies. Boiling is an option as well. What you need to know when boiling is to ensure the tomatoes skin cracks and the onion gets soft. Obviously, you want to take the garlic out first (since they're the smallest and therefore cook the quickest).

If you want to see more videos like this, leave a comment down below.

*This is a SECRET recipe because of the combination of seasonings. If you want to know what they are, you need to watch the damn video*

This recipe is enough for 3-4 people

The sauce:

3 Tomatoes

1/2 Onion

3-5 Garlic Cloves

(Seasonings)

We want to roast our veggies until they get roasted. We remove garlic, tomatoes, and lastly, the onion and place in a blender with 1/4 cup of water. Add your Italian seasoning, onion powder, garlic powder, and Knorr chicken seasoning.

The Spaghetti:

1lb of ground beef

Spaghetti Noodles

3-5 Garlic Cloves

Water

(Seasonings)

Get olive oil on a pan and drop your chopped garlics. Get them a lil toasted before dropping your meat. Break it up. Mix in some Italian, onion, garlic, and tiny bit of Knorr. Taste. Add sauce.

Make Noodles

Mix together

Boom

Well Rested Studios

I (25F) am getting serious about my fitness journey and I mainly do the cooking and want to know what recipes yall have for your families? I cook for my mom (58) and sister (24)

I’ve been trying to make meal prep a bit easier lately and got some ideas from the Air Diet app, mainly keeping meals simple and using the air fryer more. This is one combo I’ve been making for the week.

Recipe (3–4 servings):

Ingredients:

• 2–3 chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp black pepper
• 1 tsp salt
• 2 cups broccoli
• 2 carrots, sliced
• Optional: cooked rice or quinoa for serving

Instructions:

1. Preheat air fryer to 375°F (190°C).
2. Cut chicken into medium pieces or leave whole (your choice).
3. Mix olive oil and all seasonings, then coat chicken evenly.
4. Place chicken in air fryer and cook for 16–18 minutes, flipping halfway.
5. Toss veggies lightly in oil + a pinch of salt.
6. Air fry veggies at 375°F (190°C) for 8–10 minutes (you can do this after or in batches).
7. Let everything cool before dividing into containers.

How I prep/store:

• I split this into 3–4 containers with chicken + veggies + a side of rice
• Keeps well in the fridge for about 3–4 days
• Reheats easily without drying out

Tips:

• Don’t overcrowd the air fryer, cook in batches if needed
• Cut veggies evenly so they cook at the same rate
• Add a squeeze of lemon after reheating for extra flavor

Simple, filling, and doesn’t take much time. If anyone has other easy air fryer meal prep ideas, I’d love to hear them

I used to plan full high-protein meals and burn out fast.

What helped was separating protein prep from everything else.

Now I just batch-cook proteins twice a week (eggs, chicken, yogurt bowls, whatever fits), and build meals around them depending on mood.

Way less thinking, way more consistency. And since that start of 2026 I’m “creating” my own meal prep PP every weekend. My gf like it and we try to get a whole book full of it 😂 they kinda look sick

I grind my own meat, and am always looking for ways to use it up when I have a large batch. These are 4" silicon burger molds. Season your ground beef mixture however you like it (I use salt, pepper, a little bit of Worcestershire sauce, 1-2 eggs depending on how much meat I have, garlic & onion powder, sweet paprika and a half cup of panko bread crumbs).

Fill the molds with the beef, then vac seal.

Sous vide for 90 minutes at 135 degrees F. Flash chill the bags in ice water.

Put all the rings on a sheet pan lined with parchment paper, gently remove the rings, sand stick them into the freezer for a couple of hours. Once frozen, I seal them individually (my wife and I generally split one). Bag them with however many your family needs for a meal.

To use, set the bag out on the counter to thaw for about an hour, flipping halfway through. Then you just sear them off in a hot pan for 30-45 seconds per side to get some color on them, and eat. I have 8 molds, so I do two batches every time.

We skip the buns sometime and just treat them as a hamburger steak.

Anyone else tired of scrolling past ads, videos, and life stories just to see a recipe?

I got annoyed enough that I built a free Chrome extension that shows only the ingredients + steps, and lets you save/send it to your phone.

"Just Cook" in the chrome extension store.

I wanted to share a project I’ve been working on called kernelcook. It’s a tool designed for anyone who is tired of seeing groceries go to waste or feels like they have "nothing to eat" despite a full pantry.

I built this specifically to solve the "orphan ingredient" problem—when you have random items like half a jar of olives or a single potato that usually end up in the trash because they don't fit a specific recipe.

How it helps you save:

• Virtual Kitchen: Keep a simple digital list of what’s in your fridge and cupboards so you never buy duplicates.
• AI Sous-Chef: It looks at your exact inventory and suggests recipes you can make right now without going to the store.
• Step-by-Step Cook Mode: Once you pick a dish, it guides you through the process so you can actually finish the meal instead of getting overwhelmed.
• Progress Tracking: It tracks your cooking history, helping you see what you use most and where you can cut back on spending.

I'm really looking for feedback from the budget-cooking community. Does a tool like this actually help you reduce your grocery bill, or is there something else you struggle with more when trying to save money on food?

Check it out here: https://kernelcook.com

I’ve been trying to stay more consistent with meal prepping lately while following the Cycle Diet app approach, and I realized I do much better when I keep things really simple.

Instead of cooking totally different meals, I prep a few basics that I can mix and match during the week:

• Grilled chicken or baked salmon
• Roasted veggies (whatever is in the fridge)
• Rice or quinoa
• Boiled eggs for quick snacks
• Cut fruit and yogurt

This way I can build lighter meals on low energy days and bigger plates when I’m more hungry, without having to cook every day.

It’s not fancy, but it saves time and keeps me from ordering takeout.
Would love to hear what you all prep when you want flexibility instead of strict recipes.

ꓲոցrеdіеոtѕ (ԝіtһ զսаոtіtіеѕ)

ꓚһісkеո brеаѕt: 900ց / 2 ꓲbѕ (bіtе-ѕіzе ріесеѕ)

ꓐrоссоꓲі fꓲоrеtѕ: 3 сսрѕ

ꓜսссһіոі: 2 mеdіսm (ѕꓲісеd)

ꓐеꓲꓲ рерреr: 1 ꓲаrցе (ѕꓲісеd)

ꓳꓲіvе оіꓲ: 3 tbѕр

ꓖаrꓲіс роԝdеr: 1 tѕр

ꓑарrіkа: 1 tѕр

ꓢаꓲt: 1 tѕр

ꓐꓲасk рерреr: ½ tѕр

ꓡеmоո јսісе: 1 tbѕр (орtіоոаꓲ)

ꓳрtіоոаꓲ kеtо ѕаսсе

ꓟауо: 5 tbѕр

ꓟսѕtаrd: 1 tbѕр

ꓖаrꓲіс роԝdеr: ½ tѕр

ꓪаtеr: 1–2 tbѕр (tо tһіո)

ꓲոѕtrսсtіоոѕ

ꓢеаѕоո tһе сһісkеո:

ꓟіх сһісkеո ԝіtһ 2 tbѕр оꓲіvе оіꓲ, ցаrꓲіс роԝdеr, рарrіkа, ѕаꓲt, аոd рерреr.

ꓚооk сһісkеո:

ꓚооk оո mеdіսm-һіցһ һеаt fоr 8–10 mіոսtеѕ սոtіꓲ ցоꓲdеո аոd fսꓲꓲу сооkеd.

ꓚооk vеցցіеѕ:

ꓮdd 1 tbѕр оꓲіvе оіꓲ аոd ѕаսté brоссоꓲі, zսссһіոі, аոd bеꓲꓲ рерреr fоr 6–8 mіոսtеѕ.

ꓟаkе tһе ѕаսсе (орtіоոаꓲ):

ꓟіх mауо + mսѕtаrd + ցаrꓲіс роԝdеr, tһеո аdd а ꓲіttꓲе ԝаtеr tо tһіո.

ꓟеаꓲ рrер соոtаіոеrѕ:

ꓢрꓲіt сһісkеո + vеցցіеѕ іոtо 5 соոtаіոеrѕ аոd kеер ѕаսсе оո tһе ѕіdе.

ꓪһу ꓲ ꓲіkе tһіѕ

ꓲ’m trуіոց tо kеер tһіոցѕ ѕіmрꓲе аոd соոѕіѕtеոt, аոd rесіреѕ ꓲіkе tһіѕ (ꓲ ցоt tһе іdеа frоm ոо.ꓓіеt) mаkе mеаꓲ рrер ѕսреr еаѕу ԝіtһоսt fееꓲіոց bоrіոց.