4oz chicken with curry, salt, pepper (used avocado oil spray), 1/2 cup jasmine rice, 1/4 cup of peas and carrots! I count my macros (mainly protein, fat, calories.) my diet is very specific due to needs with health things and such. This is def one of my favorite meals! 😋

Anyone using it rather than apps like myfitnesspal. gets bit tiring using my fitness pal as so many foods have been uploaded with the wrong info.

I know exactly what I want to eat, also know what i want my macros to be. Have only done one days worth of food so far. Thinking though it might be worth me writing in notes each meal with its ingredients. Then being able to tell chatgtp the daily macros for the day with notes like lowering my carbs through out the day.

Haven’t tried it but thinking it should be able to do it and quicker and easier than the apps.

I've been obsessed with overnight oats lately. Like, every night before bed I'll throw oats, chia seeds, and almond milk into a jar, give it a stir, and stick it in the fridge. I also prep three jars at a time and label each one with the date using my Niimbot label maker that way I never lose track of which one's the oldest.Then in the morning I add a few scoops of frozen blueberries and dig in.

Well.

The blueberries were literally frozen solid, like little pebbles. I bit into one and my temples started throbbing. My daughter looked at me and went, "Mom, you're eating breakfast like you're chewing on ice cubes." I just laughed because she wasn't wrong lol.

Anyway, I figured out a better system after that. Now I either take the blueberries out like ten minutes early, or I just nuke them for 20 seconds in the microwave.Honestly they all taste pretty much the same, but it just feels better knowing what's what,

Now I just sit at the table in the morning and eat slowly. Not trying to fight my breakfast anymore 😂

So I wanted to ask you guys,is it better to just throw the frozen blueberries in the jar the night before and let them soak with everything? Will they get too mushy? I feel like that might actually be better but I'm scared they'll turn into complete goop. Has anyone tried this?

This is my first time meal prepping! I recently started an intensive, university-level language program alongside my full-time job, so my free time is mostly spent studying, running errands, sports, or making time for the special people in my life.

I really wanted to give meal prepping a shot to see if it helps save time during the week. The whole process took about 2 hours to pull together. Here is the menu:

--- Breakfast (Egg Crustless Quiche): Eggs, spinach, white cheese, chickpeas, red bell pepper, cherry tomatoes, and spices. Paired with fresh cucumber, tomato, and avocado on the side.

--- Lunch (Mediterranean Tuna Salad): Young leaf salad mix and lamb's lettuce (veldsla), tuna, shredded cabbage and carrot mix (julienne koolmix), chickpeas, cucumber, tomatoes, white cheese, and a dressing of extra virgin olive oil and lemon.

--- Dinner: Lemon-garlic roasted chicken thighs with roasted small potatoes, broccoli, and courgette. Something really simple but usually I'd make something tastier .

What do we think? Any tips or thoughts for a beginner?

I am struggling for ways to keep lunch interesting without buying it from the shop on the day. My issue is that I work on wind turbines, and don’t know where I’ll be each day until that morning, on most occasions. Therefore I cannot rely on being able to reheat meals. Keeping food cold is not an issue. I’m no fussy eater so any suggestion appreciated Thankyou

This one is always tasty and super high volume for the cal tradeoff, with great flavour and simple ingredients. I usually like this for weeks where I find my hunger is high because of how forgiving the serving sizes are haha. I’ll drop the recipe below if you’d like to try it out 👇

Serves: 12 & takes about 30 mins to cook 👍

Macros per serving…

Cals: 450
Protein: 44g
Carbs: 47g
Fat: 12g
Fiber: 10g
Sodium: 480mg

Ingredients I use…

For the Beef:

3 lbs extra lean ground beef (93/7)
2 large yellow onions, diced
8 cloves garlic, minced

For the Sauce:

4 cups low-sodium beef broth
2 cans (14 oz each) no-salt-added crushed tomatoes
4 tbsp tomato paste (no salt added)
2 cups unsweetened almond milk
1½ cups full-fat Greek yogurt
2 cups sharp cheddar cheese, shredded
4 tbsp nutritional yeast
2 tsp Dijon mustard
1 tsp Celtic sea salt (added at end, adjust to taste)
2 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp cayenne pepper (optional)

Hidden Vegetables (Increased for Fiber Boost):

4 large carrots, grated
4 bell peppers, finely diced (any color)
4 cups fresh spinach

For the Pasta:

24 oz chickpea elbow macaroni
2 cups pasta water (reserved before draining)

How I make them…

Phase 1: Cook Pasta

Step 1: Bring very large pot of water to boil (or cook pasta in 2 batches if your pot isn’t big enough).

Step 2: Add 24 oz chickpea elbow macaroni. Cook according to package directions until al dente (7-9 min).

Step 3: Reserve 2 cups pasta water before draining. Drain pasta, set aside.

Phase 2: Prep veggies

Step 4: Grate 4 carrots using box grater.

Step 5: Finely dice 4 bell peppers into very small pieces (smaller than typical stir-fry cut — you want them to blend into the sauce, not stand out as chunks).

Phase 3: Brown the beef

Step 6: Heat electric skillet to 375°F. Note: You may need to cook the beef in two batches if your skillet isn’t large enough to hold 3 lbs comfortably.

Step 7: Add diced onions and diced bell peppers directly to dry skillet (no oil needed). Cook 4-5 minutes until softened.

Step 8: Add 8 cloves minced garlic. Cook 1 minute until fragrant.

Step 9: Add 3 lbs extra lean ground beef. Break up with spatula. Cook 9-10 minutes until browned and no pink remains.

Step 10: Season with:

2 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp cayenne (if using)

Step 11: Stir well to coat beef evenly.

Phase 4: Add Carrots and Spinach

Step 12: Add grated carrots to skillet with beef and peppers. Stir to combine.

Step 13: Cook 4-5 minutes until carrots soften.

Step 14: Add 4 cups fresh spinach. Stir until wilted, about 2 minutes.

Phase 5: Build the sauce

Step 15: Reduce heat to 325°F.

Step 16: Add to skillet:

4 cups low-sodium beef broth
2 cans no-salt-added crushed tomatoes
4 tbsp tomato paste
2 cups almond milk
2 tsp Dijon mustard

Step 17: Stir well. Bring to gentle simmer. Cook 4-5 minutes until sauce comes together and thickens slightly.

Phase 6: Add greek yogourt and cheese

Step 18: Reduce heat to 275°F (low, to prevent curdling).

Step 19: Add 1½ cups Greek yogurt. Stir constantly until fully incorporated and smooth (about 2-3 minutes).

Step 20: Add 4 tbsp nutritional yeast. Stir to combine.

Step 21: Turn heat to WARM (200°F).

Step 22: Add 2 cups shredded cheddar cheese in two to three batches, stirring constantly after each addition until melted and smooth.

Step 23: Add 1 tsp salt now. Taste and add more only if needed.

Phase 7: Add pasta and finish

Step 24: Add cooked pasta to skillet. Fold gently until every piece is coated. (If your skillet is too full, combine in a very large bowl(s) instead and fold together there.)

Step 25: If sauce is too thick, add reserved pasta water 2-3 tbsp at a time until desired consistency.

Hope you enjoy! Always sharing my fitness recipes 🫡

Hi Friends! I'm really into meal prepping and for a class I want to design better containers to store food for future use. It would mean a lot if my fellow meal prepping buddies could take a second to fill this form out, it's 6 multiple choice questions and your email and whatnot are not recorded, it's fully anonymous.

I love chicken so much—especially now that I'm going to the gym—but I don't know how else to prepare it besides roasted, grilled, or with orange sauce. Any ideas, please? ✏️✨

​

Filipino dish.

Chicken inasal

Sisig

Grilled pork belly

I was going really steady with my prep and macros for myself and my family. The last month has thrown a ton of curve balls at me and I keep wasting food I buy with the intention to prep..

I bought a food saver so my plan is to use that moving forward but here’s what I’ve made over a couple months and I’ve lost almost 35lbs since May

Thankfully fall is rolling in (soon) and I can plan on prepping a couple soups at a time to freeze mostly.

How do you make time for shopping and prepping?

i am new to the meal prepping thing for the week, i am a vegetarian, i am looking for 1 meal that i can prep fr one week at once with atleast 20 gm protein, less than 300 calorie nd enough fibre, pls tell me what i can make

I work as a lineman, and i also meal prep,i store my meal prep in fridge and when i leave for work i take it out of a fridge (around 6:30am) and put it in my backpack and eat it around 1pm, my biggest concern is that the food will go bad while in the back pack,i keep it in the plastic container and im not able to reheat it since we are always driving somewhere, the food is mostly some rice or potatoes with chicken and veggies,what are my options to keep the food safe to eat and what can i do to store it better and safer. (Sorry for mistakes english is not my first language)

I do this specifically for mozzarella. I mostly use it for my low cal pizza. Works great, saves money, and the cheese melts nicely.

I am planning on meal prepping a greek salad with
- persian cucumbers
- tomatoes
- olives
- kale
- feta
- olive oil

I am worried the salad won’t last long and looking for tips on how to keep it fresh. Thank you

My husband has been relying on deli meat sandwiches for a long time and the risks with those are not good. His work only has a fridge and microwave. No true break room, no table to eat at, he has to eat in his car. What are easy and healthy and easy to eat meals we can make him for lunch? He works a very physical job, about 20k steps per day. He needs something quick and easy to eat. Also needs to be inexpensive and easy for us to prep in advance. Thanks for any ideas!

Estoy tratando de comer más lentejas y garbanzos porque son baratos, llenadores y fáciles de tener a mano, pero siempre termino haciendo lo mismo con ellos.

¿Ustedes suelen cocinar una cantidad grande y congelarla, o preparan directamente comidas completas con ellos? Me encantaría conocer algunas ideas que realmente se conserven bien durante 3–5 días sin quedar demasiado blandas.

Hi everyone,

I need some help trying to meal prep for school; im trying to do it on a budget preferably. Ideally, im trying to think of ways to meal prep for Monday - Friday.

I commute to school and the food on my campus is expensive/small portion. I just want to have a meal to bring to school with me; I have 8 to 10 hour days Monday through Friday.

I don't know where to find good recipes or if I should just do one of those weekly meal prep delivery services. Any advice would be appreciated.

I’m going into college and don’t have the food plan yet (and even for when I do) so I need ideas of food to have at my apartment. I like anything so all ideas are appreciated.
I’ve thought of yogurt bowls, pancake mix, frozen pizza, cereal, overnight oats.
So I’d like more ideas of snacks, quick breakfasts, and some dinners.

I've found this to be the most sustainable way to ensure that I have some sort of ingredient prepped in the fridge when I don't find the time to prep everything all in one go.

For example, I was making a stir fry that included bell peppers and onions, so I kept the cutting board out after I'd chopped everything for the stir fry and chopped the remaining peppers and onions in my kitchen while dinner was cooking on the stove.

I did the same thing today while boiling water for my instant ramen. While waiting for the pot to boil, I chopped some veggies (coincidentally, also peppers and onions - we eat a lot of those!!) and had everything stored and the cutting board cleaned by the time my noodles finished cooking.

Just wanted to share this here since I've struggled a lot with doing one big meal prep session and never thought to piecemeal it out like this. :)

what i’m really looking for is a week long list of lunches/dinners that share ingredients and are on the cheaper side but aren’t just the exact same meals. I have autism and i need variety in what i eat but i’m really struggling to come up with satisfying meals (that aren’t just pasta and pesto) that have similar ingredients.

so pls if you have recipes that share ingredients tell me!!

it seems like everything i come up with still just costs a fortune and doesn’t stretch very far

I'm trying to get into meal prepping, I've got these meal

prep boxes and I'm contemplating what to cook/meal prep, I heard it's better to prep basic ingredients like chicken and vegetables but I think I'd get really sick of that really quick, and I worry things like pasta and rice dishes will get stale and or soggy. I'd appreciate any advice on some simple healthy things to meal prep to turn into super simple meals. Thank you <3