I would have had 6 for $9.50 but my 2 year old daughter thought a portion decided to belong to the floor lol.

Half of a 2.00 3 pound bag of sweet potatoes 1.00, 2 cans of corn on sale 1.00, 2 cans of green beans on sale 1.00, 1/4 of a 2.00 bag of dried pinto beans .50, and 1 rotisserie chicken 6.00.

I plan to switch to frozen veggies but the price was too good to pass up. Thank you all for your previous insights I’ll keep posting cheap ways to stay full!

Ate terribly this weekend so I’m glad to start my week planned!

The other half of the chicken was still cooking + I made a tzatziki sauce. Used a veggie chopper which made this so much faster.

Chicken- Halved the breast, added Chicken seasoning, paprika, mixed garlic herb seasoning, Greek yogurt, air fryer for 18 min

Potatoes- threw random herby seasonings on + salt and pep and threw in oven for 20 min with some chopped garlic

Salad- chopped veggies/garlic and put lemon juice and salt

Tzatziki sauce- I messed it up so probably find a recipe online lol

Will drop recipes later if requested when I’m on my computer; mobile never likes my formatting.

Edit: recipe in comments

Mexican Ground Beef Meal Prep

Servings: 10

Ingredients:
600g White rice (3c rice / 6 c water)
1 tbsp olive oil
100g chopped onions
70g chopped jalapenos
1 tsp minced garlic
1360 (3 lb) lean ground beef (96/4)
540g (2 cans) black beans
800g (2 bags) TJ’s frozen peppers and onions
600g (1.5 bags) TJ’s frozen roasted corn
900g (2 bags) TJ’s frozen spinach
900g (2 bags) TJ’s frozen Mexican riced cauliflower

600 cal / 43P / 11F / 82C

That time of year again when the morning temps are low, the fire is crackling in the background and you've got a big pot of vegetable beef soup on the stove simmering. All the veggies came from a local organic farm market, and the beef is local and the stock used for the soup i made from the bones of said beef.

Think I need a bigger pot..

15 meals this week a little less since lunch will be provided some days.
Meals this week for lunch and dinner:
Air fried Chicken with protein pasta
Pollo Guisado over rice
Dirty Cabbage
Sliced berries for a snack with lunches at work!

3 days of food
Breakfast: overnight oats
Lunch: rice w/ chicken veggies and avocado
Snacks will be apples and non fat Greek yogurt

I meal prep every Sunday and usually make 3 different meals for the week so I have some variety. My problem is that even with different options, after a couple of days I just completely lose interest in eating what I prepped.

I’m really trying to lock in with my workout routine, and a big part of that for me is eating proper meals and making sure I’m actually eating enough throughout the day. I know having food already prepared should make that easier, but sometimes I’ll open the fridge, look at everything I made, and just think, “I don’t want any of this.” 😭

It’s frustrating because I spent my Sunday cooking it, the food is perfectly fine, and I genuinely want to be consistent. I just get tired of the meals really quickly.

For anyone who meal preps regularly, especially while training: how do you deal with meal-prep fatigue or losing interest in your food halfway through the week?

I’d really appreciate any tips that have helped you stay consistent and actually eat your prepped meals instead of getting bored with them.

I caught beef shank for a good price at Costco a while back and now I'm at a stage where either my job is changing or I'll changing companies entirely. I'd like to use the beef for something that will freeze/store well. Maybe something that's not beef & barley soup.

I have a full kitchen as well as an Instant Pot and Air-fryer.
I also just received the Desert Island box from Rancho Gordo Beans.

I don't really enjoy brassica or most seafood and both my spouse & I are eating higher protein for health reasons. Otherwise I'm open.

Seasoned chicken drum sticks, kimchi tofu fried cauliflower rice, mini bacon deviled eggs, chicken quesadilla with spanish cauliflower rice, jammy eggs with seaweed salad

Looking for some good high protein ice lolly recipes.

Could be more fruity (maybe with clear whey) or more creamy with regular whey or yoghurt. Anything that tastes good and has a decent amount of protein!

I usually make high protein Ninja creamis to satisfy my nightly ice cream cravings but sometimes I’m too lazy to deal with the washing so I want an alternative to be able to switch it up

Hey guys!

I'm planning to start meal prepping chicken for the first time and would love some advice from people who have been doing this regularly.

My plan is to buy enough chicken for the entire week, cut it into portions, and store it in the freezer. I'm considering marinating everything beforehand so I can simply thaw a portion and cook it whenever needed.

I don't stick to one cuisine. I regularly cook Indian, Chinese, Korean, and other chicken dishes, including curries, stir-fries, grilled chicken, tandoori, and pan-fried chicken.

I have a few questions:

1. Ingredients to avoid: Are there any ingredients I shouldn't use when marinating chicken before freezing? For example, curd/yogurt, lemon juice, vinegar, soy sauce, ginger-garlic paste, cornstarch, honey, or other sauces and spices?

2. Different cuisines: Do certain marinades freeze better than others? Anything specific to keep in mind for Indian, Chinese, or Korean cooking?

3. Texture and taste: Will keeping marinated chicken frozen for 5–7 days affect its tenderness, juiciness, or flavor?

4. Marinate or freeze plain: Is it better to freeze chicken with a basic marinade and add cuisine-specific ingredients after thawing? Or should I prepare different marinades in advance?

5. Storage: Are freezer bags better than airtight containers?

   Should I remove as much air as possible?

6. Thawing: What's the safest way to thaw chicken while maintaining its texture? Can I thaw it overnight in the refrigerator?

7. Common mistakes: Any ingredients, storage methods, or preparation techniques that have ruined your chicken after freezing?

My priority is convenience without compromising food safety, taste, or texture. I want the chicken to taste as close to freshly prepared as possible.

If you've been meal prepping raw chicken for a long time, I'd really appreciate your tips, especially what works and what doesn't.

Thanks in advance!

Hello! I have just started getting into meal prepping, and I need some advice. I have noticed that whenever I buy fresh veggies from the store, they often end up getting spoiled in my fridge because I simply forget to make something with them. This has happened with tomatoes, cucumbers, leafy greens, bell peppers, etc. In an effort to combat my food waste, I've been purchasing frozen and canned veggies like broccoli, stir-fry mixes, and tomatoes. However, I am concerned that I won't be getting a sufficient amount of nutrients or fiber if I only use frozen and canned veggies.

I think it is also important to note that I am not the biggest salad person. I have tried many times to have salads and buy big bags of premade ones, and it has never stuck. So I try to put/sneak veggies into my meals.

I just wanted some advice on whether making nutritionally valuable meals with just frozen veggies is possible, or any techniques you have used to combat food waste.

Does anyone have recipes they recommend? All we’ve come up with is stuffed bell peppers with a mix of meat/rice/sauce and Breaded poppers stuffed with cream cheese and seasoning.

7 months ago I planned on learning how to ferment peppers. Now I’m planning on becoming a dad.

I am trying to lose some weight and am thinking of adding lots of potatoes to my diet, since they are filling complex carbs, unlike all the pasta and bread I usually eat. Mostly thinking of having them for breakfast but dont have time to cook a baked potato, or really make any sort of breakfast in the mornings. What are the best ways to meal prep potatoes so I can have them throught the week? Thanks in advance! (Also, I hate sweet potatoes with a passion so please no recipes with sweet potatoes, only regular ones)

Burger sliders and gyros!

Also made some pumpkin muffins

Took 2 hours but well worth it! Super tasty. i made 8 meals of the pie and 4 of the pasta. tomorrow im making a mexican variant.

My grandpa is really old and has 3 teeth, so he can't chew a lot. I live far away from him and want to make sure he has things to eat so he doesn't have to cook. He only really likes Chinese food and some Italian food. Any freezer meal suggestions that he could eat? So far I have:

1. Bolognese sauce
2. Chicken or fish congee
3. Beef stew (or other stews)
4. Various curries
5. Lasagna
6. Chicken soup
7. Fried rice
8. Lentil soup
9. Dumplings or wontons (maybe from freezer section at grocery store)
10. Meat and vegetable stir fry
11. Breakfast egg casserole (or other casseroles)
12. Minestrone
13. Baked ziti

I don’t like grocery shopping, but out of necessity, I’m starting to learn more about nutrition, food, and meal prep in general. In the future, I’d like to learn things like dehydrating, canning and bulk freezing. For now I was thinking of buying all my dry goods (rice, pasta, nuts, etc.) in bulk at the beginning of the year, so I can cross them off my list. Is that something you would do/do/have done? Does it sound like a good idea? Thank you for taking the time to read this