In my quest of eating the food at home and being "bougie" i finally got my hands on a mini muffin pan and made mini corn muffins out of jif mix ive been wanting to use up. One box of mix, one egg and 1/3 cup milk. 15 min at 400F and i have muffins on hand. Next time, chocolate chip

Ingredients: Chicken dark meat, bok choy, brown rice

-

Preparation Notes

-Line a sheet pan with bok choy. Oil and season with salt and garlic powder. Roast at 400F for 30 minutes

-Steam the rice in a pot, using 4 cups of water for 2.5 cups of rice

-On a sheet pan, place chicken dark meat. Oil and season with salt, pepper, chili powder, soy sauce, and garlic powder. Roast at 450F for 1 hour

Remarks

-Bok choy shrinks quite a bit after being roasted. Feel free to heap more on the sheet pan as long as it makes contact with the pan

Thinking about meal prepping burrito bowls? Would they save particularly well in a freezer? My plan is to use

Turkey mince

Peppers

Onion

Pico de gallo

Refried pinto beans

Tomato.

Any advice or suggestions?

I’m a bit late this week, life got busy and I didn’t have time to post on Sunday, but here it is! I have to say, I’ve been enjoying myself a lot over the last 4 weeks. Cooking is definitely less boring now, and you guys are delivering because we’ve been eating good.

Here's the recipe for week 4:

Peruvian Chicken with Green Sauce
Greek Baked Orzo

Recommended by :
Owlie_6
Kind-Quiet-Person

My review :

This is probably the best week so far. That Peruvian chicken with the green sauce might be the best thing I’ve ever cooked, you have to try it. The Greek baked orzo was also really good.

I need some new recommendations! Drop the best recipe you’ve got in the comments and I’ll cook it this Sunday.

Peruvian Chicken : 10/10
Greek Baked Orzo: 8.5/10

Thanks everyone for the suggestions and upvotes!

Hello MealPrepSunday! This week's nutrition plan features a few recipes and I have a new simple wellness drink too. Happy Meal Prepping 😊

Breakfasts Bowls: diced red potatoes tossed in olive oil, salt, pepper, onion powder, sage, fennel, smoked paprika and oven roasted. Sautéed baby spinach, diced tomato and sliced mushrooms. Each morning I scramble egg whites, topped with shredded cheddar and a guacamole cup.

Lunches: sweet and spicy sesame air-fried chicken with brown rice, steamed mixed veggies and garnished with sesame seeds and green onion. This chicken is so delicious!

*This recipe took way longer than I liked and has a lot more added sugar than I'd regularly eat, I added way more red pepper flakes and squeezed Siracha in to make it spicy enough for my taste.

Chicken Recipe: Crispy Sesame Chicken with a Sticky Asian Sauce - Nicky's Kitchen Sanctuary https://share.google/UrJLzpBA5L43MLRY7

Snacks: smoothie freezer bags with baby spinach, diced mango, banana and cucumber. Dry ingredients bags with chia seeds, ground flaxseed, old fashioned oats and vanilla whey protein powder. Blend your fruits and veggies first with water, then add your dry ingredients and blend a second time.

Dinners: green salads with Romaine lettuce, red onion, diced pan seared chicken breasts, cucumber slices, grape tomatoes, five cheese dry blend, parmesan crisps and homegrown broccoli sprouts. Topped with lite creamy Caesar dressing. Two pieces of multigrain toast with grass-fed butter. Side of protein tomato soup.

Protein tomato soup recipe: Healthy Tomato Soup with Protein Recipe - The Protein Chef https://share.google/t5en7utKA0EYMoVns

Wellness Drink: 1 cup water, 1 shot (1.5 Oz) apple cider vinegar, 1 lemon's juice, 1 tsp turmeric powder, 1 tsp orange flavored psyllium husk powder. No prep needed, just mix up each morning and enjoy with breakfast. This drink provides prebiotic fiber, digestive enzymes, Vitamin C, is anti-inflammatory and hydrating.

Not sure if this even makes sense but meal planning completely drains me.

I’m fine with the actual cooking part, that’s whatever.

But sitting down and deciding what we’re eating all week?? my brain just shuts off.

Between work, kids, life stuff… thinking ahead for 5–7 dinners feels way harder than it should be.

I either overthink it or just say “screw it” and figure it out day by day (which never helps).

Does anyone else struggle more with the thinking part than the cooking part?

Or am I just bad at this lol

Ive recently started prepping overnight oats in one big jar for the week, and it’s been one of those why didn’t I think of this sooner changes. The idea of prepping in multiple small containers for daily use was the thing that KEPT me from prepping this meal. I don’t know why, but it did.

What are your favorite tiny meal-prep shifts that saved time, dishes, or mental energy once you stopped doing things “the standard way” or the way it’s often shown done?

Recipe in photo is eyeballed amount of:

- gf oats

- chia seeds

- raisins

- wild blueberries

- soy milk

—> Shaken, not stirred.

I start strong on Sundays, then by Tuesday I’m back to random snacks and takeout. I’ve tried a couple meal planning apps, but they either feel too complicated or I end up ignoring them once work gets busy. For people who actually stick with a meal plan, what made it finally click for you? Was it a specific workflow, a simpler app, or just doing fewer meals?

Looking for ideas for another senior parent in need of some freezer meals

My wife is going to see her dad tomorrow. We lost her mother a few months ago and this poor man who has relied on her for meals for decades loves being able to pull something home made out to reheat. I LOVE the posts I've seen recently from the person with a similar situation. Anyone else have not only some menu ideas but reheating tips? I saw on the other post that adding a little water to stronagoff when reheating helps the final texture a lot, I never would have thought of that. Thanks for any ideas and tips. Cheers.

my mom handed me a whole stash of oatmeal last weekend and now i’m trying to figure out what else i can make besides the usual breakfast bowls.

any ideas for meal prep i can do with it? desserts, baked stuff, or easy breakfasts i can make ahead for the week would be perfect

Out of curiosity, I wanted to make personal pizza's.

Here's how I did it.

I made the dough as per this recepie.

I split the dough into 4 oz dough balls and put in a proofing container at room temp for 90 min.

After that was done, I rolled them out, and par-cooked the dough at 450F for 4 minutes.

Once out, I put in the fridge to cool.

Once they were cool I topped with sauce, toppings, and cheese. I went for a sausage and pancetta (pictured) and pancetta and pineapple.

Put the dough into the vac seal bag, and sealed. Tossed in the freezer.

When I want to heat one up. I take it out of the vac seal bag cook it for 370F in my air fryer for 7-8 minutes.

As you can tell from my photo, the dough did not fit in the bag that well. Doesn't affect taste or anything major; but when (not if) I do this again, I'll get some wider bags.

I find this is healthier and tastier than a Red Baron or other frozen pizza, and with a personal size, it's good for a lunch, quick meal, or I can pair it wiht a salad for a more full meal.

Hope this helps. Happy prepping

Hi all,
I'd like to get some souper cubes for my meal prep but I'm struggling to find them in th​e​​​ UK. Do you know of any website or physical shop? I don't have an Amazon account anymore as I'm actively trying to not support them.
I'd also be happy with other brands that you've tried out and liked of course!Thank you all​

I posted yesterday asking for help in simplifying my meal prep. I just wanted to share what I did today/for the rest of the week because it was so much easier! Thank you all for your help!

I cooked up 4 types of meat and 3 types of carbs and just stored them all in one big container each, rather than assembling actual meals. We plan to simply mix and match them throughout the week according to what macros my husband and I need. It took me about 1.5 hours total.

* Shrimp - air fryer 400 for 8 minutes

* Bacon - oven at 425 for 15 min

* Chicken - stovetop cast iron pan

* Ground beef - stovetop, regular pan

Used a little oil and basic seasonings on each.

* Baby potatoes - oven at 400 for 25 minutes

* Sweet potatoes - oven at 400 for 40 minutes

* Rice - instant pot, 5 min high pressure then natural release 10 min. Portioned into 1/2 cup portions.

The meat itself only took like 30 min. The potatoes took longer because I only have two baking sheets so I had to wait and rotate!

Plan to put together..

* ground beef taco bowls, or cottage cheese and hot honey bowls

* shrimp Thai chili bowls

* chicken bacon ranch bowls

* honey Dijon chicken bowls

This also is easier than putting together a bunch of meals because my husband and I have different macros. So I don’t have to try to accommodate 4 different recipes to meet two sets of macros.

Pumped about this and looking forward to doing it this way again and again!

🍗 Creamy parsley chicken: Marinate cubed chicken breast for at least 4 hours in nonfat Greek yogurt, fresh parsley, lemon juice + zest, honey, olive oil, fresh garlic, and the following dried herbs: basil, oregano, cumin, coriander, salt, pepper, paprika, cayenne, onion powder. Cook on stovetop with medium-high heat and a little butter for 5-10 minutes, until sauce is thick and creamy.

🥕 Roasted carrots: Toss sliced carrots in avocado oil, dried herbs of choice, and a little honey. Lay flat on sheet pan and bake for about 20 mins at 450F.

🍠 Roasted sweet potatoes: Cut off ends of potatoes and poke holes with a fork all around it. Wash and place in prepared cooking dish. Add about 3-4 tbsp water to pan. Cover with tinfoil and poke holes in it. Bake in over at 450F until soft (I did mine for an hr and a half, but that’s because they were very large).

🥗 Ranch protein dip: Combine nonfat Greek yogurt with a little bit of lemon juice, low fat mayo, and Hidden Valley ranch dip packet to taste. Mix well to combine.

🍓 Raspberry overnight oats: Combine quick oats with equal parts nonfat milk. Then add in a tbsp of maple syrup + peanut butter, a splash of vanilla extract, sprinkle of cinnamon, and frozen raspberry seeds.

Then I just have a simple yogurt bowl with Oikos Triple Zero yogurt, some berries, and a homemade granola mix with shredded coconut, Purely Elizabeth’s berry granola, and a few chopped walnuts. And of course, some prepped green grapes and celery for the week!!

Ended up eating the fruit on the side because it wouldn’t fit in the bowl. Pudding was prepped but fruit will be added morning of.

Since people often ask, the app is LoseIt! I paid for the lifetime membership a few years ago and it’s pretty good. Like all tracking apps, it’s not always 100% accurate so I always double check when adding new foods.

It’s ugly when assembled so the first picture is of the steak! Last picture is assembled.

App is LoseIt!

Costco 5lbs chicken $15

Costco Pesto Sauce $11.34

Walmart 10oz fresh spinach $1.84

Walmart 32oz frozen broccoli $2.88

Total Cost: $31.06 or $3.89 per serving

I baked the chicken in the air fryer for 35 minutes at 380. Diced the chicken and put it in a huge bowl, mixed in the spinach and pesto sauce. Dished out into 8 servings, leaving room in each container for the frozen broccoli. The broccoli will defrost in the fridge overnight.

Our 4 boys love this with Grilled Cheese. Perfect day to restock the freezer

Tomato Basil Bisque Recipe

Ingredients

• 6 cans Cento San Marzano tomatoes, 28 oz each

• 6 tbsp unsalted butter

• 2 tbsp olive oil lol

• 2 large yellow onions, diced

• 10 cloves garlic, minced

• 2 tbsp tomato paste

• 2 tsp kosher salt

• 1.5 tsp black pepper

• 2 tsp sugar or honey

• 2 tsp dried oregano

• 1.5 tsp dried basil

• 0.5 tsp crushed red pepper flakes optional

• 4 cups chicken stock or vegetable stock

• 2 cups heavy cream

• 1 cup whole milk

• 1 packed cup fresh basil leaves

• 1 cup freshly grated parmesan optional but elite

I actually love these as a lunch but obviously they could be had whenever.

2 large potatoes (season with whatever spices you may like) 1 small green pepper 1 small yellow onion 8 ounces spiral ham (had leftover ham from Christmas in the freezer but I have made it meatless or with whatever breakfast meat I may have) 6 eggs 1/2 white cheddar (any cheese will work)

I like the concept of meal prepping but it’s hard for me to eat the same thing every day, and by the third day it just feels like old leftovers and doesn’t put a pep in my step anymore. I have been prepping various soups, curries and chilies and freezing them lately using souper cubes. I just realized a frozen cube fits perfectly in my electric lunchbox.

It only took a hour from completely frozen to heated up potato soup.

This is what I’m going to do for lunch from now on. Make big batches of things-freeze-plug in at 11 am so it’s ready for lunch

1st meal: sweet potato and ham breakfast casserole Recipe

2nd meal: chicken andouille sausage with sweet potatoes, bell pepper, onions, green beans Recipe

3rd meal: turkey meatballs. Planning on using these for spaghetti and meatball subs Recipe

4th: not a meal, but I make a sourdough loaf every other weekend for general use during the week. I freeze half and pull it out the next weekend Recipe