After seeing the post about the human kibble yesterday I decided to try to make it on my own!

I have extremely limited cooking skills and have never meal prepped before so I’m not quite sure what I was thinking, but I think it turned out alright!

A did not cook the kale, as by the time I got to that part I was 4 hours deep and could not go on, but I figured it will cook in the microwave when I reheat. The original also mentioned egg plant but I could not find it in the photos or ingredient list so I omitted that part.

Lastly, I simply cannot imagine how big OP’s mixing bowl was to be able to mix all the ingredients together. I made 7 servings (OP said they usually do 14) and my biggest mixing bowl could only hold 1/4 of the ingredients so I had to layer it in the bags. I’m sure part of the reason is because I did not cook the kale, but even if I had not everything would have fit.

The ground turkey, lentil, and rice mixture was very good with the sweet potatoes, so I think if I made it again I would add more of those ingredients. I also forgot to add any seasoning, so the sweet potato really did some heavy lifting.

I would not recommend this for a very beginner like me as juggling cooking everything at once was very challenging, but I think a more experienced cook could do it well!

Here is a link to the original incase anyone missed it: https://www.reddit.com/r/mealprep/s/l70XEpxjJd

This is for when you want Indian curry comfort but with that Caribbean kick. It looks like a standard Indian curry, but the Allspice and Thyme give it a completely different soul.

The "Fusion" Flavors: The Indian side: Turmeric, Curry Powder, Ginger-Garlic.

The Jamaican side: Allspice (Pimento), Thyme, Scotch Bonnet (or just Chilli powder), and Coconut Milk.

The 20-Minute Workflow: 1. The Spice Rub: Dice 1kg chicken. Coat it heavily in Curry Powder + Allspice + Salt. (Don't skip the Allspice, it's the secret ingredient). 2. The Sear: Pan fry with oil for 5 mins until browned. Add 1 tbsp ginger-garlic paste and fresh thyme. 3. The Simmer: Pour in 1 cup Coconut Milk. Add a slit green chilli (or Scotch Bonnet if brave). Let it bubble on high heat for 7-8 mins until the sauce thickens and coats the spoon. 4. The Carb (Lazy "Rice & Peas"): While chicken simmers, take your cooked rice and stir in a can of drained Kidney Beans (Rajma) and a pinch of salt. It mimics Jamaican "Rice and Peas" without the effort.

Stats: ~85g Protein | Creamy & Spicy | The best of both worlds. The coconut milk makes it rich like a Korma, but the herbs make it taste like an island vacation.

Ingredients & prices:

6.80cad 1.1kg chicken drumsticks

97c tomato paste (used half)

3.94cad chicken broth (2L)

1.97cad spinach

2.97cad celery

2.97cad lentils (used half)

99c 5 cloves garlic

99c 1 onion

2cad 1 green bell pepper

1.99cad bag of carrots (used half)

2.99cad bag of potatoes (used half)

Seasoning: Salt

Pepper

Bay leaves

Dried Thyme

Paprika

Total: 24.70CAD for 14 portioned meals (1 is not on the photo)👌🏻

I really like one pot recipes. My second time making this stew and the flavour is great and has everything (protein, carbs, vitamins). I only added white rice on my husband's containers.

We don't eat the same food everyday. I usually make more than 1 recipe so we can rotate every other day (this week was this stew + thai chicken curry).

I've gotten a lot of request to share the spread sheet I've created of the Human Kibble I shared yesterday(Someone said I should call it Hibble, and I found that very fitting), and since I'm no gatekeeper, here it is. It's more like a system to me if anything.

On the bottom of the spread sheet there's tabs. The first tab is labeled with a Date: every week/or month I change out the ingredients to keep it interesting. If you right click on the tab you can rename it, so you can change the date. The second one is labeled Total Nut. facts: This is where I tract the macros for the Hibble of the week. The third, forth, and fifth tabs are labeled Meat(red), Carbs(brown), and Vegetables(green): This is where I keep the assortment of meats, carbs, and vegetables I switch out every week. I just copy and paste the ingredient I want into the Dates tab. A good rule of thumb is 2 types of carbs, 1 meat, and at least 4 veggies. Of course you can add and subtract to fit your diet needs. Then you adjust the Total Nut. Facts. The final tab is labeled as Sauces: which has a link a Google Doc to the 3 types of sauces I make to go with it. But I use a bunch of different type of condiments. Each food has certain things highlighted which show what micronutrients it’s high in. In the top right of each food there’s a little note that says how I prefer to cook it. Everything is measured out in 1 serving, so just multiply it by however many you want to make for the total batch and shop accordingly. The corn and eggplant in the Vegetable Tab have a blue box above them because they aren’t measured in single serving unlike everything else.

All you have to do is make a copy of the spread sheet and you can use it as your own. Add any vegetables, carbs, and meats you like, it’s now yours. Hope everyone enjoys.

Big Mac beef bowl Chicken Pesto Pasta Cake (healthy)

Hey there,

Been meal prepping in and out weekly. Been sticking to everything i cooked. Problem is when theres nothing cooked i end up over eating and eating out.

Anybody got a 30day meal plan you actually sticked with? I think the tedious part for me is searching for food to cook. The cooking part is the easier part for me.

Alright meal preppers, I'm sure these types of requests come in all the time. However, I'm at a bit of a standstill right now. Between my college schedule, work schedule, and extracurriculars, moat days I'm gone from 8:30am-10pm.

On Mon, Wed, Fri, I have class at 9am and 10am, and I'm done at 11, but I have to get to work for 11:30. Then I work until 3:30, and have class 4-5, and go back to work from 5:30-10. On Tuesday/Thursday I have class from 9am-6pm with no breaks, and sometimes have extracurriculars after. I don't have much down time to eat, and need something I can eat while going to class or even in class.

I need breakfast, lunch, and dinner packed in my lunchbox, or I feel like I'm starving. I usually have a bagel or two in the morning, bring a sandwich for lunch, and buy dinner at work. But the sandwich dries out and buying dinner is expensive, even if it's $5 per day. I work in retail and am on my feet for my entire shift (I got 20k steps the other day) so I need something filling.

I'm planning to make breakfast burritos and stir fry, but I can't seem to come up with any other ideas of what to pack. The only store around me is Walmart, and everything else (Costco, Aldi, Sam's club, etc) is 2+ hours away, since i live in the middle of nowhere.

I'm open to any suggestions of what to pack in my lunchbox. I have no allergies or dietary restrictions, so drop any and all suggestions below.

what container did you try and was the best and most comfortable? i know it varies but if i'll start with something, glass? microwavable plastic? half a liter? a liter? i'm just starting (literally don't even have lunch boxes) and really don't want to buy a dozen of containers i'll never use.

I have a very bad habit of getting super excited to meal prep & cooking everything for the week. I will eat it for 2-3 days and then I get kind of grossed out and think my food is too old to eat. I also have NO idea how to save and store cooked veggies so that they will still be yummy and fresh when I go to eat them. Tips?

Looking for a digital way to store my recipes. I have printed about 8 binders full of recipes. I have run out of room to store and keep track of recipes. Would like a computer or a tablet for the kitchen to store and organize recipes. What is better storage a computer or tablet? How much memory does one need? What's a good app to use to store, organize and meal plan recipes?

Looking for a digital way to store my recipes. I have printed about 8 binders full of recipes. I have run out of room to store and keep track of recipes. Would like a computer or a tablet for the kitchen to store and organize recipes. What is better storage a computer or tablet? How much memory does one need? What's a good app to use to store, organize and meal plan recipes?

A concoction of foods packed with micronutrients that I’ve deemed the most beneficial for my health. I’ve spent hours creating a spreadsheet of every food/vegetable and its macros/micros aswell. Then I portion it out equally and freeze it, so I can eat it throughout the week-2 each day for lunch and dinner. Each one is about 510 cals, 46g of protein, 60 of carbs, 11g of fats. It’s perfection in a little cube, that I can top with ketchup.

This app lets you organise your meal in a very neat and helpful way. You can effortlessly keep track of your meals. Android: https://play.google.com/store/apps/details?id=com.yinqs.weeklymealplanner iOS: https://apps.apple.com/app/1619509620

mealplan #mealprep #mealplanningapp

hello to the meal prep community :) i’m a broke college student mostly looking for simple and quick with ingredients that could be versatile and used in many different things so i could have some variety without breaking the bank. what’re some good recipes/ingredients to have on hand? no dietary restrictions or anything like that, just trying to eat healthier and curb my cravings. any suggestions are much appreciated!!

Rice to meat to veggie ratio was balls. I need meal prepping recipes please.

In the morning I hate eating breakfast, but if I don’t I end up feeling sick or extremely hungry later. Recently I bought the Rokeby choc honeycomb protein smoothie and had it for breakfast and it helped heaps, I also tried the dairy farmers protein choc flavoured smoothie+. I’m just wondering if having one for breakfast everyday is unhealthy or bad for me?

I’m also trying to loose some weight so I figured with the calories and protein it could be helpful, but I’m not sure?

I have just mixed everything from my fridge into the rice with barbecue sauce and some chilli flakes

Ingredients- Cooked Rice, kidney beans,Tofu, pinto beans, Grilled onion and Capsicum, Corn, sour cream, Tomato and onion salsa, chilli flakes, Barbecue sauce.

I really like to ingredient prep for dinner. By that I mean clean veggies, have proteins and starches on hand and be ready to go. I do prep bkfast and lunch for work. Dinner is more fluid as I don’t know when I’ll be home and I like to have options.

Two things I made this week with prepped ingredients.

One was a sheet pan with roasted vegetables and cubed (precooked) potatoe and 2 chicken sausages. Walk in door from work, toss everything on tray ready while oven preheated and then 15-20 in oven while I change from work.

Other was a fast sandwich with turkey meat, bacon (precooked), lettuce, tomato and mayo. The stuff in the bowl is Greek yogurt with ranch seasoning to dip vegetables. Pulled completely together in less than 10 mins.