Meal Prepping

M0nay07

Honestly how many of yall do this and how often?

Can I get some examples?

rosebarnalice

Just about every weekend I make a big crockpot or casserole of some sort, eat one or two servings and then freeze the rest in individual servings using a silicon muffin pan. The food "puck" pops out of the silicon pan easily, and then I put them in freezer bags.

Since I do this every weekend, I've got a huge variety of "pucks" in the freezer (and the recipe already recorded in mfp), so packing lunch means tossing a puck of chili or veggie lasagna or eggplant & chickpea curry into a microwave container and filling the space with maybe frozen spinach or green beans. Making dinner means pulling a puck out and zapping it in the microwave while I toss a salad.

katarina005

I have started logging and planning my food for the next day in diary. As far as supply, I cook what I eat a lot of and have it on hand to grab and use as I need to for the week. You can go to Pinterest or something and it'll give you examples. I prepare my foods for a 2-week period, and what I do is something like, roasted vegetables and tofu dish. I don't do a lot of "batch" cooking because I mostly cook all my meals fresh.

M0nay07

Thank you for your replies. I see a lot of people do the whole plan the meals in a container. Im intrigued in doing so, but it seems like a lot of work.

MamaMc3

I do some meal prepping. I recently made a huge batch of healthy turkey burritos and froze them in two packs for lunch. This weekend I am going to make mini omelets in muffin tins and freeze them for workday breakfast. It's really not a lot of work, and it makes menu planning so easy!

oh_happy_day

I do, every single week. I do a menu plan for week so I know what to shop for and when. I do most of my food prep on a Sunday - hard boil eggs, portion out snacks etc. I usually do a meal in the crock pot which lasts for a few nights and I also freeze extra in individual portions to be used later. I also cook my lunches a few days at a time. This week it was brown rice, steamed vegies with tinned tuna. It was quick to cook everything and pop it in separate containers. Each night, I'd throw it together and make a dressing to take with the tuna to work.

Yes it does take time and effort. But I'm time poor and if I'm going to eat in a way that allows me to meet my goals it is necessary. I like being able to go to the gym after work, knowing that my dinner is sorted and my lunch for the following day is already done. Plus because it's so organised there's no umming and ahhhing about food. I know what I'm eating, I've already ensured it fits into my calories and I know I have the ingredients at home. It has significantly cut back on take outs and I never purchase lunch at work.

kommodevaran

I don't really meal prep, but plan my meals in advance - I use a 12 weeks rotation plan for dinners. I shop according to plan, and freeze raw portions of meat and fish. Defrost meat and vegetables in fridge overnight, also according to plan. Cooking a small amount of meat and starch and heating some vegetables is fast and easy. Every Monday I have soup or stew, with leftovers on Wednesday. Fridays are for experimenting or ready meals.