How many days do you prep in advance.

gottagetitoff11

Hi i was looking to make my lunches a few days at a time well actually every 3 days it will be rice veggies and a meat. If i make enough and portion it out will it keep in the fridge.

Thanks

cwolfman13

I usually cook extra of whatever we're having for dinner and pack that for my lunch. The only thing I really prep in advance are things like beans, quinoa, rice, etc which I prepare in bulk on the weekend.

MzManiak

Yes it will keep at least 3 days. I prep on Sundays and if I can get enough portions for the week, I will do that, but try to at least get me through Thursday. If you want to prep for longer, you can always freeze the extra portions.

Gallowmere1984

Most of what I make (quiches, frittatas, stews, fat bombs, cheese stuffed sausages) will hold for at least a week in the fridge. I've had some fat bombs that will survive a solid two weeks with no issues.

melissa6771

I prep 4-7 days of food at a time. I cook rice, potatoes and assorted meats, Chicken, steak, etc and then portion them out into meals each night for the next day. It makes things so much easier to not have to think of something to make every day and if I'm hungry it's ready to go within minutes. I keep a little white board on the side of my fridge with the portion amounts for each food in the fridge on it. I believe all of this truly adds to success when trying to lose weight.

Rage_Phish

Gallowmere1984 wrote: »

Most of what I make (quiches, frittatas, stews, fat bombs, cheese stuffed sausages) will hold for at least a week in the fridge. I've had some fat bombs that will survive a solid two weeks with no issues.

go on...

NealNH

My wife an I are in the prep large batch and freeze portions camp.
We typically do a 6 pound chuck roast or similar size pork shoulder in the slow cooker and then portion it out and freeze.
You can also make things like individual meat loaf or home made soup.
It makes it really easy to plan meals because you know the calories in each serving.

Gallowmere1984

Rage_Phish wrote: »

Gallowmere1984 wrote: »

Most of what I make (quiches, frittatas, stews, fat bombs, cheese stuffed sausages) will hold for at least a week in the fridge. I've had some fat bombs that will survive a solid two weeks with no issues.

go on...

A couple of my favorites:
http://www.ruled.me/savory-pizza-fat-bombs/
http://www.ruled.me/cheesy-bacon-bombs/
http://www.ruled.me/fried-queso-fresco/
http://www.ruled.me/no-bake-coconut-cashew-bars/

shadowfax_c11

I usually cook dinner with at least one extra meal in mind which is used for my work lunches. If I am doing soup or stew I do a large batch and freeze in single serving containers for grab n go lunches.

Michael190lbs

three daily meals 5 days at a time with some easy throw together stuff to mix it up- always have fruit, string cheese, nuts, and a few other snacks that work into my calories / Macro lifestyle

cecsav1

Everyone's mentioning rice... Please, tell me your secret to reheating leftover rice. Mine's always hard and unpalatable.

Gisel2015

I make soups, chili, meatloaf and stews in large batches that I portion and freeze. But that is done out of convenience (I don't like to cook ), but other than that I don't prep or pre-log my meals. Of course it helps that I don't work any more...

Gallowmere1984

cecsav1 wrote: »

Everyone's mentioning rice... Please, tell me your secret to reheating leftover rice. Mine's always hard and unpalatable.

Cover it with a completely soaked paper towel during reheat. If that's not enough, add in a very small amount of water or broth.

xvolution

It usually depends on how much I can get out of a recipe, usually from 2-16 days in advance [higher days in advance are for foods that can be prepped, frozen then reheated when needed]. I do this a lot for breakfast since I work day shifts.

mmnv79

I prepare most meals each night for the next day.