Meal prep

jennydelgado09

I want to start meal prepping for the week on Sundays.
I'll probably buy a bunch of chicken and make different things with it. But what are some things that shouldn't be prepped ahead of time?
For example if I'm going to make a pita with chicken lettuce and tomatoes and avocado should I wait till the day of to add the avocado?
And is it better to store in fridge or freezer?

AndOne8675

Are you wanting to prep for the entire week? Tomatoes and avocados don't hold up well, in a dish, for more than overnight imo. But mash it and add lemon it will stay a little longer prepared but still separate. Soggy sandwiches make me sad. I usually pack the ingredients as separate as possible to grab and go. I do this with tacos too.
I usually pre cook and cut veg and store them so I can make a quick lunch if I am able to get home to eat.
I batch cook soups and freeze in pint Mason jars. I take them out the night before and put in fridge, they keep everything else cold and are thawed by the time I eat. I do this with bean burritos too.
Can you warm things up?

jennydelgado09

barberellass wrote: »

Are you wanting to prep for the entire week? Tomatoes and avocados don't hold up well, in a dish, for more than overnight imo. But mash it and add lemon it will stay a little longer prepared but still separate. Soggy sandwiches make me sad. I usually pack the ingredients as separate as possible to grab and go. I do this with tacos too.
I usually pre cook and cut veg and store them so I can make a quick lunch if I am able to get home to eat.
I batch cook soups and freeze in pint Mason jars. I take them out the night before and put in fridge, they keep everything else cold and are thawed by the time I eat. I do this with bean burritos too.
Can you warm things up?

Yes I'll be able to warm things up. And I want to prep for the week.
Thanks for the insight

toxikon

Fresh fruit and veg don't tend to reheat/keep super well for meal-prepping.

I usually stick to cooked dishes like casseroles, curries, rice dishes, pastas, quiches, pies, stews, soups.

Mason jar salads work great as well and keep fresh for a full week if you layer them properly.

As for pitas... I'd probably just prepare the chicken in advance then assemble them as I need them.

For weekly meal-preps I like to put enough portions in the fridge for 2-3 days, then put the rest in the freezer and replenish the fridge as needed. It keeps everything tasting fresh for longer.

megbelievesshecan

I typically will meal prep the meats for dinner, all breakfasts, and veggie snack bags. I find that veggies for dinner get mushy and I don't want to eat them by Wednesday.

endermako

i usually meal prep tacos or one bowl dishes. Tacos I pack all the ingredients separately and then warm them/combine during my lunch time. With the one bowl dishes I usually freeze those in baggies and warm them up in a bowl during lunch.