Meal Preppers! What are you cooking this week?

RunnerGirl238

Proteins: grilled greek chicken for salads, browning ground beef for sauces, homemade turkey sausage

Veggies- just roasting the ish out of sheet pans full of veggies, prepping salad toppings

Snacks- dates with almond butter, yogurt with honey, fruit is prepped and chopped

Meal plans:
S- roast chicken with carrots and potato
M- chili with corn bread
T-chicken satay stir fry with black rice
W- beef and barely soup with homemade bread
Th- leftovers
F- the tears of my enemies

purplefizzy

Love_2_Hike wrote: »

This is me for the week.
Breakfast- Yopro, blueberries, breakfast booster & banana
Snack - nectarine, homemade protein snacks
Lunch - Roast Veggie quinoa salad with kale and spinach

Time for a few questions?
-breakfast booster: homemade or can you link?
-homemade protein snacks- humbly requesting recipe if you have them.

This looks like my kinda food!

MelanieCN77

I did a chicken chili and a beef stew and divided it up three each with broccoli, sprouts, potatoes, one had a sweet potato, a couple had a steamed dough dumpling. Also did two with Quorn spicy chicken and same.

Safari_Gal

MelanieCN77 wrote: »

I weighed out berries to go with my yoghurts for breakfast, and made three days of lunches and dinners. A little chicken, some Quorn "beef," tuna and one with garbanzos. Some have seasoning, some I will sauce up as the mood strikes.

@MelanieCN77 - that is an organized thing of beauty!

Safari_Gal

Harissa chicken and vegetables- I made a vat of it!!
Rainbow chard
Broccoli
Cauli rice
Onion medley

Cutemesoon

RunnerGirl238 wrote: »

Meal plans:
S- roast chicken with carrots and potato
M- chili with corn bread
T-chicken satay stir fry with black rice
W- beef and barely soup with homemade bread
Th- leftovers
F- the tears of my enemies

One of my FAVORITE dishes!!!

HereToLose50

I mostly only prep ingredients on a regular basis. I do like to make the breakfast egg muffins and freeze them but even those will get put in a toasted English muffin most of the time. I've tried the whole sandwich frozen and found I still had to separate parts for even reheating plus the bread of choice changes texture.

I prep meats when I buy them - usually on a weekend. I weigh, portion and freeze some of it raw for when I want to cook something that may need a marinade or is better cooked in sauce. I weigh, cook, then portion some of it so I have something quick to grab to throw a quick meal or salad together. Cooking and freezing cooked portions works great with chicken breasts and ground meats.

Sometimes when I make a salad dressing I will portion/weigh/measure it into tiny quick to grab containers. I also prep some salad ingredients ahead of time but keep them individual so I can vary my foods - they also stay fresher longer than pre-assembling them.

When I cook elaborate meals or anything with a long cook time, I make extra and freeze portioned meals in freezer, microwave safe containers as my own version of microwave meals. Soups, chili or stew are great meals to get extra portions to freeze. Thicker ones can be put on a (fresh) salad instead of dressings.

I end up with a lot more variety doing it this way.

MelanieCN77

mg07030 wrote: »

@MelanieCN77 - that is an organized thing of beauty!

Meal prepping appeals to my sense of order, too

scc_23

ntw25 wrote: »

gallicinvasion wrote: »

gallicinvasion wrote: »

I lunch prep every week. This week, my boyfriend and I are ganging up and making 10 lunches of the same recipe: honey sriracha meatballs! We’re also making Asian stir fried veggies to go alongside.

Looks delicious, can I get a recipe ?

I second that! Looks awesome and what's the recipe?

NewMeSM75

gallicinvasion wrote: »

amcarpla wrote: »

gallicinvasion wrote: »

gallicinvasion wrote: »

I lunch prep every week. This week, my boyfriend and I are ganging up and making 10 lunches of the same recipe: honey sriracha meatballs! We’re also making Asian stir fried veggies to go alongside.

omg! these look amazing! Where did you get the recipe?

smedlund wrote: »

gallicinvasion wrote: »

gallicinvasion wrote: »

I lunch prep every week. This week, my boyfriend and I are ganging up and making 10 lunches of the same recipe: honey sriracha meatballs! We’re also making Asian stir fried veggies to go alongside.

This looks amazing. Would love to see the recipe!

Here you go!! https://www.eatyourselfskinny.com/honey-sriracha-glazed-meatballs/

I fried the meatballs instead of baking 😘

@scc_23

JustTrackinIt

I keep it simple
4 lbs of chicken in instant pot with 14 oz of Epic's chicken broth. 20 minutes high pressure - chicken for week is cooked and stored in fridge and i eat 8oz servings with 1 what tortilla for lunch and dinner along with some other things

jplowell3

how do you make deconstructed cheese burger bowls?

NewMeSM75

jplowell3 wrote: »

how do you make deconstructed cheese burger bowls?

I normally fix mine like a salad: lettuce, tomato, diced pickles, onions, etc. (what I like on a burger). I then top with a hamburger patty or crumbled hamburger. Top with cheese, real bacon bits and homemade 1,000 island. I'm sure you could add croutons for the bread or toast.

mbaker566

sunnday i made french toast, cheezy noodles, fried eggs for this week, might make soup tonight.

lporter229

My MIL is having surgery next weekend and my husband will be making a long distance trip to be there. His parents have been staying with his brother who is divorced with grown children and used to living alone, so it has been a lot for him to handle. Since we are far away and feeling helpless, I feel like the best way I can help is to prep some meals for them that they can freeze and easily reheat. This weekend and yesterday I made double batches of the following:

French Onion Soup
Northwood Bean Soup with Kielbasa and Spinach
Chicken Tikka Masala (crockpot)
Stuffed Cabbage Casserole
Shredded Jerk Pork Shoulder (crockpot)
Beef Stew (crockpot)

I cooked one meal in the crock pot and one additional meal for three days in a row and they have enough food to feed the three of them for quite a while.

scc_23

Steph38878 wrote: »

gallicinvasion wrote: »

amcarpla wrote: »

gallicinvasion wrote: »

gallicinvasion wrote: »

I lunch prep every week. This week, my boyfriend and I are ganging up and making 10 lunches of the same recipe: honey sriracha meatballs! We’re also making Asian stir fried veggies to go alongside.

omg! these look amazing! Where did you get the recipe?

smedlund wrote: »

gallicinvasion wrote: »

gallicinvasion wrote: »

I lunch prep every week. This week, my boyfriend and I are ganging up and making 10 lunches of the same recipe: honey sriracha meatballs! We’re also making Asian stir fried veggies to go alongside.

This looks amazing. Would love to see the recipe!

Here you go!! https://www.eatyourselfskinny.com/honey-sriracha-glazed-meatballs/

I fried the meatballs instead of baking 😘

@scc_23

Thank you so much! 😁

purplefizzy

Winter, and injury, means soup.

Yesterday’s activity:

Spicy Sweet Potato Peanut Soup (in instapot):
Base recipe here:
https://pinchofyum.com/sweet-potato-peanut-soup

My hybrid of Jamie O’s Chicken red curry soup in Le Cruset on stove. My recipe here:
https://docs.google.com/document/d/1xuhL3P5LuQq8sTfvLUFSwABsKmJLiBKUcxr8wvbEBNg

Giant Pot (my brother’s beer making equipment) of roasted squash soup, My recipe (and general soup philosophy) here:
http://hills-for-breakfast.com/2019/01/06/roasted-squash-soup/

Here is my destroyed kitchen:


The happy result:


5.5 gallons.
Meal prepping, on crutches, LIKE A BOSS.
Many, many funny moments learning to navigate with one leg. Rolling cart in kitchen is my new BFF.