Easy meals to lose fat

leesnewipad

I am all ways working and don’t have a lot of time to prep meals I don’t know a lot about good food as it’s all new to me dose any one have any recommendations on quick and easy meals that I can freez and heat up or eat cold. My main goal is to lose fat not bulk up yet thanks

elfin168

the beauty of my fitness pal is that you can eat just about anything as long as you log the calorie intake. i like to keep things simple...ground meat (mince), steak and vege, panfried fish, toasties. protein and veges are my go tos

Pauljaco

Use a slow cooker, chillis, curries, stews .......throw it all in before work. Get home all done just dish it out. Just freeze any left overs

xxzenabxx

Batch cook some veggies in the oven. They can be stored in the fridge for up to a week. Add your favourite carbs (rice, pasta, quinoa, couscous etc) protein (eggs, fish, chicken, red meat, legumes, beans) and healthy fats (olives, oil, avocado, nuts, seeds, cheese) to them to make a balanced meal. If you’re new to all this then keep it simple. I also love making overnight oats. So fast and simple then add your favourite toppings in the morning. Scrambled eggs with veggies such as spinach, tomato, onions and cheese and toast is a simple and fast breakfast but also nutritious.

callsitlikeiseeit

you can eat whatever you want, just weight and count the calories.

i mostly eat the same things i always have, just now much more carefully portioned out. 130 pounds gone. no special foods or plans or food prep.

after i log my coffee and creamer, i figure out what im doing for dinner, and work backwards from there for the rest of my day.

quiksylver296

I smoke a bunch of chicken breasts on Sunday then use them throughout the week - on a salad, in a wrap, with a veggie side, whatever.

CSARdiver

My wife bakes chicken breast by the pound and bakes potatoes in the same manner, so these become ready made easy meals that we both find very filling and satiating. Then it becomes an issue of how to season them.

Oatmeal is another solid staple for me.

All you need to lose weight is establish a caloric deficit - that's the easy part. The harder part is finding those foods you find satiating to curb your appetite and maintain that deficit over time.

jjpptt2

I do a lot of ground beef (meat-heavy sauce for pasta, taco, sloppy joe, goulash, etc) as a protein base... easy to cook in bulk, keeps reasonably well, and heats up well unlike may other proteins.

I also do a lot of refrigerated prepared meals because they taste better and are more convenient than most of what I make. I don't care about things like sodium/preservatives, so that stuff is a non-issue for me... I just work them into my day such that I stay at/near my calorie goal.

kshama2001

Pauljaco wrote: »

Use a slow cooker, chillis, curries, stews .......throw it all in before work. Get home all done just dish it out. Just freeze any left overs

Yes, meals like this freeze really well.

If you are not comfortable leaving the crockpot on for a full workday, you can batch cook on days you don't work.

ShinyFuture

Another vote for crock pot - this is a great site for super easy, tasty, and mostly healthy options: ayearofslowcooking.com/

corinasue1143

Agree with CSARdiver & jjpptt2, only shake it up. Chicken and potatoes one week, ground beef and rice the next, pork roast and sweet potatoes the next. Freeze the leftovers so after a couple weeks you will have a variety in the freezer.

TV dinners. I prefer something like lean cuisine with no veggies, just meat and starch, and a small bag of your favorite frozen veggies always in the freezer for emergencies.

Fast food. Maybe last resort, but sometimes— sit down at the computer now and research calories at several places near your home and work. Good to be prepared.

wiigelec

Zatarains red or black beans and rice with ground beef

leesnewipad

Thanks everyone very help full

Dreamwa1ker

I like to make big batches of stuff so I don't have to cook during the week. Slow-cooker is great for this, as are sheet pans or a big grill because you can cook a lot all at once. I also make a big batch and freeze half so I can be truly lazy on a future week.

If you're new to cooking, maybe invest in a good cookbook. I love this one for slow-cookers because it goes way beyond just stews and soups: https://www.amazon.com/Complete-Slow-Cooker-Appetizers-Must-Have/dp/1940352789 I've also enjoyed this all sauces cookbook (includes things like dressings, marinades, too) as a way to change up standard meat and veggies to be more interesting: https://www.amazon.com/Just-Add-Sauce-Revolutionary-Everything/dp/1945256249

jakeworkman89

For you guys meal prepping, what containers are you using?
Looking for something cheap ish, reusable, microwaveable, and preferably 1 to 3 compartments.
Found a few on amazon but not sure if cheap plasticy ones are frowned upon here.

Tons of good recipes here. I have a ton of restaurant work history, and can share a couple good recipes.

Chicken breasts no skin
Sauce:
White wine, olive oil, red pepper flakes, garlic (crushed fresh) and salt to taste.
The oil to white wine recipe is basically 1part wine 2 parts oil, and a good splash of lemon juice.
Seasonings should be liberal, especially the garlic.
Spread on a pan, with excess sauce drained, and a few lemon slices spread on the pan.
Cook on med to high heat on a large baking tray till done.

Roasted artichoke and potatoes

Soak the potatoes don’t peel or score, well get back to them shortly.
Artichokes, canned, are usually served in a brine. Get a large strainer and rinse the hell out of those things.
Take the artichoke and cook them first, using the same sauce that we made for that chicken (it’s a pro sauce for everything lol)
You want the artichoke browned but not burned. Don’t let it dry out, and try not to mash it down, the chunks it comes in is perfect to keep it braised but still juicy.

Now that it’s cooked, slice those potatoes you’ve been soaking, and let them drip dry for a few min.
You want to add olive oil, red pepper, and salt/pepper. However much you like, I like spicy potatoes.
Cook until tender.

Mix the two together or have them separate, I like to mix them, good texture and flavors.

Dreamwa1ker

jakeworkman89 wrote: »

For you guys meal prepping, what containers are you using?
Looking for something cheap ish, reusable, microwaveable, and preferably 1 to 3 compartments.
Found a few on amazon but not sure if cheap plasticy ones are frowned upon here.

So, I don't really use what most people would probably consider "meal prep" containers. I make all my components, and then I store each thing in big glass containers for use later for lunch or dinner (I don't have to worry about putting in the dishwasher because they are glass, and they have lasted me years): I have the older version of these because I've had them for like 6 years https://www.amazon.com/Rubbermaid-Storage-Containers-22-Piece-1865887/dp/B00U1CANAY?ref_=fsclp_pl_dp_1

I then load up a lunch container the night before I go to work, filling it from the containers in the fridge. I LOVE this one - it has multiple layers so it is easy to separate things you are going to reheat and things you are going to keep cold, and it has an awesome gasket on it that has never leaked in 3-4 years of use: https://www.amazon.com/OXO-Grips-Leakproof-Lunch-Container/dp/B013KB26CK
I also use these to separate items sometimes: https://www.amazon.com/Silicone-Cupcake-Muffin-Reusable-Non-Stick/dp/B074Z47M4N/ref=sr_1_5?keywords=cupcake+liners+reusable&qid=1568984615&s=home-garden&sr=1-5
And little containers for sauces.

Finally, when I make big batches of things to freeze, I freeze most things in freezer-safe mason jars. They work great and don't get freezer burn.