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Where my meal preppers at?

goal06082021goal06082021 Member Posts: 24 Member Member Posts: 24 Member
in Recipes
Hello!

I've been meal-prepping my lunches for work for a while now - I make a big batch of something on the weekend, then pack up 5 servings into containers that I can just grab and toss into my lunch bag along with a side or two (generally fruit and/or Greek yogurt) and a beverage (usually flavored seltzer). I also recently started prepping breakfast - I've found I can make 10 breakfast burritos for about a dollar and ~550 cal apiece, enough for me and my husband for the week. I usually just cook dinner, but in recent weeks I've been gravitating toward recipes that will yield leftovers so I don't have to cook every night, LOL.

But, this is a forum, not my personal blog. SO! If you also live that mealprep life, what are your go-to recipes? Where do you find your inspiration? Any recommendations for gear, storage, shopping tips?

Replies

  • breefosheebreefoshee Member Posts: 371 Member Member Posts: 371 Member
    • Homemade Starbucks eggbites-- I make them in the instapot and they are so good and reheat so well.
    • Chicken and Burgers on the Grill
    • Chicken Fajitas (It tastes better cooked on a cast iron skillet)
    • Burrito Bowls-- I cook chicken, salsa, beans and corn in a crockpot and put it over rice with cheese.
    • Salmon and Broccoli
    • Sometimes I find that if I just grill some chicken, I can easily pair it with things like salad, chicken sandwich, Chicken wraps, or just plain.
  • goal06082021goal06082021 Member Posts: 24 Member Member Posts: 24 Member
    I've made the egg bites in the oven, how do you do them in an instant pot? Ramekins on the little PIP insert? I've found them a little challenging - not sure if I'm baking them too long or too hot, or using too much/not enough nonstick spray, or what. They just tend to fall apart when I try to either take them out of the muffin tin or peel off the liner, and I find them to be dry and crumbly after reheating. What sort of mixins do you put in yours? I've done spinach and mushroom with feta, along with bacon and cheddar.

    I'm actually planning on burrito bowls with carnitas for next week, lol! Love that instant pot, it's been a game changer. Gonna have some carnitas over rice with fajita veggies, salsa verde, and possibly queso fresco if I can find it. Chipotle who?

  • breefosheebreefoshee Member Posts: 371 Member Member Posts: 371 Member
    This is the container I bought for the instapot:
    kxj76atragn5.png

    This are some recipe options-- I love the bacon and gruyere. I think cottage cheese is what helps get that really good texture.
    https://www.platingsandpairings.com/instant-pot-sous-vide-egg-bites-starbucks-copycat/
    edited November 18
  • goal06082021goal06082021 Member Posts: 24 Member Member Posts: 24 Member
    Oh, that's adorable! Thanks for the tips!
  • acpgeeacpgee Member Posts: 5,457 Member Member Posts: 5,457 Member
    I make egg custards au bain marie in the microwave. Haven't tried the savoury ones but I do custard bases for creme brulee regularly. I place in individual containers in a pyrex dish in the microwave, then pour boiling water from the kettle into the pyrex dish. Zap at 300 watts for about 20 minutes until egg sets. If you have a meat thermometer this is useful to keep at hand, remembering that eggs set at 70C and curdle at 80C.

    For creme brulee, per serving I whisk together 150ml whole milk, 1 tablespoon sugar or splenda, 1 egg, and pour into individual pyrex bowls. Once cooked I chill until needed, top with a thin layer of sugar and then sear with a blow torch to make a caramel crust. Apparently you can also do this under the broiler, though it helps to raise the custards on an upside down casserole dish to increase the intensity of the broiler.
    lmn5pzaij53d.jpeg

  • Mouse_PotatoMouse_Potato Member Posts: 1,332 Member Member Posts: 1,332 Member
    I made a batch of this today in my IP: https://www.skinnytaste.com/easiest-crock-pot-salsa-verde-chicken/

    I add sour cream to the sauce and serve either over rice or in a wrap. 2 pounds of chicken tenders makes about 8 lunches for me.
  • sytar7sytar7 Member Posts: 29 Member Member Posts: 29 Member
    If you are looking to start prepping dinners below are two really easy ones that can go from freezer to crockpot and cook for the full work day on low 8-10 hours.

    Slow Cooker - Pineapple Curry
    https://thefamilyfreezer.com/2015/10/21/freezer-to-slow-cooker-thai-pineapple-curry/

    Ingredients
    15oz can of chickpeas, drained and rinsed
    1 fresh pineapple, cored and chopped into 1-inch pieces
    1 pound sweet potatoes (2 med or 1 large), peeled and cut into 1-inch pieces
    1 green bell pepper, sliced into thin strips
    1 small yellow onion, chopped (about one cup)
    2 large cloves of garlic, minced
    13.5oz can of unsweetened coconut milk
    3 tablespoons curry powder
    1.5 teaspoons salt
    1/2 teaspoon crushed red pepper flakes

    Instructions
    Add to slow cooker and cook for 6-8 hours on “low” setting or until onions and peppers are tender.



    Slow Cooker - Butternut Squash Risotto
    https://slowcookergourmet.net/slow-cooker-butternut-squash-risotto/#wprm-recipe-container-10423

    Ingredients
    1 1/4 cups arborio rice
    2 tablespoons olive oil
    4 cups vegetable broth
    12 oz bag frozen butternut squash
    1 small onion (chopped)
    2 cloves garlic (chopped)
    1 teaspoon dried rubbed sage
    1 teaspoon salt
    1/4 teaspoon pepper
    3 tablespoons Gorgonzola cheese
    3 tablespoons Parmesan cheese
    2 tablespoons butter

    Instructions
    Add ingredients except for the cheese and butter, stir and cover.
    Cook on high for 2 - 3 hours
    Add cheeses and butter and stir to combine, let sit to melt
  • MsCzarMsCzar Member Posts: 52 Member Member Posts: 52 Member
    Veggie Egg Cups: In a food processor, chop 8 oz. frozen broccoli, 8 oz. frozen cauliflower, 1/2 medium onion, 1 coarsely chopped carrot, 1/2 c chopped tomatoes or hot salsa. Finely chop, then add in 4 eggs, 1/2 c. shredded cheddar cheese, salt & pepper.

    Divide evenly into a 12 cup silicone muffin pan. Bake at 350F for 30-40 minutes or until knife comes out clean. I microwave two whenever I have no time to make breakfast. Fast, filling and they last all week.
  • goal06082021goal06082021 Member Posts: 24 Member Member Posts: 24 Member
    I guess I could contribute some ideas to my own dang thread...

    Sometimes I'll put together "adult lunchables"/"charcuterie boxes" for my lunches. I'll grab some sausage, salami, or cold cuts; some cheese; some fancy crackers; and maybe a pickle or olives or fresh fruit/veggies to round it out. I bought some little silicone cupcake liners to use in my lunch containers to keep things from getting soggy. The crackers do soften a little bit in the fridge by the end of the week, but I'm also a heathen who likes that, so it's not a problem for me.

    I mentioned breakfast burritos in my first post, so this is what I've got for this week:

    Ingredients
    10 flour tortillas
    12 eggs
    1/2 package bacon (literally, cut the package in half - the slices fit better that way)
    3-4 red potatoes
    1 bell pepper
    8oz habanero cheddar cheese, shredded

    Dice potatoes and peppers to about 1/2" pieces, toss to coat in a little olive oil, salt and pepper to taste. Bake 400F for about 20-30 minutes.
    Cook bacon however you like, I baked mine, about 20 minutes at 400F.
    Scramble and cook eggs however you like, I did mine on the stovetop.
    Shred cheese.
    Once all ingredients are about room temp, assemble burritos: egg, bacon, veg, cheese. Roll tightly but be careful not to tear the tortilla.
    Wrap in parchment paper and freeze in a single layer on a baking sheet overnight before transferring to another container. 10 burritos fit perfectly on my cookie sheets.
    Heat one at a time - microwave 1 minute, flip, microwave 1 more minute.
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