What is your go-to make ahead meal?

I make some chicken thighs in the slow cooker to use for snacks, lunches and occasionally I throw some in my scrambled eggs in the mornings. Usually 9 thighs will last us the week.

I make chicken breasts, a lunch cassrole for hubby, and boil a ton of eggs every weekend. Snacks are usually grab and go pre bought items.

Chili! Red and white. Its an entire balanced meal, it freezes easily, and i can make enough for a week in one pot. So easy

I also prep for the week ahead on most Saturdays or Sundays. I usually always crockpot chicken breasts to shred for various meals. Hard boil 12 eggs and also make 12-15 "egg wraps" for breakfasts or snacks, or a veggie egg casserole to cut into portions, cut up celery, carrots, and other veggies portion them out, portion out into individual cups, peanut butter, hummus, and salsas; portion out skinny popcorn, almonds, nut/rice crackers, bake a butternut squash. Cut up and put into mason jars fixins for salads (I don't care for the mason jar already mixed together salads - taste funky). Winter time make a big pot of some kind of soup - our favorite, spicy cabbage soup. Some weekends another crockpot of either a roast for my husband's lunches or refried beans for lots of things. A spicy bean enchilada quinoa casserole to portion out. Sounds like it would take a lot of time - but not really - I can usually bust all of that out in less than 2 hours. Down to a science! Makes the weekday mornings and evenings so much easier!

Every second Sunday, I grill 10 boneless skinless chicken breasts with a sprinkling of coarse salt and minced garlic. Cook 3.75 cups of brown rice in 6.5 cups of water. When rice is done, I will add in 1 cup of frozen green peas.

When cool, I divide the rice mixture up into 10 equal portions using my food scale, and put 1 piece of chicken and a portion of rice mixture into medium freezer bags, flatten, freeze. I'm then good for 2 weeks of work lunches.

If I don't have a lunch to look forward to at work, I tend to snack on chips and candy from the canteen, and once sweetness crosses my lips, even diet soda, I have a hard time getting the food train to pull into the station.

With something tasty (even if monotonous) to look forward to, I'm happy with my morning 2 scoop whey shake and my water bottle until lunch. After eating all that protein and brown rice, I'm satisfied until I can get home and make something decent for supper.

I make soups and stews. It is easy to cook in batches, makes great leftovers, freezes well and tastes great. I don't really follow a recipe. Just start tossing stuff in the pot depending on my mood and make sure to weigh each ingredient before it goes in and write it all down for the recipe builder.

I always keep hard boiled eggs peeled and ready to eat on hand

I like to have cut up veggies ready to go in ziplock. Fresh herbs are good, too. I made 2 of the muffin recipes that Eat This Not That posted this past week that are low carb and gluten free and have them for afternoon snacks.

I don't cook for the whole week like that. I do use planned leftovers for other meals.
I suppose my favorite go to thing is soup. II make a big pot of soup once a week. Leftovers can go in the freezer or be used for lunches.
I have a bunch of veggie burger patties I made and put in the freezer. I can now take out just what we need for a meal.

Yes to the chicken! Cook it off and portion then freeze. Comes in handy a lot! Chicken spaghetti is an easy casserole to double then freeze. Other than that, I typically don't prep. Looking at this, it wouldn't be a bad idea to start!

Grilled curry ginger chicken, vegitables, and protien pasta with a hint of peanut sauce.