Need to ideas for food or meal prep

Adding to my previous comment, roast a whole chicken (or buy a rotisserie chicken from the grocery store). I can usually squeeze three meals out of one bird. I'll have the chicken for dinner and then use the left overs for things like chicken salad, tacos, chicken sandwiches, etc. I also save the bones, which I use to make chicken stock. I then freeze the stock in portions and use it for various soup recipes.

I usually cook dinner for my boyfriend and myself on weekends and make enough to last all week as leftovers for lunches and dinners. I like to cook something in the crockpot one night such as this: http://www.eatingwell.com/recipe/251746/slow-cooker-black-bean-mushroom-chili/ or this: http://thefoodcharlatan.com/2016/02/16/slow-cooker-basil-chicken-in-coconut-curry-sauce/ (both are ridiculously good) and then something such as one of these the following night: http://www.vitamin-sunshine.com/butternut-spinach-black-bean-enchiladas-vegetarian/ or http://www.skinnytaste.com/turkey-cutlets-with-parmesan-crust/. If you have multiple people, you can even double the recipes (such as the turkey cutlet one-since it is only 4 cutlets) in order to last for more meals. I also love to grill a whole bag of chicken breasts to eat all week along with roasting pans of broccoli and sweet potatoes. I also boil a dozen eggs to eat for breakfast/snacks throughout the week. If you buy veggies/fruit, cut them up and store in containers for the week so they are easy to grab and eat without any prep.

I have been on a pork kick lately... I do pork tenderloin in the oven with Italian or peri peri spices(80g/serving), baked potatoes(150g/serving+ 1/2tbsp of olive oil in the cooking process), and bbq sauce (1 tbsp). Add a salad with 1 tbsp Caesar dressing and the whole thing comes out to 430 cal and is super filling

Ground Turkey
Sweet Potato or Rice
Broccoli or Green Beans

I use my oven to pan roast most of my veggies and then when cool transfer them to storage containers or zip lock bags. I LOVE baked sweet potatoes and I will bake five or six at a time and then store them. I like them just plain hot or cold, but my roomie has to have something on them so for her I split them and pour on a spoon or two of agave nectar (which has no after taste and is one and half times sweeter than sugar so it doesn't take much) and sprinkle a little cinnamon on and she loves it. If you have a sweet tooth that will help you satisfy it and still be eating some that is very nutritious and has lots of fiber. I make spaghetti sauce using ground turkey and it's really good, especially if you add turkey Italian sweet sausages, and then put it on top of roasted green beans instead of pasta, but if you only use one cup of pasta, it's not too bad on the calorie count and you can package it up in meal sized portions. Pretty much anything I like I make a larger portion and freeze individual servings. It helps to always be prepared. Fewer trips through the fast food lane will help you so much. OH and my other saving recipe is to make a huge salad and then store it in pint size mason jars. They will keep for a week!

Check out the "Make Ahead Lunch Wraps" and the "Slow Cooker Vegetarian Chili" on allrecipes.com. The lunch wrap recipe makes a butt load and they can be frozen and microwaved whenever you want one. The chili is a super easy crock pot meal that virtually makes itself, lol and will give you several servings. Let me know if you try 'em! I have more great recipes in my personal arsenal and will share more if you want them.

Here's an easy one: mix a pouch of albacore tuna with a mini container of wholly guacamole. Slap it on a flat out fold-it bread with some arugula and cheese. I eat that with Quest sea salt protein chips and an Apple with almond butter-- almost perfect macros. Or dump any Lean Cuisine over a big batch of zoodles or broccoli with a small microwaved sweet potato and some Greek yogurt.

I find YouTube videos on meal prepping to be very helpful.

I'm loving the FitMenCook app to help meal prep

I have found that as long as I can have variety in my dinners and weekend meals, I'm happy eating the same thing for breakfast and lunch 5 days a week. For workday lunches I make black beans and rice for 3 days at a time and portion it out.

I'm about to use my last can of beans (I bought a ton of no-sodium cans when I started this method), and then I'm going to rework my recipe to use dry beans and get 5 days worth at a time. More effort per batch, but fewer batches and less money.

Saute onion and garlic in oil (I'm using coconut oil right now but after I use it up I'm gonna switch to olive, I think). When they have browned just a bit, I add black beans, tomatoes, peppers (I was using canned green chilies, but have switched to fresh anaheims and serranos), red wine vinegar, cilantro, cumin, ancho chili powder, oregano, hot sauce, a small amount of parmesan cheese, and a tiny bit of kosher salt. I also add pumpkinseed protein powder, and a bit of water if needed to get the consistency right. I make my beans while my rice cooker does its magic, and when they're both done, I portion them out and call it a day. Easy and delicious.

I have eaten it every workday but three for a month and a half, and I am not even a little tired of it. I eat it with some grape tomatoes, and maybe a little cheese if I'm still hungry.

I've only just started meal prepping for the week but so far I've really liked the idea of one-pan meals. They are easy to make and separate into containers for the week. Here's one my hubby and I have been eating for lunch this week:

http://www.chelseasmessyapron.com/one-pan-healthy-chicken-veggies/

This was enough for 4 lunches and one small dinner for one of my kiddos. I also love eating dinner leftovers for lunch. I think this Sunday I'll prepare two different one-pan meals and freeze half of each for a later date :-)