Scottgriesser wrote: »
Greatly depends on macro breakdowns you are going for, but an easy thing to adapt to different flavor profiles is chicken/rice/veg. Chicken, white rice, broccoli and some sriracha and soy and you have "asian". Chicken, brown rice, and peppers with some tabasco and you have "mexican". Chicken, rice, onion/pepper, peanut butter and yellow curry powder/garam masala and you have "indian". Can certainly substitute pork for chicken in any of these, or pull it instead of slice it for different texture. I've also made chilis, gumbos, tacos...there is no end to what you can make and save. I don't do breakfast, but when I did egg cups or sausage and a fried egg were staples. Throw some peppers in it if you wish, or could pack some fresh greens as well. Not going to say that any of these are things you would put in a cooking competition, but it is an easy thing to hit macro targets with and change the tongue tingle so you don't go nuts. Everything except the fresh greens is freezable.
daniworks wrote: »
Thanks for this insights. I have a lot of trouble coming up with a meal plan with easy to access ingredients that is also has affordable price.
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