What MEALS do YOU PREP? Meal prep pics/ideas!

I chop, slice and dice my veggies for different stir fry, soups, salads. I will say I don't do the whole separating thing because what I want today might not be what I want tomorrow lol. I keep a bag of frozen turkey meatballs at all times because it's already portioned, throw it in the steam basket, fry up my veggies, add a sauce, done. 😇 This meal is typically about 400 cal w/ lots of vitamins and minerals.
I usually buy frozen packs of salmon or Pollock, that too is already portioned. You could make rice in advance or buy edamame noodles (paired w/salmon & it's packed with protein, Omega, iron and potassium). The noodles I buy are again already portioned pretty nicely inside the box so I don't have to weigh it.
🤔 Have soft boiled eggs made in advance for breakfast, snacks, salads or ramen. I also make a coconut lentil Curry and that's part of my lunch throughout the week. Protein, carbs and fiber plus coconut milk and oil for fat. 5 mins of prep time, the rest is history.

I usually prep easy weekday breakfasts on Sundays (bags of trail mix). I also make one batch meal for weekday lunches. Dinner is more variable, sometimes a freezer meal, sometimes a really quickly-prepared easy meal after work, and sometimes takeout.

I do the same as some of the above have mentioned. I don't prep entire meals ahead. I'm a person who needs a lot of variation, or I get bored with food. I prep ingredients. And lots of them. I usually do it the day, or the day after, I return from my local (storefront, not outdoor) farmer's market trip.

I cook farro and quinoa to have on hand to eat as a starch, to throw into salads, or to mmix in with a stir fry.

I always have chicken cooked in the fridge... it's my go to protein to add to everything.

And I clean and chop lots of different kinds of veggies, keeping some raw and roasting some of them. My favorites, and ones that last throughout the week..... (specifically) green leaf lettuce; spinach; green, red and yellow bell peppers, zucchini (diced, sliced, and zoodles); carrots (love them sliced and roasted); cauliflower; beets; turnips; grape tomatoes; asparagus; string beans (ever tried roasted with garlic?!); sweet potato diced and roasted; butternut squash diced and roasted; spaghetti squash.

I can make salads with these, chicken, pork or beef dishes; stir fry; anything you can think of.

One of my favorites thrown together quickly when I've got everything prepped.... spaghetti squash mixed with some zoodles, diced grape tomatoes, sun dried tomatoes, chopped spinach, garlic, (red peppers occasionally), with some nonfat Greek yogurt and an ounce of goat cheese to make a "sauce" that coats everything. I usually add in some diced chicken, too. It is so tasty and tangy. And GOOD for you! Looks beautiful, too, if you kept the shell from the spaghetti squash, to serve it in half of the shell. One of my MFP friends calls it my "goat boat" when I log it as a meal.

Good ingredient prep helps me to have NO excuse to not throw together a good healthy meal any time of the day.

I don't really meal prep, but if I make anything that freezes well, I will make a quadruple batch to freeze in portions because the incremental work of chopping 1 onion instead of 4 is not linear. The dishes I batch cook to freeze are typically:

curries, such as beef rendang
braised chicken thighs, such as dak dori tang, coq au vin, chicken teriyaki
minced meat, such meat loaf, meatballs, bolognaise sauce for spaghetti, nam prik ong, ma po tofu
potatoes gratin (you need to fully cook before freezing, otherwise the starch turns into sugar in the freezer)
meat stews, such as boef bourguignon, estouffade

I prep lunch and dinner meats and rice 5 days out and then air fry my veggies as needed. I do a turkey taco bowl variation and steak for dinner. I do overnight oats on heavy lift days and turkey bacon egg whites and spinach on low output days

I prep a crustless quiche for breakfast by doubling my no crust quiche and cooking it in a cassarole dish. I cut it into servings and freeze. Since I work at a psych hospital, I take my breakfast and lunch to work each day and this gives me something different a couple of days a week.

joshchapo wrote: »

acpgee wrote: »

Seal the pastries with some egg white or beaten egg. These are what the warned p ones look like. My filling was vaguely Turkish so had some with a Turkish watermelon/feta/mint salad. Added a yoghurt and garlic dipping sauce for the pastries.

What was inside the pastrie?

Did you make the garlic dipping sauce yourself?

The vaguely Turkish soring rolls had the minced lamb version from this recipe:
https://www.recipetineats.com/gozleme/

Toum is a bit labour intensive but I had some in the fridge and stirred that into some no fat yoghurt.
https://www.seriouseats.com/recipes/2018/01/toum.html

If I didn't have toum in the fridge I would just google any tzaziki recipe.

Tonite I made baked sweet potatoes (I have frequently)
Simple green beans with garlic
And a nice piece 6oz filet minion! Yummm
😋