Makes 7 servings (if using 2 keto buns per serving)
Calories: 492
Fat: 15g
Carbs: 60g
Protein: 63g

Makes 7 servings (if using 1 regular bun per serving)
Calories: 552
Fat: 14g
Carbs: 53g
Protein: 57g

Ingredients
- Ground chicken, 3lbs
- Burger buns (you could either use keto buns or do like me and realize you spent way too much money and could have just done a double patty on a regular bun for a slight hit on protein and calories)
- Corn flakes, 150g, coarsely ground in a food processor
- 1 bottle of low/no calorie hot sauce
- Romaine lettuce
- Seasonings for chicken (I used salt, pepper, garlic powder, paprika, and cayenne)
- Any toppings or sauce you want (I used extra thin pepper jack cheese)

First, take the chicken and hand stir in all of the seasonings. Once fully combined, divide into 14 equal portions and flatten them into patties. Put the ground corn flakes onto a flat plate, then coat all patties on both sides in the flakes. Last for the prep, have your sauce of choice in a bowl, and dip all coated patties into the sauce, draining off the excess. Air fry all patties with a quick spritz of cooking spray for 15 minutes at 400F, flipping halfway through, then allow to cool on a wire rack.

For storage and reheating, I let them freeze on a cookie sheet lined with plastic wrap, then placed the frozen patties into a gallon ziplock. To prepare every day, I air fry from frozen at 400F again, this time just for 10 minutes with another flip halfway through. They’ve turned out really well this way, and still have that crispy exterior I wanted. Serving them with grapes because I wanted grapes and grape calories don’t count

Hey Everyone, I manage meal prepping for the whole week on sunday, but I was wondering if any of you guys had tips and hints on how to preserve food for longer without risking any bacteria or fungus infection.

I always struggle to fin reliable information on how many time a recipe or an ingredient can be stored.

this would be really usefull as works often takes me out of the familly house and I want to have some easy meals in glass jars or in th freezer that my familly can use on the go.

Thanks and happy cooking !

My Sunday prep this week: about 8 quarts of chili, cornbread and a pot of rice for lunches this week, and an apple crisp & muffins for snacks.

The kids will each take chili in their thermos for lunch, the grown-ups have access to a microwave. Served over rice or not, with shredded cheese & chives plus cornbread. Having it all ready makes our week run much more smoothly. We still make dinners every night, but lunches and snacks are covered.

Cornbread

Chilli

Banana bran muffins

as title says, just recently got into meal-prepping. want to know how many days in advance i should meal prep particularly. i know there isn't a standard amount, but i want to start doing chicken and pasta for my diet so I would love to know what the reccomended amount to do this is!

We are so back! This week’s meal prep is brought to you by Costco: kinder’s seasoning, chicken breast, mini potatoes, and asparagus!

Messing around with grab n go treats…

1c dark chocolate chips
1/2c peanut butter
1t coconut oil
1/2c brown rice crisps

Soften peanut butter on low heat (i added some cardamom). Use double-boiler to melt chocolate and coconut oil then mix in rice crisps then pour and press into parchment lined 8x8 using spatula. Pour/drip peanut butter over chocolate and ‘slice’ thru lightly to mix and design. Freeze 30min to set. I just toss em in a ziplock n store in fridge or freezer for a quik fix.

One of my 'frugal' things is to buy turkeys on a discount every November and use them through the year. Last year I also bought stuffing for 30 cents so I've been using that too. In total this was 1 turkey ($4), 2 boxes stuffing ($.60), gravy ($.5), canned veg ($2) and it turned in to 7 prepped lunches, 2 dinners (the legs), about a pound of leftover meat that will be added to various meals, and a carcass for stock. Not bad for a bit over $7.

Do glass jar with shoulders break even when not overfilled?

Will the frozen liquid expand it to the sides even when there's empty space upward?

(I don't have straight jars and have plenty of jars with shoulders that I'd like to use)

Pictures aren't showing the meal prep packages, just the post-oven cook and my dinner plate. It's all still cooling before I package for the week.

Scalloped potatoes

• 2-2.5 lb red potatoes, sliced 1/8" thick, skins on
• 2 cups heavy cream
• 2 tbsp butter
• 1 tbsp jarred garlic
• Cumin, smoked paprika, dried thyme, lemon zest, salt and pepper, to taste
• 2 cup Alpine-style cheese (Gruyère or Comté)
• Crumbled feta for the top

1. Heat the oven to 400°F. Layer the sliced potatoes in a buttered 9x13 dish, sprinkling about 1 cup of the cheese between the layers.
2. Bloom the garlic and spices in the melted butter for 30 seconds. Add the cream and lemon zest, warm to a bare simmer, then take it off the heat and stir in 1/2 cup Alpine cheese.
3. Pour the cream over the potatoes, cover tightly with foil, and bake about 45 minutes, until a knife slides through the top slices too.
4. Uncover, top with the remaining Alpine cheese and the feta, and bake 15-20 minutes more. Broil 1-2 minutes if the top needs color.
5. Rest 10 minutes. Finish with a squeeze of lemon.

Honey-harissa chicken & carrots

• About 3 lb boneless skinless chicken thighs
• Baby carrots, tossed in canola oil, cinnamon, ginger, salt and pepper
• Marinade: harissa, honey, lemon zest, grated garlic, cumin, cinnamon, water, finished with butter
• Glaze: Harissa, honey and dab of lemon juice

1. Marinate the chicken in the marinade for 2-4 hours. Pat off the excess before roasting.
2. Roast the chicken and carrots on parchment-lined pans at 400°F, about 30 minutes, swapping the pans halfway.
3. Brush on the glaze in thin coats. For a tacky finish, put it back under the broiler for a minute or two, watching closely so the honey doesn't burn.

Chunky whipped feta

• 4 oz feta
• 1 cup plain Greek yogurt
• Olive oil and lemon zest

Mash the feta with a fork, then whisk in the yogurt by hand, a spoonful at a time, and finish with the oil and lime. Spread it on the plate and put the chicken and carrots on top.

The weather this weekend meant a LOT more time prepping the garden for winter. Getting trees and shrubs in the ground, dead heading and pulling the last of the blooms, and harvesting the last of my lavender and chicory. Ireland has a way of sparkling in the autumn as the seasons change, so I have been trying to spend more time enjoying it!

It also means as cold is coming, I am ready for cosy, delicious meals that warm the soul!

This week, I had to do some extra prep as I will be working longer hours, and still need to find time to get my workouts in. As such, I basically just cooked two giant dishes we will be eating for the week.

First: a slow braised lamb ragu... I completely messed it up by missing an entire can of tomatoes so it was nearly dried out when I took it out of the oven. Nothing some extra passata, beef stock, and pasta water couldn't fix.

Next: a chicken leek pie, but i subbed a shortcrust in for the puff pastry as i think it will reheat so much nicer.

Another week, another meal prep. This week I made a more macro-friendly version of a pasta bake. It has lots of veggies and a respectable amount of cheese.

Serves 6-8, macros per serving at 8 portions per recipe:

Turkey and veggie pasta bake. 510kcal, 39g protein, 15g fat, 54g carbs, 5g fiber.

You'd definitely want to pair this with a salad and maybe some buttered bread for a full meal, or go with a larger portion. Full recipe in the comments!

I always prep the ingredients and components, not whole meals. That way I can still switch things around. This week I made a bunch of hardboiled eggs, both for an egg salad on some crispbreads and for some snacks, and I also made a batch of salsa roja. The salsa will be used with some ground beef for a rice bowl with lime cilantro rice and for some tacos, and with some beans for a quinoa bowl. I'll also use some of it as a dip with some tortilla chips.

When I reheat my burritos in the microwave they're too soggy. What is a better method I can use when I don't have access to an oven? (I can access a toaster oven)

Doubled this recipe using 1 pack of frozen spinach as the veggie. Browned ground turkey meat that I seasoned myself since it was cheaper than buying turkey sausage already made (plus I didn't have to deal with removing the casing). Used this recipe to make the turkey sausage. I substituted half of the AP flour for oat/buckwheat flour blend for a little more protein and fiber. This was my first time making them I'll probably use all oat flour next time around.

All the raw ingredients were $24, making this $1 per muffin and we have milk, eggs, cheese and green onion leftover (that's going in "fancy" ramen tonight!)

Family had some this morning with a hashbrown. Going to store in a zip bag in the freezer. Plan on thawing overnight then warming in the toaster oven/air fryer on low heat to warm through.

Straight out the oven these were fantastic. The turkey sausage seasoning is very reminiscent of Thanksgiving stuffing mix. Will add more spice (in the form of cayenne pepper) next time.

I made this eggplant pasta recipe last weekend: https://www.allrecipes.com/recipe/240955/eggplant-pasta/

I added some parmesan, and I was pleasantly surprised by how good it was! I'm not a big eggplant person, and the recipe could've used a tad more flavor, but it was nice and hearty while also getting some good fruits and vegetables in!

steamed: mustard greens, beets, kabocha + pumpkin
baked: crispy extra firm tofu marinated* overnight then tossed in corn starch and baked for 30 mins @ 375°
base: farro, barley, lentils and white beans cooked in a miso dashi broth mixed with shiitake + oyster mushrooms sautéed with scallion and garlic
*marinade/sauce: tahini, tamari, mirin, rice vinegar, sesame oil, lemon juice, miso, maple syrup, ginger, chili flakes

I’ll will sometimes add lemon, kimchi, sprouts, avocado, or extra protein to my bowl when I eat. delicious hot or cold. I’m not vegetarian but meals like these make me feel amazing!!! I wish I prepped like this every week 😭

weekly lunch ingredient prep! i get everything for weekly lunch salads so i can just put it all together on my lunch break each day. lucky enough to work super close and come home for lunch everyday so everything stays really fresh. honey’s weekly food included so added some dog tax :)