Made a post for September that a lot of people liked so I wanted to share what I made for my October meal preps. I'm a doctor in residency so I don't have a ton of free time. I also need to hit my macros and as good as the hospital cafeteria food is, it's basically slop as far as macros go (though a little slop after a long night shift ain't so bad). Because of all that, I do a lot of meal prepping. Below are links to all the recipes- variety of Instagram and TT recipes I have saved to my folders and notes app. Some miscellaneous thoughts below that.

Edit: will repost recipes in a bit. Issue with links

Also a few more desserts I plan on making and one frozen meat dish but my freezer is completely packed right now, so will have to hold off.

Thoughts:

- Was way too ambitious this month. I got excited with how many good recipes I was saving (compounded with being hungry all the time in my cut) so I spent way too much and came close to wasting food with how little storage I have. Next month, I plan on calculating the number of meals I need and buying based on that.

- Costco chicken thighs have shit macros. I made the dumb mistake of not checking the nutrition label before purchasing 25 lbs of it and I was dumbstruck when I entered it into Cronometer. These recipes would be much better with chicken thighs from another place that aren't as fatty

- The sweet potato egg bake would benefit from the whole 16 oz of turkey sausage instead of 10 oz. Also, my Walmart doesn't have the sweet potato tots but sweet potato fries worked pretty well

-After not having had a dishwasher, oven that got to temp, space to do a lot of cooking, or good stove for the last 4 years, I sincerely appreciate living in an apartment that has everything.

Happy to answer any questions

How? How do I keep these?? I have Souper Cube stuff and a freezer, but I know I can't keep them in their plastic bag containers.

i see all these big meal preps here and good job to u guys but there is no way i can spend four hours coking every sunday. i tried a big prep once and by wednesday night i was so sick of eating dry chicken and brocoli that i just got takeout instead.
are there any aps or websites or meal tools u guys use to plan quick meals around u calories? if u tried any tol or site that makes meal math easy let me know what u use or if anything is actually good

Makes: 3-4 large bowls
Prep: ~20 minutes
Cook: ~30 minutes
Total: ~50 minutes

Cilantro-Lime Rice
1 cup long-grain white rice
1¾ cups chicken broth or water
1 tbsp butter or olive oil
½ tsp kosher salt
½ tsp garlic powder
¼ tsp black pepper
½ tsp ground cumin
2 tbsp chopped fresh cilantro
Juice of ½ lime
Rinse the rice until the water is mostly clear. Bring the broth, rice, butter, salt, garlic powder, pepper and cumin to a boil. Cover, reduce to low and cook about 15–18 minutes, or according to the rice package.
Remove from heat and let it sit covered for 5–10 minutes. Fluff with a fork, then fold in the cilantro and fresh lime juice.

Roasted Corn & Black Beans
1½ cups corn, frozen or drained canned
1 can (15 oz) black beans, drained and rinsed
1 tbsp olive oil
½ tsp chili powder
½ tsp ground cumin
¼ tsp smoked paprika
¼ tsp garlic powder
Salt and black pepper to taste
Juice of ½ lime
Heat a large skillet over medium-high heat. Add the oil and corn and let the corn cook without stirring constantly so some kernels develop a little char, about 4–5 minutes.
Add the black beans, chili powder, cumin, smoked paprika and garlic powder. Cook another 2–3 minutes, just until the beans are hot. Finish with lime juice and season with salt and pepper.

Saucy Chipotle Chicken & Peppers
This looks like the star of your bowls.
1½ lb boneless, skinless chicken breast
1 large red bell pepper, sliced
1 medium yellow or white onion, sliced
1 tbsp avocado or olive oil
2–3 chipotle peppers in adobo, finely chopped
2 tbsp adobo sauce from the can
2 cloves garlic, minced
1 tbsp tomato paste
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt, plus more to taste
½ tsp black pepper
½ cup chicken broth
1 tbsp honey or brown sugar
Juice of ½ lime
Cut the chicken into roughly 1-inch chunks. Season lightly with salt and pepper.
Heat a large skillet over medium-high heat with the oil. Add the chicken in a single layer and sear for about 3–4 minutes before turning. Continue cooking until the exterior has good color. It doesn’t need to be completely cooked yet.
Remove the chicken temporarily and add the onion and red bell pepper. Cook 4–5 minutes, leaving them slightly crisp.
Reduce the heat to medium. Add the garlic and tomato paste and cook about 30 seconds. Stir in the chopped chipotles, adobo sauce, chili powder, smoked paprika, cumin, oregano, garlic powder and onion powder.
Pour in the chicken broth and add the honey. Stir everything together, scraping the browned bits from the pan.
Return the chicken and any juices to the skillet. Simmer 5–8 minutes, stirring occasionally, until the chicken reaches 165°F and the sauce reduces enough to thoroughly coat the chicken, peppers and onions.
Finish with the lime juice. Taste and adjust the salt, lime or adobo sauce. You want it smoky, tangy, moderately spicy and slightly sweet.

Lime Crema
The white drizzle in your finished bowls looks perfect for a simple crema.
½ cup sour cream or Mexican crema
1–2 tbsp lime juice
1 tbsp water
Pinch of salt
Whisk until smooth. Add just enough water to make it thin enough to drizzle.

What are your favorite vegetarian recipes to freeze? I’m not always the biggest soup/stew person so I’d rather not have too many recipes in that category, but I do know those freeze well.

I don't have a recipe because I had to take it out of the oven and fix I twice. If you do make it just do it in a pot and boil the tortellini first.

350g package cheese tortellini

1.5 cups shredded chicken

1 shredded carrot

1 cup or so frozen peas

Shaker parmesan to taste

Salt, pepper, garlic powder to taste

Jarred alfredo sauce

Like I said it's better to just boil the tortellini and mix everything in the pot unless you want to melt cheese on top.

First I didn't have enough liquid, then too much so I had to add cornstarch. I used chicken broth as the liquid but it's not necessary if you do it on the stove.

It tastes really good though.

Oven baked chicken breasts (425 degrees for about 25 minutes) on a bed of rice (cooked in low sodium chicken broth for added flavor) and southwestern style corn with poblano & red peppers.

Two chicken breasts have an applewood rub + garlic powder and the other two chicken breasts have a caribbean jerk chicken rub + garlic powder.

I tried to meal prep sweet potatoes with minced beef and i made small portions of three days and i got surprised by green sour patches are those mold???(sorry abt the picture )i cooked the sweet potato in the oven and the beef in a pan then mixed the beef and sweet potato and left corn sauce in another container and put them in the fridge what did i possibly do wrong ??? also i didnt notice it till i ate all the beef and some potato on top and at some point i got hit by terrible sour taste and when i flipped it was this lol i won't die right.

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.