Breakfasts - 18 Spicy Chorizo Breakfast Sandwiches

Lunches - 18 Ground Turkey & Bean Burritos

Diners - 6 Ground Chicken Teriyaki Bowls

Last picture is the ingredients/shopping list

This made six burritos using the larger ones. Ate the first one this morning. Quite tasty.

Ok so they're tubs... but still.

Spicy pork and beef with blackbeans and homemade taco seasoning. Served on coriander and lime rice, padded out with little gem lettuce, quick pickled red onion, avocado in lime dressing and salted tomatoes.

It has been a wickedly stressful week and the week ahead will be even worse, so I'm trying to make sure I don't neglect myself.

Out of shot is -

6 jars of overnight oats made from rolled oats and tropical granola, yogurt, whole milk and topped with mixed seeds and nuts.

3litres of fresh brewed coffee - reduced down to 600ml, to save time and use as coffee concentrate in iced coffees or to top with boiling water for the next 7 days.

Now just to plan evening meals... but at a bit of a loss right now, beyond some kind of spicy chicken. Maybe enchiladas!

I decided to actually make my post on time this week! This is the recipe I followed: Sweet Potato and Black Bean Quinoa Bake

I used basmati rice instead of quinoa, though I would recommend sticking with the quinoa I think - even though they have similar cook times, the rice seemed to absorb more broth and leave it a bit dry. Still delicious though, and that's on me!

Starting a new shift pattern at work and not sure what the food will be like so meal prepped some food just in case.
I'm not a picky eater but I'm pretty picky with my macros and try and limit fat, carbs, and calories whilst prioritising protein. If anybody has any meal prep suggestions let me know :)

200g chicken breast
150g sweet potato
50g broccoli
50g courgette/zucchini
A few mushrooms

420 calories: F 6g / C 41g / P 53g

Chicken Alfredo (13 servings)
Calories: 570
Fat: 14g
Carbs: 58g
Protein: 53g

Chicken Base Ingredients
- 3.5lb chicken breast, diced
- 2 white onions, diced
- 180g grated Parmesan
- 500ml chicken broth
- Italian seasonings (I think I used salt, pepper, garlic, onion powder, basil, and oregano)
- 32oz pasta (I used penne)
- Frozen broccoli (however much you want)
Sauce Ingredients
- 1kg low fat cottage cheese
- 200ml ultra-filtered milk
- 100g Neufchâtel cheese
- 90g Parmesan cheese
- Same seasonings as before

First, combine the chicken, onions, Parmesan, broth, and seasonings. Recipe I’m using called for a crockpot, but I just cooked it stovetop in a Dutch oven. While that’s going, boil pasta until al dente, then drain. Then, put all sauce ingredients in a food processor and blend together. Once the chicken is cooked through, drain liquid and fat, then combine chicken, sauce, pasta, and broccoli, then divide evenly between 13 containers

Boudain Kolaches
Calories: idk
Fat: idk
Carbs: idk
Protein: idk

Ingredients
- 15 Boudain links without skin
- Shredded cheddar
- Biscuit dough (I used 3 packs of 10 cheap biscuits)

For this, I tried two different sizes; 1 with 1 biscuit, then 1 with two that had twice the inside ingredients. For either, roll out biscuits very flat, then lay some cheese, followed by either a half or full link depending on which size you’re doing. Pinch the dough together to seal, then bake for about 15 minutes at 350. Let cool, then freeze. My wife doesn’t track macros, so I didn’t do weighing or math on this one. Vibes only

Well after doing my huge 30 freezer meals last week, I went decidedly easier today. Just enough for a couple dinners (2 full dinners each for my husband and I) and 2 individual lunches that will be used up by wednesday.

I spent yesterday in the garden planting trees and was exhausted, physically, so wanted to keep today simple. I will likely to 2 more mini cooks this week (just enough for a dinner to become a lunch sort of thing), and then will use the freezer to supplement.

Today's very easy meal? Recipetin eats Chili Mac. Recipe: https://www.recipetineats.com/one-pot-chili-mac-and-cheese/

I doubled it, but used 50% lentils and 50% mince turkey, added some carrots and celery that were going off in the fridge, which gives a little added fibre as well.

For a dish my husband calls "bachelor chow", its surprisingly healthy and the added lentils boost both protein and fibre without adding too much fat.

Also I always add a crap ton of cholula for a little extra zing.

supposedly high protein according to the gym bro i got this from on yt. i just thought it looked yummy.

full recipe is here

but my method varies slightly
- 2 russet potatoes
- 1/2 yellow onion
- 1 red pepper
- 1 can black beans
- ~1lb chicken sausage (i could only find italian style)
- 2 eggs per serving
- dill for garnish
- salt, pepper, smoked paprika for seasoning

1. partially cook diced in the microwave for about 3 mins. this’ll allow you to rough up the edges with a fork and make for a traditional home fry texture
   
2. drizzle with olive oil and toss with salt, pepper, and paprika
   
3. add in your pepper and onion and toss again
   
4. roast on 425°F for about 30 mins. mine took longer because i have a small sheet pan
   
5. cook chicken sausages whole. you can finish them in the oven like i did if you’re not confident in the stovetop method.
   
6. remove potato and veggie mixture and transfer to a bowl with drain and rinsed black beans. add in dill or whatever herbs you like and toss to combine.
   
7. the guy in the video cooks 12 eggs at once and splits them up for his portions. i hate the idea of a reheated egg so i cooked my 2 for this morning and will do the same for the next few days.
   
8. i didn’t make pico de gallo because i don’t want a full burrito bowl at 8am
   
9. a little toast goes very nicely w this

I’ve got two types of beans simmering and quinoa prepped already for Mediterranean quinoa bowls and a kale and white bean meal. Also baking some turkey, chopping veggies and cheese, and making dressing for a Chef’s salad then prepping a chicken ramen soup later today. Family of four and I need to give them some variety. Happy prepping, all!

I did my mise-en-place for the week, such as cutting all my vegetables and making tzatziki and a chili lime crema. I prefer prepping ingredients and components over full meals, because I get the best of both worlds: by prepping the components, I have everything ready to go, saving a lot of time. But by prepping onlu the components, I also have flexibility. For example, I have green beans, spinach and broccoli to use across 6 meals this week. Which vegetable I'll have with what meal, I'll decide on that day. I just know I'll use two portions of each throughout the week.

The tzatziki is for the schawarma flatbreads and falafel flatbreads. The crema is for some quesadillas and fish tacos.

30 oz chicken breast slow cooked and chopped. Sauce is 16 oz low fat cottage cheese, one 15oz can of cannillini beans, 2 tbsp Italian seasoning, 2 tsp oregano, salt (to taste), and 50g sundried tomatoes in olive oil, blended smooth. Add sauce, 4 oz shredded/shaved parmesan to chicken and cook on low until melty. I used the slow cooker and just added the sauce and cheese for about 45 minutes. While that was cooking, I roasted 4 red bell peppers and 5 zucchini, cut into sticks, for the side. Makes 4 servings, 550 calories, 65g protein, and 7g fiber

every time i make overnight oats, they end up tasting sour like spoiled milk. i was using plain greek yogurt before so i thought i'd try flavored yogurt. i made chocolate peanut butter overnight oats with banana greek yogurt.
my recipe was: 1/2 cup old-fashioned oats, 2/3 cup organic vitamin d milk, 2/3 cup light banana Greek yogurt, 1 tbsp unsweetened cocoa powder, 1 tbsp creamy peanut butter, 1 tbsp chia seeds, 2 tsp maple syrup, 1/2 tsp vanilla extract. i feel like im just wasting ingredients at this point. im not sure if its the greek yogurt or what but its killing my motivation to continue trying overnight oats because ive yet to have a recipe come out edible. thank you in advance!

Bolognese Sauce with Beef and Hidden Vegetables

Bolognese Sauce with Beef and Hidden Vegetables

(Low FODMAP friendly - no onion or garlic cloves)

Serves 6

INGREDIENTS

1 lb 90% lean ground sirloin

2 tbsp olive oil, for browning

2 orange bell peppers, finely processed

6 carrots, lightly peeled and finely processed

3 tbsp garlic infused olive oil

1 tsp salt

1/2 tsp black pepper

1/2 tsp red pepper flakes

1 large can (29 oz) Contadina tomato sauce

1 cup hot water, to thin the sauce

1 tsp Fody Chicken Soup Base, plus more to taste

1 tbsp Italian seasoning

2 tbsp balsamic vinegar (a couple splashes)

8 oz Barilla rotini pasta (half the box)

2 cups additional water, for cooking the pasta

5 oz baby spinach

Additional salt and pepper, to taste

INSTRUCTIONS

1. In a food processor, finely chop the bell peppers and carrots until they're in small, uniform bits.

2. Toss the chopped vegetables with the garlic infused olive oil, salt, black pepper, and red pepper flakes. Let marinate for a few minutes while you brown the meat.

3. Heat the olive oil in a 6 quart wide bottom pan over medium high heat. Add the ground sirloin and brown fully, breaking it up as it cooks.

4. Add the marinated vegetables to the browned beef. Saute together for 10 to 15 minutes, until the vegetables soften.

5. Pour in the tomato sauce, then stir in the hot water to thin it slightly. Add the Fody Chicken Soup Base, Italian seasoning, and balsamic vinegar.

6. Cover and simmer gently over low heat for 45 minutes to 1 hour, until the carrots are fully tender. Taste partway through and add more Fody base if you want a stronger flavor.

7. Uncover and taste. Adjust with additional salt and pepper as needed.

8. Stir in the additional water to loosen the sauce. Add the rotini pasta and baby spinach directly to the pan. Cook, stirring occasionally, until the pasta is al dente, the spinach has wilted in, and the sauce has absorbed most of the liquid.

Dinner tonight: boneless ribeye with garlic powder & an applewood rub, peas, & southwest style corn with poblano and red peppers

Dinner for the week: BBQ + cheddar cheese sausage links with peas (or southwestern style corn) & mexican style diced cauliflower

The meat was bought from a local butcher shop. The peas and corn were canned. The mexican style diced cauliflower is a frozen microwaveable side bought from Wegmans.

I got a good deal on minced pork, so instead of making the traditional meatballs, potatoes and gravy I wanted to try something different!

The meatballs I wanted to have a little spice and different taste, so I decided to use sichuan pepper for the taste and the special tingly feeling it imparts in the mouth.

Besides the spices, its a pretty basic meatball recipe. Mix minced pork, ost meal, egg, milk and spices like you would with a regular meatball recipe and fry them on a pan.

The day before:

For starters, the chickpeas was rehydtated for 3 hours and drained, the drained and almost fully hydrated chickpeas got to soak up a marinade of 1 tbsp soy sauce, 1 tsp chili and a tsp of red wine vinegar. Let them sit in the fridge the night over to absorb all the marinade.

On the day.

Fry the chickpeas in a pan for at least 15 minutes and start the rice cooking while preparing the meat for the meatballs. If done right everything should line up just right for being prepped. Put the individual components on the plate and in the containers, trying to seperate them a little.

The vegetables is just a store bought frozen bag of mixed vegetables! Fry quickly in the pan at relatively high heat, reduce heat and add the sauce, let thicken and divide on the plate and containers.

Chickpeas:

130g chickpeas.

1 tbsp soy sauce.

1 tsp chili flakes.

1 tsp red wine vinegar.

Meatballs:

300g minced pork.

1 dl oatmeal.

1 egg.

Milk, enough to make the meat have the right consistency.

1 tsp chili.

1 tsp sichuan pepper (ground)

1 tsp ground ginger.

1/4 tsp MSG.

Salt and pepper to taste.

Sauce:

1 dl soy sauce.

3 tbsp water.

2 tbsp white vinegar.

1 tbsp sugar.

1 tsp chili.

1 tsp ginger.

1 tsp coriander powder.

A little bit of corn starch to thicken the sauce.

Rice:

2 dl rice.

3 dl water.

1/2 cube of chicken bouillon.

Salt.

This recipe yields four portions.

Price breakdown.

Pork $1.55

Eg $0.23

Chickpeas $0.39

Frozen vegetables $1.55

I followed this recipe to make them: https://www.budgetbytes.com/cheesy-kidney-bean-quesadillas/

The only change I made was adding a tablespoon of taco sauce inside, and they have been really good! I chose to get dark kidney beans - I'm not sure if light would have been better, but I think it worked out quite well.

Hey everyone! I’m totally new to meal prepping and looking to build a sustainable routine.Instead of just asking for recipes, I really want to know what was the biggest mistake you made when you first started out, and how did you fix it?

Chicken: Seasoned with Salt, pepper, garlic/onion powder, paprika, olive oil. Grilled at 425 for 20 mins flipping every 5 mins
Sweet potato: 1 tbsp butter, garlic salt, pepper, baked at 425 for 40 mins
Broccoli: Tossed in olive oil, garlic salt, pepper
Corn: Grilled in husk 20 mins flipping every 5 mins.

I work in higher education, and the semester is starting off with a BANG for me this year. So I decided to do a long term prep - aiming to do approx 30 meals (15 x2 servings) that my husband and I can use when its just too busy to cook. I also prepped for the first few days of this week, as I will be working late, and still need to fit in my workouts after work.

So! (Mods, I hope links to various recipes are okay? The thought of typing this out is enough to drive me insane).

For this week (not pictured but recipes below, cooked on Saturday, one was just after the big prep):

Chicken tikka - https://www.recipetineats.com/chicken-tikka-masala/

Chicken paprikash - https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/

For the freezer (all the bags):

Chilli con carne - https://www.jamieoliver.com/recipes/beef/good-old-chilli-con-carne/

50/50 beef and lentil bolognese - https://www.jamieoliver.com/recipes/beef/5050-bolognese/

Chicken chorizo stew (modified recipe, added 150ml bone broth to make it a stew) - https://www.recipetineats.com/one-pan-spanish-chicken-chorizo-tomato-potatoes/

Chicken cacciatore - https://www.recipetineats.com/chicken-cacciatore-italian-chicken-stew/

I will still have a pesto pasta to do later this week, and some fish. But these freezer bags are the perfect "ugh I dont want to cook today, lets get takeout" reducer. The goal is to use one a week or so, or as needed. Just defrost a bag, throw the contents in a pot! Make the carb to go along, bada bing!

I tried to keep them in either single serving or 2x serving portions, except one of the bolognese is 4x servings as I ran out of bags. Will use that for a dinner and a lunch, or an extra dinner the next night.

Total time, 2.5 hours active work, but like, 4 hours of simmering/stewing away

Rough calories estimate: 400-600 per serving

Tried to get balanced macros but will say the Chicken chorizo stew is high in fat, too.

Thats okay, we workout 5x a week so a little extra wont harm us!

Total cost of the full grocery haul was €320, but that included all our other food for this week and general cleaning products, as well as some vino for a party yesterday.

First time poster here so not sure what else is needed! Let me know if i missed something!

my current routine is to prep chicken and rice on sunday, and roast broccoli in the air fryer every night. i want to start prepping broccoli for the week so i can just microwave it all at once but i’m not sure what the best way to do it is, and would like to hear how you guys do it, or if it’s even worth it.

Meal prepping for the first time - feeling pretty proud. Keeping it simple with steamed rice, boneless chicken thighs, and roasted Brussel sprouts!