Deconstructed fresh roll and sugar free chocolate moose .🫎

Sweet potato stir fry, quinoa and sugar free blueberry cheese cake. 🍰

Breakfast we have some russet potatoes with ground beef and eggs. (Straight forward prep seasonings were just garlic, onion, pepper, salt, a dash of chili powder)

Lunch we have some honey garlic chicken and mac and cheese (ofc macro friendly why r u even asking) (Chicken, garlic, pepper, onion, salt, chili powder —> after cooking chicken add butter and lots of garlic and honey and cook it on a medium low temperature to bask in flavor; Skin milk, lite cream cheese, low fat cheese blend, GARLIC)

Dinner we have some poor turnout crispy chicken tacos (everything but the tortilla will be delicious so no worries) (Same seasonings as above plus cumin)

Total time: way too long (3 hours) but now I don’t have to worry about cooking for 3 more days

I live in a very small apartment in a literal/ food desert, so I have to do most of my shopping at the dollar store. I get what little produce (corn, carrots, lettuce, zucchini, onions, tomatoes, cilantro, and avocados. They usually have no fruit besides lemons and limes) I can from our local carne. I also get chicken, spices, and fresh cheese there.

I've made meatballs (chicken, I don't eat red meat/pork) and black beans burgers so far, but I want to get my mileage out of this thing. It's hard with my limited availability to a lot of my previous favorite ingredients, but I still want to eat well. I'm not opposed to trying things that require a higher skill level, I just don't have access to very many ingredients.

Egg roll in a bowl, cowboy caviar & chicken, a variation on Japchae, curry chicken salad with butter lettuce. My husband’s portions are 25% larger than mine, so some recipes have 2 sets of macros.

About 30 meals here.

A combination of ground chicken, baked sweet potato’s, green beans, baked chicken breast, green lentils, black beans, chickpeas, and brown rice.

Not pictured: 80 protein balls (dessert) 8 servings of spaghetti Bolognese, 1 crockpot of chili, and 8 servings of beef tacos for my daughter.

It took me all day and I had a blast. It feels so good knowing my family will be eating well while I’m gone!

Thanks for viewing!

As per the title, looking for ideas of what to do with a load of Konjac noodles! I have broccoli and mushrooms too so thinking some kind of stir fry vibe, but don’t really know what to do! Protein wise I have chicken breast and ground beef in the freezer and canned tuna!

All ideas welcome! :)

I'm not claiming these are authentic by any means but they were delicious!

Cabbage rolls are:

80/20 ground beef

Mini red bell peppers chopped from the garden

Onion

Garlic

Egg

Salt/pepper

Jasmine rice

Tomato sauce

Tomato soup

Mashed potatoes are:

Gold yukons

Milk

Butter

Garlic

Parmesan

Salt/Pepper

hi! here is my attempt at my first ever meal prep!! it took me a long time because I'm still very slow in the kitchen and I can't multitask haha. it's jasmine rice with toasted sesame seeds, pan-fried salmon, edamame, cucumber, and coleslaw with a homemade dressing (rice vinegar, honey, soy sauce, sesame oil)

what do you guys think? hopefully it'll keep for the next 4 days.

if you would have told me, I would be meal prep one day, I would look at you and laugh. I lived on lean cuisine or doordash. I never cooked or made my own meals. I downloaded tiktok a few days ago, and I saw these cute salad jars and boom, I bought the same jars the next day.

Here’s what I learned so far: 1. For the strawberries, it’s better to keep them separate to avoid them making the yogurt watery. 2. Even though I am losing weight and eating each and every jar, I have to constantly buy groceries every few days, might look into a bulk grocery store near me. 3. This takes alot of time. Even though I only made 6 jars, this is a very time intensive task, I might do half one day and half the next day.

Someone also suggested I remove the croutons in my last post and I did! I replaced them with chickpeas and cheese. The comment was a bit harsh, but I took it as fuel to make a new salad.

I make tacos for dinner and can’t put them in jars, but I might look into making taco bowl jars with rice, idk how that would go.

The last two slides are the recipes, I try to buy low calorie toppings and dressings. Each yogurt jar is 473 calories and each salad jar is 344 calories. There’s one jar without blueberries because I ran out, so that one has a little less.

This is curry with potatoes, tofu, spinach, and orange bell pepper. Along with basmati rice and pita bread.

Ingredients are chicken, sausage, and buns

Slow cooker pulled bbq chicken with butternut squash mash, corn and beans

Yogurt curry grilled chicken with roasted cauliflower, zucchini and peas

Gonna be a good week!

In looking for the best chicken recipe. Have tried lots lately but can't find one that I want to stick to eating everyday. What's your favorite chicken recipe ? It has to be a recipe that you can enjoy everyday. That satiates that craving. That you can eat without stoping half at the plate and saying it's too much.

Any grandmas/mamas recipe welcome also. Need more of that in my life too.

Just wanted to share the pretty pic that this turned out to produce! Look at those lines!

Oil with salt and pepper on the oven roasted vegetables (400 degrees for 40 min) and a honey dijon marinade on the tofu (air fried for 19 min at 400). Marinade recipe in the pictures

Meatball ingredients: 1lb of ground beef, ginger, bread crumbs, milk, green onions(white part), 1 teaspoon gochujang

Sauce: soy sauce, rice venegar, maple syrup, garlic, ginger, corn starch

425 degrees for 15 minutes with a drizzle of sesame oil without sauce

Put meatballs in the sauce and then put back in oven to broil for 2 minutes

Simple meal prep. No microwave at work so cold lunches always.

Lunch Pasta salad 1 seasoned chicken breast 170cal 1 1/4 cup farfalle cooked 200cal 2 Tbsp light Italian vinegrette 60cal 1 cup broccoli, corn & red pepper blend 35cal TOTAL 465 calories

Dinner Mex Dip 1/2 cup black & pinto no salt beans 100cal 1/2 cup gardien meat crumbles 110cal 2tsp low sodium taco seasoning 15cal 1 cup bell pepper and onion 25 cal 1/4 cup shredded 2% cheese 90cal 21 popcorners salted chips 120 cal TOTAL 410 calories

Slow cooker coconut-lime chicken and potatoes topped with peanuts & fresh basil.

Still dialing this one in. Doubled my lime juice, heat & herbs this time. Could be down to one more batch to have my ratios set.

Disclaimer - I don’t measure ingredients unless stated otherwise :P

Breakfast: Crustless quiche - Turkey bacon - Eggs - Fat free cottage cheese - Reduced fat milk - Reduced fat shredded cheddar cheese - Spinach - Salt - Pepper

Cut Turkey bacon into small pieces and pan fry until desired color. Add in spinach, sautee till wilted. In a separate bowl, whisk eggs, milk and cottage cheese. Add in Turkey bacon and sausage. Whisk all together. Preheat oven to 400F. Add mixture to a baking dish and top with cheddar cheese. Bake until golden.

Lunch: Turkey/chicken breast sandwiches - Turkey slices - Chicken breast slices - Lettuce - Arugula - Onion - Tomato - Chipotle mayo - Swiss cheese - Ghost pepper cheese - White bread

Wash, prep and dry veggies. Assemble everything into container, separating the bread. I used ghost pepper cheese for me, Swiss for my boyfriend.

Dinner: Pot roast with rice - Chuck roast - White rice - White onion - Potatoes - Carrots - Crock pot seasoning - Chicken buillon cubes - garlic powder - Onion powder - Paprika - Salt - Pepper

Meat Cut and cube chuck roast. Season with salt and pepper. Heat olive oil and garlic. Cook on stove till theres a nice sear on all sides. Remove from heat, add to crock pot.

Veggies Cut potatoes and carrots into diced pieces. Cut onions as desired. Add to crock pot after meat.

Crock pot seasonings I used Crock Pot beef seasoning, 3 chicken buillon cubes and the other seasonings listed above. I used 1.5 cups of beef stock.

Rice I used beef stock instead of water. Cook as desired

Crockpot Cooking time Cooked on HIGH for 5-6 hours.

Tiramisu - heavy cream - Mascarpone cheese - Vanilla extract - Sugar - Lady fingers - Cafe bustelo coffee - Ghirardelli’s cocoa powder

Add heavy cream, vanilla extract and sugar into bowl. Use electric whisk to mix until somewhat stiff. Add in mascarpone cheese (I use one whole tub). Whisk until stiff peaks form. Taste test and adjust if necessary.

Mix water and coffee of your choice. Dip lady fingers <2 seconds and layer into baking dish. Layer whip mixture on top and repeat. Dust cocoa powder on the top layer, refrigerate.

Fruit - Watermelon - Strawberries - Orange

Cut as desired

Fajita bowls for my boyfriend and ingredients for my wraps: Chicken marinated in cumin, paprika, cayenne pepper, oregano, salt, pepper. Red pepper, red onions, corn, black beans, rice. I will put this into a wrap along with some salad.

Roasted red pepper soup; roughly followed this recipe.

https://www.bbcgoodfood.com/user/88567/recipe/roast-red-pepper-tomato-soup

I’m a big breakfast person but don’t like to eat first thing in the morning, so I’ve been coming up with breakfast preps I can take to work and reheat. This week, I made sweet potato, zucchini, peppers, onion, and chicken apple sausage. The night before or in the morning, I’ll cook up two scrambled eggs (+egg whites) and add them on top.

Pic 3 is nutrition without the eggs; pic 4 is cals/macros for the whole meal.

Ingredients (raw weights, approx): 270g sweet bell peppers (about 1.5 medium/large peppers) 150g green pepper 300g sweet potato 2 tbsp olive oil 200g onion 275g zucchini

Seasonings: Salt, Pepper, Smoked paprika, Garlic powder, Thyme or Italian seasoning

No shopping involved, made with leftover stuff from last week and items in my pantry.

I have really been liking my prepped smoothies. The saved 3-5 minutes, along with the 20 saved minutes for my prepped lunches in the already chaotic morning makes it worth it.

• 1 cup frozen berries
• 1 scoop protein powder
• 1 tablespoon instant coffee
• 1/4 cup ice

The morning of I add 1 cup of almond milk and my prep bags into into the blender and i’m good to go. tastes good, has the little ice and berry flakes and I really like it.

My only thought is (potentially a stupid one) is if the instant coffee loses any caffeine effect by getting wet in the bag.

What smoothie prep ideas am I missing?

I had about some pork shoulder in the freezer and worked with Chat GPT to come up with a couple of meal preps with a Korean flair. Jeyuk Jorim (spicy braised pork) and Pork Bulgogi with a side of what I call Sister Broccoli.

–––––––––––––––––––––––––– Jeyuk Jorim (Braised Spicy Pork)

Ingredients 1.25 lbs boneless pork butt, cut into chunks 2 Tbsp soy sauce 1 Tbsp gochugaru 1 Tbsp gochujang 6 cloves garlic, minced 2 g grated ginger ½ medium onion, sliced 1 Tbsp mirin or rice wine 1 Tbsp sugar or honey 1 cup water or broth 1 cup daikon, cubed ½ cup carrot, matchsticks 1 cup napa cabbage, chopped

Preparation 1. In a pot combine soy sauce, gochugaru, gochujang, garlic, ginger, onion, mirin, sugar or honey, and water or broth. Stir to mix. 2. Add pork chunks and cubed daikon. Bring to a simmer. 3. Cook uncovered or loosely covered for 40–50 minutes until pork is tender and sauce reduces to glossy consistency. Stir occasionally. 4. At the halfway point, add carrots so they soften but don’t disintegrate. 5. In the last 5 minutes, stir in napa cabbage until wilted. Adjust seasoning with soy sauce or sugar if needed.

–––––––––––––––––––––––––– Pork Bulgogi (with Mushrooms)

Ingredients 1.25 lbs boneless pork butt, thinly sliced 2 Tbsp soy sauce 1 Tbsp gochujang 1 tsp gochugaru 5 cloves garlic, minced (≈ 15 g) 2 g grated ginger (frozen is fine) ½ medium onion, grated or puréed 1 Tbsp sugar 1 tsp sesame oil 5 green onions, whites and light green parts finely chopped, dark green tops cut into 2–3 inch batons 2 Tbsp grated Asian pear or apple (optional) 1 cup mushrooms, sliced

Preparation 1. In a large bowl combine soy sauce, gochujang, gochugaru, garlic, ginger, onion, sugar, sesame oil, chopped white/light green parts of the green onions, and optional pear or apple. Mix well. 2. Add sliced pork and mushrooms to the marinade. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours. 3. Heat a skillet or wok over high heat. Add the pork and mushroom mixture. 4. Stir-fry quickly until pork is caramelized, mushrooms are tender, and sauce clings, about 6–8 minutes. In the last minute, toss in the green onion tops and let them wilt into the dish. 5. Serve hot or portion into containers for meal prep.

–––––––––––––––––––––––––– Sister Broccoli

Ingredients 1 lb frozen broccoli florets (do not thaw) 1 Tbsp neutral oil (avocado, canola, or light olive oil) ½ tsp garlic powder ½ tsp salt 2 Tbsp oyster sauce 1 Tbsp soy sauce 1 tsp rice vinegar 1 tsp sesame oil 1 tsp honey (optional) 1–2 tsp water (to thin sauce if needed) Sesame seeds (optional garnish)

Preparation 1. Preheat air fryer to 400°F or oven to 425°F. 2. Toss frozen broccoli with neutral oil, garlic powder, and salt. Spread in a single layer in basket or on sheet pan. 3. Roast or air fry for 15–20 minutes, shaking or stirring once, until broccoli is browned and crisp on the edges. 4. While broccoli cooks, whisk together oyster sauce, soy sauce, rice vinegar, sesame oil, honey if using, and water if sauce is too thick. 5. Transfer hot broccoli to a bowl and toss with sauce until lightly coated. 6. Sprinkle with sesame seeds or gochujaru if desired. Portion into meal prep containers once cooled slightly.

They each hold 250ml. They're made of silicon so they can be frozen then the food popped out in a block. I'm definitely going to make some lentil/spinach curry. What first comes to mind when you see these?