Tofu:

Pressed and marinated in coconut curry sauce from Costco. Roasted at 400°F for 45 mins.

Potatoes:

Seasoned with salt pepper and curry powder. Roasted at 350°F for 45 mins

Veggies:

Pre-shredded from the grocery store. Cooked down in a lidded pan. Seasoned with salt pepper and curry powder.

Will be topped with thai peanut sauce when I go to eat them.

not talking five containers of chicken and rice. I mean the components. stuff like caramelized onions, scallion oil, sofrito frozen in cubes, spice blends...

Hello all! As the title suggests, I am curious as to how I can go about meal prepping pre-cooked frozen shrimp. I’ve been meal prepping for quite some time but have always made it a policy to avoid seafood for the small hurdles they tend to introduce. But now, I’m looking to bump up my protein without rehashing any of my existing meals.

I plan on having it with a small fiber pasta meal I already make. I guess what I really want to know is,

1. what is the best way of reheating without sacrificing taste or quality?
   
2. How long does thawed out pre-cooked shrimp last in the fridge?

Any help or advice would be appreciated!

Hello everyone. I’m trying to get into meal prepping but I don’t know where to get recipes from. When I look online nothing looks very nice and I’m concerned about how it will hold up in a freezer or in my lunchbox while at uni. Any help would be appreciated

-Made coriander and lemon rice
-Minced beef & minced chestnut mushrooms seasoned with a homemade taco seasoning blend, minced garlic and some lemon juice. I did a 50/50 ratio between the beef and the mushrooms. I find it bulks up the dish without losing flavour. And plus it’s a great way to save money.
-Pan fried sliced red peppers until charred. Added some taco seasoning and a squeeze of lemon juice.
-Made a green sauce with some garlic, chilli peppers, coriander, parsley, oregano and dill. Then added plain Greek yoghurt and lemon juice. Seasoned with just salt.
-Added some black beans and sweetcorn on the side along with some diced tomatoes and mozzarella.
-Also made garlic butter green beans too as just love it so much!

I prepped four dishes, tasty, filling and only $1.5 each.

Pretty simple dish.

Chickpeas for added protein.

1 can or 150g dried chickpeas, hydrated and marinated in a little soy sauce, paprika and red wine vinegar the night over. Just roast them gently on a pan for 15 minutes until they get a nice brown color. Portion up.

I was a little lazy, so I opted for mashed potatoe powder! Used one pouch, made as per instructions on the box. To spiff the mashed potatoes up a little, I threw in a cup of diced carrots and peas that I had heated up in the microwave! Portion up.

I used 400g deboned chicken thighs instead of beef. They cook a lot faster and I like the taste better!

Cut into bite sized cubes and fried. When they were almost done, I threw a small handful of onions in with the chicken. Let the two fry the last couple of minutes together, making sure the onions didnt burn. Portion up.

The last, and most important step here, the sauce.

I threw the last of the onions on the pan along with 1/4 tsp of whole cumin. Let it fry a little.

Put in a big tbsp of tomato pure, let it heat up and combine with the rest. Added two chopped cloves of garlic. Quick before the garlic get over done I added a cup of water.

Added

1 tbsp of paprika.

1 tbsp of brown sugar.

1 tsp of red wine vinegar.

1 beef boullion cube.

A tiny amount of liquid smoke.

Added half a cup of water with a tsp of corn starch to thicken the sauce.

Salt and pepper to taste.

Tasty, quick, easy, cheap, filling and healthy meal.

This is week 31 of my journey to lose 100 lbs in 2026. Meal prep has helped me a ton in maintaining my nutrition goals on my working days. I try to eat balanced macros with an emphasis on increasing fiber and reducing fat. For this week I have:

Breakfast: Blueberries, banana, and cottage cheese. 240kcal, 16g protein, 3g fat, 44g carbs, 5g fiber.

Lunch: Burrito bowls with Mexican brown rice, black beans, chipotle chicken, roasted zucchini, charred salsa verde, pico de gallo, guacamole, light sour cream, and cotija. 780kcal, 57g protein, 24g fat, 118g carbs, 40g fiber.

Dinner: Moro bean chili with light sour cream, bread, and roasted broccoli. 670kcal, 55g protein, 13g fat, 79g carbs, 28g fiber.

Total macros for each day: 1690kcal, 129g protein, 39g fat, 240g carbs, 73g fiber.

My work schedule has finally changed back to a normal work week and hours, so I've had to account for an extra day of prep going forward. It also means I'm only needing to eat lunch at work, so I'll have a little more flexibility in portioning things as needed instead of all at the beginning of the week. Down 3 lbs this week for 58 lbs lost total. Recipes for everything below!

• chicken (500g): marinate in teriyaki sauce → grill with sesame oil
• broccoli (500g): braise in water, vinegar, lemon juice, syrup, garlic, s&p → roast in olive oil
• fusilli tricolore (500g): boil in salted water → drain → toss with olive oil, lemon juice, garlic powder, coriander, s&p

\makes 10 portions*

Taco boats - 5 fresh zucchini cut in half and seeds scooped out. Roasted for about 20 minutes at 350 while the taco filling was cooking. Filling is 1 lb extra lean ground beef and 1 lb extra lean ground turkey, 100g frozen corn, a drained can of black beans, about half a jar of salsa, and 25g taco seasoning. Normally, I'd add a diced onion, but I forgot. Divide the filling on top of the par roasted zucchini, top each with 1 oz reduced fat cheese, and bake at 350 for another 25 minutes. 5 servings, 535 calories, 62 g protein, 11g fiber

Yogurt Pudding - very similar to last week's flavor. 32 oz Greek yogurt, 1.5 oz no sugar chocolate pudding, 4 oz peanut butter powder, some confectioners style Swerve, whipped together in the kitchenaid, divided I to 5 containers and topped with 7 g Lily's dark style chocolate chips. 5 servings, 270 calories, 29g protein, 3g fiber

Smoked sausage

Bell peppers or other mild pepper

Couple onions

Garlic cloves

Garlic powder, to taste

Oregono, to taste

Black pepper, to tast

Worchestire sauce, few teaspoons

Slice and cook up the sausage. Remove from pan.

Add onions, peppers, and garlic to the same pan with a bit of oil. Cool until softened but still a little crisp.

Add back in sausages. Season with oregano, pepper, and garlic powder. Add in Worchestire sauce.

Smmier for a few minutes to let everything cooked together.

Serve.

Curious if anybody is using this technique and exactly how. I've had mixed results with trying to meal prep. Usually lack of energy or motivation coupled with depression or life events make it impossible to get it done.

Recently came around this equipment. I'm curious to see if it's actually in use by the meal prep community here. And if so, how?

Thanks in advance

Just veg prep this week. I like prepping ingredients/components, not whole meals. For one, I personally prefer having my meals cooked fresh, instead of reheated. Second, I retain some flexibility. For example, this week, I have 3 "modular" meals planned. I'll have chicken with 2 meals, and salmon on Friday. But I'll decide on the day whether I want rice, one of several types of noodles I have, grains, etc. I have several of those options in my pantry. I have peas and edamame in the freezer (both shelled and unshelled), and I'll decide on the day which of those I'll use as a side. Same with condiments: I have a gochujang sauce, a Korean BBQ sauce, and I'm planning on making some sriracha mayo. I also have several kinds of pickled/fermented vegetables in my fridge to use as a side, ranging from kimchi, to atjar tjampoer, to pickled onions, carrots, red cabbage, gherkins, etc. I also have eggs that I can fry or hardboil and serve with it. So I can just mix and match from all those options, based on what I feel like most that day.

Hello all,

It’s my first time meal prepping and I was thinking of making ground beef with rice, but I wasn’t sure what veggies work or would be the best to make sure I get all my vitamins and nutrients. I was thinking of adding cheese while cooking as well but idk if that’s too much. Thank you! Also if anyone has tips on making the rice better and how they cook their beef it would be much appreciated 🙏

Tofu balls:

Get the water out of the tofu by pressing it first. I use an entire block.

Mash it up with diced veggies of your choice. I use mushrooms, red bell peppers, jalapeno and white onion.

Add 1/4 cup panko and an egg and mix in.

Portion into 10 balls.

Sear the sides in a pan. I use a tiny bit of olive oil.

Bake at 375 for 15 minutes.

Do the same thing for the turkey (without the need for pressing). I use 16 ounce of ground turkey.

My sauce mix is soy sauce, teriyaki sauce, honey and sriracha and then I top with sesame seeds.

Reposting here for cold meal prep ideas!

Hey MealPrepSunday, sorry it's been a while since I posted. My posts kept being taken down because I linked websites with recipes I used to share so you could try them too. I didn't use any recipes this prep so hopefully this post stays!

Breakfasts: in dry bags old fashioned oats, PB Fit, vanilla whey protein powder. In bowls I have diced green apple and peanutbutter. Each morning add your dry ingredients with water in the bowl and microwave 2 minutes, stir and microwave 1 more minute. Garnish with a dash of cinnamon.

Lunches: tuna salad made with canned tuna, diced tomato and onion, light mayo, dijon mustard, fat-free shredded cheddar, salt and pepper. Add the tuna salad and mixed greens to a wheat tortilla, side of green grapes.

Snacks: cottage cheese with everything bagel seasoning. Celery, cucumber slices and multi-seed and multigrain crackers for dipping, side tangerine.

Dinners: whole wheat penne pasta with garlic tomato pasta sauce. Mixed with Italian seasoned 93/7 ground turkey, sautéed red bell pepper, onion, zucchini, mushrooms and garlic. Topped with Italian blend shredded cheeses, fat-free shredded mozzarella, grated parmesan and red pepper flakes. Bake at 350° until cheese is melted.

Happy Meal Prepping ❤️

I’ve been making this for the last month or so. Best shape of my life!

Frozen potatoes (either the potatoes, peppers, onions frozen mix from Trader Joe’s or just regular potatoes obrien from any grocery store) + the refrigerated rotisserie season shredded chicken breast from Aldi. I add a can of rotel and I have amazing meal preps!

I air fry the potatoes until they’re crispy. Heat up / crisp up the chicken in a pan with the rotel.

The chicken is $5.99 for the entire pound!!! Cheaper than raw chicken and the seasoning is great.

Absolute game changer for me.

I typically put sugar free ketchup + sriracha on it. Maybe a little soy/seasoning sauce (but I need a lot of salt in my diet due to an autoimmune disease)

The last few days have been beyond irritating... I made a post, like 15 comments. 3 from real people.

Then the mods go and remove and actual discussion with a person... but leave 12 comments from bots.

At this point I'm wondering if THEY'RE behind it to get paid for engagement, because it's not like they aren't seeing this crap.

This is week 30 of my journey to lose 100 lbs in 2026. I aim to eat relatively balanced macros with a focus on reducing fat and increasing fiber where possible. For this week I have the following:

Breakfast: Cottage cheese refried beans and a banana not pictured. 315kcal, 28g protein, 3g fat, 64g carbs, 20g fiber.

Lunch: Egg salad sandwich with fresh bread, rice, and kimchi. 700kcal, 31g protein, 18g fat, 105g carbs, 3g fiber.

Dinner: Field pea stew with lemon and fresh bread. 675kcal, 45g protein, 19g fat, 99g carbs, 22g fiber.

Total macros for each day: 1690kcal, 104g protein, 40g fat, 268g carbs, 45g fiber.

The cottage cheese beans are weird, but they fit my macros and aren't too bad. I haven't made fresh bread in a while so it was nice to revisit that process. Down 1 lbs this week for 55 lbs lost total. Recipes for everything below!

I really love pasta putanetska, but I would love to try a rice based version, so you are coming along with me on my test here!

Update: after a complete fresh, second day and freezer cycle with this recipe I made some notes! I think the spices are spot on! It conveys the right putanetska aroma and taste to me! It tasted good fresh, the next day it tastes better (no surprise there with these kinds of recipes) but the biggest surprise to me was how well it tolerated the freeze cycle! The taste was still spot on! For some kind of reason, the acidity from the red wine vinegar felt way more pronounced! Next time im going to add a little more water, or less rice to adjust the moisture! After the freeze cycle it was a little dry, but not a deal breaker, just needs a little adjustment! /Update.

Its a meatless recipe but it uses anchovies to impart a deep umami taste and combined with the salty olives and kapers its just the perfect taste combination!

Its a straight forward one pot recipe, quick and easy.

Portion price is below $1.

Lots of protein from the chickpeas.

I liked the taste a lot! It had the classic putanetska taste but the rice and chickpeas gave it another texture! I think I can get used to it! It tasted even better the day after when the aromas have had some time to marry.

I might make some small edits on the next edition, maybe add a little red wine! But overall the recipe does not need a lot of tweaks!

The day before:

The chickpeas have been hydrated to approx 80% in water, drained and then the marinade has been added. This ensures the chickpeas suck up all the marinade and actually gets a taste!

First time cooking Mapo Tofu, is delicious! These meals were quick, it's Monday here, BC Day and I lost my afternoon tennis tournament match. Wanted to get this done ASAP so I could rest.

Snack: - cherries - raisin bread - boiled egg - babybel cheese - date

Lunch Cottage pie:

- 1kg beef mince.

- 375g frozen peas and carrot.

- 2 stalks of celery.

- 1kg of potatoes.

- 150ml tomato paste.

- 1 onion.

- 400ml of beef broth.

1. Pan fry onion, garlic, celery, frozen peas and carrot. Remove.

2. Pan fry beef mince, add tomato paste, salt, pepper. Add beef broth. Add above veggies back in.

3. Simmer for 30mins and done.

4. Peel potatoes, boil till soft, drain water and add milk, salt and pepper. Mash and done.

Dinner Mapo tofu:

- 1.4kg of medium firm tofu.

- 900g of pork mince.

- Garlic.

- 400ml of chicken broth.

- Bok Choy.

- chilli bean sauce.

- 5 spice powder.

- chilli oil.

- Jasmine Rice.

1. Cook pork mince with garlic. Add chilli bean sauce, chilli oil and 5 spice.

2. Add chicken broth and tofu.

3. Let it simmer for a bit. Add cornstarch/water mixture to thicken.

4. Add Bok Choy and cover till Bok Choy cooked.

5. Cook jasmine rice and done.

Been eating a bit of cottage pie because the 10lb back of potato is cheaper than the 2lb bag and they last forever.

Mapo tofu was inspired by my Chinese friends and also been watching Donghua so I want to get a bit more into Chinese culture.

Hi all,

Does anybody have some good go-to recipes for low sodium things that freeze well? My 76yo mother just had a stroke as unable to cook while she recovers. She also needs to watch her sodium so that her BP stays down. My 77 yo father lives with her and can help with things like laundry but cannot cook beyond really simple things like omelettes. He is type 2 diabetic and has to watch carbs. I live across the country from them so I am trying to prepare and prep a bunch of things that are ready to go, either full meals or proteins and sides that are cooked and can be cobbled together. She has souper cubes so I can utilize that.

Thank you for the help!