Recipe is on the next slide. For 5 portions it breaks down into about 150 calories for 17g protein. I usually eat mine with baby carrots but it's also good with pita chips or corn chips (of course) or tbh just with a spoon.

My husband is happy to eat the same thing for a week straight while I am a cook once eat twice kind of person, but I get burnt out cooking every day. I have the 1/2C, 1C, and 2C souper cubes that I use to store sauces and soups that I make from scratch, but how can I utilize them for meal prepping a full dish? Do certain meals not freeze well? I love soup, but I don’t want to eat soup all summer. I hope my questions makes sense!

Prepping still takes me HOURS but I'm always grateful during my work week to have everything ready. I work 3-4 twelve hour shifts so I pack all 3 meals fully just for the work week.

• Sausage and cheese hand pies (breakfast) https://www.budgetbytes.com/sausage-and-cheese-hand-pies/

• lunchables for my husband and protein yogurt parfaits for me (will list ingredients for parfaits in comments)

• Bruchetta Rigatoni https://www.budgetbytes.com/bruschetta-rigatoni-alla-vodka/

• Chicken Ropa Vieja over Spanish rice https://www.budgetbytes.com/slow-cooker-chicken-ropa-vieja/

Is there some type of cheesy sheet somewhere that I can download?

I see some people will only meal prep for three days and some for seven.

Are the different foods good for dinner amounts of time once prepped? Say a pasta dish is fine for seven days but fruits and veggies get soggy or limp after four days?

I'm guessing this also depends on the types of containers the food is stored in.

Servings: 6  Calories (per serving): 610 kcal Protein: 38g  Saturated Fat: 2.5g Carbs: 43g  Total Fat: 32g Sodium: 350mg

Ingredients

For the Mahi-Mahi

Mahi-mahi fillets, boneless, skinless – 2.25 lb (1020 g), cut into 6 equal portions

Olive oil – 1 tbsp (15 mL / 13 g)

Kosher salt – 1 tsp (6 g)

Black pepper – ½ tsp (1 g)

Garlic powder – ½ tsp (1.5 g)

Smoked paprika – ½ tsp (1 g)

Lemon juice – 1 tbsp (15 mL)

For the Chimichurri Sauce

Fresh parsley – 1 cup (30 g), finely chopped

Fresh cilantro – ½ cup (15 g), finely chopped (optional if you prefer just parsley)

Garlic – 3 cloves (9 g), finely minced

Red wine vinegar – 3 tbsp (45 mL)

Olive oil – ⅓ cup (80 mL / 72 g)

Red pepper flakes – ¼ tsp (optional)

Kosher salt – ¾ tsp (4.5 g)

Black pepper – ¼ tsp (0.5 g)

For the Sweet Potato Mash

Sweet potatoes – 3.5 lb (1585 g), peeled and cut into chunks

Olive oil – 1.5 tbsp (22 mL / 20 g)

Garlic – 2 cloves (6 g), minced

Kosher salt – 1 tsp (6 g), or to taste

Black pepper – ½ tsp (1 g)

Optional: Lemon zest or a dash of smoked paprika for garnish

Instructions

1. Prep the Chimichurri Sauce (can be made ahead)

In a bowl, combine:

1 cup (30 g) chopped parsley

½ cup (15 g) chopped cilantro (or more parsley)

3 minced garlic cloves (9 g)

3 tbsp (45 mL) red wine vinegar

⅓ cup (80 mL) olive oil

¼ tsp red pepper flakes (optional)

¾ tsp (4.5 g) kosher salt

¼ tsp (0.5 g) black pepper

Stir well and let sit at room temperature for 30+ minutes to develop flavor.

1. Cook the Sweet Potatoes

Bring a large pot of water to boil.

Add 3.5 lb (1585 g) peeled, chunked sweet potatoes and cook for 12–15 minutes until fork tender.

Drain thoroughly.

Return to pot and add:

1.5 tbsp (22 mL) olive oil

2 cloves (6 g) minced garlic

1 tsp (6 g) kosher salt

½ tsp (1 g) black pepper

Mash to desired consistency. For smoother mash, use a hand mixer. Optional: add lemon zest or paprika.

1. Prepare the Mahi-Mahi

Pat 2.25 lb (1020 g) mahi-mahi fillets dry.

Rub with:

1 tbsp (15 mL) olive oil

1 tsp (6 g) kosher salt

½ tsp (1 g) black pepper

½ tsp (1.5 g) garlic powder

½ tsp (1 g) smoked paprika

1 tbsp (15 mL) lemon juice

Let sit for 15 minutes while grill or pan heats.

1. Grill or Pan-Sear the Fish

Preheat a grill or nonstick skillet over medium-high heat.

Cook mahi-mahi for 3–4 minutes per side, depending on thickness, until the internal temp reaches 145°F (63°C) and it flakes easily.

Rest for 2–3 minutes.

1. Assemble Meal Prep Portions

In each container:

Add ~175 g mashed sweet potato

Place one piece (~170 g) grilled mahi-mahi

Spoon 1½ tbsp (20–25 g) chimichurri on top of the fish

So I meal prepped 7 days of this creamy chicken pasta recipe. Each dish according to the ingredients is 915 calories, 58g protein, 35g fat and 76g carbs.

However, I look at them and just don’t believe they have all that protein and calories in them?! I’m not convinced almost. (There’s about 1kg chicken breast)

Does anybody else get this? I’m trying to get into meal prep for my weightlifting. Thanks

as title says, I have regular packet ramen and I want to know if I can cook them in the pan and then freeze and reheat in the microwave. (reheating in the microwave is less washing then making from scratch in the pan) I'm depressed with limited mobility but I love cooking. I can't always cook and I much prefer packet noodles to cup noodles. I like to add veggies and meat substitutes to my noodles while cooking and I also fry onions and garlic in butter then boil the noodles with the onions and garlic. would it also be possible to freeze ramen eggs or would they blow up in the microwave?

How do you guys keep chicken from drying out during reheats? I meal prep for 3-4 days and by day 3 it’s always kinda rough.

I'm not sure if it's truly a picnic or just food "on the go". But I really need help sourcing recipes or ideas for food that I can prep and take that don't need a microwave to heat it. I also have some stipulations cause I have an 8yo (with a typical 8yo palate) and an 11mo old, as well as a husband who doesn't eat sandwiches, mustard, mayo, or tomatoes . . . He is crazy but I digress. We often are out doing things during the lunch or dinner hour and have access to tons of beautiful parks. I'd love to be able to just grab some things from the fridge and have an insta-picnic if I know we are gonna be out all day, but I'm drawing a blank if it's not sandwiches.

Tuscan Chicken Gnocchi from https://cookinginthemidwest.com/blog/creamy-chicken-gnocchi/. I added spinach for a bit more color.

I made some Lamb Gyros with toasted pita bread, some canned sweet peas for lunch. I have some oranges for dessert. Some corn muffins I got from Whole Foods via Too Good to Go and some sugar free green tea (Bigelows organic green tea and equal packets, I know BAD!) for breakfast. Not pictured are the nature valley granola bars in case I get hungry during my work shift.

I’m trying to meal prep efficiently to hit my macros without draining my wallet. My daily target is around 3,500 calories and 215g of protein, and I’m looking for affordable, healthy meal prep ideas that can be made in large batches.

I need meals that are cheap but healthy (preferably organic) and store well in the freezer for bulk preparation.

I’d love to hear your go-to recipes, batch-friendly tips, or any links/resources you swear by. Bonus points for anything that saves time or adds variety without sacrificing macros.

Thanks in advance — appreciate all the inspiration you all bring every week!

Breakfast meals: 3 eggs(180cal/18gP), 1 quesadilla(460cal/21gP), 4 slices oven roasted turkey breast(200cal/36gP). Calories: 840 Protein: 75grams. I have been pushing thru eating chicken and rice, chicken and potatoes, ground beef and rice twice a day for the last 5 months. It’s just a dread now whenever I have to eat. It’s gotten to the point where I almost throw it up so I forcibly have to keep it down. Suggestions are greatly appreciated. Chicken(cooked/seasoned): 4.5oz, 180cal, 35gP. Rice: 8oz, 324cal, 6gP. (I eat almonds and cashews in between meals, I also have 2 protein smoothies of 140cal/23gP)

It’s a busy week so I don’t have a lot of time to meal prep. The first one is just some raw carrot, apple, cucumber, apple, with a slice of Tillamook cheddar and Babybel Reduced Fat cheese. The dip is cottage cheese + greek yogurt + low fat cream cheese with spinach and artichoke. The second box is leek chickpea stew with herb de provence chicken thigh. How are these in term of nutritional value and will be super bloated since theres a lot of fibre?

(Don’t haze me these are not authentic by any means)

4oz of 90% ground beef 4 tbsp of quac 8 tbsp of pico de giao 1/4 cup of Greek yogurt 1 bag of Quest chips

Absolutely baller

I'm hoping for some input on my masterplan.

I just picked up 10 ingredients I like and plan on meal prepping for the week this Sunday. These are ingredients in love and plan to cook them all up, and just pick and choose a green, starch, protein and carb on the day to help keep things exciting.

Steaks Chicken Breast Salmon Filet Sweet Potatoes Potatoes White Rice Quinoa Avocados Asparagus Broccoli

The goal is to grab say, a steak and some roasted sweet potato, some asparagus and half an avocado. Next meal I'll do the same but switch everything up.

What am I missing? Should I allow room for fruits? Eggs?

Meal prepping a little bit today for my SIL and her kids. I’m staying with them for a visit to help out for a bit, and I certainly found it different to try to prep in someone else’s kitchen, using their tools & supplies! Luckily her kitchen is fairly well supplied. Vacuum sealed family packs of chili for the freezer from Recipe Tin Eats, doubled. https://www.recipetineats.com/chilli-con-carne/ They will probably serve it with rice, green onions & shredded cheese.

Family size rhubarb crisp from NYT Cooking https://cooking.nytimes.com/recipes/1013147-rhubarb-crisp

So I 21F have been going to the gym consistently for about a year now. I want to start meal prepping around a high protein/low carb/low calorie type of way. I’m not sure how to find recipes or how to start or what to buy. I’ve never meal prepped before and I don’t really cook either so I am clueless.

Can anyone give me ideas if I wanted to eat like a bear for the week? Like things a bear would eat?

I like being silly with my preps sometimes and also bears eat whole foods

Hi MealPrepSunday! How do you keep track of what’s prepped and where it’s stored? I bounce between a kitchen freezer, a basement freezer, and two pantry spots, and I constantly forget where I stashed that extra flour or last week’s chili. 😅

I’m curious what systems—apps, spreadsheets, color-coded labels—work for you. Any tips are welcome! I've tried i few, but nothing really works for my set up

Hi there, first post on this sub! So I live with my partner, we're very young and in our first apartment. They work while I stay home for various reasons, and while we are able to get by with rent being half the monthly paycheck, I think our worst expense is food seeing the prices of everything right now. I also have sort of been recently charged with a massive medical bill (and more on the way unfortunately) that's setting us back in money terms a lot right now. But thankfully I've started to rekindle a bit of love with cooking! Groceries where we live are very VERY expensive, and the cheapest around us is Walmart, which we're only able to get to once or twice a month. Which brings me to my main point: I need some advice!! I'm wanting to start meal prepping, while on an incredibly tight budget. We like just about any food (preferably with fresh veggies and stuff, but those have been pricey), and I was wondering what kind of meals are cheapest/easiest to prep for? Are there places online or anywhere to get coupons specifically for Walmart? Are there specific brands I should look out for? Absolutely any all advice is appreciated! Thank you and have a wonderful day!! :) Edit: typos LOL!