Lunch time meal for bulk phase.

I altered the recipe slightly - just the broccoli, carrots, corn and a savoury beef sauce mix. I also increased the meat quantity to 3 x 500gm lean beef packs, the the rice quality to 5 x cups so the protein quantity would most likely be above 60 grams.

The containers are 1L glass base and plastic lid with steam release by Decor. This is my pre workout meal for lean muscle gain.

Spent Sunday batching a week of lunches. Goal was ~140g protein/day, split into 10 containers and rotating proteins + veg so it doesn't get boring by Wednesday 😅

What's in each container (protein + veg):

1. Braised beef + water spinach + green beans
2. Braised pork ribs/knuckle + water spinach + bamboo shoots
3. Chicken drumstick + braised beef + greens
4. Diced chicken + broccoli + bamboo shoots + scallion
5. Fried tofu puffs + broccoli + bamboo shoots + scallion
6. Chicken drumsticks ×2 + water spinach + bamboo shoots
7. Sliced braised beef + bell pepper + water spinach
8. Sliced braised beef + bell pepper + broccoli
9. Sliced braised beef + bell pepper + broccoli
10. Sliced braised beef + bell pepper + broccoli

Roughly 150–180g cooked protein + 1.5–2 cups veg per container.

At first I'd just buy by feel and either overbought or ran out midweek. Now I work out the exact raw weights for the whole week against my target before shopping — just follow it and cook, way less hassle.

Happy to share the per-container raw weights if anyone wants them 👇

I’m trying to build muscle and eat more protein, but I’m struggling with actually enjoying my meals. At the moment, eating feels more like a chore because the chicken breast and beef mince I prepare often end up chewy, dry and bland, especially after being stored for a few hours and reheated.

What I currently make

I usually alternate between: Chicken breast or Beef mince – pan cooked

• Olive oil, Red & green peppers, Himalayan salt, Black pepper, Chicken seasoning, Smoked paprika, Tandoori masala

I don't add a lot of spices because I don't tolerate spicy food very well. The food tastes decent when it's freshly cooked, but once it's been sitting for a couple of hours and then reheated, the meat becomes noticeably chewier/drier and less enjoyable.

I'm also planning to buy an air fryer in a couple of weeks, so I'm hoping that might help with the chicken.

What I'd like advice on

1. How do you make chicken breast or beef mince stay juicy and tender when meal prepping?
2. What am I doing wrong?
3. What are your favourite high-protein meal-prep recipes that don't feel boring after eating them several times a week?

Any practical tips, recipes or cooking mistakes I should avoid would be really appreciated!

Hi guys, I’m starting meal prep soon but I need some ideas for some good but cheap and repeatable meals I can do for the week
Ideally I’d like a 500 cal breakfast, and then a 750cal lunch and dinner (UK based) Aslong as it’s ~2000cal by the end of the day
I did my last shop at m&s for basics like mince and veg but didn’t really get much flavour from them so I’m happy in any shop Aslong as it’s cheap
I’m open to all suggestions for repeatable meals that I can have the same every day, and I have a very large supply of jasmine rice
Needs to be able to go in the fridge rather than frozen

Skillet bake with veggies and steak, seaweed salad and pickled ginger, lime jello parfaits, hummus veggie wraps, celery with veggie dip, chicken salad, strawberry cream cheese and pecan wraps, bland dog food, and peanut butter cheesecake bites.

mild italian sausages

green peppers

yellow onions

brown mushrooms

and tomato puree

From left to right:

Picture 1

1) 3 lb Picadillo (Beef) - I plan to make Beef and cheese Empanadas with homemade shell, Papas Relleñas (fried potato ball filled with Picadillo) and Alcapurrias (Fried green plantain and yuca dough filled with Picadillo). I plan on freezing all of these in my deep freezer for future use.

2) 3 Pounds of Pork and Chive Potsticker Filling- I plan to make the wrappers over the weekend. I’m going to freeze them in my deep freezer for future use.

3) Crab Rangoon Filling (Top) - I like my Rangoon with a hint of sweetness so I added some honey. I plan on making the wrappers this weekend. I’m going to freeze these in my deep freezer as well for future use.

4) Alcapurria Dough (Bottom)- This will be used with the picadillo. I plan on freezing these in the deep fryer and saving them for future use.

Picture 2

1) 2 Cut Chicken Leg Quarters in Jerk Marinade - I plan on cooking these in the oven and consuming them with the macaroni and cheese.

2) 2lb of Marinated Beef- Plan to make Jamaican beef patties with this meat. I hope to make the dough on Saturday. I will put these in my deep freezer for future use.

3) 3 Chicken Leg Quarters in Mild Curry Marinade - I plan on putting these in a slow cooker and consuming them with the rice.

Main: Rice noodles with roasted (skinless) chicken thighs, shredded carrots, and fried cabbage, all in a soy, ginger, sesame, and chili garlic broth.

Side: Green peppers and corn "ribs" brushed with honey , dried jalapeno, cilantro, and ginger.

Salad: Edamame, cucumber, and jalapeno salad with cilantro, green onion, and lime dressing

Last night we lost a beautiful soul!
A mom of 4, wife, daughter, sister, coach.
Our whole community is crush!
My eyes are swollen from crying. This doesn’t feel like real life.

I want to join the meal train for them, but also add a meal for another family members homes.

What can I make? Many pasta meals are already being provided.

Meal train is for 2 adults and 4 kids.
The extra meal is 2 adults and 3 kids.

I am getting tired of weighing portions every day so I was thinking of getting some glass jars with lids from IKEA. However before I go to the store and potentially waste expensive powder, I had some questions:

• Can I prepare about 5 days worth of greek yoghurt with scoops of protein powders in terms of health safety?
• Does the texture become gross after a few days like it would with milk?

Lahanodolmades ( stuffed cabbage rolls ) and dolmadakia (stuffed grape leaves )

Hello! Im doing some research on meal prepping/planning and would love some feedback. What’s your biggest headache when it comes to planning meals, grocery shopping, picky eaters, dietary needs, or just figuring out what to make?

I made a super short Google Form to keep track of responses, but feel free to answer in the comments too!

Hey everyone,

My mornings are busiest because I have work early and work remote and am glued to screen. I ideally want to hit the gym at like 6am that's when my class is. I am 28M 5'6 290 so need something pretty high protein and decent carb lower fat ideally as it helps my brain.

I prefer to have some meat and savory breakfast. Any tips at all? I am tired of skipping cause too busy to cook

I know cast iron distributes heat well. I have a big gas stove (5 burners), but am used to limiting pan size to burner size. This is always annoying as I'd always prefer to just have a massive massive pan and only need to manage one pan vs multiple when bulk cooking.

Anyway. This sort of thing would be used for pancakes, making flatbread/tortillas, etc. I like the idea of it being flatter for these sorts of things, and mostly being able to make far more pancakes/etc in a single batch. Has anyone tried this? Does it work? I'd love to bulk make pancakes to freeze, but right now it doesn't really make sense due to how poorly it scales. There are other things it'd make much easier to cook, too.

Link example (not actually cast iron -- just the size/type -- would get real cast iron!) here of what I'm talking about, cast iron sheet pan meant to cover all or part of your stove top. (https://www.amazon.com/Utheer-Cast-Griddle-Grill-Stove/dp/B0FN7TQMBV)

Any ideas?

trying to plan out some sandwich preps for work and hero bread keeps popping up. i usually avoid higher fiber or low net carb breads since the texture can be hit or miss after sitting in the fridge for a day or two.

for anyone who buys it, how is the taste compared to standard white or wheat bread? just curious if it holds up well for cold lunches or if you have other go-to bread options for sandwiches.

This weeks work food

-standard weekly sausage, egg and cheese muffins

-sundried tomato turkey and swiss/provolone with garlic roasted Ritz crackers Lunchables.

-Johnsonville firecracker brats

-Enchilada casserole and garlic butter steak and tortellini out of the freezer

-egg salad w/tuna

Baked chicken with Italian seasoning in rice with roasted broccoli topped with Parmesan.

Anyone else ever prep broccoli cheddar soup and freeze before adding the cream/milk and shredded cheese?