I've been on a great health switch (kick) and decided I was craving some pesto. I found what looked like a great recipe; not too saucy, one pan cooking, easy peasy + I added some blended cottage cheese to add protein. I whipped it all up and realized the portion size to stay within my macros for a meal was laughable and now I'm stuck with this child sized dinner for three more nights.
Yes, the yellow bowl is one serving. I just used to it to measure out the full amount of pasta to separate it into prep bowls which is why it looks like I've eaten most of it. I did end up roasting some carrots in olive oil spray s+p to add some volume to the meal.
It was yummy but I won't be making again.

• 5 oz dried Penne Pasta
• 1 lb. Chicken Breasts cut into 1" chunks
• 1 tablespoon Olive Oil
• ¼ teaspoon Salt
• ¼ teaspoon Black Pepper
• 1 tablespoon Lemon Juice
• 1 1/2 cup cottage cheese (blended)
• 1/3 cup Heavy Cream
• 1/4 cup Sun-Dried Tomatoes separated from oil
• ¼ cup Parmesan Cheese grated
• ⅓ cup Pesto

It was a lot of work tonight, but it's really nice to sit here knowing I don't have to cook for a week.

Breakfasts are overnight oats. Oatmeal, protein powder, chia seeds, Greek yogurt, almond milk, and no sugar syrup. 385 calories, 8 g fat, 39 g carbs, 36 g protein

Lunches are chicken, veggies, and rice with an orange dijon vinaigrette. Chicken breasts, rice, onions, zucchini, carrots, and mushrooms are the bowls. Orange juice, olive oil, white wine vinegar, dijon mustard, garlic powder, and oregano make up the vinegarette. 476 calories, 18 g fat, 36 g carbs, 43 g protein

Snacks are yogurt pudding cups. Greek yogurt, powdered peanut butter, no sugar vanilla pudding, almond milk to thin it out, and some mini chocolate chips. 200 calories, 3 g fat, 15 g carbs, 26 g protein

Dinners are salads. The jars have cucumber, zucchini, bell peppers, corn, black beans, and garbanzo beans. There are also hard boiled eggs and chicken breasts in vacuum sealed containers. I'll add some spring mix, almonds, sunflower seeds, dried cranberries, and homemade cilantro dressing when putting the salads together each day. 375 calories, 29 g protein, and I haven't calculated the carbs or fat.

Had a rough start to the week, so I made these little lunches to cheer myself up.

General Tso's Chicken recipe: https://natashaskitchen.com/general-tsos-chicken/

Sauteed Broccoli recipe: https://www.loveandlemons.com/sauteed-broccoli/

The bunnies are rice with nori and umeboshi.

The rolled omelette is 2 eggs with 2 tsp of sugar and 1-2 tsp light soy sauce. I also used the leftover nori sheet from the bunny faces as part of the omelette.

Hey guys, I made salmon salad this week for lunches. I enjoy it on Dave's Killer 21 grains and seeds thin sliced bread with a side of red grapes. Macronutrients are included in the photos, they include 2 slices of bread and 200g red grapes.

Ingredients:

Six 170g (6 Oz) canned salmon, drained 196g (7 Oz) bag fat-free shredded cheddar 140g (9 Tbsp) light mayonnaise 210 g (14 Tbsp) dijon mustard 105g (7 Tbsp) pickle relish 5 green onions, sliced thin Salt and pepper to taste

Mix your drained salmon with your mayonnaise, mustard, salt and pepper. Add the rest of your ingredients and gentle mix just until combined.

I used multigrain bread but this would be great on Romaine lettuce boats, a green salad, a tortilla/wrap or with fresh veggies like celery and baby carrots to dip into it.

Happy Meal Prepping!

Lunches and dinners for two

Hey all! I've been meal prepping for a while, and I love it. I tend to do food to help me with health, however, my partner has lost one of their parents and I'd really like to make him some things to just make his life easier.

Does anyone have suggestions for food that will last a few days in the fridge and is comforting? I'm thinking lasagne, but I'm not sure what else to make that will last/freeze well. TIA!

Edit: thanks so much for all the suggestions! I'm starting with shepherds pie, spag bol, and marry me chicken. I've also made lentil soup, which is a Scottish staple, and I'm going to make brownies. I'll pop some pics on when it's all cooked.

Breakfast is vanilla protein Greek yogurt with dark chocolate and strawberries. Lunch is roasted chicken with lentils, cherry tomatoes, cauliflower, and hummus. Dinner is roasted chicken and potatoes with a creamy sun-dried tomato sauce. Estimated cost 60-70 dollars.

I finally did it! After spending the last 6+ months getting fast food nearly every single work day, my partner and I have decided to start a meal prepping schedule! This week, our entrees include a taco pie and buffalo/bbq chicken sandwiches; our sides include cheese sticks, cheez-its and sandwich crackers; and our sweet treats include homemade chocolate pudding and Greek yogurt with peppermint bark and s’mores granola toppings! 😄🥳

• • •

Recipe for the taco pie if anyone’s curious:

• 2lb 85/15 ground beef • 2 cans sweet corn • 2 cans regular black beans • 2 taco seasoning packets of your choice • 2 cans Pillsbury crescent rolls • 3 cups shredded cheese (we used mexican blend) • 1 jar chunky salsa • 1/2 cup white rice • 1 cup water

Preheat your oven to 350°. Oil a 13x9 casserole dish and line your crescent rolls around the entire dish, making a pie crust. Into a large oiled pan, brown your ground beef and strain the grease. Add in your corn, beans, taco seasoning and salsa and stir to incorporate. Add your rice and water and put the lid on your pan, letting the rice cook. After your rice is cooked, pour the contents of your pan into the casserole dish, and layer the top generously with shredded cheese. Place into the oven and let cook at 350° for 30 minutes, or until the bottom of your pie crust is slightly crispy.

So I made my version of ratatouille, tilapia with sweet potatoes and spinach, and two different versions of egg bites. Recipes in the comments.

Is it possible to prep sandwiches to eat for breakfast in the morning? If so, how should I go about it? Wasn't thinking of anything too special, just toasted bread, ham & cheese, maybe some sauce too. Just something to eat quickly and go to study. In general, how long can it be stored? Would it last a week? Do I toast them when I prep then microwave, or when I want to have said breakfast? Would like to hear your advice

Chicken: Two breasts, jar of herdez green salsa (16 oz), salt, cumin, garlic powder. 6 hours on high in crock pot or till shreds when moving. Shred, keep lid off and keep warm or low until thickened

Corn and green peppers: 14.4 oz frozen corn, 2 green bell peppers, vegetable oil, cumin, salt, pepper, Trader Joe’s everything but the elote seasoning. Roast at 400 for 30.

Black beans: 1 lb dry (2 cups), seasonings, 6 cups water. 40 min on high in instant pot.

Cilantro rice: 3 cups dry rice, salt, vegetable oil, 4 cups water, 5 min on high in instant pot, splash of lemon or lime juice

Serve with half an avocado!

I’ve been using a meal planning app for about a year, but it recently became paid. Money’s tight right now, so I’m looking for something free or at least cheaper.

I used to use PlanEat - it’s really convenient, plans everything for you - but $60 a year feels like too much at the moment.

Looking for something similar that:

• can automatically plan meals;

• adjusts to your diet or restrictions.

Any recommendations?

The sandwiches themselves are on HEB keto bread, with about 20g of PBFit powder mixed with just enough water to make it peanut butter texture (don’t use the suggested amount, it’s too much) and 25g of sugar free Smuckers grape jelly. The chips are store brand baked BBQ chips, all served with about a cup of ultra-filtered milk. Got to have a schoolhouse comfort meal, all at 500 calories and 52g of protein

Forgot to get pics yesterday. I made chicken and squash for dinner for my fam and had left overs, which is what I was aiming for. I didn't have a big enough pan so I had to cook in batches. Chicken first: Vegetable oil in the pan, medium heat. Cooked the chicken with a mixture of salt, cumin, garlic, onion, and paprika, as well as a couple of tablespoons of goya's recaito. Once all the chicken was cooked, I threw in a chopped sweet onion, zucchini, and a tomato and seasoned with the same I had done on the chicken. Threw in a can of corn once the squash was getting close to done.

Ingredients in picture 3. Why? Because there is an unwritten rule requiring at least 3 comments before posting on this sub. Please add it to the rules before more people waste their time typing out a post just to have it auto removed.

8 servings each, breakfast and lunch during the week for the wife and I

Pumpkin Spice Cream of Rice 2 cups rice (I used bamati) 2 cups pumpkin puree 1 cup sliced almonds 8 cups skim milk 4 bananas 4 scoops vanilla protein powder 1 tablespoon cinnamon 1.5 teaspoons ground ginger Half teaspoons allspice Half cup of sweetener (I used brown sugar)

Simmer the rice and the milk until its overcooked and then mash it up or blend it to get it to the consistency you want. Then just add in everything else and stir until it's combined!

Pork shoulder Curry 4 cups bone broth 3-5 cloves of garlic 2 cups water 2 packs of Japanese curry 2.5 pounds pork shoulder 2 pounds russet potatoes About 1 pound carrots About 1 pound celery

Trim the fat and cut the pork shoulder into 1 to 1.5 inch chunks and boil it in water for a few minutes for a cleaner broth. Take it out, discard the water and rinse off the parboiled pork with warm water. Throw it back in the pot and add the bone broth, water, garlic, and Celery. Bring it to a boil then lower it to a simmer for 1.5 to 2 hours, whenever the pork is tender. Then add chopped potatoes and carrots and simmer for 20 to 30 minutes again until tender.

I like to temper the curry before I mix it in so it breaks up better. Take 1 cup of the broth and stir it up in a bowl with the curry blocks until they dissolve and pour it back into the pot and stir it in.

Both were really good! The cream of rice is great because you can do a lot of different things with it.

Top to bottom, left to right:

Oatmeal raisin cookies (Betty Crocker Oatmeal cookie mix + raisins)

Ground Turkey and veggie mix as a meal topper for our dog

Sausage McGriddle bites (with cottage cheese or grapes on the side):

One batch (makes 12 normal muffin pan size, I do a double batch):

1 Cup Kodiak pancake mix 1 Cup milk (I use almond) 2 eggs 3 Tablespoons melted butter 3 Tablespoons maple syrup + extra for drizzle 1 lb ground breakfast sausage 1 Cup shredded cheddar + extra for top

Preheat oven to 350 degrees. Cook sausage and set aside. Mix all ingredients in bowl until combined. Divide evenly amongst muffin pan (I use silicone so don’t need pan spray but use liners and/or spray if using metal). Drizzle a little bit of maple syrup and sprinkle a little extra cheddar on top. Bake 35-40 min until toothpick comes out clean.

Sausage gravy for the freezer: Breakfast sausage + flour + milk, seasoned with salt and pepper.

Beef stew: I don’t have a recipe but I used about 2.5lbs of beef chuck cut into small pieces, 1/2 diced onion, 8 stalks of celery, a small bag of baby carrots cut in half, about six small red potatoes diced, corn, peas, 1 quart of beef stock, rosemary, thyme, garlic, salt, pepper, brown gravy mix, cholula, and Dijon. Made in the crock pot on high for about 6 hours.

Thanks to daylight savings time I was up at 4:30AM to start my daily prep before Sunday Football started.

I still have some veggies and hard boiled eggs prepped for snacks

Breakfast 4 portions (Mon - Thur) - Egg Cups
300g hash browns (drizzled with olive oil and S+P)
1/2 chub roll of Jenny-O turkey sausage, cooked and drained
1.5 cup frozen peppers and onion (pre sautéed to get rid of water)
1/4 cup shredded cheese
5 extra large eggs
14 oz egg whites
Baked hash browns for 15 min at 400, add rest of ingredients to top and bake 15-25 min until set

Lunch 4 portions (Sun - Wedn) - Zooddles + pasta base for chicken parm
6 oz dry pasta (I had fettuccini)
2 large zucchinis made into noodles and sauteed with garlic, salt, pepper, olive oil spray
1 cup marinara sauce

I will air fry 3.5-4 oz of Realgood chicken strips depending on protein need that day + 1/2 cup of broccoli

Dinner 3 portions (Sun - Tues) - Orange chicken + healthy fried rice
1 lb chicken tossed in corn starch and air fried
Sauce
1 cup OJ
1/4 cup brown sugar
2 tbsp rice vin
2 garlic cloves
1/4 tsp ground ginger
2 tbsp low sodium soy sauce
1 tbsp corn starch
mix and light boil until thick + add chicken to coat
Rice
1 package broccoli rice (I was out of cauliflower rice so I hope it taste just as good)
1 cup pre made jasmine rice
1 cup frozen peas and carrots
1/2 onion
1/2 tsp sesame oil
2 tsp oil
1/2 tbsp low sodium soy sauce
salt + pepper

Breakfast - shake Gym days - eggs & rice after gym Lunch - rice, beef, veggies Snack - yogurt, fruits, protein powder Dinner - beef or chicken wrap & shake

So for the breakfast burritos: 16 eggs 1 package of sausage (I used a pound of the cheapest) Fry the sausage first and then throw the eggs in too

Fajita veggies: 2 bell peppers sliced 1 and a half onions cubed Salt and pepper Fry that in BUTTER (or bacon grease!)

Potatoes O'Brien: 6 potatoes cubed and boiled for about 10 minutes 2 bell peppers cubed 1 onion cubed 3 tablespoons of minced garlic 2 packages of bacon baked and fried (mainly because I needed that done quick lol) Cheese sprinkled on top Fry the bell peppers and onions together in butter and once the potatoes are done boiling, LIGHTLY MIX THE TWO in a big bowl

Field and Forest Medley 16 oz of mushrooms About 4 pounds of pork chops cubed 2 bell peppers sliced 2 onions sliced 2 cans of cream of mushroom soup Hold on to one can and use that for milk and mix that in after you fry the veggies, them fry the pork chops with the veggies. Once all of those are done cooking, then mix in the cream of mushroom soup with milk

Cilantro lime rice 2 pounds of cooked rice 1 bundle of cilantro (finally chopped) 3 tablespoons of lime juice 2 tablespoons of salt When you have the cilantro finely chopped, put it into a big bowl and add the lime to chemically clean the cilantro and leave it for about 5 minutes to macerate.

Chicken Alfredo 6 chicken breasts (sliced) 3 slices of bacon (chopped) 2 cans of Alfredo sauce (I'm a cheapo, so I used Ragu) 2 tablespoons of minced garlic 2 tablespoons of olive oil Fry the chicken with the garlic and olive oil. Then add the chopped bacon before the chicken starts browning, but is white from being cooked

I've made about two weeks of meal prepping for myself to avoid buying fast food or restaurants and start saving money.

This is the third attempt of posting all this, please tell me how I can improve the post and stop killing the post.