I want to get this chicken but obviously i’m not going to eat it all in one sitting. How do i store this? Should i just take out the amount i want then freeze the rest? i know i can refrigerate it if i cook all and then portion it out but i dont plan on having it every single day. what should i do?

I meal prep five lunches for the workweek, and my doctor has recommended cutting back on red meat and eating more chicken and fish.

Chicken is easy enough, but I'd like to have fish or seafood a couple of days a week for some variety. My main concern is the smell. I don't want to bring something to the office that smells strongly of fish and bothers my coworkers.

I'm happy to eat it cold, so I wouldn't need to microwave it at work. Are there any types of fish or seafood that work particularly well for meal prep and don't have much of a smell? Any recipes or cooking tips would be appreciated!

First time poster! Sunday meal prep shown here.

Breakfast: chocolate chip pancakes

Lunch: lentil soup

Dinner: bell peppers, onions, black beans, rice. Avocado and lime not pictured.

Hello everybody, I can’t seem to make up my mind about this, so I wanted to ask you all about your experience/opinion
I’ve been interested in buying a new air fryer for a while now, but I couldn’t decide which brand I should go for, then I learned about airfryer oven combos and now I’m questioning if I should go for that instead
I make pretty big meal preps, which is the big con against a standalone airfryer, but everywhere I read everyone says that air fryer ovens are not as good as normal air-fryers when it comes to efficiency and texture, i would be ok with that if the airfryer oven is as good on the other departments such as baking
I have a gas oven, which is pretty old, and while it helps me tremendously when making sweet potatoes (I go trough 13lbs of sweet potatoes a week) it’s a pretty clunky experience
So I want to ask you all your experience and advice on whether an air fryer oven is worth it or I should get a normal airfryer and stick with my old oven
The thing is that air fryer ovens are not that big to make that huge of a difference in meal prepping, I think? correct me if I’m wrong
If it is worth getting one, which one is the best? Or if it’s better to get a normal air fryer which one should I go for? Right now my focus is more on meal prepping but individual meal on meal experience is also appreciated
Thank you for your time, have a nice day

Ground turkey/quinoa/black beans/broccoli. Chicken/quinoa/black beans/broccoli. Salmon/quinoa/black beans/broccoli. Chicken breast/potatoes/mixed veggies. So satisfying to look at and eat

My partner drives about an hour to work and usually eats breakfast on the way. We’ve done breakfast burritos and English muffin sandwiches, but I’d love some ideas to change things up for him.

He leaves very early in the morning, so there’s not much time for breakfast prep. Ideally I’m looking for make-ahead, microwaveable breakfasts that are easy to eat one-handed while driving.

What are your favourite grab and go breakfast ideas?

Trying to get back in the habit of meal prepping & not eating out.

This week has been already exhausting but I still did it! 4 meals.

4 sweet potatoes, 1 lb ground beef with taco seasoning, roasted veggies, pico de gallo, guac and Greek yogurt I use like sour cream. My favorite meal prep 😋

Here's breakfast, snacks, lunch and dinner for the day. If I get a serious workout in tonight I'll have something to fuel up afterward to!

Hi all wondering if it's just me who always looks for variety in meals. It's kind boring to repeat recipes

1- How many times a week do you use takeaway or ready to go meals?

2- How much do you currently spend on lunches and dinners? (How many people)

3- What you hate the most: planning, shopping, cooking or cleaning?

4- Do you pay or use any meal delivery solution? If so, what do you like and which ones do you recommend. If not, what didn't work?

5 - how much are you currently spending on groceries?

I'm in need of some work lunch meal prep ideas for a blue collar man who works 13 hours a day. Doesn't have to be the "healthiest" but must be filling without being too heavy. He's very much a beef and rice kind of guy. Doesn't want anything too gassy and minimal vegetables. I've been doing beef fajita bowls with rice but would like some other ideas as well! What are your go tos? TIA ☺️

Decent prep for the week?

Hello! For a few months I’ve been preparing meals for the day on the evening. Now wanted to step on a new level of meal prepping :))

So my goal will be to prep for 3 days on Sunday, then on Wednesday prep for the next 3 days. Sunday will be my „cheat day” as I am often out of town.
It takes me about 1.5h to make all of this, pancakes being the longest one.

My meals focus on being high on protein, not expensive and including nutritious ingredients.

Breakfast: Apple pie oatmeal
~500 kcal ~30g. of protein
I put dry ingredients in a jar and then in the evening the night before I add yogurt, maple syrup and apple pure. I have to buy bigger jars…

Lunch: Cottage cheese pancakes with berries
~840 kcal ~73g. of protein
with a drizzle of maple syrup and frozen berries which I add a night before.

Dinner: à la Chilli con carne with gnocchi
~775 kcal ~41g. of protein
My favourite meal those days, filling and deep tasting.

Snacks: I eat store bought gummy bears or potato chips which add another 400-500 kcal a day. Yeah, it’s not the greatest of habits but keeps me sane.

Thanks for reading!

I’ve been trying to bring hot home cooked meals to work, but every time I pack rice or pasta in my thermal container, the trapped residual steam keeps cooking the food for hours. By 1 PM, my penne pasta turns into soggy paste, and my rice loses all its texture.

I preheat my thermos with boiling water so the food stays hot, but I think sealing it immediately is trapping too much moisture. I even switched to a wider insulated stainless steel jar from Ecozoi hoping better heat distribution would help, but the steam accumulation still softens everything up.

How do you guys control internal moisture and steam while packing starch heavy hot lunches? Do you let the food cool slightly before sealing the lid?

No microwave at work so I’m stuck eating cold lunches. I’m tired of sad salads and protein bars. What do you pack that’s filling, actually has protein and still tastes okay a few hours later? Cheap is a bonus.

Thank you guys for so many suggestions. I am definitely not eating cold lunches now!!! :)

Here is my first attempt at meal prepping the kitchen is on loan from a friend. Will I burn their house down? Let’s see 😀

Started at 9pm and finished a little after 11pm. This included letting meals cool before packing and cleaning the crime scene.

Spaghetti and meatballs stove top
🛒 Master Ingredient Checklist
Before you start, make sure you have:
Pasta: 1.5 lbs (24 oz) Penne Rigate (approx. 1½ boxes)
Meatballs: 1 bag (approx. 24–30 oz) fully cooked, frozen meatballs
Sauce: 2 jars (24 oz each) Marinara or Tomato Basil sauce
Pantry Staples: 1 tablespoon olive oil, salt, garlic powder, and black pepper.
Optional: Grated Parmesan cheese (packed separately).

🍳 Step-by-Step Cooking Guide
Step 1: Simmer the Meatballs & Sauce
Grab a large pot or deep skillet and place it on the stove.
Pour both jars of marinara sauce directly into the pot.
Count out 24 to 30 frozen meatballs (aim for 4 to 5 meatballs per lunch container) and drop them straight into the sauce.
Turn the heat to medium-low, cover the pot with a lid, and let it simmer for 15 to 20 minutes. Stir it a few times so the sauce doesn't stick to the bottom. This thaws the meatballs completely and lets their savory flavor infuse into the sauce.
Step 2: Boil the Penne Rigate
While the sauce is simmering, fill a second large pot with water and bring it to a rolling boil. Toss in a generous pinch of salt.
Add your 1.5 lbs of penne pasta to the boiling water.
Cook the pasta according to the box directions, but stop exactly 1 minute early (Al Dente). Stopping early prevents the penne from getting mushy when you microwave it at work.
Drain the pasta completely in a colander.
Step 3: Combine and Dress the Pasta
Dump the drained penne right back into its warm, empty cooking pot.
Drizzle 1 tablespoon of olive oil over the pasta and give it a quick toss. This thin coating keeps the hollow penne tubes from sticking together into a giant block while cooling.
Ladle about two big scoops of sauce from your meatball pot into the pasta pot. Toss well so every noodle is lightly coated in red sauce.

🥡 Assembly & Yeti Container Portioning
Line up your 6 Yeti Thin Medium containers on the counter.
Divide the sauced penne pasta evenly among all 6 containers. Because penne is rigid and flat, it will layer beautifully in these shallow dishes.
Use tongs or a spoon to place 4 to 5 meatballs right on top of the pasta bed in each container.
Spoon the remaining thick sauce from the pot directly over the meatballs to cover them.
CRITICAL STEP: Leave the lids off and let the containers sit on the counter until they are completely cool to the touch. Putting warm containers into the fridge or freezer creates condensation that makes the pasta soggy, and putting them warm into your Yeti bag will instantly melt your ice pack.

And,

Egg casserole pork oven

🛒 The Breakfast Casserole Shopping List
🥩 Meat & Seafood
1.5 lbs Ground Pork Breakfast Sausage (Look for standard sage, mild, or hot pork sausage rolls)
🥚 Eggs & Dairy
1 Carton (12 count) Large Eggs
1 Bag (6 oz or 8 oz) Shredded Sharp Cheddar Cheese (You need 1.5 cups total)
1 Small Carton Whole Milk or Half-and-Half (You only need ¾ cup)
🥬 Produce
1 Small Yellow Onion
1 Bell Pepper (Any color works—green, red, or orange)
🪟 Pantry Staples (Check your cupboards first!)
Garlic Powder
Salt & Black Pepper
Nonstick Cooking Spray or Butter (To grease your 9x13 baking dish)
🌡️ Oven Settings & Prep
Preheat: Set your oven to 375°F (190°C).
The Pan: Use a standard 9x13-inch metal or glass baking dish, lightly greased with nonstick cooking spray or butter. (A 9x13 pan ensures the casserole is the perfect thickness to slice into 6 thick, hearty squares).

🍳 Step-by-Step Oven Instructions
Step 1: Cook the Pork & Veggies on the Stovetop
Place a large skillet over medium-high heat.
Add your 1.5 lbs of ground pork sausage, breaking it up as it cooks.
When the pork is halfway done, toss in your diced onion and bell pepper. Cook until the meat is fully browned and the veggies are tender (about 6–8 minutes total).
Drain the excess grease using a colander or a paper-towel-lined plate.
Step 2: Mix Your Ingredients
In a large mixing bowl, whisk together your 12 large eggs, ¾ cup of whole milk, garlic powder, salt, and pepper.
Stir in 1 cup of the shredded cheddar cheese and your drained sausage/veggie mixture.
Pour the entire mixture into your greased 9x13 baking dish.
Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Do not cover it with foil—leaving it uncovered lets the cheese get nice and bubbly.
Step 3: Bake
Place the dish on the middle rack of your preheated oven.
Bake for 25 to 30 minutes.
The Doneness Test: Give the pan a gentle shake. The center should be completely set and not jiggly. You can also insert a knife into the center; if it comes out clean, it’s done.

How’d I do? Probably could have completed faster. I’m sure there are healthier options. Also using Notion for making these notes so it’s easier to toggle the shopping list and/or the cooking instructions open and closed.

Almost broke down at work from exhaustion but here we are, cooking i guess. Watched ted lasso, while stoned, and made some simple pesto pasta.
Edit: just dropped more than one half of a container. I’m actually gonna crash the fuck out. I swear to fucking god.

I made a huge pot of chili, used ground chicken since it's cheaper, used a lot of veggies I had on hand, and am going to use various carb sources depending on what mood im in that day. I will be eating off of this all week, and maybe spent $10 to make it!

Tl;dr: homemade fish sticks I can freeze for a month or so - recipes and advice

So one of the forms of protein my toddler will readily eat is fish sticks, and they just have SO much sodium. I’m not particularly precious about sodium intake generally, but she’ll house like 2 servings for what amounts to 30% of an adult’s recommended daily intake.

Buuut as a recent pescatarian from vegetarian handling raw fish squicks me out. I don’t wanna do it weekly. I want to find a recipe that will let me/my husband make like, 4-8 weeks worth of fish sticks for a family of 3 that I can take out and bake like the frozen grocery store ones.

Made four post-workout meals to share with my friends.
Two with seasoned chicken breast and two with pan-seared salmon, served with potatoes, broccoli, and some extra veggies.
I’ve been getting more into cooking since I started going to the gym, and it’s been really nice being able to share homemade meals with friends.
Which would you choose after a workout — chicken or salmon?

What I’d cook for you if we were dating but since you ain’t responding so imma meal prep 😎

So i am starting to to cook a lot of dishes to keep in my freezer for post partum meals. Im storing the food in ikea zip lock bags. One issue I have is that i dont have a good way of labelling the bags. If I use a marker, it ends up wiping of. I've used label stickers and painters tape. They both end up unsticking from the bag. So what is your guy's way of labelling freezer bags and it actually working? Thank you in advance!