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By (user no longer on site) OP
over a year ago
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Does anyone have any advice for meal prep in terms of portion size and how to keep them fresh through the week or how long they can be kept?
Been looking at getting into it for my lunches as my usual sandwich, crisps and drink is getting a bit boring so looking at more high protein meals.
Any help is appreciated  |
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What sort of stuff do you enjoy eating? Generally I do 3 meals and 2 breakfast options a week.
I have a microwave at work so I have a choice of doing hot and cold food options. Additionally some stuff freezes well, so also gives the option of rolling it over to the next week based on your diary |
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By *onb21Woman
over a year ago
Cardiff |
If you find it difficult to prep a whole week just make an extra portion for your evening meal and have it for lunch the next day.
Some dishes, like chilli, can keep a long time in the fridge if you use very fresh ingredients. |
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By (user no longer on site) OP
over a year ago
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"What sort of stuff do you enjoy eating? Generally I do 3 meals and 2 breakfast options a week.
I have a microwave at work so I have a choice of doing hot and cold food options. Additionally some stuff freezes well, so also gives the option of rolling it over to the next week based on your diary "
Oh you know, open to anything  bit seriously, I'm mostly just into lean meats, rice, veg etc.
Freezing sounds great though as I was hoping to cook a couple of meals on the Sunday and then eat it throughout the week. |
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By (user no longer on site) OP
over a year ago
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"If you find it difficult to prep a whole week just make an extra portion for your evening meal and have it for lunch the next day.
Some dishes, like chilli, can keep a long time in the fridge if you use very fresh ingredients. "
That's a good shout, I don't get loads of time during the week so was mostly hoping to do it on Sunday for the week. |
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By (user no longer on site)
over a year ago
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The only advice I will give is to stay away from pasta, I learnt the hard way, it is virtually impossible to bring it back to anything remotely edible even the next day. |
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By (user no longer on site) OP
over a year ago
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"Coot a pot Sunday. Cool. Ladle into containers. When totally cool put them days in fridge. Rest in freezer. "
Thanks for the advice! I think freezing would definitely be a good option if I want it to last the week  |
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By *yron69Man
over a year ago
Fareham |
"Coot a pot Sunday. Cool. Ladle into containers. When totally cool put them days in fridge. Rest in freezer.
Thanks for the advice! I think freezing would definitely be a good option if I want it to last the week "
Reads wrong. Put containers for three days in fridge. |
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By (user no longer on site) OP
over a year ago
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"The only advice I will give is to stay away from pasta, I learnt the hard way, it is virtually impossible to bring it back to anything remotely edible even the next day."
Yeah, I've made that mistake before when I inevitably cooked too much. I wasn't looking to add much carbs as didn't want to feel bloated will probably stick the meat and veg |
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By (user no longer on site) OP
over a year ago
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"Coot a pot Sunday. Cool. Ladle into containers. When totally cool put them days in fridge. Rest in freezer.
Thanks for the advice! I think freezing would definitely be a good option if I want it to last the week
Reads wrong. Put containers for three days in fridge."
Ahhh thank you for clarifying! |
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By (user no longer on site) OP
over a year ago
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"Keep it simple!
Meat and two veg
Probably the best way, with assorted seasonings of course
I’d recommend some of Leo’s heavy cumin!"
I was about to Google that before I realised as I was typing you cheeky little scamp! |
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By (user no longer on site) OP
over a year ago
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"I used to do only 3 days at a time. Usually, chicken cubed, perhaps a cup of rice, halloumi and broccoli."
Just curious, but what exactly is a cup as a measurement? I see it on American recipes all the time |
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By (user no longer on site)
over a year ago
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"I used to do only 3 days at a time. Usually, chicken cubed, perhaps a cup of rice, halloumi and broccoli.
Just curious, but what exactly is a cup as a measurement? I see it on American recipes all the time "
For me it is the amount of cooked rice you could get in the average cup |
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By (user no longer on site)
over a year ago
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Lots of good advice already about preparing enough for fridge and freezer and I do both then heat in microwave at work. To add some freshness I'll sometimes quickly stir fry a few extra veg in the morning (5 mins if pre-chopped) and you could do that with a lean meat like chicken as well. Make sure to buy good quality storage containers that don't open in your bag, I speak from experience!
And defeintely stay away from the heavy cumin at work  |
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"The only advice I will give is to stay away from pasta, I learnt the hard way, it is virtually impossible to bring it back to anything remotely edible even the next day."
This ^
I batch cook curries, chillis, bolognese etc, then freeze most of it, but always cook fresh rice, spaghetti etc |
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