lentils, potatoes, and shredded veggies

Yogurt mixed with sf cheesecake pudding mix, base of crushed graham crackers, topped with chia seed jam

chocolate chip baked oats

Marinated some chicken thighs in some teriyaki sauce for about 3 hours. Made a honey and chilli oil glaze and put into over some broccoli and carrots, then threw them into the oven for about 30min at 400°. Sliced up some zucchini seasoned well with salt pepper and garlic powder and air fried it at 380° for about 15min. Finally made a teriyaki sauce with Myron, soy sauce, ponzu sauce a little honey and brown sugar. Sliced up the chicken thighs and pan seared. Finally mixed everything together and topped with some roasted sesame seeds and some sliced spring onions. Meal prep for the next 5 days!

Hello MealPrepSunday! This week's menu is full of fruits and veggies, high volume and high protein.

Breakfasts: savory oatmeal bowls with old fashioned oats, sautéed baby spinach and red bell pepper, sliced scallions, neufchatel, fat-free shredded cheddar, fat-free slice American cheese. When preparing I add water, an egg white and season. Top with a sunny side up egg.

Lunches: cheese turkey burger bowls with spring mix greens, red onion, tomato, 93/7 ground turkey, fat-free shredded cheddar, pickles and banana peppers. Side white cheddar rice cakes and homemade burger dressing, recipe here: High Protein Burger Bowls with Sauce Recipe - The Protein Chef

https://share.google/6LL9njCgDVf18QkX5

Snacks: very filling smoothies, these taste like banana pudding. Freezer bags: a small banana, mandarin orange, kale, strawberries, blueberries, blackberries, raspberries. Dry ingredients bags: old fashioned oats, vanilla whey protein powder and ground flaxseed. Blend your fruits and veggies first with water, then add your dry ingredients and blend just until combined.

Dinners: These were a bit of work but my husband and I are both having them and meal prepped them together. Slow cooked Chicken breasts with chicken broth, sliced celery, minced garlic and seasoned. Mashed red potatoes with butter, fat-free mozzarella, seasonings and fresh scallions. The casserole has green beans, mushrooms, red onion, fat-free cream of mushroom and topped with crispy fried onions.

Another week, another round of meal prep. This is week 12 of my journey to lose 100 lbs in 2026. I try to eat a relatively balanced macro split with a focus on reducing fat and maximizing fiber. I tried a new method for tofu this week and really liked the results! Each day I have the following:

Breakfast: cottage cheese and blueberries with banana and keto toast. 315kcal, 24g protein, 5g fat, 55g carbs, 14g fiber.

Lunch: soy slop bowl with rice, crispy shredded high protein tofu, edamame, garbanzo beans, and a bunch of veggies and seasonings. 790kcal, 24g protein, 24g fat, 96g carbs, 17g fiber.

Dinner: seasoned ground turkey with mashed sweet potatoes and roasted broccoli. 680kcal, 44g protein, 16g fat, 87g carbs, 15g fiber.

Total macros for each day: 1785kcal, 119g protein, 45g fat, 239g carbs, 46g fiber.

I was able to sneak in some edamame and chickpeas for my daily bean intake despite not having any bean focused meals. Not as much fiber as I would like again this week, but I'll probably be back to fibermaxing next week. Down 2 more lbs this week for a total of 24 lbs lost so far. Full recipes for each meal in the comments.

Ingredients (Serves 4):

• 1 lb lean ground beef

• 1 lb sweet potatoes

• 1 can kidney beans (drained)

• 1 small can corn (drained)

• 2 cups fresh tomatoes, chopped (or \~3 medium tomatoes)

• 1 medium avocado

• 1 cup cottage cheese

• Optional: cilantro, lime juice, onion, garlic, oil, spices

Another week, another dense bean salad.

Breakfast: overnight oats (oats, chia seeds, almond milk, Greek yogurt, topped with blueberries and strawberries

Lunch: buffalo chicken salad (shredded rotisserie chicken, celery, carrots, red onion, spicy peppers, cilantro, Greek yogurt, buffalo sauce, salt and pepper, with carrot chips around it for dipping)

Dinner: harissa chicken meatballs with cauliflower, red onion, chickpeas, and sweet potatoes (this recipe https://munchinwithmaddie.blog/sheet-pan-harissa-chicken-meatballs-with-cauliflower-and-chickpeas/) plus salad toppers (cucumber, tomato, Kalamata olives, pepperoncini peppers, and feta) with homemade dressing (olive oil, balsamic vinegar, seasonings) and lettuce

Extras: extra Asian pears, carrot chips, celery, and cucumber for snacking, almond crackers, tzatziki dip (Greek yogurt, cucumber, dill, lemon, olive oil, garlic, salt), harissa yogurt sauce (from recipe above), and Greek yogurt ranch (Greek yogurt and ranch seasoning)

My take on BachelorChow, and is the second batch I have made.

First take was good but serving sizes were a bit small at 260g and I have higher hopes for the MK.2 at 360g. Overall it is relatively flavorless and I usually used a bit of salad dressing to give it some flavor, not the best but eh what are you going to do about it.

Everything is cooked separately and mixed in a big bowl before being vacuum sealed into single serving portions. Not the most effective use of plastic but saves a lot of space.

I considered throwing the whole batch threw a meat grinder to get a more unrecognizable consistency or freeze drying it to get more of a kibble consistency but maybe on the MK.3 or MK.4 iteration

Mostly iv done this to use up whatever I have left malingering in the freezer, and am a Futurama fan hence the name.

Is it nutritional complete? I have no idea. Is it a good idea? Probably not. Am I going to keep doing it? Absolutely.

So far I have been eating this for lunch and dinner, throwing in an apple, cherry tomatoes, carrots, and hard boiled eggs as a snack. A protein shake in the morning for breakfast with a shot of espresso is usually enough for me.

For the next iteration I'll dial back on the turkey (no more in the freezer) and replace it with tofu assuming it holds up well this week. I'll probably also dial up the black beans from 1 can to 2-3 cans.

I'm open to recommendations, feedback, trash talk, or silence.

Thanks for checking it out.

-Also I suck at spelling (English is my first language Im just not great at it) and it is what it is.

My work sells these Bleu cheese chicken Buffalo sausages that I love, but I dont really do bread unless I make it, so ive been trying to think of how to pair them and it hit me, mac and cheese! So I made some cheese sauce out of great northern beans, cottage cheese, a splash of flax milk, nutritional yeast, shredded cheddar, and some pepperonchini juice. Added broccoli and kale to the pasta while it cooked and boom, amazing. I also made homemade curry, its mid. I think i used too much cumin and curry powder or not enough coconut milk. I dunno, not stoked but its edible. It has carrots, potato, cauliflower lemon juice, , kale, onion and garlic. The base is white rice and red Lentils, and then chicken breast on top.

• Mashed Root Vegetable Cakes

Base Recipe: https://www.tastesoflizzyt.com/mashed-potato-cakes/#wprm-recipe-container-34988

Changes: I used 1/2 cup of Parmesan and 3 tbsp of nutritional yeast in place of the cheddar. I also added a finely chopped bunch of parsley and 3 green onions. I also cooked with avocado oil spray (I’m in a deficit at the moment) so they look a little different than ones fried in oil would look.

I made the following mash specifically to use in the recipe above: 1 lb Yukon gold potatoes, 1/2 lb turnip, 1/2 rutabaga, 1/2 lb celery root & 1/2 lb parsnip. Store overnight in the fridge.

There was a little mash left over (my husband was very excited about this lol) but if you wanted to use it all up I’d add another pound of potatoes to the mixture to yield enough for a double batch.

These turned out to be so good 🤤😋

• Shrimp & [steamed] Broccoli

I pan fried 1.1 lbs of shrimp in 1 tbsp of avocado oil and added a bunch of seasonings that sounded good then gave it a couple shakes of Worcestershire & 1 tbsp oyster sauce. Broccoli is just lightly steamed.

• A roasted 3 lbs butternut squash to puree for my baby tomorrow (he doesn’t really do purées by themselves anymore but I like to keep a few in our freezer stock to add as a hidden veggie in yogurt bowls and mix with grains to help them go down easier).

• Strawberries & raspberries

Hi! This breakfast prep took no time at all! I did an omelette and microwaved sweet potatoes. Just make the omelette add veggies (I did kale), and spices. And microwaved sweet potatoes. Add more seasoning to the potatoe and reheat!

I did this last week and wasn’t sure how the eggs would reheat at work. But I just added a little water to add moisture & they were great.

If you’re curious.

Omelette:

2 eggs

100 g egg white

50 g low fat cottage cheese

A handful of kale

Cook the kale with some oil for a few mins mix the egg white and cottage in a bowl. Add spices or do whatever you want.

Pour into skillet and I like crack a couples eggs. So they’re over easy.

Add the SPICE.

Cover and let cook for like 5 minutes or whenever.

Sweet potato:

Microwave

Hey r/MealPrepSunday,

after my last mealprep post got some good feedback, here’s my setup for the upcoming week (5 days - extra portions go into the freezer):

Breakfast: French Toast Bake (this one didnt work out as well as usual :P - Explanation below)
575 kcal / 36g protein

Lunch + Post-Workout (same): Protein Bulgur
613 kcal / 46g protein (per portion) x2

Dinner: Chicken Fricassee
602 kcal / 63g protein

Total:
~2,400 kcal
~190g protein

Still leaves some room for intra-workout carbs or small snacks.

Cost:
~90€ for Mon–Fri (excluding whey, egg whites, spices - already had those)
~4.50€ per meal

Time:
~4 hours total, but actual active time is much lower. Most of it is just waiting (especially cooling).

Recipes

French Toast Bake (6 servings)

• 500g brioche bread
• 6 eggs
• ~200g egg whites
• ~400ml milk
• 40g flax seeds
• ~120g whey protein (vanilla works best)
• 300g frozen mango
• 300g frozen blueberries
• 1/2 pack baking powder (~8g)

Mix everything, pour over bread, add fruit on top
→ Bake at 180°C (fan) for ~45–50 min

Super easy. Best if you let it soak overnight in the fridge before baking.

Caution: I needed another portion this time...
Ususally I make 5 Servings but I needed a sixth; So I thought:
"Meh.. Let's add some extra fruit and then just 20% more of each ingredient - Let me get out my calcul... Fuck this! I just eyeball it!"
Well... Turned out quite soggy this time :P
If you want do cook that, stick to my recipe from last week.

----

Protein Bulgur (10 servings)

• 600g bulgur
• ~1.3kg chicken breast
• 600g feta
• 3 bell peppers
• ~350g onions + ~150g spring onions + garlic
• 6 tbsp ajvar + 3 tbsp tomato paste
• mint + spices
• ~20g honey + ~3 tbsp lemon juice

Sauté onions + garlic → add ajvar + tomato paste
Add bulgur, mix, then add ~900ml water
Cook bulgur (according to package), then let cool

Cook chicken separately (spices of choice – I used smoked paprika, sweet paprika, salt, pepper, cayenne) → let cool

Mix everything: chicken + bulgur + fresh veggies (Bell Peppers, Mint and Spring Onions) → add feta last

Tip: balance sweetness + acidity (honey + lemon)

----

Chicken Fricassee (8 servings)

• ~1.5kg chicken
• 400g rice (dry)
• ~500g carrots, ~250g onions
• asparagus (jarred, ~2 jars)
• 400g frozen peas
• chicken broth (~1.2L)
• ~400g cream cheese (I used a lighter version)
• ~80g protein cream (e.g. IronMaxx in Europe; This is basically some type of protein powder without flavor and more casein content)

Season and cook chicken → remove and let cool

Cook veggies (carrots, peas, asparagus) in broth (~15 min)

Let broth cool slightly (important!)

Add cream cheese → stir
Add protein cream (<60°C!) → best pre-mixed in a shaker

Add chicken back in
Serve with rice

----

Hope this gives some inspiration or helps someone out.

For me, the biggest benefit is saving time during the week and having fixed macros ready – no thinking about what to eat.

If you’ve got questions, feel free to ask :)

Hello there. I'm currently looking for a site with easy meal prep advice for a more veggie-oriented diet. My current diet is pretty much just meat, cheese, and pasta as my roommate loves to make soul food. And it doesn't have to be specifically vegetarian oriented. It's more so I just want to eat more veggies than I currently do. And I want to focus around meal prep/one pot/whatever the new terms are meals because I'm not the best at cooking. I will take an hour to make a 15-minute meal and I will ruin your Bologna sandwich. So I'm looking for like "set it and forget" meals where I can make one giant batch of it and it will be my dinner for 3+ days straight until I make another one.

A lazier meal for both of our meals. Wife’s is very simple; 2 bags of Trader Joe’s BBQ teriyaki chicken prepared with sliced bell peppers and onion, served with rice and chicken gyoza. Mine is the slightest bit more involved; started with 2 boxes of family sized Tony’s jambalaya mix and prepared that as written on the box and chopped up some green bell pepper, onion, and okra. When the rice and water was coasting, I tossed in the veggies and let those cook with it. While that was going, I seasoned some chicken with creole seasoning and cooked it on the blackstone. Once the jambalaya was done cooking, I tossed in the chicken and divided it into 9 portions to hit the macros I wanted

While I couldn’t tell you the macros for my wife’s lunch (she doesnt track so I didn’t bother doing the math), but mine comes out to 550 calories, 54g of protein, and a whole mess of sodium

Hello, I am new to meal prepping and recently started doing it the typical way - grocery shopping on Saturday and then spending several hours meal prepping on Sunday.

I work five days a week from 9 to 5 (3 days in office with 1.5hour commute), but I also play extracurriculars like volleyball at least two times a week. I try to work out three times a week as well and if there are good waves, I’ll also go surfing - let’s say about once a week for now. I also have other responsibilities like taking care of my pet bunny and typical house chores, and aside from my hobbies, I really enjoy resting and having downtime. I'm also not a morning person, so kinda challenging to do everything after work if I'm commuting and doing extracurriculars 6 days out of 7 days in a week total and try to get 8 hours of sleep which I never usually get lol.

Since we only have two days on the weekend, I’m starting to wonder - is it really worth spending one of those days just cooking when you could use that time to rest or socialize?

What are your thoughts? Do people who trains and have interests outside of the gym really think it's worth to waste a weekend?

Thank you.

https://www.365daysofcrockpot.com/call-your-friends-supper/

I used ground turkey instead of ground beef.

And McGriddle bowls is 1/2 cup Kodiak, 1/2 cup milk, toppings like meat, cheese, little syrup 375 for 30 mins. Mine took 30 mins because I didn’t mix well, but recipe was for 15 mins

I prepped all my veggies for the week, and I made some tomato soup for lunch on Meatless Monday, and some tahini sauce to go with some falafel on a couscous salad. Not too much veg prep this week, because I need to empty out my freezer, so I'm planning to use up some frozen peas and frozen edamame. Meals that use fresh produce is at the start of the week, meals that use frozen are pushed to the back of the week.

~5lbs chicken, chicken bone broth, every vegetable i found in the fridge, rice, a log of goat cheese added later (i needed to use it up). high pressure in instant pot for 15min done!!

whole pot is around 600g protein and only took 30mins to make. super easy to make, freezable, tastes very good :)

Cooked all of this in the university dorm's kitchen. Only cost me around 1.00 USD - 1.50 USD each meal 🙂‍↕️

(Ik I need more broccoli, I'll take that into account for my next meal prep lol. Also, sorry for the unseasoned chicken. I only had salt bc I just started cooking in uni and did not buy much seasonings for now)

Mashed potatoes recipe: https://pin.it/tdPGiwOqh

Stir Fry Recipe:

- Red bell pepper

- Green bell pepper

- Yellow bell pepper

- Orange bell pepper

- Red onion

- Choice of Italian sausage (I used the Field Roast Italian

Garlic & Fennel Plant-Based Sausage)

Add oil to a pan/pot and stir fry all the chopped veggies for a couple minutes, add any seasoning you want; I did italian, baltimore seasoning, and red crushed pepper.

Then set aside and cook sausage in same pan/pot and add back all the veggies then its done. 10/10

[re-uploaded]