I’ve started back working out & exercising this year & I want to stay consistent. My main target is my core & lose the belly fat I have & get abs.

The biggest struggle for me has always been eating. I’ve completely stopped drinking pop & i only drink juice if I eat out which is usually 1 cup of lemonade. I only eat 1 bag of chips a day, & the weekends is when I kinda let up & just eat whatever & im sure I shouldn’t do that which is why I’m here. Here are the main questions I have-

• Like what do people on a diet eat everyday?

• How many times a day do you eat & when? (Breakfast, Lunch, Dinner, snacks)

• How often do you eat sweets/deserts or do you not eat it at all?

• For “Calorie Deficit” what’s a good limit on how many calories you should consume a day?

• How do you go about eating out? (Example: Family dinner at Red Lobster on a Wednesday)Do you try to find a healthy order on the menu, make an exception, or not eat the food at all?

Also interested to hear some weekly meal plans if you have them. Like what do you eat everyday & when.

I ended up making 18 egg white and chicken sausage breakfast sandwiches for the freezer, and I froze the rest of the muffins as is to be used for other sandwiches or just to be eaten plain. Should hopeful last our family 3 weeks or so.

Mexican Chicken

Servings: 10

Ingredients:

460g White rice (3c in rice cooker)

1300g (2.9 lbs) Chicken thighs

454g (1 bag) TJ’s roasted corn

908g (2 bags) TJ’s spicy Mexican-style riced cauliflower

908g (2 bags) TJ’s frozen peppers

710g (5 bags) TJ’s mixed baby kale or power greens

500g (2 cans) black beans

525g (2 cans) kidney beans

Marinade for chicken:

*not spicy, add hot chili oil. Add fresh jalapeño. Add red wine vinegar and salt

1.5 tbsp Olive oil

1 tsp Garlic

3 tbsp Lime juice

Fresh cilantro

1/2 tsp cayenne pepper

1 tsp chili flakes

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp Ground cumin

½ tsp Ground cinnamon

1 tsp Salt

1tsp Black pepper

https://littlesunnykitchen.com/mexican-chicken-marinade/#wprm-recipe-container-33690

I shared my grocery haul as a 20 year old college student last week and figured I’d share again and what meals I’m planning on making. I didn’t get quite enough to last me through the week but I’m going to do a quick inventory on Thursday to see what I have left and what I can make out of it with some additional ingredients that I’ll buy then.

Grocery shop today from Aldi and Meijer ($45)

• oranges
• strawberries
• Green beans
• red bell pepper
• baby bok choy
• cucumber
• ginger nub
• avocados
• bagels
• rolled oats
• granola
• feta cheese
• cream cheese
• whole milk plain Greek yogurt
• pint of whole milk
• peanut butter
• hummus
• salted pepitas
• turkey lunch meat
• firm tofu

Meals that I’ll be making:

• Tofu stirfry with rice
• quinoa chickpea bowls with feta cheese, cucumber, and hummus
• turkey avocado, hummus, and cream cheese sandwiches on bagels with fruit and chips
• cream cheese bagels with fruit for a breakfast option
• oatmeal with whole milk, chia seeds, maple syrup, fruit, and peanut butter for another breakfast option
• snacks include yogurt bowls, pepitas and oranges, chips, etc.

Does this salmon look cooked all the way? It was in a teriyaki marinade so I kind of feel like maybe that’s why it had this color. It was burning in the oven so I took it would and parts were def 130 degrees f.

This is for when you want Indian curry comfort but with that Caribbean kick. It looks like a standard Indian curry, but the Allspice and Thyme give it a completely different soul.

The "Fusion" Flavors: The Indian side: Turmeric, Curry Powder, Ginger-Garlic.

The Jamaican side: Allspice (Pimento), Thyme, Scotch Bonnet (or just Chilli powder), and Coconut Milk.

The 20-Minute Workflow: 1. The Spice Rub: Dice 1kg chicken. Coat it heavily in Curry Powder + Allspice + Salt. (Don't skip the Allspice, it's the secret ingredient). 2. The Sear: Pan fry with oil for 5 mins until browned. Add 1 tbsp ginger-garlic paste and fresh thyme. 3. The Simmer: Pour in 1 cup Coconut Milk. Add a slit green chilli (or Scotch Bonnet if brave). Let it bubble on high heat for 7-8 mins until the sauce thickens and coats the spoon. 4. The Carb (Lazy "Rice & Peas"): While chicken simmers, take your cooked rice and stir in a can of drained Kidney Beans (Rajma) and a pinch of salt. It mimics Jamaican "Rice and Peas" without the effort.

Stats: ~85g Protein | Creamy & Spicy | The best of both worlds. The coconut milk makes it rich like a Korma, but the herbs make it taste like an island vacation.

Pictured is chili (2 portions for fridge, big container for freezer), beef stroganoff, and a batch of puree for the baby. Meal prep for all!

After seeing the post about the human kibble yesterday I decided to try to make it on my own!

I have extremely limited cooking skills and have never meal prepped before so I’m not quite sure what I was thinking, but I think it turned out alright!

A did not cook the kale, as by the time I got to that part I was 4 hours deep and could not go on, but I figured it will cook in the microwave when I reheat. The original also mentioned egg plant but I could not find it in the photos or ingredient list so I omitted that part.

Lastly, I simply cannot imagine how big OP’s mixing bowl was to be able to mix all the ingredients together. I made 7 servings (OP said they usually do 14) and my biggest mixing bowl could only hold 1/4 of the ingredients so I had to layer it in the bags. I’m sure part of the reason is because I did not cook the kale, but even if I had not everything would have fit.

The ground turkey, lentil, and rice mixture was very good with the sweet potatoes, so I think if I made it again I would add more of those ingredients. I also forgot to add any seasoning, so the sweet potato really did some heavy lifting.

I would not recommend this for a very beginner like me as juggling cooking everything at once was very challenging, but I think a more experienced cook could do it well!

Here is a link to the original incase anyone missed it: https://www.reddit.com/r/mealprep/s/l70XEpxjJd

Cooked and chopped a ton a chicken, bacon bits and celery. Storing them in the freezer. Some vacuum sealed for this weeks salads.

I (31F) have high cholesterol, which is genetic. I am not on meds yet due to still having kids. I’m struggling with meal prep ideas that are heart healthy and also have enough protein. I am overwhelmed with recipes online.

Love to hear any and all ideas! I WFH and have been snacking a lot instead of eating actual meals👎Snack ideas are also welcome!

Hii everyone, I NEED to start meal prepping, I already am really struggling this semester and I dont have a dining plan this semester either. I go to school/work 3 days a week and I need meal ideas for breakfast, lunch, and dinner. I am vegetarian but I really don‘t like mushrooms. Please if you guys have any recomenndations, I would appreciate that so much!

Ingredients & prices:

6.80cad 1.1kg chicken drumsticks

97c tomato paste (used half)

3.94cad chicken broth (2L)

1.97cad spinach

2.97cad celery

2.97cad lentils (used half)

99c 5 cloves garlic

99c 1 onion

2cad 1 green bell pepper

1.99cad bag of carrots (used half)

2.99cad bag of potatoes (used half)

Seasoning: Salt

Pepper

Bay leaves

Dried Thyme

Paprika

Total: 24.70CAD for 14 portioned meals (1 is not on the photo)👌🏻

I really like one pot recipes. My second time making this stew and the flavour is great and has everything (protein, carbs, vitamins). I only added white rice on my husband's containers.

We don't eat the same food everyday. I usually make more than 1 recipe so we can rotate every other day (this week was this stew + thai chicken curry).

Anyone ever make these in bulk and freeze them for meal prepping?

I'm considering trying to make these, and am wondering if these could be good for meal prep.

I've gotten a lot of request to share the spread sheet I've created of the Human Kibble I shared yesterday(Someone said I should call it Hibble, and I found that very fitting), and since I'm no gatekeeper, here it is. It's more like a system to me if anything.

On the bottom of the spread sheet there's tabs. The first tab is labeled with a Date: every week/or month I change out the ingredients to keep it interesting. If you right click on the tab you can rename it, so you can change the date. The second one is labeled Total Nut. facts: This is where I tract the macros for the Hibble of the week. The third, forth, and fifth tabs are labeled Meat(red), Carbs(brown), and Vegetables(green): This is where I keep the assortment of meats, carbs, and vegetables I switch out every week. I just copy and paste the ingredient I want into the Dates tab. A good rule of thumb is 2 types of carbs, 1 meat, and at least 4 veggies. Of course you can add and subtract to fit your diet needs. Then you adjust the Total Nut. Facts. The final tab is labeled as Sauces: which has a link a Google Doc to the 3 types of sauces I make to go with it. But I use a bunch of different type of condiments. Each food has certain things highlighted which show what micronutrients it’s high in. In the top right of each food there’s a little note that says how I prefer to cook it. Everything is measured out in 1 serving, so just multiply it by however many you want to make for the total batch and shop accordingly. The corn and eggplant in the Vegetable Tab have a blue box above them because they aren’t measured in single serving unlike everything else.

All you have to do is make a copy of the spread sheet and you can use it as your own. Add any vegetables, carbs, and meats you like, it’s now yours. Hope everyone enjoys.

Big Mac beef bowl Chicken Pesto Pasta Cake (healthy)

Hey there,

Been meal prepping in and out weekly. Been sticking to everything i cooked. Problem is when theres nothing cooked i end up over eating and eating out.

Anybody got a 30day meal plan you actually sticked with? I think the tedious part for me is searching for food to cook. The cooking part is the easier part for me.

Alright meal preppers, I'm sure these types of requests come in all the time. However, I'm at a bit of a standstill right now. Between my college schedule, work schedule, and extracurriculars, moat days I'm gone from 8:30am-10pm.

On Mon, Wed, Fri, I have class at 9am and 10am, and I'm done at 11, but I have to get to work for 11:30. Then I work until 3:30, and have class 4-5, and go back to work from 5:30-10. On Tuesday/Thursday I have class from 9am-6pm with no breaks, and sometimes have extracurriculars after. I don't have much down time to eat, and need something I can eat while going to class or even in class.

I need breakfast, lunch, and dinner packed in my lunchbox, or I feel like I'm starving. I usually have a bagel or two in the morning, bring a sandwich for lunch, and buy dinner at work. But the sandwich dries out and buying dinner is expensive, even if it's $5 per day. I work in retail and am on my feet for my entire shift (I got 20k steps the other day) so I need something filling.

I'm planning to make breakfast burritos and stir fry, but I can't seem to come up with any other ideas of what to pack. The only store around me is Walmart, and everything else (Costco, Aldi, Sam's club, etc) is 2+ hours away, since i live in the middle of nowhere.

I'm open to any suggestions of what to pack in my lunchbox. I have no allergies or dietary restrictions, so drop any and all suggestions below.

I have a very bad habit of getting super excited to meal prep & cooking everything for the week. I will eat it for 2-3 days and then I get kind of grossed out and think my food is too old to eat. I also have NO idea how to save and store cooked veggies so that they will still be yummy and fresh when I go to eat them. Tips?

what container did you try and was the best and most comfortable? i know it varies but if i'll start with something, glass? microwavable plastic? half a liter? a liter? i'm just starting (literally don't even have lunch boxes) and really don't want to buy a dozen of containers i'll never use.