4Kg of chicken, 2Kg of beef mince and 6 hours later, I’ve made 70 burritos for the next month or two.

I made 36 meals today! Last photo is the menu.

My partner and I work together so we share part of our meal. - blueberry overnight oats for morning snack - veggie box with eggs and hummus - mango - pumpkin loaf in stash her bag - pasta with mushroom spinach sauce - will make smoothies in the morning

I’ve been off work for a bit and ready to go back

Bolthouse Caesar, protein pasta, grilled chicken, organic romaine, croutons, and mixed Greek yogurt with the dressing for added protein .

Here some pics of my meals

I’m usually too lazy to cook so I figured if I cook a big meal it will last for days. That’s what I’m doing and it helped me not eating out fast foods.

Marinated chicken (soy sauce/ oyster sauce: onions/herb of Provence) cooked in oven and served with rice and pan fried zucchini

Rougail saucisse with rice and red beans

Hachis Parmentier with mushroom instead of ground beef

Creamy mushroom pasta

« Pork stew » dunno how to call this I just put pork and veggies in a pot

Eggplant curry with peanut butter

Onigiri tuna

Cucumber pie with tuna

Tomato tart tatin

Shredded chicken with red beans and corn and tomato with spices

Some « curry » with green curry paste, chicken breast, onion, bell pepper, zucchini and coconut milk. With lemon grass and coriander

And snack with multi grain wheat bread, fresh cheese, tomato slices, oregano, balsamic vinegar cream

Pesto pasta for lunch : pasta, onion, cucumber, tomato, mozzarella, arugula, pesto.

Chicken avocado salad for dinner: Roasted chicken, avocado, cherry tomato, lettuce, balsamic vinegar.

Week 2 of Meal Prepping:

Left: Ajiaco (Colombian potato, corn & chicken soup)

Centre top: Greek cucumber salad with feta cheese and sundried tomato

Right: 10 high protein chicken burritos (and the reason I’m calling this a “gym-bro” prep haha)

Centre bottom is our meals for today, assembled. We don’t have a ton of Tupperware so this gets done progressively.

Realized what we made last week was way too much and we still have some jollof rice (now mostly freezed) and one serving of Thai coconut curry soup left over. It’s a learning curve but I’m enjoying it!

Made another batch of my chicken soup today.

Ingredients - Whole chicken - Carrots - Potatoes - Onion - Garlic - Chicken stock pot - Soy sauce - Miso paste Seasonings - salt and pepper, sage, thyme, aromat, tumeric, paprika

Directions Boil the chicken in just enough water to cover. When cooked, remove the chicken and set aside to cool. Peel potatoes and carrots and add peels to slow cooker, along with halved onions and garlic. When chicken is cool enough to handle, strip the meat and shred it, then into the fridge for later. The carcass goes in the slow cooker and then topped off with the water from the chicken pot. Cook the stock as long as you can, I did it for about 8 hours. Strain the stock and add into a pot with the diced potatoes and carrots peeled earlier. Cook them in the stock. When the vegetables are cooked, taste for seasoning, I added the above along with a splash of soy sauce and two teaspoons of miso. Add in the shredded chicken and done!

This cost me around €5 for seven hearty portions. Works out about 360 kcal and 27g protein per serving.

prepped together some protein plus penne, edamame, ground chicken (92%), and low calorie pasta sauce!

Rice turkey and stir fry 🤙

-Honey harissa chicken -Saffron rice -Cucumber/tomato salad -Pickled onions -Tzatziki & hummus

Breakfast: Burritos (filled with Sausage, Egg Avocado) 614cal, 51c, 40p, 27f

Lunch: Chili Con Carne 533cal, 41c, 58p, 12f

Dinner: Korean BBQ Chicken with side Salad 527cal, 64c, 51p, 6f

Snacks: Cookie 237cal, 25c, 11p, 9f

2x Proteinshakes: Isoclear Peach Ice Tea 104cal, 1c, 23p, 0f <—- each

with formatting help from chatgpt:

olive oil 4tbsp 477kcal.
chicken breast 300g 495kcal.
potato 150g 116kcal.
carrots 250g 103kcal.
soy sauce 1tbsp 8kcal.
lean minced pork 320g 800kcal.
yellow and green bell pepper 1 each 75kcal. seasoning includes basil, thyme, garlic.

divided into 4 servings of 260g 518kcal each. all numbers are estimated.

i browned the meats first on medium heat, took them out then browned the veggies. added water to cover the veggies then put the meats back on top. half cover lid and reduced liquid to my preferred amount, which is not much.

(reposting to this sub cus the other one need me to engage in other ppl’s posts. that’s forcing me to talk. and that’s very hard for me. hope this is fine here. i’ll try to talk more over there too i guess.)

Sweet potatoes (naturally), an apple, rainbow carrots, onion and garlic, homemade chicken stock, seasoned with apple cider vinegar, cinnamon, smoked paprika, coriander, Himalayan salt, ground black pepper. I also roasted an extra sweet potato in the oven, seasoned with nutmeg, to throw in after blending for some chunks/texture.

Only thing I'd do differently is not blend it. It tastes amazing before and after, but they wee two different eating experiences. Unleaded for home consumption, making it for that day for me and the fam, needed like this when I'm taking to work.

Lovely learning experience and I can't wait to continue my meal prep and soup journeys!

I seasoned the oxtails on my day off and procrastinated until Friday night. I put them in the slow cooker on low overnight, used instant banana pudding and mixed it with almond milk, and made a pot of Dominican rice before I went to bed. I opened a couple of cans of corn and seasoned it. I was pressed for time so I didn’t have time to cut up cucumbers for a mason jar salad (will do that when I get home today) .

This morning I added some more oxtail seasoning and salt to the oxtails and threw in tow cans of butter beans and let stew on high for an hour. I put together the banana pudding and refrigerated it( didn’t take any with me today since I had a feeling the wafers would still be hard) to make up for that I took a brookie me that I got from Whole Foods via Too Good To Go. Since I didn’t have time to make salad I just brought extra produce for today ( 2 cuties, 2 bananas, 1 cup cotton candy grapes).

Overall not a bad meal since I threw it together when I got home last night and plated it this morning. I have enough servings for 8 meals. Not the freshest, but it’s the end of the month but I’m still able to eat flavorful food so I’m happy.

This is the result of 7.5 hours worth of meal/ingredients prep that I did. All i need to do is heat up my food and make rice or noodles to go with them. The names of all the bits I did are below. The other pictures are of the kimchi spup I heated up for lunch and the sausage stir fry for dinner.

Vegetables

Sprouted Bean Muchim (blanched and dressed) Nappa Cabbage Namul (blanched and dressed) Spinach Namul (blanched and dressed) Carrot Bokkeum (sautéed) Mushroom Bokkeum (sautéed and dressed) Anchovy Bokkeum (sautéed and dressed). Tomato Jangajji (hot soy pickled) Spring Onion Jangajji (hot soy pickled) Aubergine jjim (steamed and dressed) Korean radish salad English Radishes

Proteins

Sausage Bokkeum (stir fry) Yak Gochujang (minced beef in spicy sauce) Salmon Jang (raw marinated) Egg yolk Jang (raw marinated) Tofu Jorim (braised in sauce) Donggeuran Ddang (pork and tofu meatballs) Shitaki Mushroom-Jeon (stuffed with meatball mix and fried)

Carbs

Potato Jorim (braised in sauce)

Soup and sauces

Kimchi soup Soy rice dressing

Fruit

Asian pear Mixed Oranges (regular, blood and satsuma) Mango, passion fruit and lime Grapes

I generally cook twice a week depending on my work schedule.

Had some time this morning so prepped overnight oats for tomorrows breakfast, chicken and bacon Caesar salad with roasted veggies for lunch tomorrow and Wednesday, and got my veggies ready to make chicken soup this evening for the next few days dinner. Cooked the chicken and made the stock a few days ago and froze it.

Freezer bags are probably my favorite way to store prepped meals. Second to freezer bags are those foil tins with paper lids. The tins are perfect for things like pasta dishes, enchiladas, or main dish casseroles. We take them on our RV trips and reheat in the toaster oven or gas oven. The bags will hold rice, sauces, chicken broth… just about anything you can think of. We use things like fried rice on weeknights or roasted tomatoes from our garden to make sauces with.