Any experienced meal preppers out there?

I'm struggling with preparing meals. I very picky and like my food freshly made(seriously if the milk was out on the counter more than a hour, or the bag of something wasn't opened that day... its terrible). But what often happens is I get busy and since I don't have time to cook I'll snack throughout the day and than cook my dinner late at night by than I'm tight on my calorie budget. Also it's not the greatest idea to eat so late at night.... so any tips or ideas for me? When do you meal prep? How long does the food stay fresh...

Thanks in advance

I'm a meal prep pro but do things differently.

I make "bases" so that I can mix and match like food garanimals. So it tastes fresh and exciting at dinner. I purposely keep breakfast and lunch no brainers. And if I need snacks, I have a list and supplies of allowable snacks. That way I know I'm good going into dinner and can be a bit more flex if I want or need to be.

I plan the day in the morning while walking and after walking I try to enter into MFP, while having coffee. Sometimes I deviate, from the plan but when I do, I know exactly what macros/cals are available to sub out. It keeps me most days hitting my goals/targets. I'm not 100% but I shoot for that and gratefully accept being 80-90% compliant.

I do meal prep some basics on which ever nights I "cook." LOL. I cook 2-3 nites per week, then use the bases for "lucky leftovers" remixed.

Meal prep is easy! Get the right containers and keep it simple For example

I use the same meat two different ways - Like use hamburger for a burger and for a taco meal then use the rest for a chili meal -

Same with sides Cook a bag of broccoli but use it three different ways - As for the fresh thing food has a very long shelf life and you should have not problem with it being fresh -

Just imagine what you eat out and your worried about the milk being on the counter.

Here is the ones I use off amazon very durable and perfect -

https://www.amazon.com/Prepa-Pack-32oz-Compartment-Containers/dp/B01MYGAHR8/ref=sr_1_1_sspa?keywords=amazon+food+prep+containers&qid=1578080760&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyVUNVSUlEVERBUEROJmVuY3J5cHRlZElkPUEwMDgzOTE5MzU1MFBDT1k0TDhGTCZlbmNyeXB0ZWRBZElkPUEwMDcxOTUyM0JFM01SVUlGOU0yQiZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

Edited January 3, 20206 yr by AJ Tylo
to add link

Yes get airtight plastic containers and you're food or veggies or fruit will keep in the fridge long term

Thanks for advice. The only day I have time to meal prep is sunday. So if I make salmon or beef how long will it stay in fridge? Can I eat on Thursday? I know most of my "food not being fresh" is a mental thing and I'm working on it.

Salmon = 3 days

beef = 5-6 days

(Sshhhh, don't judge! I play refrigerator roulette all the time!) Haven't died yet.

6 hours ago, FluffyChix said:

I make "bases" so that I can mix and match like food garanimals.

Garanimals!!!!!! I have not thought of those in years! I used to style them back in the day

Maybe reading everyone’s responses will help me! I tend to make a half container of ground turkey but it still ends up needing to be tossed away because it got bad. Do you freeze your prepped meals?

10 minutes ago, Bianca S. said:

Do you freeze your prepped meals?

The only thing I prepare and freeze is cooked rice. However, I use frozen already cut vegetables and fruits.

Unfortunately not everything freezes well.

36 minutes ago, MsMocie said:

My favorite is Protein  lasanga

@MsMocie where can I find the recipe?

One version here
https://mayihavethatrecipe.com/high-protein-mexican-lasagna/
One here
https://theconsciousdietitian.com/all-recipes/protein-rich-zucchini-noodle-lasagna-with-cottage-cheese/
And the one I use most often, because it is like "real" lasanga, only with more flavour. I prefer this one from a "regular" lasanga because of much more flavours. Keep in mind that I never tastet a real italian homemade lasanga [emoji14]

Translated from norwegian:
Protein lasagna. I make it with low fat minced meat, and a cottage cheese base for the sauce, so the entire pan in about 20x30 is basically Protein with a little bit of vegetable and carb, and a little bit fat from the cheese. One pan gives me 26 meals. I can handle Pasta so I use Pasta, but with whole wheat pasta. I also just use half the pasta, and have a couple of layers with whole wheat wraps. If you can't handle pasta, you can just replace it with potatoes, with wraps or with zuccini or other vegetables. Or just saus.
How to
For the entire pan
meat sauce
A little bit of oil
2 large carrots
2 large yellow onions
3 clovers of garlic
200g selleri - I skip this, I hate selleri
500g minced tomatoes
100g Tomato puree
5 dl water
800g low fat minced meat (I use meat with 5% fat)
¼ ts grinded star anis
1 ts grinded pepper
½ ts salt
Cheese sauce
600gcottage cheese - I use the low fat kind
75g parmesan
2 ts basil
¼ ts grined nutmeg
¼ ts pepper
¼ ts salt
1 dl skimmet milk - I usually switch this with a little bit of creme fraiche or keso (I live in Norway, I have no clue what your high protein dairy sources might be called [emoji3] )
+ A little bit of cheese to have on top
How to make the meat sauce
Finly slice all the vegetables and unions. Lightly cook them with some oil in a large pan with the spices. Pour the minced tomatoes over it, and half the Water. Turn the plate down and let it simmer. Fry the minced meat and add that to the pan of vegetables. In the frying pan, mix the Tomato puree with the rest of the Water - you do this so you get all the flavors in. Pour the tomato puree water into the meat sauce. Let it simmer for at least an hour.
Cheese sauce
Grind the cheese, and put that, the cottage cheese, milk and spices in a blender. Mix until you have a sauce. You'll see some small spots, but just ignore that. Now, I usually add just a tablespoon of the bag of powder that comes with any lasagna kit, just for the flavour.
Put the meat sauce, cheese sause and pasta on top of another in the pan. Cover it with foil and roast it for about 25 minutes 200degres in the middle of the over. Then sprinkle the cheese on top of it and roast it until the cheese is golden.
You can serve it with any type of salat or perhaps some WLS friendly garlic bread. Whatever floats your boat. I usually have 1 meal of it, and let it cool down before I divid it into portions and freeze. And in the morning you just grab a portion for lunch, .
You can actually make it anyway you like. Vegetarian. Add Beans, etc.

Thanks!

Which containers do you guys use?
Planing a Major meal prep tomorrow

On 01/04/2020 at 15:38, chayarg said:

Which containers do you guys use?
Planing a Major meal prep tomorrow

I use ziploc loc containers

10 hours ago, chayarg said:

Which containers do you guys use?

I use Emsa, Lock & Lock, Tupperware.

Emsa has great containers in which you can make a casserole in the glass bottom in your oven and then cover and refrigerate/freeze it once you put the plastic cover on top of it. The container can also be used in the microwave. It's also dishwasher safe.