submitted 2 months ago* (last edited 2 months ago) by [email protected] to c/[email protected]

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I have a busy week coming up so doing some meal prepping and figured I would not be the only one - let's swap notes. Basically I like to prep components so I can swap around with ease with one or two meals in there.

This week's menu

Breakfasts - yougurt + berries everyday

Roast veg salad:

Prep:

pre roast potato and sweet potato with onion and left over fennel
pesto+ avo dressing
seeds and saltanas in a jar to put on top

Assemble:

leaves, roast veg and toppings in a bowl. Dressing.
if hungry chuck a chicken tender in the oven too

Stew and polenta - dinner last night Prep: cook and portion (X2 in fridge and x3 in freezer)

Assemble:

steam veg or chuck rocket on the side
reheat

Tofu stir-fry

Prep: cut veges and store in fridge cut

Assemble: I'll pan bake the tofu and make a satay sauce at the time. Probably Wed night when I have time. It doesn't last as well so will be dinner/lunch

Mushroom risotto and chicken tenders

No prep but easy. Do risotto in the instant pot so I can leave it unattended and chicken in the oven. Serve with some left over rocket..

I am also cooking some white navy beans to add here and there or just to mash on its own. I have some eggs in the fridge and an apple a day. My aim

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[-] [email protected] 3 points 2 months ago

I don't meal prep as such but I do like to keep water chestnuts, champignons and baby corn spears in the cupboard. In the freezer I have frozen broccoli, peas and a stir fry mix. Then all I need is a meat and I have a quick stir fry. I'll use up any fresh veg first then bulk it up with the others.

[-] [email protected] 3 points 2 months ago

Frozen veg is a life-saver living alone. I always have some GF pasta in the pantry. If all else fails, some pasta, olive oil, frozen greens and cheese is the go.

this post was submitted on 30 Mar 2025

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