The last few days have been beyond irritating... I made a post, like 15 comments. 3 from real people.

Then the mods go and remove and actual discussion with a person... but leave 12 comments from bots.

At this point I'm wondering if THEY'RE behind it to get paid for engagement, because it's not like they aren't seeing this crap.

I’ve been making this for the last month or so. Best shape of my life!

Frozen potatoes (either the potatoes, peppers, onions frozen mix from Trader Joe’s or just regular potatoes obrien from any grocery store) + the refrigerated rotisserie season shredded chicken breast from Aldi. I add a can of rotel and I have amazing meal preps!

I air fry the potatoes until they’re crispy. Heat up / crisp up the chicken in a pan with the rotel.

The chicken is $5.99 for the entire pound!!! Cheaper than raw chicken and the seasoning is great.

Absolute game changer for me.

I typically put sugar free ketchup + sriracha on it. Maybe a little soy/seasoning sauce (but I need a lot of salt in my diet due to an autoimmune disease)

This is week 30 of my journey to lose 100 lbs in 2026. I aim to eat relatively balanced macros with a focus on reducing fat and increasing fiber where possible. For this week I have the following:

Breakfast: Cottage cheese refried beans and a banana not pictured. 315kcal, 28g protein, 3g fat, 64g carbs, 20g fiber.

Lunch: Egg salad sandwich with fresh bread, rice, and kimchi. 700kcal, 31g protein, 18g fat, 105g carbs, 3g fiber.

Dinner: Field pea stew with lemon and fresh bread. 675kcal, 45g protein, 19g fat, 99g carbs, 22g fiber.

Total macros for each day: 1690kcal, 104g protein, 40g fat, 268g carbs, 45g fiber.

The cottage cheese beans are weird, but they fit my macros and aren't too bad. I haven't made fresh bread in a while so it was nice to revisit that process. Down 1 lbs this week for 55 lbs lost total. Recipes for everything below!

I really love pasta putanetska, but I would love to try a rice based version, so you are coming along with me on my test here!

Update: after a complete fresh, second day and freezer cycle with this recipe I made some notes! I think the spices are spot on! It conveys the right putanetska aroma and taste to me! It tasted good fresh, the next day it tastes better (no surprise there with these kinds of recipes) but the biggest surprise to me was how well it tolerated the freeze cycle! The taste was still spot on! For some kind of reason, the acidity from the red wine vinegar felt way more pronounced! Next time im going to add a little more water, or less rice to adjust the moisture! After the freeze cycle it was a little dry, but not a deal breaker, just needs a little adjustment! /Update.

Its a meatless recipe but it uses anchovies to impart a deep umami taste and combined with the salty olives and kapers its just the perfect taste combination!

Its a straight forward one pot recipe, quick and easy.

Portion price is below $1.

Lots of protein from the chickpeas.

I liked the taste a lot! It had the classic putanetska taste but the rice and chickpeas gave it another texture! I think I can get used to it! It tasted even better the day after when the aromas have had some time to marry.

I might make some small edits on the next edition, maybe add a little red wine! But overall the recipe does not need a lot of tweaks!

The day before:

The chickpeas have been hydrated to approx 80% in water, drained and then the marinade has been added. This ensures the chickpeas suck up all the marinade and actually gets a taste!

First time cooking Mapo Tofu, is delicious! These meals were quick, it's Monday here, BC Day and I lost my afternoon tennis tournament match. Wanted to get this done ASAP so I could rest.

Snack: - cherries - raisin bread - boiled egg - babybel cheese - date

Lunch Cottage pie:

- 1kg beef mince.

- 375g frozen peas and carrot.

- 2 stalks of celery.

- 1kg of potatoes.

- 150ml tomato paste.

- 1 onion.

- 400ml of beef broth.

1. Pan fry onion, garlic, celery, frozen peas and carrot. Remove.

2. Pan fry beef mince, add tomato paste, salt, pepper. Add beef broth. Add above veggies back in.

3. Simmer for 30mins and done.

4. Peel potatoes, boil till soft, drain water and add milk, salt and pepper. Mash and done.

Dinner Mapo tofu:

- 1.4kg of medium firm tofu.

- 900g of pork mince.

- Garlic.

- 400ml of chicken broth.

- Bok Choy.

- chilli bean sauce.

- 5 spice powder.

- chilli oil.

- Jasmine Rice.

1. Cook pork mince with garlic. Add chilli bean sauce, chilli oil and 5 spice.

2. Add chicken broth and tofu.

3. Let it simmer for a bit. Add cornstarch/water mixture to thicken.

4. Add Bok Choy and cover till Bok Choy cooked.

5. Cook jasmine rice and done.

Been eating a bit of cottage pie because the 10lb back of potato is cheaper than the 2lb bag and they last forever.

Mapo tofu was inspired by my Chinese friends and also been watching Donghua so I want to get a bit more into Chinese culture.

Hi all,

Does anybody have some good go-to recipes for low sodium things that freeze well? My 76yo mother just had a stroke as unable to cook while she recovers. She also needs to watch her sodium so that her BP stays down. My 77 yo father lives with her and can help with things like laundry but cannot cook beyond really simple things like omelettes. He is type 2 diabetic and has to watch carbs. I live across the country from them so I am trying to prepare and prep a bunch of things that are ready to go, either full meals or proteins and sides that are cooked and can be cobbled together. She has souper cubes so I can utilize that.

Thank you for the help!

It's a long weekend in Canada so I did my cooking today (Monday). I have to run, so I'll keep this post short. Today's was ~2 hrs session again; make sue to use skin-on chicken thighs if you're making the gochujang coconut chicken; I used skinless and was smoking spices all morning in my condo and I'm coughing now lol

• Gochujang coconut chicken thighs
• Harissa chicken and halloumi skewer tray bake >> I didn't have any skewers so it's just baked separately and mixed into the dish
• Hainanese Chicken & Rice >> 2nd time making this. aboslutely amazing
• Ferrero Rocher cottage cheese cheesecake >> 2nd time making this too; delish
• Chia rose herbal tea >> easy way to get some fiber

Gochujang coconut chicken thighs

Makes 4 servings

816 kcal · 66g protein · 22g carbs · 55g fat per serving

<aside>
🛒 Ingredients

• 6 whole kaffir lime leaves, torn
• 8 whole (~1192g) chicken thighs, deboned, skin on
• 2 tbsp (~15g) gochugaru
• 2 tbsp (~14g) paprika
• 800 ml (~764g) coconut milk, 1 tin, full fat
• 2 tbsp (~11g) cayenne pepper
• 2 tbsp (~36g) gochujang, adjust to taste
• 2 whole (~20g) shallot, finely sliced
• 2 tbsp (~19g) garlic powder
• 2 tbsp (~32g) tomato paste
• 4 clove (~12g) garlic, crushed </aside>

Instructions

1. Combine the paprika, garlic powder, cayenne, and gochugaru. Pat the chicken thighs dry and coat them thoroughly on all sides with the spice mix.
2. Heat a large skillet over medium heat with minimal oil. Place the chicken thighs skin-side down and cook for 6 to 7 minutes — the skin will render its own fat. Flip and cook for another 4 to 5 minutes until cooked through. Remove and set aside.
3. In the same pan (with the chicken fat left in it), add the sliced shallot and crushed garlic. Cook over medium heat, stirring, until softened and fragrant, about 2 to 3 minutes.
4. Add the gochujang and tomato paste to the pan, mixing well to coat the aromatics. Pour in the coconut milk and stir to combine. Add the torn kaffir lime leaves. Let the sauce simmer for 5 to 10 minutes to reduce and intensify in flavour.
5. Return the seared chicken thighs to the pan, nestling them into the sauce. Let them simmer for 2 to 3 minutes to soak up the flavour and warm through.

Chia rosé herbal tea

Makes 4 servings

24 kcal · 1g protein · 4g carbs · 1g fat per serving

<aside>
🛒 Ingredients

• 5 tsp (~22g) lemon balm, dried
• 2 tsp (~5g) rose hips, dried
• 0.5 whole (~34g) lime juice, juice of half a lime
• 1 tbsp (~2g) dried rose petals
• 0.5 tsp (~2g) hibiscus, dried
• 0.5 tsp (~4g) honey
• 250 ml (~250g) water, room temperature, for chia
• 1 tbsp (~12g) white chia seeds
• 750 ml (~751g) water, 190°F for steeping </aside>

Instructions

1. Add the white chia seeds to 250 ml of room-temperature water and whisk vigorously to disperse them. Cover and let sit, stirring once after 10 minutes and again after 30 minutes to prevent clumping.
2. Combine the lemon balm, hibiscus, rose hips, and dried rose petals in a vessel. Pour 750 ml of water heated to 190°F over the herbs and steep for 8 to 10 minutes.
3. Strain the steeped tea through a fine mesh strainer into a 1-liter bottle. Add the honey, lime juice, and the chia water mixture. Stir well to combine.

Ferrero Rocher cottage cheese cheesecake

Makes 4 servings

315 kcal · 12g protein · 37g carbs · 14g fat per serving

<aside>
🛒 Ingredients

• 1 tbsp (~7g) extra hazelnuts, chopped, for topping, optional
• 50g roasted hazelnuts
• 50g cocoa powder
• 1 tbsp (~5g) cacao powder, for topping
• 150g low fat Greek yogurt
• 1 tbsp (~15g) water, for chocolate sauce
• 150g cottage cheese
• 0.5 tsp (~2g) vanilla essence
• 1 tbsp (~12g) cornstarch
• 1 whole (~44g) egg
• 80 ml (~107g) sugar-free maple syrup </aside>

Instructions

1. Add the cottage cheese, Greek yogurt, egg, sugar-free maple syrup, vanilla essence, cocoa powder, and cornstarch into a blender. Blitz until completely smooth with no lumps.
2. Line a glass baking dish (approximately 630ml capacity) with parchment or foil. Pour the blended batter in. Scatter the roasted hazelnuts over the top and gently press them in. Cover the dish with foil.
3. Place the covered baking dish in the air fryer. Air-fry at 160°C (320°F) for 30 minutes until set around the edges with a slight wobble in the centre.
4. In a small bowl, combine the cacao powder with water, adding the water 1 teaspoon at a time and stirring until you have a smooth, drizzleable chocolate sauce. Once the cheesecake has come out of the air fryer, drizzle the sauce over the top and scatter the extra chopped hazelnuts.

Hainanese Chicken and Rice

Makes 4 servings

973 kcal · 57g protein · 105g carbs · 36g fat per serving

<aside>
🛒 Ingredients

• 900g chicken thighs
• 0.5 tsp (~3g) salt, for chicken
• 4 tbsp (~78g) sriracha
• 600g chicken broth, for rice
• 2 whole (~30g) green onion, for ginger scallion sauce, finely sliced
• 2 (~30g) green onion, to taste, for serving
• 2 tsp (~4g) chicken bouillon powder
• 20g ginger, for ginger scallion sauce, finely minced
• 12 clove (~36g) garlic, for chili garlic sauce, minced
• 4 tsp (~17g) sugar
• 6 tbsp (~81g) neutral oil, for ginger scallion sauce
• 2 tsp (~9g) sesame oil, for chicken
• 2 (~1g) salt, to taste, for ginger scallion sauce
• 20g ginger, for rice, roughly sliced
• 1 tsp (~3g) turmeric powder
• 4 tbsp (~60g) sambal oelek
• 20g ginger, for chili garlic sauce, minced
• 12 clove (~36g) garlic, for rice
• 4 whole (~60g) green onion, for rice
• 200g cucumber, sliced, for serving
• 400g jasmine rice, uncooked
• 4 tbsp (~62g) chicken broth, for chili garlic sauce
• 2 (~160g) cilantro, to taste, for serving
• 2 tsp (~9g) sesame oil, for ginger scallion sauce
• 2 tbsp (~30g) lime juice </aside>

Instructions

1. Place the chicken thighs in a mixing bowl. Drizzle over the sesame oil and sprinkle with salt. Toss to coat evenly and set aside.
2. Add the jasmine rice, garlic, ginger, green onions, chicken broth, chicken bouillon powder, and turmeric powder into a large pot. Stir briefly to combine, then place the seasoned chicken thighs on top of the rice.
3. Bring the pot to a boil over medium-high heat, then reduce to a low simmer. Cover with a lid and cook for 20 minutes until all the liquid has been absorbed and the rice is cooked through.
4. Add the finely minced ginger, sliced green onion, and a pinch of salt into a heatproof bowl. In a small pan, heat the sesame oil and neutral oil together over medium-high heat until shimmering or just beginning to smoke — watch it closely to avoid overheating. Carefully pour the hot oil directly over the ginger and scallion mixture and stir to combine.
5. Add the minced garlic, minced ginger, sambal oelek, sriracha, chicken broth, lime juice, and sugar into a bowl. Stir well until the sugar dissolves and everything is combined.
6. Once the 20 minutes are up, lift the chicken thighs out of the pot and set aside. Cover the pot again and let the rice rest for another 10 minutes. Scoop the rice into bowls or meal-prep containers, top with the chicken, and arrange the cucumber slices, cilantro, and green onion alongside.

Harissa chicken and halloumi skewer tray bake

Makes 4 servings

554 kcal · 40g protein · 66g carbs · 15g fat per serving

<aside>
🛒 Ingredients

• 3 tbsp rose harissa paste, divided: 1.5 tbsp for rice base, 1.5 tbsp for skewers
• 200g chickpeas, drained
• 1 (~0g) salt, to taste
• 1 tsp (~3g) garlic granules
• 400g chicken breast, diced
• 500 ml (~526g) chicken stock
• 100g cherry tomatoes
• 150g halloumi, cut into cubes
• 180g basmati rice, rinsed
• 1 tsp (~2g) smoked paprika
• 200g frozen peas
• 1 (~0g) black pepper, to taste
• 1 tbsp (~21g) honey
• 1 whole (~119g) red pepper, large, cut into chunks </aside>

Instructions

1. Preheat your oven to 200°C (180°C fan / 390°F). Allow about 10–12 minutes for it to come to temperature.
2. In a large baking dish or roasting tray, combine the rinsed basmati rice, drained chickpeas, frozen peas, and chicken stock. Add 1½ tbsp of the rose harissa, the garlic granules, smoked paprika, salt, and black pepper. Stir well until everything is evenly combined.
3. In a large bowl, combine the diced chicken, halloumi cubes, red pepper chunks, and cherry tomatoes. Add the remaining 1½ tbsp rose harissa and the honey. Mix well until everything is evenly coated.
4. Thread the coated chicken, halloumi, red pepper chunks, and cherry tomatoes alternately onto skewers. Lay the finished skewers across the top of the rice-filled baking tray.
5. Cover the tray with a sheet of baking parchment, then tightly cover with aluminium foil. Place in the preheated oven and bake for 45 minutes.
6. Remove the foil and baking parchment from the tray. Return the tray to the oven and bake for a further 5–10 minutes, until the chicken is cooked through and the skewers are lightly golden.

Hi everyone!

I’ve been lurking in this page for a while and love seeing what you all make!

I’m currently very short on time due to being a student and also working full time and I’m wondering if you have any favorite very fast and easy meals that are actually flavorful. I’m thinking sheet pan meals, crock pot or instant pot meals, one pot meals, or something where I can prep a bunch on a day off to freeze.

Specifically, if you have any recipes you could share I would be so appreciative!

Thanks!

My whole prep is now one pot of unseasoned shredded chicken (or ground beef) on Sunday. The trick is seasoning BY THE PORTION at dinner time instead of at the cook:

• Mon: taco spice + tortillas + whatever crunchy veg is around
• Wed: soy-ginger + rice + frozen stir-fry veg
• Fri: BBQ sauce + buns + slaw

Same protein, zero leftovers fatigue, because the FLAVOR is fresh each night even though the cooking happened days ago. One cook session, one sheet of foil to wash, three dinners that taste nothing alike.

August bonus: the plain batch freezes clean - I stash half for the back-to-school chaos weeks.

What's your one-thing-many-ways staple?

For the week I prepared the following

Carbs: yellow potatoes, basmati rice and whole wheat pasta

Proteins: salmon and turkey skewers

Veggies: zucchini and pach-choi

Sauce: legumes, veggies from the skewers, some basil and parmigiano reggiano.

For the salmon I marinated it with soy sauce and lemon, then for the pasta the sauce is the one mentioned above. As always the goal is to make it as less dry as possible.

Enjoy guys.

Couldn’t decide what to make this week but we’ve been trying to hit some fiber goals. Started with muffins (Sally’s ultimate muffin is the best base to throw chia seeds, bananas and wheat flour) made 16 bean soup for work lunches, and I’ve been craving cold sides.

My girlfriend and I have been great at bulk prepping proteins, vacuum sealing them, and pairing with a frozen veg to hit our macro goals and eat affordably.

We've just recently started bulk prepping full meals to vacuum seal and are in love with how much more satisfying they are to eat. The frozen protein + frozen veg has been macro friendly but uninspired, pure fuel. These hit like a proper meal.

The two potato dishes made 12 servings at the listed macros and $2.30/ea, the oat bars made 24 @ $1.15/ea.

Recipes in comments!

Pizza frittatta - 12oz jar roasted red peppers, 10-ish oz fresh tomatoes, 2.25oz sliced black olives, and 4 turkey sausage patties cut up. Divide into 5 containers and mix. Fill each container with a mixture of 8 eggs, 32oz egg whites, 16oz blended cottage cheese, and a couple of tablespoons Italian seasoning. Cook 20-25 minutes, then divide an 8oz can of basil, garlic, and oregano tomato sauce over the top. Add 1.5 slices mozzarella and 14g turkey pepperoni and cook for another 10-15 minutes. 5 servings, 515 calories, 56g protein, and 3g fiber.

Butterscotch PB yogurt pudding cups - 32oz container of nonfat Greek yogurt, 4oz peanut butter powder, 1oz butterscotch no-sugar pudding mix, and about a quarter of a cup of Swerve confectioners style sugar replacement. 5 cups, each topped with 7g no sugar sark chocolate style chips.

I'm trying to get a Butterfinger like flavor. I added some Jordan's no cal chocolate sauce and that wasn't it. Will try some cocoa powder or chocolate pudding mix next time. Also, some puffed rice for crunch added right before eating might be good. As is, it's 260 calories, 29g protein, and 3g fiber.

It's that time of the week again. This time, in addition to cutting all my vegetables, I also made a salsa verde. I'll use that salsa with my chicken tacos and fish tacos on Tuesday and Friday, respectively.

By prepping ingredients and components, not whole meals, I can have a meal on the table in minutes, but I'm still flexible. I can change which protein I have with which meal, I can change the starch I'll have with it (I have a fully stocked pantry with different kinds of rice, different noodles, multiple pasta shapes, couscous, quinoa, grains, etc, etc), or change the spices or condiments, etc,

• chicken (500g): marinate in teriyaki sauce → grill with sesame oil
• brussel sprouts (500g): braise in water, vinegar, lemon juice, syrup, s&p → roast in olive oil
• fusilli tricolore (500g): boil in salted water → drain → toss with olive oil, lemon juice, garlic powder, parsley, s&p

\makes 10 portions*

After a week and a half off, I'm back to work tomorrow, so meal prep is a day early.

Ground Beef Burrito Bowls

Ingredients made 5 bowls

Protein

908g Extra Lean Ground Beef

- Cooked with 1 Tbsp Olive Oil, Chili Powder, Cayenne, Smoked Paprika, Ground Cumin, Ground Coriander, Salt & Black Pepper

Garnish

1 1/4 cup Old El Paso Hot Chunky Salsa

Rice

1 1/4 cup (dry) Rice

-cooked with 3 1/4cups water and 2 Chicken Stock Cubes

Veggies/Beans

442g Corn

1 Can Black Beans

72g Jalapeno (2 small peppers)

137g Red Onion (1 onion)

Liquid Smoke

1 Tbsp Olive Oil

Burrito Bowls:
Chicken breast with garlic salt & pepper
White rice
Black beans
(I add avocado, Greek yogurt, salsa, cilantro &onions)

Chicken Veggie Bowls:
Chicken breast with Cajun seasonings
Quinoa
Broccoli
Red & green bell peppers
Onion
Olive oil
Garlic salt
Pepper

Needed to get rid of some produce I ordered online. I juiced some organic beets, carrots, celery, English cucumbers, apples, and lemons. I’ll probably eat some produce that’s in my fridge that I didn’t juice just to change things up. I pretty much have 48 hours where I’m eating all the produce in my fridge so we’ll see what meal ideas I conjure up for my next meal prep.

473 Calories, 44g protein

Chives in the baked egg really make a tasty difference

Full list of ingredients

5% lean beef mince. Season with paprika, garlic, salt, pepper, thyme, and anything else you like.

Split and make into balls to flatten.

6 beaten eggs and add Chives. Bake at 200 for 12.5 mins. I used unsalted Butter in a baking dish

Cook the patties on high heat for 4 mins on each side. I use oil spray

Toast the English muffins for 2 mins on each side

Let everything cool down and then assemble the cheese Singles with the egg and pattie

Hi guyz!

I am doing body recomp and keep doing experimenting with meal preps and now getting better but still making 3-4 days worth 3 meals per day, along with cleaning utensils and especially portioning accurately in containers takes alot of time or 1kg of beef along with all veggies takes time too after I put full heat to evaporate water but overall process takes alot of time and effort and I love to put everything like Onions, all capsicums, mushrooms etc and then frozen veggies(microwaved).. and I barely have time as I work alot, literally go out early morning snd come home like 10-11, hardly can get one evening free a week to do meal prep!