Meal Prep Recipes/ recommendations

iwantcookies · September 9

I thought it was such a great question that was brought up in our weekly discussions I felt it deserved its own post.

What type of meals are you doing? Are they quick 30-min meals? Frozen pre made meals?

Share your favorite recipes and tips/tricks to keep things tasty!

aisleofviewtwo · September 10

Copying over my response in the Sept 1 check-in thread. Will add more as I flesh out our plans for the winter!

@thatbaintforbetty Yes, I talked my husband into installing a deep freezer in the basement last fall. He was/is convinced we'd NEVER be able to fill it, but I'm pretty confident I'll get the last laugh

--

We just stocked the freezer for our two-month-long kitchen remodel and I kind of used it as a test run for December. Things I plan make and freeze again:

- breakfast burritos (I used this recipe from Smitten Kitchen)

- lasagna, enchiladas, and honestly most casserole-style dishes freeze really well

- tomato soup, lentil soup, chicken and rice* soup, really all the soups

- tamales

- fully cooked meatballs

- superhero muffins (a lightly adapted version of the classic recipe is available here)

- lactation cookies (tons of recipes online, I've just stuck with this one that I tried first, though I change up the mix-ins for flavor combos like chocolate chip + pecan, white chocolate + macadamia nut, pistachio + coconut flakes)

*FWIW I've found that brown rice holds its texture much, much better than white rice varieties in the freezer.

Always in the market for sandwich ideas (bonus points if they're vegetarian) if anybody has those to share!!

brookejay06 · September 10

I just made a list of recipes to make this fall that I can daily double for the freezer

- lasagna
- chicken pot pie (add biscuits on top when ready to cook)
- shepherds pie
- beef spaghetti sauce
- chicken noodle soup w/o noodles (add later)
- chicken curry (add rice later)
- butternut squash soup
- chili

I think prepping ahead for breakfast is seriously underrated. It’s a HUGE help especially when you’ve been up all night, wake up sweaty and engorged, have to get the older kids to school etc.
- egg sausage burritos
- waffles
- French toast
- choc zucchini muffins
- morning glory muffins
- breakfast cookies
- oatmeal choc chip muffins
- breakfast sandwiches on English muffins

I wish there was an easy way to share all the recipes I have saved for these meal ideas!

thatbaintforbetty · September 10

@aisleofviewtwo I love breakfast burritos/sandwiches (when not pregnant, sadly egg aversions are awful
and a consistent issue when I’m pregnant) but I’ve never had them reheat correctly. I have tried different wrappings: paper towel then foil, just foil, parchment paper, etc. and they always end up not cooked in the center and the tortilla sticks to the wrapping. ☹️

virginiaham · September 11

Also copying mine over from the other thread PLUS a bonus meal prep hack 🙌

Some faves: crockpot chicken thighs cooked in broth, then portion and literally use for whatever — bbq chicken bowls, tacos, toss into soup, eat over whole roasted sweet potatoes. I feel like meat is always the time consumer and this cuts that out. 🙌

Also one-pot (Dutch oven size) pasta and hidden veggies with meat sauce…I’ve pieced it together from several places but I bet there’s a dozen recipes out there. I dice into very small pieces carrots, a zucchini, a bell pepper and half an onion and my kids hardly notice.

High protein Greek yogurt muffins (we’re on a banana/PB/chocolate chip kick) for an easy breakfast or snack.

PLUS sharing my favorite hack. A couple years ago I cleaned out my jars and now only have wide mouth mason jars in pint and quart sizes BECAUSE all the reasons. Glass for safer reheating, leakproof (they were my lunch container for work for years), incredibly inexpensive in terms of glass food storage options out there and the pint size I had no issues eating out of. Also made for freezing, my immersion blender fits in them for minimal cleanup while making shakes, ANDDDD Souper Cube portion freezing blocks fit in them perfectly for thawing out individual portions.

aisleofviewtwo · September 11

@thatbaintforbetty I wrap the breakfast burritos in foil to freeze but remove the foil before microwaving. To get the heat to the center I think requires two things: (1) After heating for a couple minutes to defrost, use a sharp knife to poke a few holes to help the heat penetrate, then after another couple minutes of heating, hold the knife in the burrito for 5-10 seconds and feel the blade to know if it's warmed through; (2) Accept that the outside is going to get VERY hot before the inside gets warm, and you'll likely have to let it sit for a bit to even out the temperature before enjoying. [If you reheat in the oven each step will take longer, but the basic process should still apply.]

When it comes to breakfast sandwiches, a fun hack I've found for making them fresh but fast: a mini waffle iron like this one is the perfect size to cook a single egg, and it comes out almost the exact same diameter as an english muffin. Top with a slice of cheese that conveniently gets melted by the residual heat of the egg and the toasted bread, and bon appetit!

@virginiaham omg YES to wide mouth pint jars! I've got dozens

I've been using them to prep single servings of overnight oats and soups for lunch at the office for years now, and you've given me so many more ideas. We also have Souper Cubes but have only been using them to store homemade broth. It never occurred me to use them to portion out actual meals. That is truly genius.

nopegoat · September 11

We stick to easy meals we can just throw in the oven, crockpot, or instant pot. I have older kids that love to help cook too now.

Want a personalized experience?

Meal Prep Recipes/ recommendations

Re: Meal Prep Recipes/ recommendations

Choose Another Board

Search Boards