Cooking by the Masses

Diet and Nutrition
1

Any tips? Mainly for meat, but if you got a tip for veggies toss it in!
To me cooking is becoming a pain, which makes me more inclined to skip meals. I hope to just get a few days worth done and then heat it up whenever I need them.

In cooking chicken, I just plop them into a baking try thingy (covered in aluminum foil of course so I don’t have to wash…ew) and 350 for 20 mins. Works well, but I can only fit ~4 chicken thigh meats or maybe 2-3 breasts at a time. And I pretty much can eat them in one sitting if I wanted. Don’t want to repeat this several times a day!

Thanks in advance.

2

Make all you meals for the week in advanced on Sunday and freez them in portion size bags. Easy to take along and heat up.

3

Get a bigger pan to cook in and if you have 2 of them you should be able to bake 16 chicken breats in less than 30 seconds.

Coat them in olive oil and use an all purpose seasoning spice or just S&P.

Stick whatever you need to store in the frig or freezer.

4

I’m not sure how the oven works (dumb) but would stacking the meats on top of each other in the oven work, or does that mess up the cooking process. Not sure if it’s the conduction or convection that cooks things in the oven.