How do you guys prep your food for the week? What types of food last the longest in the freezer? Is it possible to prepare every meal for the week and then freeze it? will a frozen cooked chicken breast in a freezer bag last 6 days and still taste decent?
I don’t plan that far in advance. I know many people do. And I know many do all their cooking in one day.
I find it more convenient to plan out the next day’s meals a day ahead of time. So, in the morning, I take out whatever meat needs to be defrosted for that evening’s meal.
It’s easy for me because I make 2-3 servings with my dinner. This allows me to have at least one serving for the next day’s lunch. Some days, I have an extra meal for whenever I need it (in case I don’t cook or go out to eat).
Since I make breakfast each morning (eggs with ham and cheese), I don’t need to make a large batch of it or anything and plan for the week. If I don’t make eggs, I’ll have some Grow! with other food (fruit) or Grow! with oatmeal.
I use Low-Carb Grow! for a few of my meals/snacks along with other food (fruit, cottage cheese, nuts, etc.).
Basically, I end up eating about three whole-food meals (breakfast, lunch and dinner) and then 3-4 meals consisting of protein shakes with other food.
Works for me.
I just keep the raw ingredients on hand. Nothing beats a dull regiment like spontinaety and variety.
Chicken breasts will last like 4 days in the fridge no problem. I usually portion my food in 2-3 day increments, so 4-6 chicken breasts thaw at a time, 2-3 lbs beef.
I cook it in the same increments.
What are you running into for problems with your current system, or are you just curious what others do?
i am also curious what others do,
I have chicken breast and beef in my freezer, I put em in the refrigerator the night before I eat them, but I never cook like for a whole week and put em in containers
I follow the plan similar to RIT Jared.
Cook meats for 2-3 days worth.
[quote]RIT Jared wrote:
What are you running into for problems with your current system, or are you just curious what others do?[/quote]
I am just curious what others are doing - it would seem that cooking all your meals for the week on Sundays would be ideal and convenient. I am embarking on a huge transformation (6’3 320ish to goal 225lb) and I am starting to map out my diet.
Also, I do not know if anyone remebers but a few years back a thread was started about chicken breast prep that was awesome - the guy/chef who wrote in about brining chicken was a hit - I do it a lot!
[quote]FlipFlops wrote:
I am just curious what others are doing - it would seem that cooking all your meals for the week on Sundays would be ideal and convenient. I am embarking on a huge transformation (6’3 320ish to goal 225lb) and I am starting to map out my diet.
[/quote]
I make all my meals on Sunday for the week and it works out great! I’ve eaten cooked, refrigerated chix breasts up to 8 days later and never had a problem.
Cook up a cup or two of brown rice, get some frozen veggies and you are good to go.
This may seem tedious, but its really easy for me to forget to eat my vegetables. So, when I plan my meals (usually the majority every Sunday and then whatever I need on Wednesday night to get me through the rest of the week) I cut a bunch of vegetables usually red/green peppers, broccoli, or spinach leaves and fill them full of plastic baggies (you know what I meant) Actually I baggie my meat and carbs too, mostly 4%ground beef or turkey and oats, corn tortillas or sweet potatoes, that way I’m just counting bags and putting them in my cooler to take to work.
If you eat a lot of rice like I do, you might want to get a rice cooker. They keep rice warm and ready to eat for up to 2-3 days. They’re also ridiculously easy to use. Just measure out your rice and water, put it in the cooker and press the button. Rice is ready in about 15-20 min.
I eat to live, so I don’t care that I eat plain stuff. I prepare two weeks worth of food at once, every Sunday. One Sunday it’s chicken and beef, the following Sunday it’s turkey. I purchase frozen vegetables, place 200 grams per meal into a glass freezer storage container and place 7 ounces of meat per meal in a zip lock storage bag. These are combined in the glass freezer storage containers (one per meal) and frozen. Yummie.