High Protein Meal Prep

...— Coles Super Nature Wellness Bowl Meal 350g $7.90 $3.95....00 50% — Woolworths Musashi High Protein Bar 90g# $6.90 $3... Coles Sistema Nest It Meal Prep Containers 870mL 5 Pack $16...@ CL Woolworths BSc High Protein Low Carb Bar 60g# $5... @ CL Woolworths BSc High Protein Powder 800g# $59.00 $29...WW Woolworths Muscle Nation High Protein Bar 70g# $5.50 $2...Uncle Tobys Oats or Protein Oats Sachets 280-350g Pk 8-10...

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... of no or low sugar high protein bars in the market now... is a brand called Pure Protein. If we could post photos...) Preparing and cooking a high protein low carb, calorie meal is quick and easy... an hour to do the prep and cook a meal, especially if I want to...

... 560 cals | 37g protein | 54g carbs | ~510 mg sodium • Meal 2 — Shake... 280 cals | 22g protein | 12g carbs | ~180 mg sodium • Meal 3 — Chicken... 710 cals | 58g protein | 90g carbs | ~420 mg sodium • Meal 4 — Shake... presence. Registration numbers are already high, and Classic fans are calling... discussing how this could influence prep strategies heading into summer shows...

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... and a little honey and high protein/no sugar granola for breakfast... butter hard-boiled eggs (still some prep time, but just 10mins to... for a bit for a meal, but still have decent macros, ...

... Good for you: High in fibre, low in fat, packed with protein, and naturally...: One of the most affordable protein sources out there⁠ Despite all ... fully stocked for batch cooking, meal prep, and trying out plenty of ...

In regards to meal prep, breakfasts which are high protein would be helpful if anyone has suggestions.

... Complete Meal - BOL Strawberry protein shakes deliver 25g of high-quality plant protein and a high... a satisfying and delicious tasting high protein drink meal. Naturally Nutritious, No Artificial Additives...: this is a nutritionally complete meal packed with natural, whole food ... for a quick meal on the go. No blending or prep needed - simply...

FUEL10K High Protein Chicken Instant Cup Soup, 3 ...: Get 9 boxes of 3 High Protein Chicken Cup Packet Soup for... tasty with a protein boost to keep you satisfied EASY PREP: Convenient kitchen... cupboard essential, enjoy this instant savoury meal by... or dinner option TRAVEL FRIENDLY: Prep in seconds so you can ...

... making lift progressions during contest prep and deficit phases per your..., back protein down a touch and replace with carbs, also meal timing... back down but keep intensity high, and simultaneously do a volume... that. Drop volume, keep intensity high, for a week maybe two.

... also a good amount of protein and fiber. However, as with..., the sodium is a bit high so I wouldn't do it ... as well. Meal prep and keep it simple. Make a carb, a protein, and some...

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Chicken breasts been in marinara and pizza sauce in crock pot for 10 hours. High protein noodles, melt some cheese all over it. Meal prep

... right. Protein/carbs/ etc etc.. as an oil field worker. MEAL PREP MEAL PREP MEAL PREP. then... daily life. But big time meal prep and sleep man. Like right..., mozzrella, all in a protein tortilla, and have a high protein wrap, and I'll make like...

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...40-50% carbs for energy, 25-30% protein for muscle building, and 25-30...cheese, lentils, tofu, and whey protein powder. Carbs: Brown rice, ... more if you're training hard. Meal Planning and Timing for Consistent...a scoop of protein powder. Top with chia seeds. (High in fiber ...chunks or a protein shake with whole milk. Pro tip: Prep in batches on..., oats, whole milk, and protein powder. Or a hearty pasta: ...

One of those foods from my childhood that is so nostalgic haha this time around, there’s no guilt eating it knowing it’s health, high in protein and whole food focused. I’ll drop the recipe below 👇 Makes 6 hefty servings Macros per serving: Cal 530 Prot 46g Carb 42g Fat 10g Ingredients: Beef Base -900g (2 lb) lean ground beef (90/10) -1 medium yellow onion, finely diced -4 garlic cloves, minced -2 tbsp olive oil -1 tbsp Worcestershire sauce -1 tsp smoked paprika -1 tsp garlic powder -1 tsp onion powder -1 tsp dried Italian seasoning -1 tsp salt -½ tsp black pepper Sauce -1 can (400g) crushed tomatoes -2 tbsp tomato paste -2 cups beef bone broth -1 cup whole milk or unsweetened coconut milk -1 tbsp arrowroot powder -1 tsp Dijon mustard -1 tsp smoked paprika -½ tsp salt Pasta -300g (10.5 oz) whole wheat elbow pasta or chickpea pasta (for extra protein) Cheese Finish -1½ cups raw sharp cheddar, freshly shredded -½ cup plain Greek yogurt To Finish -2 tbsp fresh parsley, chopped -Salt and pepper to taste Instructions Step 1: Brown the beef - Heat 2 tbsp olive oil in electric skillet over medium-high heat - Add 900g lean ground beef and break apart with a spatula - Cook 5–6 minutes until fully browned with no pink remaining - Drain excess fat thoroughly, this keeps the dish clean and not greasy - Add 1 finely diced onion and 4 minced garlic cloves - Cook 3–4 minutes until onion is soft and translucent - Add 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, 1 tsp salt, ½ tsp black pepper, and 1 tbsp Worcestershire sauce - Stir well and cook 2 minutes until fragrant Step 2: Build the sauce - Whisk 1 tbsp arrowroot powder into 2 cups beef bone broth until fully dissolved, no lumps - Transfer browned beef mixture into the crockpot - Add 1 can crushed tomatoes, 2 tbsp tomato paste, arrowroot broth mixture, 1 cup whole milk or coconut milk, 1 tsp Dijon mustard, 1 tsp smoked paprika, and ½ tsp salt - Stir everything together until fully combined - Place lid on and cook on LOW for 4–5 hours or HIGH for 2–3 hours Step 3: Cook the pasta - With 30 minutes left on the crockpot, bring a large pot of salted water to a boil - Cook 300g pasta 2 minutes less than package instructions, it should be slightly undercooked as it will finish in the sauce - Drain and set aside — do not rinse Step 4: Add pasta to crockpot - Remove lid and stir the beef sauce, it should be thick, rich, and deeply flavoured - Add the drained pasta directly into the crockpot - Stir well to coat every piece of pasta in the sauce - Replace lid and cook on HIGH for 20–25 minutes until pasta is fully cooked and has absorbed the sauce - Stir once halfway through Step 5: Add the cheese finish - Turn crockpot to WARM - Remove lid and stir in ½ cup plain Greek yogurt until fully incorporated, this adds creaminess and protein without processed cheese - Add 1½ cups freshly shredded raw sharp cheddar in three batches, stirring between each addition until fully melted and silky - Taste and adjust salt and pepper - The sauce should be thick, creamy, and coat the pasta heavily Step 6: Portion & store - Divide evenly across 6 meal prep containers - Garnish each with fresh chopped parsley (optional) - Let cool completely before sealing and refrigerating - When reheating add a splash of beef bone broth or milk to loosen the sauce as pasta absorbs liquid overnight Save for later and share with a friend! Hope you enjoy 🙏 submitted by /u/cactuschip to r/MealPrepSunday [link] [comments]

Hey r/MealPrepSunday, I’ve been meal prepping consistently for about 5 weeks now and it’s honestly been the biggest gamechanger for my diet. So much more focus on things that really matter to me and no mental load anymore in regards to eating, tracking, hitting macros. My routine is super simple: Saturday: groceries Sunday: cooking Mon-Fri: fully covered No "what should I eat?", no random junk, no daily tracking stress. Funny enough: Not having meal prep stresses me out more now :D Current setup (with high protein pasta): Breakfast (French Toast Bake - lasts until Friday): ~500 kcal 36g protein / 54g carbs / 14g fat Lunch + Post-workout (same meal twice): Protein pasta + blended roasted veggie sauce + chicken ~940 kcal 95g protein / 86g carbs / 21g fat Dinner (Burrito bowl, no rice): ~770 kcal 72g protein / 40g carbs / 33g fat Daily total (incl. snacks + coffee + intra workout): ~2600 kcal ~240g protein Last week I made the same dishes but with lean minced beef. While swapping to chicken this time it increased my protein intake. Therefore could have used regular pasta for a bit more carbs. A learning for next week ;) Biggest benefits for me: Zero mental load during the week Consistent nutrition without relying on discipline Can focus fully on training A few other things I learned: Cooling food quickly is key → I spread things like rice or chicken on a baking tray to cool fast I keep components separate (pasta / sauce / meat) → better texture when reheating Meals for Thu/Fri go into the freezer → no issues with freshness Curious: What are your go-to meal prep meals that still taste good after a few days? Recipes: French Toast Bake (5 servings): What you need: A medium bowl A whisk A baking dish 250 ml egg whites (you can also use whole eggs instead – tastes better but more calories) 40 g flax seeds (optional, I use them for fiber) ~7 g baking powder (about 1/2 packet) 120 g protein powder of your choice (simple flavor like vanilla works best) 400 g sweet bread / brioche (I usually use pre-made brioche, but any soft bread works) 200 ml milk (I use protein milk, but regular milk is totally fine) 2 whole eggs (or 6 whole eggs if you skip the egg whites above) 300 g frozen berries (any frozen fruit works, blueberries are great) Instructions: Cut the brioche into cubes (or just tear it apart) and spread it in the baking dish. You can grease the dish beforehand, but you don’t have to. In a bowl, mix: ground flax seeds (grind them beforehand if possible) eggs + egg whites protein powder baking powder milk Whisk everything until smooth. Pour the mixture evenly over the bread in the baking dish. Add the frozen berries on top. Cover and let it sit in the fridge overnight. Next morning: Bake at 150°C convection (≈300°F) for about 35–40 minutes. Done 🙂 Tip: Let it cool for ~30 minutes before cutting it, otherwise it can get a bit soggy. I usually eat one piece fresh and put the rest into containers for the next days. ---- Burrito Bowl (5 servings) Ingredients: 800 g chicken breast or 600 g lean ground beef 6 whole eggs 250 ml egg whites 5 cloves garlic 1.5 large onions 2 bell peppers (any kind) 3 cans kidney beans (drained) 2 cans corn (drained) 4 tbsp ajvar (or any mild red pepper spread) 2 tbsp tomato paste 150 g shredded cheese ~25 ml olive oil Spices: smoked paprika sweet paprika cumin cayenne pepper salt & pepper Step 1 – Veggies: Dice the peppers, chop garlic, and drain the beans + corn. Put everything into a large bowl, add olive oil and spices + tomato paste, then mix well. Spread onto a baking tray and bake at 200°C / 390°F (top & bottom heat) for about 25 minutes. Stir once or twice while baking. Important: Once done, transfer everything into a cold bowl or onto a cold tray so it cools down quickly. Step 2 – Meat: While the veggies cool, cook your chicken or ground beef in a pan with a bit of oil. Use the same spices as above. Once done, also let it cool down (I spread it on foil or a tray). Step 3 – Eggs: Make scrambled eggs (just salt & pepper, or mix them in the same bowl you used before to pick up leftover spices). Let them cool briefly on a plate (they cool the fastest anyway). Final assembly: Put everything into your meal prep containers. Top each portion with: ~2 tsp ajvar ~50 g shredded cheese Done 🙂 ---- High Protein Pasta (5 servings) This is a super simple, meal-prep friendly pasta with a roasted veggie sauce. Ingredients: 800 g chicken breast (or lean ground beef) 800 g high-protein pasta (or regular pasta if you want less protein) 260 g onion 50 g garlic (whole cloves, just cut the tops off) 500 g tomatoes 300 g bell peppers 175 g cream cheese (low fat works fine) 80 g parmesan ~40 g olive oil Spices (to taste): salt & pepper paprika (sweet + smoked) chili flakes or cayenne Step 1 – Roast the veggies (sauce base): Roughly chop: onions tomatoes bell peppers Put everything into a baking dish. Add olive oil and spices. Place the garlic cloves (whole, just tops cut off) on top. Bake at 180°C convection (≈350°F) for about 60 minutes. Step 2 – Blend the sauce: Transfer everything into a large bowl. Add: cream cheese roasted garlic (squeeze it out of the cloves) Blend everything until smooth using an immersion blender. Let the sauce cool down. Step 3 – Pasta + meat: Cook pasta very al dente. Then rinse with cold water to stop cooking (important for meal prep). Cook chicken or ground beef in a pan with some oil + spices. Let both cool down separately. Step 4 – Combine: Once everything is only hand-warm (not hot!), mix: pasta sauce meat Then portion into containers. Important tips (this makes or breaks the result): Never put hot food into closed containers → condensation + texture issues Always let everything cool down before combining Slightly undercook pasta, otherwise it gets mushy when reheated For longer storage: freeze later-week portions Notes: Chicken will push protein really high → you can reduce it or use normal pasta I skip extras like herbs to keep it simple Works great for multiple days and reheats really well 👍 submitted by /u/Norayfara to r/MealPrepSunday [link] [comments]

I make this for meal prep, I love a wrap for lunch or dinner. 1 block firm tofu (don’t press it) 1.5 cups vital wheat gluten Whatever spices you like, I use veg bullion, miso paste, nooch, garlic & onion powder, smoked paprika & liquid smoke. (You may need to add a little water) Throw everything but the VWG in the food processor, blend until it’s a smooth paste. Then add your VWG & process until it forms a dough ball. Roll it into a log, wrap in foil & steam for 30 mins. For best results refrigerate overnight, then slice! Notes: •Makes 4 good size servings approx 165g in weight each. •I use the big mountain fava bean tofu, because I like the macros, but any type of firm tofu will work. •Can be steamed on the stove or instant pot. I used the latter. •you can change the seasonings to suit your taste. Poultry seasoning is a great option! •since I use use the fava bean tofu, per serving this is 235 cal and a whopping 51g protein! submitted by /u/Easy_King_9818 to r/veganrecipes [link] [comments]

I posted something like this a year ago, and while most recipes are still the same, I wanted to update my last post! These are simple recipes that take less than 15-25 minutes to make and have 20-30g of protein per serving. Some tips to cook these recipes faster: - I cook wholewheat grains (rice, quinoa, buckwheat) in bulk and freeze them in saran wrap so i just pop those in the microwave for two minutes when i need them - I use canned legumes for most recipes From left to right, up to down: High protein personal pizza (I make the dough with 75g of soy togurt and 75g of wholewheat flour) Omelette and veggie burrito with broccoli Pasta with TVP and veggies (sauce is soy yogurt with nutritional yeast and sesame seeds) Lentil curry with rice Quinoa tofu poké bowl Vegan chilli with rice Gochujang tofu and rice bowl White bean and veggies soup Hummus with veggies and air fried sweet potato chips submitted by /u/capresultat to r/vegetarianrecipes [link] [comments]

🍗 Miso-glazed chicken: Marinate chicken thighs with 2 tbsp miso paste, 2 tbsp maple syrup, 4 tsp soy sauce, 2 tsp sesame seed oil, 2 tsp rice wine vinegar, 1 tsp fresh ginger, 1 tsp onion powder, 1 tsp garlic powder + 1/2 tsp fish sauce. I marinated my chicken for about 3 hrs. Then bake at 400F for 20 minutes, flipping once halfway through. After they reach an internal temp of 165, flip on the broiler to high and broil for about 2 minutes to caramelize sauce. 🥬 Garlic Bok-Choy: Thoroughly wash and dry 2 cups Bok-Choy and cut off the very tips of the stalks. Sauté veggie in 2 tbsp fresh garlic in 1 tbsp oil (I always use avocado) on high heat for about 4 minutes. Take off of heat just as the stalks are turning soft but still have some crunch. 🍚 Protein rice: Wash 1 cup white medium-grain rice 3x, making sure the water turns fairly clear by the third wash. Place in rice cooker with 1 tsp fresh ginger & 1 cup beef broth. 🥚 Soft boiled eggs: Place eggs in boiling water for 7.5 minutes, making sure to move them around for the first minute to evenly cook. Immediately pull from water once timer finishes and place in ice bath for 10+ minutes before peeling. Not shown is the entire avocado I halved for each meal and will add to the bowl every day. Macros come to about 570cal and 40g of protein per bowl! submitted by /u/Clear-Presence-485 to r/MealPrepSunday [link] [comments]

Rice was made in the instant pot with salt. I cooked the beans from dry. Soak the beans overnight (or if short on time, use boiling water). Start an aromatic base by sautéing onion and garlic with spices (I used salt, pepper, oregano, chili powder, and cumin). After cooking down the onions and garlic, add beans and water or stock (I had chicken stock in the freezer I made from scraps)- enough to cover the beans. Bring to a boil then lower to a simmer and cook for about an hour- check every now and then. Add a bay leaf if you have it. And then that’s it. Super cheap, high in protein and fiber. submitted by /u/Raging_Rigatoni to r/budgetfood [link] [comments]

Ideally I’m looking for something high protein and low calorie to meal prep 5 days worth for my lunches for the week. New to meal prepping so would love any recipes or ideas! submitted by /u/aidang95 to r/MealPrepSunday [link] [comments]

Been cutting and was tired of eating boring food, so tried this combo and honestly it surprised me. Around 400 calories, roughly 45g protein, super filling and actually tastes like a cheat meal. All I did was mix 50g chocolate oats + 1 scoop chocolate whey with milk, added a few dry fruits, and kept it in the fridgee for about 1 hour. No cooking, no fancy prep Just mix, chill, eat. Texture comes out really good and it feels more like a dessert than a “diet meal”. If you’re cutting and still wanna enjoy what you eat, this is worth trying. submitted by /u/Superman_xr to r/Fitness_India [link] [comments]

Why YSK: With beef prices at record highs, switching to chicken breast or pork loin can cut your meat budget nearly in half while significantly lowering your saturated fat intake AND satisfying your protein intake. Most people avoid these cuts because they grew up eating them overcooked. Modern food safety standards allow pork to be eaten safely at 145 F (a medium roast, rather than gray leather), and chicken stays juicy if you don't cook it to death. By simply using a meat thermometer and adding savory seasonings (like soy sauce or smoked paprika) to mimic the meaty depth of beef, or using techniques like velveting for chicken or dry brining for pork, you can get the same satisfaction for a fraction of the cost and environmental impact. Even switching to chicken and pork for just two meals a week can save you hundreds of dollars. Lastly, focusing on lean cuts of pork and chicken also has health benefits. While beef is a powerhouse for iron and B12, it is often high in calories and saturated fat. Chicken breast and pork loin are significantly leaner. Pork tenderloin is as lean as skinless chicken breast and has been certified as "heart-healthy" by the American Heart Association. Tl;dr chicken breast and pork loin are roughly 80% cheaper per pound than beef, have versatile and delicious flavor profiles if cooked and prepped correctly, are rich in protein, and are healthier for your heart and cholesterol. submitted by /u/Fried_Yoda to r/YouShouldKnow [link] [comments]

Simple high protein meal prep. First is chicken with Mexican spices and rice with black beans and kidney beans. Second is chicken with garlic and paprika, broccoli and rice. submitted by /u/Paniccin to r/mealprep [link] [comments]

Hey guys, first post here 👋 Once a month I cook and freeze around 40 meals (lunch + dinner) to cover my weekdays (Monday to Friday). This month’s menu looks like this: Brown rice (cooked with garlic, onion, salt, olive oil), black beans (cooked with garlic, onion, salt, olive oil, in the pressure cooker), sautéed cabbage (garlic, onion, salt, olive oil) & baked salmon (salt, black pepper, lemon and garlic — baked for 13 minutes at 230 °C / 450 °F). I add a splash of soy sauce, sesame seeds and scallions right before eating. Brown rice (cooked with garlic, onion, salt, olive oil), black beans (same as above), sautéed zucchini (garlic, onion, salt, olive oil) & shredded roasted chicken thighs (marinated overnight with salt, lemon juice, iogurt, lemon zest, paprika, black pepper, garlic powder, onion powder, dried parsley — baked ~30 min at 230 °C / 450 °F). Kabocha pumpkin soup with shredded chicken breast (marinated overnight with paprika, black pepper, garlic powder, chili flakes. Cooked in the pressure cooker for 30 minutes, then blended the broth with the cooked kabocha squash, added parsley and scallions, and mixed everything together). Lean beef burger patties (salt, black pepper, paprika, smoked powder, onion powder, garlic powder). I usually eat them with a bun, mozzarella, soy-caramelized onions, and tomato. Each meal comes with a fresh salad: lettuce, red onion, cherry tomatoes, and cucumber. I wash and dry everything in advance but only cut and dress the salad at mealtime. I find it stays much fresher that way. They’re pretty simple, but effective! I try to keep my focus on high protein and high fiber meals. I did a quick description, but in case you guys have any doubt, I’m happy to answer. submitted by /u/No_Worth5599 to r/MealPrepSunday [link] [comments]

I’m not looking for the classic “boiled chicken and broccoli” answers I want stuff that tastes like food, stuff you’d actually be excited to open on day 3 of the week, not something that makes you sigh and force yourself to chew through it just to hit your protein goal Bonus if it doesn’t require 300 ingredients or spending 2 hours in the kitchen. i love prepping but i’m not trying to spend my sunday like i’m on a cooking show Open to all ideas wraps, bowls, sheet pan, whatever works submitted by /u/CamelUsual2196 to r/MealPrepSunday [link] [comments]

I have been working out for quite some time but I think my diet is standing in the way of my dream physique. I have never really cooked besides pasta. So what are some good healthy(ideally high Protien) meals that a beginner cook like me can make? I have breakfast covered but I need some stuff for dinner and lunch. Thank you! submitted by /u/Americanidiot29 to r/15minutefood [link] [comments]

I ran out of meals from my previous meal prep so it was finally time to do the grand cook. I decided to use Jack Ovens recipes again while adjusting the recipe to my needs and nutritional and portion goals. From these that i tried they're overall really tasty, especially the meatballs (didn't think it would be all that but I was very wrong haha). One thing to note, if you are doing high quantities, the meatballs can be quite time consuming if you care for macros and portion sizes. Turkey Meatball : https://chefjackovens.com/high-protein-chicken-meatballs-meal-prep/ Marry me chicken pasta: https://chefjackovens.com/high-protein-marry-me-chicken/ Chipotle beef bowl: https://chefjackovens.com/chipotle-beef-potato-bowls/ submitted by /u/anastasia09109 to r/MealPrepSunday [link] [comments]

My 2025 goal was to hit my macros while still eating delicious food, and I have been busy in the kitchen making many StealthHealth and JalalSam meal prep recipes. Do they actually taste as good as they look? Do the macro calculations actually track? Here’s how they’ve worked out for me! Starred recipes are my top picks. ⭐️ JalalSam: Crispy Orange Chicken Rating: 5/5. Will be making this again. My macros: 520 cal. 41.7g protein. 5.1g fat. 75.7g carbs. Notes: Don’t make this expecting it to taste like Panda Express. But it scratches the same itch while being a healthier alternative. I opted to airfry the chicken in two separate batches (400 degrees for 20 minutes) to avoid overloading my airfryer, and it came out plenty crispy. That being said, the meals did not maintain that crispiness much after freezing and reheating, but still tasted great. I’m cranky that he didn’t include dry rice measurements and I had to take a guess (285g dry), so my macros could be improved with less rice next time. I also opted to break it into 5 portions instead of the recipe’s recommended 4. ⭐️ JalalSam: Honey Chipotle Chicken Rating: 5/5. I just finished eating my first batch and will be making more immediately. My macros: 415 cals. 42.7g protein. 7.2g fat. 45.4g carbs. Notes: I made the sauce without pineapple and it still came out great (although I am sure it would be more delicious with pineapple). I subbed chicken thighs for chicken breast and divided this into 6 portions instead of the recommended 5. ⭐️ StealthHealth: Spicy Peanut Noodle Chicken Rating: 5/5. I made this again immediately after eating my first batch. My macros: 520 cals. 42.8g protein.16.3g fat. 56.6g carbs. Notes: I subbed the sun dried tomatoes for fresh bell pepper. I used Barilla Whole Grain linguine for the noodles out of convenience (please don’t judge) but you get a few extra g of protein with that, I think! This is so freaking delicious and will be in my main rotation. ⭐️ Stealth Health: Honey Garlic Chili Crisp Noodles Rating: 5/5. I made this again immediately after eating my first batch. My macros: 459 cals. 41.2g protein. 7.2g fat. 58.3g carbs. Notes: This chicken marinade is delicious and easy. The first time I made it, I made it with premade Momofoku sauce/noodle packages he recommends, and it made it a snap to prep. The Momofoku noodles are expensive and I was reading up that their manufacturer Asha has cheaper options with similar nutritional facts. The second time I made it, I used Asha “Galaxy Variety” noodles and I found myself wishing I had more of the Momofuku noodles instead… So take that as you will. ⭐️ JalalSam: Korean BBQ Chicken Rice Bowls Rating: 5/5. This is now my most-made-meal-prep recipe and I’ve lost track of how many times I’ve made it. My macros: 444 cals. 5.5g fat. 45.9g protein. 53.1g carbs. Notes: I opted to sub chicken thighs with chicken breast and added some additional rice (52g dry) to turn this into 5 portions instead of suggested 4. ⭐️ StealthHealth: Street Taquitos Rating: 5/5. I will definitely be making these again. My macros: 97 cals / taquito. 9.1g protein. 2.2g fat. 9.6g carbs. Notes: Out of convenience, I only did chicken breast (instead of both breast and thigh) and 2% cheese (instead of both 2% and low fat). These freeze well and reheat well in the airfryer. I throw a little hot sauce and lime juice into greek yogurt to make dipping sauce. They are a bit involved but well worth it. JalalSam: Creamy Alfredo Chicken Rating: 5/5. Would make again, but not regularly. My macros: 574 cals. 59.1g protein. 16.1g fat. 48.5g carbs. Notes: I think I had some extra chicken on hand when I made this, so my macros are a little different from his. Even though I enjoyed this and it fits in my macros, I find it a bit too rich for me to eat on the reg. But I will definitely be remaking it at some point! Was bummed to realize this recipe was only for two servings, so I would recommend doubling it. Stealth Health: Pollo Asada Burrito Bowl This is from the Meal Prep Recipe Book. No publicly available link. But recipe for just the chicken here. Ratings: 5/5. But probably won’t make again because of prep work involved. My Macros: 539 cals. 44.8g protein. 9.3g fat. 69.1g carbs. Notes: I made this with chicken breast instead of thighs to maximize on macros. The chicken marinade required dried ancho chiles which were hard for me to get. This marinade was delicious but more work than it was worth, for me personally. The JalalSam Chipotle Chicken recipe I reviewed earlier had a similar flavor, but was way easier to make. The Spanish Right Rice he has in the recipe is discontinued and hard to get, so I just used plain brown rice which also impacted macros. I don’t understand how he bakes the bell pepper with no oil… StealthHealth: Green Chili Queso Mac Rating: 4/5. Might make this again. My macros: 575 cals. 9.5g fat. 72.6g carbs. Notes: This is easier to make than some of his other preps, but required cheddar powder which was hard to get and now I’m stuck with a lot of it, lol. Obviously don’t expect it to be as creamy as “real” mac and cheese, but it scratched the itch for me. You lose even more of the creaminess after freezing and reheating. I would probably consider make this again at some point, but it’s not going to be in my main rotation. StealthHeath: Butter Chicken Bowl I made the version from the Meal Prep Cookbook, which I can’t find a free video for. This is not to be confused with his slow cooker version. I do wonder if the slow cooker version would be better because it has different ingredients and a lot of positive IG comments… Rating: 3/5. Meh. I won’t be making this again. My macros: 518 cals. 41.4g protein. 11.5g fat. 62.3g carbs. Notes: It was fine. It got the job done. But I have two portions in my freezer that I keep putting off eating, lol. Was giving more tikka masala than butter chicken, imho. JalalSam: Creamy Tuscan Chicken Rating: 3/5. I won’t be making this again. My macros: 592 cals. 55g protein. 19g fat. 48.3g carbs. Notes: One of those recipes where my calories came out significantly higher than his. I’m having trouble putting it into words but the sauce was too dairy-forward or something, and even more so disappointing that it was notably higher in calories than expected. StealthHealth: Lemon Parmesan Chicken and Rice Ratings: 2/5. Disappointing. Won’t make this again. My macros: 504 cals. 46.9g protein. 10.7g fat. 58.5g carbs. Notes: The lemon parmesan sauce is supposed to be the star of this dish but unfortunately the sauce came out clumpy and gross for me. Tasted decent, but looked awful and had a horrible texture. -------------------------- Other musings about meal prepping… TL;DR: Are the StealthHealth and JalalSam’s macro calculations actually trustworthy? Having now made so many StealthHealth and JalalSam recipes, I would say generally yes! Most recipe calculations have been in what I felt was an acceptable range compared to what I calculated. But a handful have been way off. My personal meal prepping strategy: I’m leaning into StealthHealth’s philosophy around freezing meals. I think food quality is maintained way better by keeping portions frozen, so all prepped meals go straight into the freezer, even if I will be eating them within the next 4 days. These are the containers I use. I like that they are reusable, stack easily, and are microwave, freezer, and dishwasher safe. My freezer can fit about 12 of these containers. I like making recipes that make 4-5 servings at a time and freezing them. This helps with monotony! I usually have around three different types of meals in my freezer to choose from at any time. Since they’re frozen, I’m not on a strict food-safety timeline and don’t have to eat the same thing 4 days in a row. You’ll see in the pics that I’ve been throwing steamed vegetables into my preps because ya girl needs her veggies. They are included in my macro math because I’m not re-doing the math for ya’ll, sorry! Do you have any other high protein meal prep recipes that have been winners? Please share them! Always on the lookout for new things to add to my meal prep rotation. Reviews part 1 can be found here. submitted by /u/thewheelnicole to r/MealPrepSunday [link] [comments]

You know how some couples bond by working out together? Or meal prepping? Or doing morning walks? My husband and I bond by playing daily games of “what new food item will betray his digestive system today.” This week’s installment began when my husband (40M) decided he wanted to “clean up his gut.” Now, this is the same man who once deep-fried a Pop-Tart because he wanted to “experiment.” The same man who thought taking a fiber supplement and eating 20 chicken wings was "balance." So when he suddenly started Googling things like “gut health” and “low FODMAP recipes,” I got nervous. Real nervous. For three days straight, he only ate boiled veggies, brown rice, and something that vaguely resembled tofu but had the texture of a wet band-aid. Then he added a chia smoothie. Because why not throw a gallon of jelly seeds into a system already on strike? Fast forward to night three: We’re in bed. I’m half asleep. He turns to me and says, “Babe my insides feel like they’re gentrifying.” I ask what that even means. He responds by letting out a fart so long and complex it could have been an orchestral overture. I’m talking crescendo, movement changes, and a final brass section that set off the carbon monoxide detector. I left the room. The dog left the room. Even Alexa asked if we wanted to call emergency services. The next day, he started clutching his side like he was in a Shakespeare play and announced that he might have a twisted colon. Not a real diagnosis. Just vibes. So he goes to the gastroenterologist, and after several tests, scans, and what I assume was a high-stakes round of “Name That Smell,” they confirm: IBS. With Lactose Intolerance. And “mild food sensitivity to everything he loves.” Great. He comes home looking like he lost a custody battle with his own colon. But instead of being careful, he takes the new list of “safe foods” and decides that “moderation” is just a polite suggestion. He eats an entire tub of hummus, half a watermelon, and what I’m pretty sure was three servings of Brussels sprouts. All in one sitting. Like a goat. That night, he transformed into a sentient whoopee cushion. I had to Google “how to safely open windows during a storm” just to survive. At one point I honestly thought the walls were breathing. And then came The Great Yogurt Incident. I told him, kindly, to avoid dairy. He nodded. Smiled. Said “I got this.” Then I found him in the kitchen at 2am, double-fisting Greek yogurt and shredded cheddar cheese like some kind of protein goblin. He looked me in the eyes and said, “The probiotics cancel the dairy.” That’s not how science works. That’s not how anything works. Long story short: he’s now grounded from unsupervised grocery shopping, I’ve removed all dairy from the house, and he’s only allowed to have tofu if I’m watching. Also, the dog still won’t sleep in our room. He has PTSD from last Thursday’s cheddar hurricane. Marriage is beautiful. But sometimes it smells like death and poor decisions. submitted by /u/tulynx to r/stories [link] [comments]

Hi I'm wanting to get back into meal prep and needing the easiest and cheapest high protein recipes. I need around 180-210 grams of protein per day with around 4-5ish meals a day. I work 3rd shift so need dishes that I can make in huge batches for the week. Don't mind to freeze some. Any help would be appreciated. Thank you. submitted by /u/codeman25000 to r/mealprep [link] [comments]

week of eats for me and my partner! high protein and low calorie submitted by /u/rimcnuggets to r/MealPrepSunday [link] [comments]

submitted by /u/pokegirl395 to r/MealPrepSunday [link] [comments]

submitted by /u/ken5005 to r/MealPrepSunday [link] [comments]

submitted by /u/flaminghotdillpickle to r/MealPrepSunday [link] [comments]

I do meal prep Sundays and am on a high protein/kinda low calorie diet. I usually cook a bunch of chicken to eat throughout the week in various forms, but still needed protein shakes/bars to hit my goals. A few weeks ago I decided to make a pot of chili. I did it while I'm prepping my marinade, marinating and what not. I had generally made chili in the slow cooker which I now think is kind of a waste of time when it can be done so quickly on the stove. Holy smokes. For such little effort, you can have loads of healthy, high protein, low calorie, entirely customizable food to eat all week! My last batch consisted of: 2 lbs 90% lean ground beef 1 can chickpeas 1 can pinto beans 1 can black beans 2 10oz cans rotel 3oz tomato paste 1 small can diced jalapenos 1 whole yellow onion 1 green bell pepper 1 red bell pepper 3 tbsp pre minced garlic (I know, I know) Edit: Forgot I squeezed half a lime into it and also poured like 1/4-1/2 the lager I was drinking in there. Otherwise, No liquid necessary although it's a thick, chunky chili which is how I like it! Spices: Cumin, chili powder, oregano, smoked paprika, cayenne, fresh cracked salt and pepper. The list seems long, but seriously, all you do is chop an onion and two bell peppers, then it's all opening cans. The little amount of work for so much tasty and healthy food kinda blows my mind. I fill five smallish tupperwares with chili to grab and go for a 10 AM breakfast at work. Have a smallish cup of chili during lunch with my main dish (chicken sandwich, lately). Last night for dinner I chopped up one of my pre-cooked chicken breasts and put it on a salad, with a side soup of.. chili! If you lift or exercise at all, protein is very important for rebuilding torn muscles and other functions. Customization: If you don't like ground beef or want a more lean meat, you can sub it for turkey or chicken (chicken has that protein boost as well). Here is a great turkey blackbean chili that's even more simple to do. I did this one two weeks ago. You can do 3 beans, one bean or no bean! I've made a three meat chili that just had ground beef, cubed chuck roast and ground pork. No beans about it. I personally prefer beans for their own health benefits you don't get from meat. Anyway, just wanted to share this for any meal preppers out there! Edit to add: this is a pretty meat heavy chili, which is how I like it. You can do this same recipe with 1lb, 1.5lb or 2lb ground beef depending on how much you like. Just change your amount of seasoning appropriately! :D Edit 2: Some people have pointed out this isn't "low carb" because of all the beans and they are right. It's hard for me to lump complex carbs and processed carbs together, so when I think carbs I usually think bread/processed grains/chips etc. What you can do about that is: don't add beans! Or just add chickpeas, or just pinto beans, or black beans! Just one can. It will still be fine without them, just even more meaty. A way to fluff it up and keep it low carb is to add more of another kind of meat (breakfast/italian sausage, chuck roast cubed into 1in cubes, chicken). Sorry for the misinformation on the carb department. Also, you can dice up some mushrooms! Personally, I still think this recipe is a little on the low to mid range carb wise since it's mostly meat, haha Edit 3: just adding more good ideas: if you get bored with it, you can make it into a quesadilla! Slap some on a tortilla and put some shredded cheese on there. Boom! Another edit: someone PMd me for instructions and since I typed it all out on my phone, figured I’d post it here: Dice the yellow onion and green and red pepper. Set aside. Put 2 tbsp olive oil into a large pot and heat on medium. As the diced onion and garlic. Cook for 3-5 minutes. Add beef and red and green pepper. Stir occasionally until meat is browned. This should only take ten minutes or so. While this is going on, start opening cans. And if you want and aren’t drinking already, open a beer. Add the rotel, jalapeños, beans, tomato paste.. just like everything that was in the cans I guess. Now seasonings: 1.5 tbsp cumin 1 tbsp chili powder 1-2 tsp oregano 1-2 tsp smoked paprika 1/2 tsp cayenne 12-15 cranks cracked salt and pepper Let me know if I forgot one something. Splash a little beer in there. Squeeze lime in there if you have some. Do you have any ingredients left? Let me know. They should probably be in the pot by now though! Stir occasionally so it doesn’t burn to the bottom of the pot. Let simmer for like, 1-2 hours on low-med heat after cooking on med for like ten-15 minutes. Serve immediately or let cool in the fridge overnight and eat it all week! It’s tastier the next day imo FINAL EDIT: I've gotten SO MANY awesome tips in this thread! It intentionally was just meant to be an FYI about how well chili lasts a week and is a good meal for a sunday prep, I never intended to even add a recipe and only added my last one on a whim. I can't wait to try all the tips you've given! Thanks, chili bros! submitted by /u/DothrakAndRoll to r/EatCheapAndHealthy [link] [comments]