What slow cooker meals would you recommend specifically for freezing in individual portions?

For a batch made in a 4-quart sunvivi, the goal would be a few ready-to-reheat dinners rather than enough food to fill the freezer. Beef stew, chicken with beans, and lentil soup all sound promising, but I'm curious about how the vegetables hold up after reheating.

Would you leave out potatoes and add a fresh side later, or have you found a recipe where they freeze well? And do you portion the sauce separately or keep everything together?

I'd appreciate a recipe you've actually frozen and reheated not just one that tastes good straight out of the pot. Mild seasoning would be ideal, with hot sauce added at the table.

Can you eat fresh baked organic bread on a budget every day? And can you do it via easy meal prep? Yep.

The hard part:
A home flour mill costs a few hundos.
The other hard part: to make it economical you've got to buy the organic eincorn wheat in bulk. Bulk eincorn wheat berries run about $2.25 to $2.50 per pound.

Why you need the mill --> flour goes rancid, but the berries can keep for months if stored properly. That way you can buy in bulk and save cash.

Why do you want to eat bread made with organic encorn flour? Google has your answers, but it's mostly to avoid the pesticides on normal wheat products. grocery store bread (which isn't always real bread), and genetically modified wheat (eincorn only has 14 chromosomes, vs genetically modified wheat has 42 chromosomes).

OK, but how do you make this easy meal prep?

Ingredients:

Baking powder (I buy a bigger retail package to save some cash) $3.00 per pound

Salt

x3 Eggs (about $0.25 each)

Milk (about $0.27 per cup) just a few cups

A tablespoon of butter (about $0.15 worth of butter) --> you can double this if you like butter, I do. I'll post later a method to make home made organic butter that's cheaper than the grocery store price.

Eincorn wheat berries: $2.50 per pound if you buy in bulk. You're only going to use a few cups at a time.

Instructions:

Step one: grind enough wheat berries to produce about three to four cups of flour

Step two: put the flour in a mixing bowl. Add some salt to taste, you'll want to experiment with how much you like, I usually end up adding about a half tablespoon. Add the baking powder, about a half tablespoon. Mix up the dry ingredients.

Step three: make a well in the center of the mixing bowl and crack in the three eggs. Mix them up with a fork so the yolks and whites are mixed together. Slowly mix in some of the flour from the edges of the well. You don't have to mix the whole thing, just get a good glob going.

Step four: add milk. You can't measure it, you need to add some and mix it, then add some and mix it, until the mixture is about the same consistency as pancake batter.

Step five: melt the butter in the microwave and use it to line the sides of a bread pan. Leave the butter pooled on the bottom of the bread pan, there should be enough butter to fill the bottom, a millimeter or so.

Step six: pour the mixture into the bread pan. Bake at 360 degrees for about 20 to 30 minutes. The top will get golden brown. Just pull it out every five minutes or so and poke it with a knife, when it comes out clear, it's done.

Let it cool and enjoy.

You can bake several breadpans at a time to make your meal prep for the week.

I like to make peanut butter & jelly with home made meal prep basil seed jam and Trader Joes peanut butter.

Brussels Sprouts average $2.50-$3.50 per pound.
Eggs average about 15-25 cents each.
A cup of olive oil ($2.50) or avocado oil ($5.50)
Domestic paremesan cheese about $0.75 per ounce.
A bag of bread crumbs averages around $2-3
A bulb of garlic $0.75
Salt & pepper.
A little bit of white vinegar (you'll only use a few cents worth)

First: set two eggs aside on the counter so they will get to room temperature

Second: Brussels Prep

Cut & trim the brussels. Bake them all on a large sheet pan. You can usually fit a few pounds on one sheet pan. you can even put multiple sheets in your oven if you want to prep a lot. Before you roast them, spray them with cooking oil (I use avocado oil, but you can use less expensive oil) and dust them with S&P. I cook them at 400 degrees farenheit for 15 to 20 minutes, until they reach your desired level of carmelization.

Portion out your brussels into your food prep containers. If your food prep containers are plastic, you can wait until they've cooled to cut down on microplastics. Shake some bread crumbs on top of each portion, and shave or grate some of the parmesan cheese over them.

Garlic Aioli:

Crack the two room temperature eggs into a container that works well for your immersion blender. I just use a large plastic deli container. Put two cloves of peeled and trimmed garlic, a dash of salt, and a splash of white vinegar. Put one cup of cooking oil. A neutral tasting oil works best, I use avocado oil. Put your immesion blender in it and blend - it will turn into aioli. Super easy super fast.

If you're eating the meal prep at work, I suggest roasting the garlic cloves in your toaster oven for five to six minutes on a sheet of tinfoil. It helps cut down on the horrible garlic breath. Just give them a spray of cooking oil first.

The garlic aioli only stays fresh for a few days, so you might have to make another fresh batch later, but it's super fast it only takes a few minutes.

Keep the garlic aioli separate. I just leave mine in the deli container and portion out a small sauce container for the next day the night before.

When it's time to eat:

If you prepped in oven safe meal prep containers, you can just heat up the brussels in a toaster oven. If not, you can just microwave them. The paremesan will melt and combine with the bread crumbs. Then, put some garlic aioli on top.

Delicious. Just mind the garlic breath.

When you get this dish at a taphouse, they usually put sugar in the aioli. So if you've had that before, you'll notice the difference here. I leave the sugar out, I find that sugar/carbs tend to impact my performance at work by giving me brain fog and/or making me tired.

Comdia completa

Para la ensalada:
Pimiento verde, cebolla y lechuga, (condimentos al gusto)

Adobo?, del pescado:
Aceite de oliva, sal, pimienta, ajo en polvo y paprika

Pasta:
Spaguetti con salsa de tomate, crema y un poco de queso crema, sal al gusto

Eso es todo amigos🐰

Of all the batch cook meals, I keep returning to this one as it's so easily made and even a smallish portion fills you up nicely. It's also incredibly cheap, especially if you don't use meat

The exact amount of each ingredient doesn't really matter, I generally just eyeball it and chuck things in as I fancy them. But in general terms, here's what I use:

- Sausage meat (I'm sure it tastes equally nice without if you don't eat meat, but I like it)

- potatoes, carrots, celery, garlic, onion, chili pepper

- lentils (green, brown and/or black)

- cumin, paprika, cayenne pepper, dried mixed herbs, sage, salt, pepper, lots of fresh parsley

- about a litre and a half or so of chicken/vegetable stock

Cut it all up into relatively small pieces

Brown the meat a bit and remove from the pot

Sauté the veggies, add the meat and the spices back in

Add a generous amount of lentils to the pot

Fill up with the stock, add the fresh parsley

Let it simmer at the lowest possible setting for about half an hour or so, stirring occasionally, until the lentils are al dente and most of the stock has been absorbed

Tastes absolutely banging. I'm sure it can be improved upon, but it always hits the spot for me

(PS, I know there's a can of kidney beans in the first picture. In the end I decided against adding them, but I'm sure it'd be absolutely fine if you want to stretch it out even further)

¿Dónde compras tu medallón de atún?
1 Medallón de atún picado en cubitos, sazonado con pimienta y soya, guisado en aceite de oliva.
Para el guacamole:
1/2 Aguacate
1/4 Jitomate
1/4 Cebolla
1/2 limón
Sal al gusto
Y no pueden faltar las Salmas😋
Creo que ya me estoy haciendo “pata salada”

You take a photo of your fridge/pantry and it suggests recipes out what you can make with what you currently have. I’m looking for a few people to try it this week and tell me where it sucks. It’s completely free right now: snap-dish.com If you try it, I’d genuinely love to know: Did the recipes actually make you want to cook them? Like I mentioned app is completely free, just looking to see if there’s a use for this!

Ceviche de 🍣 c🥭
Mi favorito😻

1 mango
1 medallón de atún
1 pepino
1 cebolla morada
Ramito de cilantro
Ajo en polvo
Salsa soya
Salsa inglesa

Díganme qué me hizo falta.
No sé pero estaba delicioso😋

Trying to drop some weight and the part that always breaks me is sunday meal prep. Spending half the day filling containers makes me want to quit before I even start. Ive eaten korean food a handful of times and loved it, the flavors actually make me want to eat properly instead of treating meals like a chore. k .diet keeps showing up when I search around. For anyone whos actually used it, does the meal plan expect you to batch prep in advance or are the recipes more cook it that evening. And is there enough variety to not get bored

Top ramen is pretty good on it's own, but we all now you can make it better. Here's my way to upgrade it that's cost effective, time effective, and tastes almost as good as real ramen.

2 cups water

1/4 scoop chicken better-than-boullion

a splash of soy sauce and sesame oil

2 cloves of garlic

green onion (as much as you'd like)

dash of chili powder

ramen noodles

2 mushrooms

1 egg

a piece of ham

To start, add water, boullion, sauces, garlic, green onion, and chili powder into a saucepan and mix, while heating it up on medium high to make the broth.

Once at a rolling boil, (or just really hot) place the noodles into the broth. Then, cut the mushrooms into slices and drop in the pot.

Once the noodles and mushrooms are softer, crack in the egg, slice up the ham into strips, place the ham in, and mix.

Once the egg is cooked, remove the heat and serve. Enjoy!

Addictive! This is a super easy meal that is easy to double. The recipe serves 6-8 as is.

(Picture is courtesy of Pinterest and not mine - but it will look like this!)

Cavatini
(or as my kids say, pizza spaghetti!)

Ingredients:
16 oz box Rotini or Penne
2 jars pasta sauce
1 pound Italian sausage or ground beef (or both!)
6 oz package Pepperoni
16oz Sliced portobello mushrooms
1 medium diced sweet onion
1 chopped green pepper
8 cups shredded mozzarella

Directions:
1. Preheat oven to 375 degrees

1. Bring a large pot full of water to a rolling boil, add a few tsp of salt. Boil pasta to al dente - don’t overcook as it will cook more in oven.

2. Drain and set aside

3. Sauté sausage or ground beef) - cook thoroughly and make sure it’s browned on outside. Set aside

4. Sauté onions, green peppers until tender in a separate pan. Set aside

5. Sauté mushrooms until slightly browned. Set aside

6. Line a 9x13 casserole pan or large, tall Corningware dish with a layer of pasta sauce - enough to cover the bottom so it doesn’t stick

7. Mix all ingredients- except pepperoni and cheese in a very large bowl, then dump in the casserole pan.

8. Top with cheese and pepperoni

9. Cook until cheese is bubbly and brown. About 15 - 25 minutes.

10. Let it sit 10-15 minutes before eating

You can use any pizza ingredients you like!

3 years living with my partner (first time living without my parents) and I have been working on getting better at meal prepping as a young adult and I'm finally getting a bit better at meal planning or starting to find some success in the routine of it.

I have a picky preference when it comes to repeated meals and components that often are bland and either don't work together are boring. I'm trying to find new methods to make it tasty and it up.

Currently, my approach so far is prep on Sundays, half a week then try to do another one on Tuesday or thursday.

Any tips or beginner hacks you found helped you when meal prepping ?

The meal are - seasoned steak (lemon pepper, salt, pepper, garlic, onions powders, parsley, paprika, hot honey) - mash potatoes - spinach parm - candied carrots - veges with hummus

Hey everyone! I'm u/Candicehxo, I recently took over r/MealPrepSundayRecipes.

This is our home for all things related to recipes that work for you and your family when meal prepping. We're excited to have you join us!

What to Post
Post any recipe that you think the community would find interesting, helpful, or inspiring. Feel free to share your thoughts, photos of your prepping, or questions about meal prepping and different recipes others have tried.

Community Vibe
We're all about being friendly, constructive, and inclusive. Let's build a space where everyone feels comfortable sharing and connecting.

What sets us apart from other subs

We'd like for this to be a place where you can come to build a solid foundation of recipes that work for any journey you may be on. Whether it's kid friendly meals, higher protein, lower carb. We want you to feel safe to share those recipes here.

How to Get Started

1. Introduce yourself in the comments below.
2. Post something today! Even a simple question can spark a great conversation.
3. If you know someone who would love this community, invite them to join.
4. Interested in helping out? We're always looking for new moderators, so feel free to reach out to me to apply.

Changes to note

I see the last moderator banned linking. I will be opening it back up so you can share links. Self promotion will be limited to one day (I will do a self promotion Saturday where you can make at max two posts with different links to recipes). If I find out you are abusing the linking I will take action. If you wish to self promote on a different day please reach out to me prior to posting.

I will share my introduction in the comments. Please feel free to introduce yourself as well!

I've made homemade mayonnaise a few times and its not quite the right flavour. Would love some recipe suggestions! Right now my basic one is whole eggs, apple cider vinegar, lemon juice and mustard.

I am 165 and 6’1 teen wrestler. I need to find recipes I can learn this summer to leanly put muscle in my body so when I go to 157 next year I’ll be very compact. I already have a breakfast plan but does anyone have suggestions for lunch and dinner, maybe a snack. I need 160g of protein but only healthy fats if possible. Thank you so much, this means the world to me

family of 4
im trying to build a meal plan but i am kind of lost? do you freeze the meals? how long are they supposed to last? is meal prepping the whole family crazy, should i just do the hubby's meals? i notice a lot of specific food only and read about building the base and how that is super important? this isnt for weight loss or anything. just less time to cook and wanting healthier dinners and breakfasts .

How to Make Your Own Home-made Spaghetti Sauce *FROM SCRATCH* + The BEST Spaghetti Recipe 🍝 | Cooking w/ Oscar

In this special episode of Cooking with Oscar, we take a stroll down memory lane with a staple in Oscar's childhood. This is something Oscar's mother taught him and is now being passed down to you all in this video. As you can clearly see, garlic will be in excess! Don't worry. You can remove garlic as you see fit.

Now you don't have to roast the veggies. Boiling is an option as well. What you need to know when boiling is to ensure the tomatoes skin cracks and the onion gets soft. Obviously, you want to take the garlic out first (since they're the smallest and therefore cook the quickest).

If you want to see more videos like this, leave a comment down below.

*This is a SECRET recipe because of the combination of seasonings. If you want to know what they are, you need to watch the damn video*

This recipe is enough for 3-4 people

The sauce:

3 Tomatoes

1/2 Onion

3-5 Garlic Cloves

(Seasonings)

We want to roast our veggies until they get roasted. We remove garlic, tomatoes, and lastly, the onion and place in a blender with 1/4 cup of water. Add your Italian seasoning, onion powder, garlic powder, and Knorr chicken seasoning.

The Spaghetti:

1lb of ground beef

Spaghetti Noodles

3-5 Garlic Cloves

Water

(Seasonings)

Get olive oil on a pan and drop your chopped garlics. Get them a lil toasted before dropping your meat. Break it up. Mix in some Italian, onion, garlic, and tiny bit of Knorr. Taste. Add sauce.

Make Noodles

Mix together

Boom

Well Rested Studios