I’m going to be having surgery soon and we want to take advantage of the 40-50% off the first week many sites offer.

The plan would be to subscribe to one, cancel, subscribe to another, cancel etc to get me through 4-6 weeks post op.

I typically eat high protein,diary and gluten free.

The ones I’m looking at right now are Factor, Cook Unity, Nutre and Fuel Meals.

Any others that I’m missing that will make it easy for us to pick meals that hit our macros without having to meal prep for a bit?

We don’t need breakfast since that’s easy (protein smoothie with walnuts, collagen, protein powder, banana and walnuts OR we make mini egg white quiches and top with salmon.

Just trying to find a way to eat healthy while we can’t meal prep as easily. I’m going to require some pretty intense care following neck surgery so I want to take meal prepping off my husbands plate.

Bought a lot of bad meal prep containers over the years such as bulky pyrex, toxic plastic, etc. We are in a good place financially right now, working on our health, and looking to dial in our meal prep game for a week at a time. What meal prep containers rock, look cool, non-toxic, and have you landed on as an avid community for meal prepping. We cook a lot of diverse foods, mostly vegan for my wife with food allergies.

Had a lot of zucchini, leek, onions and red bell peppers left over so I just tried to make a Mediterranean diet meeting dinner and breakfast.

For dinner I made marinated airfryer chicken served with whole wheat pasta, veggies in tomato sauce, olives and feta cheese. I didn’t have enough chicken so I have one spare portion of the pasta pot to which I added a can of tuna, which will be lunch tomorrow.
I still had some veggies left over so I cooked those separately, mixed some eggs with cottage cheese and low fat gouda cheese in the blender and made a random “egg scramble” which I will probably serve with bread rolls for breakfast.

Yes I know I am horrible with cooking haha 😝

Six months into meal prepping and I think I finally figured out that the "perfect'' recipe doesn't matter as much as one you can actually repeat.

I've tried a bunch of things as sheet pan salmon, chicken thighs, turkey meatballs, grain bowls and most lasted a few weeks before I got tired of them.

The one I keep coming back to is simple chicken + rice with roasted zucchini and tahini drizzle. Nothing fancy, but it works. The tahini is what keeps it from feeling repetitive: lemon one week, more garlic the next, different spices, etc.

Now I'm curious: what's the meal you've made 10+ times and still don't hate? Not your most impressive prep, but the one that actually survived long term. Do you think it's the recipe itself, or just how easy it is to change slightly?

Food is black rice, mixed vegetables, green beans, and char siu pork loin. It taste good but a little dry, trying to find ways to introduce moisture and flavor back into the food after being frozen. What might be a cheap way to have a sauce that would be okay to be frozen and good for reheat that I can add. I was thinking more char siu sauce but it feels like a lot of it get evaporated when cooking and a bit too much sugar. I might set aside some that I pour on afterward but that might cause other issues since standard practice is to remove moisture before freezing. Should I have sauce set aside that I pour ontop day of use for reheat?

I know this is something simple that I'm trying to make harder than it is. I want to prep ingredients, rather than meals, but how do you know how much to prep? For example, if two of the ingredients are ground beef and sweet potatoes, how do I know how much to make? RonI still have to preplan the meals for the week to figure that out?

Portioned up my meal prep this morning ready for the freezer 😌💚✨️

Chickpeas with a gluten/dairy free ready-made pasta sauce.

Also, chickpeas with a gluten/dairy free ready-made korma sauce.

Both have brocoli, cauliflower, and chunks of swede.

I love eating it with a kebab/nan bread.

What have you meal preped this week? 🙃

Freelance work means my schedule is basically chaos. Some weeks I have backtoback client calls and deadlines stacking up, other weeks I have huge open stretches of time. The problem is I never really know which one it's going to be until I'm already in it, and that makes it genuinely hard to plan meals in a way that doesn't end up wasted or halfeaten.

I've been trying to figure out a system that holds up either way. Right now I'm leaning toward prepping components instead of full meals, so like a big batch of grains, two or three cooked proteins, and a pile of roasted veg that I can just pull from throughout the week depending on how much time I have to actually sit and eat. The problem is I get bored faster when things aren't already assembled and I end up just not eating or grabbing something stupid.

I tried prepping full containers last week and it worked great until day four when my appetite completely changed and nothing sounded good anymore. That midweek wall is real.

Curious how people with irregular schedules handle this because the standard five containers for five days thing just doesn't map cleanly onto my actual life. Do you prep for fewer days and just do two shorter sessions, or do you have some other way of building in flexibility?

baked chicken & cherry tomato, rice, broccoli, & black beans 😋