Plus some people get bored eating the same meals.
by xUseHerName
Plus some people get bored eating the same meals.
by xUseHerName
43 Comments
yeah i don’t do microwaved chicken, shit be tasting like metal
Release yourself from the shackles of thinking you have to prep and eat the same things for multiple days🙏
If cooker chicken is in the fridge and stored properly why tf wouldn’t it be edible after 5 days?
what you gotta do is make a few different meals and freeze them so you can pick and choose what you want and not constantly eat the same thing
So I don’t know about you, but most of us have freezers
The food poisoning helps with weight loss. /s
Hell no the closest i get is prepping ingredients to be used in different ways
You can freeze stuff you’ve cooked..
There’s actually this crazy invention called a freezer
Damn if only there was a box like contraption that could freeze items to eat them at a later date
I know this is meant to be humorous, but for anyone wondering, he isn’t wrong depending on how the person goes about storing it after the prep. Food safety and storage rules will indicate that 5 days is exceeding the window for storing cooked chicken unless it’s been frozen. So, you have to prep and keep 3 out but freeze the remainder. Pull them the day before you need them so they can thaw in the fridge.
That’s why you gotta freeze half the batch on day 1! Pull them out on Wednesday night and they taste brand new.
It’s meal preparation not meal repetition
Then…make different types of meals 🤷🏿♂️
If it ain’t edible on day 5, then Chef Mike got some work to do
Make meals you know you will eat. Meal prep is also not for everyone. If you’re not working a 9-5/Graveyard or going to the gym…I don’t see why you’d do it. Maybe to save money in general? But yall not ready for that conversation lmao
under *ideal* conditions (note: i said “ideal”), most foods will last around two weeks
Chicken thighs absolutely will be
You can reheat frozen cooked meat in a covered pan with a little water on low. A can of biscuits or some ramen/rice-a-roni adjacent sides take less than 15 minutes. You can throw literally anything edible into a tortilla with shredded cheese.
As someone who cannot eat leftovers for more than 2 days, just make your ingredients as accessible as possible. Don’t leave Tupperware in your fridge to get nasty.
Just don’t do it? It’s not a legal requirement or anything…
You can put stuff in the freezer and prep food so it’s ready to cook.
Whenever I meal prep, I usually only do it for a couple days worth. That way I can switch up to something else if I want to and know I’m getting fresh chicken/protein.
It’s about saving money and feeding yourself. You get bored when you eat the same thing all the time, but it’s just cheap fuel
It’s not. You freeze it before the 4th day if you’re not going to eat it by then.
I used to meal prep, it was a lot on Sundays but it was easy to do while watching football or something. I stopped in favor of just cooking a few times throughout the week.
I freeze leftovers for days when I just don’t feel like cooking.
The kicker is you need to use the same base in multiple ways. Like you make chicken, and make different chicken dishes.
I’ve been meal prepping for like 7 years and I haven’t gotten sick once from 5 day old food. Sounds like a you problem
People like this annoy me to the high heavens. How many times are you going to cook in a week? Or are you saying you’re ordering food? You must got big money, cause I’m eating that chicken for a week, idc!
Never seen the problem in just eating the same meal a couple days in a row, people will have a banana for breakfast every day but need their dinners to rotate all the time. I make one meal on sunday and eat leftovers for the next 2-4 dinners. The only real trick is finding the right type of meal that stores well, a good curry is still good on day 4.
I am those people. After day 2…naw b. I’m good. We ordering.
Reheated chicken is disgusting 😭
Rotisserie chicken is the GOAT.
You eat the chicken day of or maybe even next day. Roast up some veggies in the air fryer with garlic sauce and seasoning salt and olive oil and pair with a leftover piece of chicken.
The chicken can be shredded and you can make a chicken salad (mayo, chopped celery, red onion, touch of vinegar, honey/sugar, S&P and maybe a bit of siracha for spice) over greens or in a sandwich.
Same shredded chicken with taco sauce and shredded cheese folded in a tortilla and toasted in a cast iron pan makes a great.
You have options.
How long do you suppose the dead chicken flesh was refrigerated before you bought it?
Well cooked and seasoned meat can last 5 days in a fridge
r/mealprepsunday is a thing
And that’s why you stay broke, cause there ain’t nothing wrong with meal prepping.
The meal prep I make is spaghetti and most of the time it’s not intentional
Thought i was in r/billsimmons for a moment.
I just did.
I meal prep my chicken raw, and then air fry it per meal from prepped ziploc bags. Just don’t use strong acids in your marinade, and if you use high salt things like soy sauce go easy and you are fine. My go to for super simple seasoning is salt, pepper, some Kinder’s blend, some garlic powder, and oil. You can also pre-prep sliced up veggies into portions to saute, or bake/air fry.
That way you can batch your prep, but still get fresh juicy food on Days 2-5. I rarely prep more than 5 days as on the weekend, I cook my food per meal because I have more time. You can also prep multiple flavors so you don’t get bored.
My maximum timer is 1 week after removal from freezer and neither my husband or I have ever gotten sick…
I also rotate meal preps by starting a second prep before the first’s leftovers are done, so that we can alternate a bit. Two people eating 14 non-breakfast meals per week, that’s 28 plates to make.
Each pot of food makes about 6 plates. So, about 3 cook nights per week to make 18 plates. We make salads or other quick one-meal dinners 3x week for 6 plates, and then we go out to each 2x week for 4 plates. 18 + 6 + 4 = 28. As long as it is timed properly, we have leftovers for lunch at work every day and the schedule is smooth. A refrigerator whiteboard and markers helps!
“I don’t believe”
I don’t believe I care what you believe.
Facts are facts.
So the way I’ve prepped is sides/veggies get cooked and I’ll make the protein the day of or for 2 days. I get tired of the same things
Grill one big batch of chicken breasts. Use it a master recipe. From there, you can have rice and greens day 1. Chicken Alfredo with brocolli, day 2. Thai noodles with chicken day 3.
You need an inventory of 10-15 min recipes to use with a cooked protein.
Really what it comes down to, is practice cooking!!! Manage your pantry! Free yourself of the rigidity of recipes. You’ll save so much money.