Hi /h/food!
I'm sitting here waiting for my savory breakfast muffins bake, and I was thinking, do any other cooks here meal prep for the week?
Tonight I finished off the hummus I made last weekend by making a creamy chicken pasta with Greek flavors.
I like to bake a big batch of chicken breasts on Sundays. (Not tonight though, I'll probably do that Monday or Tuesday)
I'll usually butterfly them open into smaller pieces, season with whatever I'm feeling, then bake so they can be eaten on salads, wraps, pastas and sandwiches through the week.
I don't want to fall into a rut, so, I'm looking for suggestions and recipes that work well in big batches!
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I just cooked beef chuck with penne for my lunch today.
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That sounds so good
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Forgot to take a picture though.
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King Ranch chicken casserole. I used the all recipes version, and it was good....better than expected considering it's Tex Mex .
https://www.allrecipes.com/recipe/236805/king-ranch-chicken-casserole/
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I actually like ranch, but the name "king ranch chicken" sounds like some kind of cute twinky BLM nonsense.
Should be called Ranch King Chicken.
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King Ranch is the largest ranch in Texas. There is no ranch dressing in it. It's also why that Ford truck is called King Ranch. 800,000 acres of Murica.
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Oh thank god. I don't actually care about ranch dressing (except for making dips), but the fact that it is named after a ranch really pissed me off.
I hate city slickers and white liberals.
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This is like people of color vs colored people. It’s the same thing.
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The real slap in the face of it all is that the King Ranch was originally founded by a Mexican.
And now burgers call mexican food Tex Mex.
What the frick else is TexMex but Mexican food?
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I promise that once I finally move out of my parents place I will meal prep. Seems like a good thing to do if you’re terminally forgetful like me. Also I can eat the same thing weeks on end without getting tired of it so that just makes it easier.
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Do your parents cook extremely well? I still meal prep a lot despite my current status of living with my parents.
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How many
clues can you drop in one post?
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Its basic
but this rice recipe is one of my favorites. I ditch the bell peppers and do half red half pinto instead of all red. Would 
recommend serving with Tabasco.
https://www.jaroflemons.com/spanish-rice-beans/#recipe
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I have chickens so I like to make a quiche or two on the weekends (usually with some ham or w/e in it) and that makes a great quick breakfast or lunch throughout the week
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You have CHICKENS?
also, crust or no crust quiche?
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Crust ofc, that’s the best part
Here’s a few of the girls
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I love chickens!
I like the one on the right, the feathers are very cool.
Also they making a funny face like "what you lookin at, punk??"
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That’s a Golden Wyandotte and she’s the sweetest of them all
This is the cover of their rap album
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!animalposters look at these chickens!!!
Pretty girls I love them very much
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Here’s an old coop cam shot of the girls sleeping
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Ah they’re so round
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Look at all these chickens
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My hubs and I tried to set up our backyard for about 4 hens this year, but things went arye and that's now a next year project
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Watch out because they’re addictive. We started with six and now have 12
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I do it sporadically. My favorite is probably chicken breast, rice, and vegetables because there are endless variations. Do buffalo chicken and add some cheese. Do a vaguely Asian dish with a soy sauce based sauce. It's also really easy because I can do 2 lbs of chicken breast in the air fryer in like 15 minutes and the rice in a rice cooker so the only thing that takes effort is cutting up the vegetables and frying them. I generally make enough for five meals.
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That’s just a shitty convection oven.
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I do that too, do you have a favorite sauce or style?
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Buffalo chicken with onions, mushrooms, and cheddar cheese.
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I don't meal prep, but I also work from home most days so I just cook stuff whenever I feel hungry.
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I usually do that on my days at home when I'm not out and about, I usually go ham though and get too ambitious lol
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When I'm making pizza I'll divide the toppings (e.g. onion, bell pepper and chicken breast) into six portions, and make a batch of dough which can be divided into three portions. This is a good ratio for vegetables in my experience, but will leave you some left-over meat for the freezer. You can't really prep dough for the whole week as far as I've figured, because depending on amount of yeast used it'll either rise too fast or too slow (some people freeze dough but I haven't had good experiences).
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For that dough problem, have you tried sourdough?
I don't have much personal experience but I've heard it can be great for making fresh pizza dough during the week
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I looked into it but maintaining it seems like way more work than just making another batch of dough.
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It is, admittedly. You have to feed it and take out the discard everyday, but you can slow them down and hibernate starters by putting them in a refrigerator
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Look at high fiber baked food, like rye bread and flaxseed muffins. Also try smoothies, often they can be used as a great source of fiber and protein.
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I love baking bread, I usually do focaccia or honey wheat if I'm ambitious.
Do you have a favorite rye bread recipe?
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I do, the 100% rye bread recipe in Peter Reinhart's Whole Grain Breads book is what I've liked the most so far. He has ones that aren't 100% in the book as well, if that's your preference.
I also like the book 100% Rye by Shannon Stonger, I've only tried the biscuits and flatbread but I've liked both.
https://rdrama.net/h/food/post/118645/100-rye-bread-fresh-from-the
https://rdrama.net/h/food/post/112573/100-rye-bread-made-2-days
Here are my 2 previous posts with pics of the rye bread.
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Get a sous vide and live life on easy mode
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Is a sous vide worth it? I've heard a lot of mixed feelings about them
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You get to add microplastics to all your food. Your estrogen level will be through the roof. Don't wait, buy now!
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I think so, it’s nice being able to cook without worrying about burning anything. You can focus on sides/sauce or whatever, or just go somewhere else and leave it there for a while. Having a vacuum sealer is also very useful imo. Tbh don’t know why anyone would have anything negative to say about it except the cost.
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The cost was a concern, I also saw a few complaints about flavor being lost but I'm almost wondering if they used it wrong and didn't bag the ingredients first
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If you follow the most common steak recipes and put oil/butter in the bag with the steak it can lose some flavor. The solution is to just put it in dry.
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There isn’t any flavor lost I wouldn’t think? If anything I’d say it’s the opposite, except cooking fully in sauce or something like that. I definitely think it retains more moisture and flavor than cooking in batches in the oven. I used to do it in an instant pot myself, but sous vide is so much easier and consistent.
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