(Closed) Bees who do meal prepping!

posted 5 years ago in Fitness
Post # 2
Member
47209 posts
Honey Beekeeper
  • Wedding: November 1999

tattiibee:  Most food is better freshly prepared, rather than frozen and reheated.

How long does it take to steam a chicken breast and a few veggies? Not long.

Or broil a piece of fish and add a salad.

Post # 3
Member
2013 posts
Buzzing bee

I used to freeze because I would do my meal prep weekly (everything was placed in seperate containers and each day I’d place what I needed for the next day in the fridge to thaw overnight). I didn’t like the flavour of frozen then re-heated food so now I do meal prep twice a week – one on Sunday and one on Wednesday night. I keep everything in their seperate containers in the fridge. Perhaps you can do yours every two days? Or do all of your rice, veggies and salads all at once but just cook the protein portion every day? The weeks that I have my egg-white omelette, I chop up all of my veggies and store them in the fridge but cook the actual omelette (adding the pre-chopped veggies) fresh daily.

Post # 4
Member
9527 posts
Buzzing Beekeeper

I took a class on this last year and I wish I could just hand you my textbook, it answers all your questions. You can freeze raw or cooked, it is best to freeze proportionally. If you freeze a large chunk then it is more difficult to take what you need, you would have to defrost the whole thing. Never store raw aboVe cooked, it could contaminate. 

Here is what martha steward has to say about fridge storage and another good article on food storage

 

http://www.realsimple.com/food-recipes/shopping-storing/food/store-food-refrigerator

 

Food Storage 101: How to Properly Store Meat, Dairy, and Produce for Maximum Savings

Post # 6
Member
24 posts
Newbee

I follow a meal prep plan (for vegetarians) and I just got through week one. I can’t tell you how nice it is to come home from work/class at the gym around 7:30 or 8 and just have to put my food in the microwave. It also takes the guesswork out of what you are going to eat for the entire week. Flavors blend together nicely over a few days in the fridge..  I have no issues with leftovers. I’ve struggled with this in the past and with a Dec 2015 wedding, I need to keep up the motivation. Good luck!

Post # 7
Member
469 posts
Helper bee
  • Wedding: December 2013

tattiibee:  I have the EXACT same phobia… Seriously, I will not eat a single thing past the sell by or use by date. I just can’t do it! I got really bad food poisoning a few years ago and ever since then I’m very OCD about food.

 

I personally food prep on mondays and wednesdays. It makes things a lot easier for me.  Also when I go grocery shopping mondays, as I’m putting foods away I prep what I can (wash and cut broccoli, preportion grapes / carrots / asparagus / etc. I preheat my oven to 350 and open a few chicken breast – season and throw in the oven to cook while I put other things away or prep.  It’s all about time management to do it twice or three times a week.

I don’t personally freeze my cooked foods… but I will freeze until the night before food prep and have it thawed by prep day =) I’m also not sure about where you live, but in my city buying meat from the meat counter is usually cheaper than packaged. Or I buy Krogers Simple truth organic chicken, they are wrapped sep and I can throw the other in the freezer.

 

Hope this helps some =)

Post # 8
Member
423 posts
Helper bee

I used to prep every sunday for two weeks worth of food. Usually around 38 meals per week, for both Fiance and I. I did freeze them but as you other lovely ladies have advised its not very nice. Every then meal prep in advance for about 70 meals took me about 5 hours on a sunday. To make it easy when I started I did veg, carb (rice, potato, pasta) and a meat (chicken, turkey, beef, tuna etc) it used to work quite well and I always felt great having prepped. Some motivation pics below 😉

 

Post # 9
Member
161 posts
Blushing bee
  • Wedding: January 2016

theatrejulia:  I freeze in portions too! Although I usually only freeze soups and stews. When I Meal prep on SUnday nights I keep everything just in the fridge. Sometimes if it looks suspicious I will make something fresh for Friday.

Good luck!

Post # 10
Member
3036 posts
Sugar bee
  • Wedding: May 2015 - Walnut Hill Bed & Breakfast

If I make chicken or something on Sunday evening, it still tastes perfectly fine come Friday for lunch. I just keep it refridgerated. I’ve never gotten sick. 

I’ll also peel a bunch of carrots and cut them up to dip.

And I like to make overnight fridge oats for breakfast. I can make 5 at a time and they still taste fine on Friday. 

  • This reply was modified 4 years, 9 months ago by  amberback.

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