u/Arparrabiosa

Hey everyone! Here are my latest meal preps, a little bit of everything.

1. Lasagna is, in my opinion, one of the absolute kings of meal prep. It reheats and freezes amazingly well. This one is especially great for using up leftovers: the meat is shredded leftover beef and pork from a cocido madrileño I made a while back (we call it ropa vieja here in Spain). It has béchamel, tomato sauce made with a proper sofrito, and a mix of grated Parmesan and Emmental on top. I used pre-cooked lasagna sheets for this.
2. Roast chicken with potatoes, onions, a whole head of garlic, and a lemon. One of those super delicious and effortless dishes. You just throw everything onto a tray, toss it in the oven, and easily get 3 to 4 portions out of it depending on appetite.
3. Frittata. I can’t say enough good things about it for meal prep, and it’s another perfect "fridge clean-out" dish for any veggies starting to turn. Mine has onions, cherry tomatoes, spinach, and zucchini. It reheats fantastically, though I actually love eating it cold as well.
4. A bit more of a classic meal prep style container, perhaps. This one has pork neck chops served with a mustard, Greek yogurt, and dill sauce. The potatoes are boiled with a clove of garlic and dressed with olive oil and chives. The peas are cooked with serrano ham, a couple of garlic cloves, and a hint of fresh mint.
5. Bonus track: Using the roasted chicken carcass and accumulated vegetable scraps, I made a quick chicken stock to use as a base for future stews.

Hope you like it!

My meal preps from the last few days:
1.-Frittata! Very easy to make, reheats fantastically (though it's good cold too), a very rewarding meal in the meal prep arsenal, honestly. And it does double duty as a leftover-clearing recipe. In my case, I had half a zucchini and a handful of cherry tomatoes and spinach that were starting to get wrinkled/soft.
2.-Chicken breast with soy sauce, honey, and lemon; served with air-fried sweet potatoes seasoned with paprika and parsley.
3.-Deconstructed burritos? Ground beef with paprika; pico de gallo; white basmati rice.
4.-Chicken thigh with a sauce made of red bell pepper, pimiento choricero paste, and a red wine and beef broth reduction; leftover chickpeas from cocido stew with tomato sauce; a fresh iceberg lettuce and tomato salad made on the spot.

Do you have any advice for working on the intermediate scale of a map between a world map, with continents, great kingdoms and empires, and oceans, and a small scale where you can already see cities, roads and (in my case, since I use it as a setting for my roleplaying sessions) adventure sites? I am good at the macro and micro scale, but I struggle a lot with the intermediate one. I think my worldbuilding project (in itself, regardless of its impact at the table) would benefit a lot right now from simply filling in the world map, which is currently very basic, with more concrete information, regions, geopolitics, major cities, major road arteries, and large rivers, even though I might eventually reach a detail as fine as what I would do for a hexcrawl. Note that I have a lot of prose material about each of the regions, I just find it very frictional to reify it on the map, and that is what I am looking for advice on.

My meal preps from the last few days:
1.-Chicken thigh with a sauce made of red bell pepper, pimiento choricero paste, and a red wine and beef broth reduction; leftover chickpeas from cocido stew with tomato sauce; a fresh iceberg lettuce and tomato salad made on the spot.
2.-Chicken breast with soy sauce, honey, and lemon; served with air-fried sweet potatoes seasoned with paprika and parsley.
3.-Deconstructed burritos? Ground beef with paprika; pico de gallo; white basmati rice.

Taking advantage of my vacation, I’ve revamped the kitchen to reorganize everything and make meal prep run more smoothly. I also did an upgrade by buying one of those GoMaihe plastic container sets to get rid of the thousand and one half-empty packages of rice, pasta, and legumes just stacked haphazardly on my shelf. It gives me such peace of mind, even if it's just visually.

These are some of the meal preps I have made this week:

1. Stewed diced turkey and couscous
2. Lentil stew with chistorra, potatoes, carrots, and bell pepper
3. Macaroni Bolognese

These are my last three creations. I use the first two a lot; I love them. I am still testing and tweaking the third one.

Well, guys, I've just finished making a pot of cocido. The chickpeas, meat, and vegetables all go together in one pot. We eat it like that, all together or in separate dishes, and we usually use the leftover meat to make other resourceful dishes like empanadillas, croquettes, "ropa vieja", etc.