Mini bulk and freeze meal prep lunches and weekday dinners $1.50-$3 a serve, and weekend dinners $4-7 a serve
* Weekday dinners +$1-2 for a side.
Hi everyone. I’ve done a mini bulk meal prep and I thought I’d share what I’ve been doing for weekend dinners in case it’s of interest to someone.
These meals in freezer bags freeze well, and I just need to defrost, heat and steam my veg for weekday dinners.
Weekday dinner meals are generally around 120/150g meat per serve and fresh steamed veg adds $1-2 a meal. Using rice, pasta, potato or possibly frozen veg instead might make it cheaper.
Having a second freezer helps, and I go for easier recipes as I’m not a great cook. It takes time but less than cooking every night overall, less lunch prep, makes my day to day easier and I’m not tempted to buy takeaway.
I use my own herbs, mushrooms, eggs, and home made stock but the costs listed are as if buying these, and I haven’t included the cost for basic pantry items (oil, cornflour, sauces etc).
I buy from a local F&V shop, Spudshed (WA), and Woolworths which I get a 13% discount through rewards extra once a month and gift card discount (not included in the prices below). Whole free range chickens or drumsticks are around $5-6 a kilo, I allow for 50% finished meat and I now make my own stock.
Recipe links and other meal ideas are in the first post.
Sweet and sour pork (slow cooker): variations on the recipe include 2k pork leg (cheaper and meant to be leaner), doubling the tomato sauce and adding a 3/4 tinned baby corn. It’s not the take away sweet and sour, or the kantong sauce type, but still very tasty. Around $26, 9 serves.
Honey mustard chicken, an old favourite I’d forgotten and suggested by a member in another post: about 600g cooked chicken and a jar of honey mustard sauce. $9-10, 4 serves
Weekend dinners
For a cheap Chinese I have been buying frozen spring rolls and gyoza having 2 each a serve with a sauce, a take away special fried rice (4 serves) and making (fresh, doesn’t freeze well) plain Egg foo (Chinese omelette). Estimating due to the eggs, around $28 for 4 serves.
I may start adding some of the sweet and sour pork (adds $3 a serve) or make Mongolian beef again (adds maybe $3.50 a serve). Seeing how well the omelette went I’ll be trying it again on its own with some with veg soon.
Chicken Parma: coles/woolies deli large chicken schnitzel, ham slice, passata/tomato puree and cheese, with chips. I have a half but a whole with chips is around $4.50 a serve.
Honey soy chicken wings and drumsticks: Using wings and drumsticks from whole chickens used for meals (otherwise I’ve seen them from $5 a kilo) they taste and smell amazing.
Tacos: lean beef mince with packet seasoning (bulk cooked and frozen in portions), tomato, lettuce, tomato sauce, and a little cheese and lite sour cream. 3 are around $4 a serve, cheaper using other mince and making your own seasoning. Lighter using turkey mince.
For lunches
Quesadilla: around 250g cooked chicken, Tortillas, cooked onion and garlic; lightly sautéed capsicum mushroom and tomato; fresh baby spinach, a little BBQ sauce and cheese. Lightly toasted in a flat sandwich maker then frozen. 5 serves, approx. $7.
Asian chicken rice noodle soup: 500g cooked shredded chicken, carrot, baby corn, spring onion/onion/leek, capsicum, bok/pak choy, snow peas (if cheap), bean sprouts, some mushrooms, rice noodles, homemade chicken stock, Shaoxi (Chinese) cooking wine, soy sauce and garlic. 6 450/500ml serves, $14 (if buying stock).
A new breakie for the rotation
Egg and ham muffins: 6 each of English muffins (toasted), eggs, and ham; and bbq sauce. They freeze and reheat well. 6 serves, around $9.