r/mealprep

I'm not sure if this the right sub, but here is my first time preparing food for two months. 52 lbs of chicken gizzards, 10lbs of salmon, 5 dozen eggs, 37 lbs of pork and 6 lbs of ginger. all bagged up into 1500 gram bags for pork and chicken, 400 gram bags for salmon, and 1 dozen eggs bags for the eggs. All ready to be frozen 😁

the first few pictures are of me cleaning the gizzards by hand... it took 3 hours.

Edit: I ran out of bowls to use, as they were all holding other ingredients so i had to improvise with my containers a bit 😅

Edit 2: i made A post detailing what i actually make with this food, hope this helps clarify what this is for.

I work with disabled kids and have zero energy for cooking during the work week.
Meal prep is way more fun and satisfying when produce is starting to come into season. It’s so nice to throw on headphones and chop veggies.

Round 2 here we go! This time, I was prepping with a toddler. Hubs helped a lot, and I did a lot of ingredient prep for several recipes before I started cooking. This is my second postpartum freezer fill up post. This time around I figured out that while I loved having so much food prepped, I got burned out on some of the prior recipes. So this is a bit different and I feel like has gone really well (I am 2 months post-partum now).

For organizing, I made a Word document with everything I intended to make and how many servings it had. I crossed them off as I went. I also made a list of super easy meals we all like so that if I wanted to stretch this for return to work, then I didn’t have to think too hard.

I use the Paprika app for organizing recipes and also used it for a master grocery list—that way I could see how much I needed of EVERYTHING and could bulk buy ingredients as needed. Additionally, the browser in Paprika will still import recipes behind a paywall. I have included all the paywall/book recipes I used I believe.

Lastly, basically any onion/pepper you see, I used frozen chopped to make life easier for my very pregnant toddler mom self. I bulk prepped all nuts/fruits in the food processor so everything was safe to share with my toddler (from a choking perspective), and I tried to make all meats/veg I did cut safe if toddler sizes. Saves me time on the back end.

 Breakfasts

· Baked Oatmeal—same as last time, here are a few base recipes I used.    https://sallysbakingaddiction.com/baked-oatmeal/ ---I riff on this one a lot. This time I did macadamia nut and marionberry x2 and another with mixed berry and walnuts x2

https://www.fitmittenkitchen.com/cranberry-orange-baked-oatmeal/#recipe  – Cranberry Orange x2; I used frozen cranberries. Unsure if available this time of year though. Dried would also probably be great. I made the topping and “flash” froze it with it on.

https://www.ambitiouskitchen.com/pumpkin-baked-oatmeal/  - Pumpkin Pie x2

·  America’s Test Kitchen Bacon and Crispy Potatoes Breakfast Burritos (https://www.americastestkitchen.com/recipes/14028-breakfast-burritos-with-bacon-and-crispy-potatoes ), I tripled this. They are VERY good thawed in the fridge, even just microwaved, then I give them a little crust on a dry pan on the stove. Eat with hotsauce. I skipped the chipotle sour cream since I was freezing. (Recipe text below)

·  Jenn Lueke’s High Protein Egg Muffins—I made two types, both from her book “Don’t Think About Dinner” (highly recommend, lots of veggie/bean forward recipes, we have liked them all so far). I made her bacon/chive and kale/goat cheese. Each x2. Here is a similar one from her website though: https://jenneatsgoood.com/roasted-red-pepper-and-cheddar-cheese-egg-muffins/ The idea is all there, just swap insides. 6 strips cooked back, 3 oz cheddar and then 3/4 cup crumbled soft goat cheese (3oz ish), and 1 cup shredded curly cake (about 1 1/2 oz).

· Paleo Sweet Potato Apple Frittata: made x3 https://40aprons.com/whole30-sweet-potato-apple-breakfast-bake/

· I made a DIY breakfast casserole (here is for 1, I doubled it): 2.5 cups of diced hash brown potatoes, 10 eggs, 1lb breakfast sausage, 100g cottage cheese, 1 cup milk, 6oz of mixed green bell peppers and onions (I was lazy and just used frozen. Just chunk in a pepper and an onion to your hearts desire), 2 cups raw spinach, 1 cup of Mexican-style cheese (or whatever is in the fridge). Cut up the veg, lay it all out in the 9x13, cook and add sausage, mix in a bow the eggs, milk, cottage cheese, and shredded cheese, pour over the veg/sausage mix and bake at 340 until the middle is set.

· Eleven Madison Park Granola- I made x6 and froze. It freezes well, then I just fill an airtight container on the counter and top on plain yogurt/frozen berries. (Recipe Text Below) https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola?smid=ck-recipe-android-share

I skip the fruit and would add in once I am adding it to my airtight to eat (I just don’t bother personally).

· Big batch (entire Costco box) of Kodiak protein pancake/waffle mix. I added some freeze dried raspberries for fun at one point.

Lunches/Dinners

· NYT Easy Burritos x3 (I used canned chopped tomato instead of fresh since I was freezing)-(Recipe below) https://cooking.nytimes.com/recipes/1024725-easy-burritos?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=5141818347758036&req_id=7525200766649196&surface=cooking-search&variant=0_relevance_reranking

·  NYT Chicken Enchiladas x2- https://cooking.nytimes.com/recipes/1024437-chicken-enchiladas?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=1029485773833352&req_id=1077744501290489&surface=cooking-search&variant=0_relevance_reranking (recipe below)---I used canned tomato since I was freezing, it has cooked up very well; I ignored their freezing instructions and have frozen before baking, then when I want it, I thaw it overnight, follow baking instructions until it is done.

· NYT Slow Cooker Chili x2: https://cooking.nytimes.com/recipes/1019903-slow-cooker-chili?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=3706569733609007&req_id=7114738334202695&surface=cooking-search&variant=0_relevance_reranking; (Recipe below) I have not cooked this up yet, but I did all the steps until the step to add to slow cooker. I instead cooled and added to freezer bags, and added all the next ingredients to the bag as well. When I cook I will thaw in the fridge, and then dump into my slow cooker and cook up according to instructions.

· Jenn Lueke Beef & Bean Taco Skillet x4 (from the above mentioned book)—This is VERY good IMO (Recipe below)

· Jenn Lueke One Pot Chicken Sausage, Spinach, and Rice x4—also very good, heats up well—just thaw, add a little water to your bowl, and nuke— https://jenneatsgoood.com/one-pot-chicken-sausage-spinach-rice/

· Jenn Luke Sheet Pain Butternut Squash Mac & Cheese x3 (I just made and froze the sauce, heat and add to cooked noodles when ready), also from her book. Recipe Below

· BA’s Best Lasagna x2: https://www.bonappetit.com/recipe/ba-best-lasagna I freeze this prior to baking, then when I bake, I thaw in the fridge overnight, and then bake up as instructed. Recipe Below.

·  Baked Ziti x1:

There is a lot of heart measurements here. As much work as the lasagna was, this is much chiller.

32oz ricotta

25oz tomato basil pasta sauce (I just used the signature select brand)

17oz black truffle pomodoro Truff pasta sauce

***I just used equal amounts of whatever sounded good to me, the Truff sauce is too $$$)

1 1/2 boxes of penne (I think each box was net wt. 1 lb/454g)

Garlic powder

Chopped garlic

Fennel seeds

Shredded mozzarella

2 eggs

 Saute fennel seeds and chopped garlic in olive oil in a super big pan

-When I'm scared the fennel seeds/garlic might start to burn, then I add just a little bit of the tomato basil pasta sauce in the pan, stir up, and let the garlic/fennel seeds cook longer in the sauce

-after the fennel doesn't seem crunchy anymore, I add all the rest of the sauce (both jars) in and stir it all up and let it simmer until it seems well incorporated/good consistency

-Boil pasta/drain

-In a big bowl, combine ricotta, eggs, mozzarella, and garlic powder

 Assembly

-Oil to coat the inside of the dutch oven (in my case, 9x13 throwaway foil pan)

-put a little bit of the sauce in the bottom

-pour half noodles in

-pour 1/3rd+ sauce in

-plop half cheese in (in giant globs)

-pour other half of noodles in

-pour 1/3rd+ sauce in

-plop rest of cheese in (in giant globs)

-pour rest of sauce on top

Bake (or freeze prior to baking, then thaw and follow)

350 degrees

20 min with lid on dutch oven (or foil on top)

20 min without lid (without foil)

 

·  Sloppy Joes x2- https://www.thechunkychef.com/best-homemade-sloppy-joes/

·  Sphaghetti Squash Pie

1 spaghetti squash

1 tablespoon avocado oil

1 green bell pepper

1 small onion

1 tablespoon minced garlic

1/2 bunch fresh basil

1 pound ground beef

sea salt, to taste

ground black pepper, to taste

3 cups spinach

2 large eggs

24 ounces marinara sauce

1 teaspoon crushed red pepper flakes, optional

1. Preheat oven to 400F.
2. Cut spaghetti squash in half length-wise, scoop out seeds, rub with avocado oil, and place face down on a baking sheet. Bake for 30-35 minutes or until squash is slightly soft to touch. Remove from oven and allow to cool.
3. Meanwhile, dice bell pepper and onion. Chop basil.
4. In a 12 inch cast iron or oven-safe skillet placed on medium high-heat, add the beef, peppers, onions, and garlic. Season with salt and pepper. Brown beef and sauté until peppers and onions are cooked through.
5. Add basil and spinach. Sauté until spinach is wilted.
6. Meanwhile, whisk eggs.
7. Turn off heat and stir in marinara sauce and whisked eggs.
8. Once you can handle the squash, scrape squash with a fork to remove the spaghetti squash strands.
9. Carefully stir in spaghetti squash strands to meat mixture.
10. Place spaghetti pie in oven and bake for 30 minutes on the lower shelf. If you notice top is getting too brown, cover with foil.
11. Once baking time is complete, take out of oven and let sit for 10-15 minutes before serving.
12. Sprinkle with crushed red pepper for spicy heat if you desire.

I cut into pie slices once cooled, “Flash freeze” on a cookie sheet, then bag. To reheat, I just nuke in the microwave from frozen, covering the top since it will splatter. Mix it at least once part way through.

· Texas Ranch Casserole- https://www.sixsistersstuff.com/recipe/texas-ranch-chicken-casserole/

·  Jambalaya x2- https://www.vice.com/en/article/easy-jambalaya-recipe/ --- this makes A LOT, recommend freezing in half batch portions (4 total). Reheats well, thaw, nuke in microwave with a little water to soften rice.

· Mushroom Barley “Risotto” x2- from The BIG BOOK of Organic baby food:

2 tbsp olive oil

1 onion, finely chopped

2 carrots, peeled and chopped

8 oz mushrooms, sliced

4 garlic cloves, minced

1 (14oz) can lentils, drained

4 cups cooked barley (1cup uncooked makes 3.5c cooked)

2 cups vegetables broth

1 tsp dried thyme

1/2 tsp sea salt

1/8 tsp black pepper

1/2 c cream cheese

1/4 c grated parmesan cheese

 1. In a large pot, heat the olive oil over medium-high heat until it shimmers. Add the onion, carrots, and mushrooms and cook, stirring occasionally, until the vegetables start to brown, 6-8 minutes.

 2. Add the garlic and cook, stirring constantly, for 30 seconds. Add the lentils, barley, broth, thyme, salt, and pepper.  Bring to a simmer. Cook, stirring frequently, for 5 minutes.

 3. Stir in the cream cheese and Parmesan cheese. Cook, stirring constantly, until the cheese melts and is incorporated, 2 to 3 minutes more. Store in the fridge up to 3 days, or freezer for 6 months.

Tip: to make GF, barley can be subbed with equal amounts quinoa or brown rice.

Snacks

·  NYT Energy Bars (toddler hit, just cut really small for him)- blitzed the dried fruit and nuts in a food processor to get them small and easier to chew as well. Recipe below https://cooking.nytimes.com/recipes/1024866-energy-bars?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=3664851498122534&req_id=7114738334202695&surface=cooking-search&variant=0_relevance_reranking

·  Mom’s Muffins-Pioneer Woman (also mega toddler snack hit): https://www.thepioneerwoman.com/food-cooking/recipes/a10979/my-moms-muffins/

·  Jenn Leuke’s green smoothies-left out the milk and froze in 2 serving increments, could also be an easy breakfast (recipe below)

·  Jenn Lueke’s Salty PB Pretzel Energy Balls (from her book) (recipe below)

·  Jenn Lueke’s Hidden Veggie Oat Bars x2 (recipe below)

Desserts:

· BA’s Best Lactation Cookies- I made one batch, smaller cookie scoop and just kept a close eye on the oven. I can/have eaten like 6 (smaller) ones in a single sitting. Surprisingly addictive. https://www.bonappetit.com/recipe/lactation-cookies  (Recipe Below)

· Brown butter toffee chocolate chip cookies- https://eatwithchlo.substack.com/brown-butter-toffee-chocolate-chip

· Oreo sprinkle pretzel chocolate chip cookies- found on a random YT video short that appears hidden now.  I subbed pretzels for the M&Ms because I didn’t have any, M&Ms would be good too. I made these for my OB office, and did a double batch and saved extra.

200 g unsalted butter, softened (¾ cup+ 2 tbsp)

50 g brown sugar (¼ cup)

100 g granulated sugar (½ cup)

2 large eggs (100 g)

2 tsp vanilla extract

320 g all‑purpose flour (2½ cups)

2 g salt (½ tsp)

6 g baking powder (1½ tsp)

3 g cornstarch (1 tsp)

1 g baking soda (¼ tsp)

250 g semi‑sweet chocolate chips (1½ cups)

50 g white chocolate chunks (⅓ cup)

100 g Smarties or M&Ms (½ cup)

50 g chopped Oreo (½ cup)

25 g sprinkles (2 tbsp)

1. Cream butter, brown sugar, and granulated sugar until smooth.
2. Add eggs and vanilla; mix until combined.
3. Add flour, salt, baking powder, cornstarch, and baking soda; mix into a thick dough.
4. Fold in all mix‑ins until evenly distributed.
5. Divide the dough into 8 portions, roughly 157g each. With the topping, the final cookies come to about 170g.
6. Roll into balls and create light ridges with your fingers.
7. Freeze for 15–20 minutes. The cookies were large, so I had to bake 6 together and 2 on a separate tray. You’ll see all of them later in the video.
8. Bake at 350°F (180°C) for 14 minutes.
9. Use a cookie ring to round the edges right after baking.
10. Add extra toppings while the cookies are still warm. (Optional)
11. Cool completely on the wire rack.

 

·  “Kath’s Date Squares”—a riff on the reddit recipe that another user added Shoutout to u/BardicConflagration; I just will add the powdered sugar when I serve. https://www.reddit.com/r/Baking/comments/1q2y9qz/food_for_the_nerds_aka_ultimate_kath_bars/

 Toddler Prep- We keep on hand some easy stuff too, chicken breakfast sausages by Amylu from Costco, Goodles, pizza rolls for occasion. Mostly he eats what we eat.

·         Toddler meatballs x1- https://www.yummytoddlerfood.com/hidden-veggie-toddler-meatballs/

·         Toddler egg bites x1- https://thesavvyspoon.com/2025/04/04/baby-friendly-baked-egg-bites-recipe/

Ran out of space, all paywall/book recipes are in the comments.

This one’s the perfect mix of garlic and lemon, and structured to be macro friendly for those high training weeks 💪 I’ll drop the recipe 👇

Macros:
Calories: 590
Protein: 52g
Carbs: 54g
Fat: 18g
Fiber: 8g

Ingredients I used…

For the Chicken:

- 2 lbs boneless, skinless chicken breasts, sliced into thin strips
- 2 tsp Celtic sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp avocado oil or olive oil (divided)

For the Scampi Sauce:
- 8-10 cloves garlic, minced (about 3 tbsp)
- 2 large red bell peppers, sliced into strips
- 1 large yellow onion, sliced into strips
- 2 cups grass-fed chicken bone broth (or regular chicken broth)
- ½ cup fresh lemon juice (about 2-3 lemons)
- 2 tbsp lemon zest (from 2-3 lemons)
- 4 tbsp grass-fed butter OR ghee
- 1 tsp red pepper flakes (optional)
- 1 tsp Celtic sea salt
- ½ tsp black pepper

Optional: 2 tbsp arrowroot starch + 2 tbsp cold water (for thickening)

For the Pasta:
- 16 oz whole wheat OR chickpea macaroni
- 1 tbsp olive oil (to prevent sticking)
- 1 tsp salt (for pasta water - optional)

For Garnish:
- ½ cup fresh parsley, chopped
- ½ cup freshly grated parmesan cheese
- Lemon wedges (for serving)
- Extra red pepper flakes (optional)

Instructions… (tried to make it as detailed as possible for you)

Phase 1 - prep ingredients

Step 1: Slice 2 lbs chicken breasts into thin strips (about ½ inch thick).

Step 2: Season chicken strips with:
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder

Step 3: Toss to coat evenly. Set aside.

Step 4: Mince 8-10 cloves garlic (about 3 tbsp).

Step 5: Slice 2 red bell peppers and 1 yellow onion into thin strips.

Step 6: Juice 2-3 lemons (need ½ cup juice). Zest the lemons before juicing (need 2 tbsp zest).

Step 7: Chop ½ cup fresh parsley. (Optional)

Phase 2 - cook pasta

Step 8: Bring large pot of salted water to boil.

Step 9: Add 16 oz whole wheat angel hair or chickpea spaghetti.

Step 10: Cook according to package directions:

Step 11: Reserve 1 cup pasta water before draining (in case sauce needs thinning).

Step 12: Drain pasta. Toss with 1 tbsp olive oil to prevent sticking. Set aside.

Phase 3 - cook chicken

Step 13: Heat electric skillet to 375°F (medium-high heat).

Step 14: Add 2 tbsp avocado oil or olive oil. Let heat until shimmering (about 1 minute).

Step 15: Add seasoned chicken strips in single layer. Don’t overcrowd - work in batches if needed.

Step 16: Cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F).

Step 17: Remove chicken to plate. Cover loosely with foil to keep warm.

Step 18: If cooking in batches, repeat with remaining chicken.

Phase 4: sauté variables

Step 19: Keep electric skillet at 375°F.

Step 20: Add remaining 1 tbsp oil to skillet.

Step 21: Add sliced bell peppers and onions. Sauté 5-6 minutes, stirring occasionally, until softened and slightly caramelized.

Step 22: Add 8-10 cloves minced garlic and 1 tsp red pepper flakes. Sauté 1-2 minutes until garlic is fragrant but not burned.

Step 23: Stir frequently during this step - garlic can burn quickly!

Phase 5 - Make Scampi Sauce

Step 24: Reduce heat to 325°F (medium).

Step 25: Add ½ cup bone broth. Scrape up any browned bits from bottom of pan.

Step 26: Add:
- 1½ cups chicken bone broth
- ½ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp salt
- ½ tsp black pepper

Step 27: Bring to simmer. Let cook 2-3 minutes.

Step 28: Add 4 tbsp butter or ghee. Stir until melted and incorporated into sauce.

Step 29: Taste sauce. Adjust seasoning:
- Need more tang? Add more lemon juice
- Need more salt? Add ½ tsp at a time
- Need more garlic? This is your last chance to add more!

Step 30: Optional - To thicken sauce: Mix 2 tbsp arrowroot starch with 2 tbsp cold water in small bowl. Whisk slurry into sauce. Cook 1-2 minutes until sauce thickens slightly.

Phase 6: combine

Step 31: Reduce heat to 275°F (low).

Step 32: Return cooked chicken to skillet with peppers and sauce. Toss to coat.

Step 33: Add cooked pasta to skillet. Toss everything together until pasta is well coated with scampi sauce.

Step 34: If sauce seems too thick, add reserved pasta water 2-3 tbsp at a time until desired consistency.

Step 35: Cook 1-2 minutes, tossing constantly, until everything is heated through and well combined.

Step 36: Turn off heat. Add to prep containers

Enjoy! I’m always sharing my recipes 💪

Not pictured is my Greek yogurt dill dip or my rice vinegar cukes chilling in the fridge. Garlic and onion quinoa, marinated shrimps, grilled squash and zukes, pudla and cinnamon cardamom berry breakfast quinoa!

White rice & quinoa cooked in bone broth 165G

Ground chicken 132G

Bell pepper Onions Carrots Mushrooms Broccoli.

To be fair all my preps are for me and my husband. We work a 2 2 3 trooper schedule right now so Im not prepping more than 3 days at a time. We work 12 hour shifts that can instantly change to 16 or even 24 hour shifts.

This week we made burger bowls inspired by Five guys....aka burger, no buns. So grilled burgers, lettuce ,onion and pickles. Tomatoes for me, and a container with mayo, ketchup, and mustard.

Next meal is chicken speedies with roasted corn on the cob and grilled squash based with white balsamic vinaigrette.

We used speedie sauce from wegmans on chicken breast cubed up. Corn was coated in butter, pecorino Romano and s & p.Squash was s & p with olive oil and finished with the balsamic vinaigrette.

Black beans and corn salad...1 bag roasted corn, 2 cans black beans, 1 small red onion, I red pepper, half a bunch of cilantro. Dressed with a honey lime vinaigrette 😋

Lastly a snack.of cherries with good culture cottage cheese.

We try to prioritize protein and fiber .

Also the price of those cherries almost made me cry but we found beautiful chicken thighs and a roast on reduced sale. Plus marinade on sale so all are separated and in the freezer. Many meals from those blessings 🙌