I am against physical violence. I asked the chicken breasts nicely to please have the same thickness but it did not work so I used beating as well and it worked out quite nicely. Now, after 20 years I get my parents motivations.
What I like about your intro is that the cost for Chickfila is absolutely crazy. We live in CA,. Starting 4/1 the minimum wage for fast food workers is $20 an hour! It's so much healthier and more friendlier on our wallet. Thank you for a well made video!
HEB has a bulk seasoning section. You can go buy the seasoning in bulk and refill your empty shakers. I've also had good success removing the printed labels so you know what you put in shaker.
Definitely worth the subscription to the website. I really appreciate the variety. I've really enjoyed the hambulker helper recipe. Since it's good, and clean up is super easy.
When using a blender / immersion blender to make hummus, make sure to do it on the LOWEST SETTING and add the oil at the VERY END or it will come out bitter!
Try putting some greek yoghurt into this. Like one small cup, 150g (~5.3 oz). it makes the whole dish much creamier on the inside without adding "bad" calories.
I was looking for ways to make chicken breast in the oven, and this is very helpful. I live in a small apartment and often pan-frying meats makes too much smoke.
If you don't care for browning you can actually butterfly the chicken breasts and gently cook them in water. It's the most gentle way to cook a chicken breast. I have never done it because I think it takes a lot of the flavor away, but if you compensate with sauces it's probably fine. There are a couple decent videos on TH-cam that show you how to do it. Since you don't really have to boil the water for that in some methods it also doesn't produce much steam at all.
You could try pan cooking on the stove at a lower temperature with a cover The trick to keeping them moist is less about how you cook them and more about how long you cook them.
I'm finding that the quality of chicken breast is really hit-or-miss lately and have been using chicken thighs instead. It has a bit more fat & calories and a bit less protein for the same serving size. But it's also cheaper and seems like it doesn't dry out like the breast meat can after a few days in the fridge and reheating in the microwave. Thanks for all your recipes & content! Keep it coming!
I prefer chicken breast to thigh meat, but the latter is way more forgiving and very hard to mess up. It also microwaves better without getting tough and dry.
If you don't mind shelling out a couple extra bucks, it can be really worth it to buy an immersion circulator for this. You can bulk sous-vide chicken breast and set it to 150 degrees so that it stays moist even when it's cold or a few days old
About the "blank slate" rice + lentils: when I first pondered going vegetarian, I thought I was going to have to become a salad chef. No. Plant based without starving most of the time means figuring out how to make starch taste good. (Or taste like anything.) The vegetarian thing didn't last long at all, so I'm interested in lean protein meal prep for sure. Thank you!
i made this (1st one!) this week and it helped me out a LOT!!! *one thing i did diff partway thru was lighter on the dressing and added a little feta.* (feta dust lol), optional add dry italian seasoning. the egg bake is sooooooo good. i put it in muffin tins which worked well, auto portioned. it was still a bit salty (though REALLY good) and i wondered if i added cauliflower in there for bulk if it would lighten up the intensity. otherwise i'd maybe do less ham. my hummus came out kinda runny but it could be 2 things. ONE - the tahini paste brand i had was the runny kind, so i could prob skip the bean water. TWO - if you add ice to the food processor, somehow it makes it more fluffy so maybe that ended up making it less dry too. still tasted great tho. i actively wanted to eat it, and it made me realize i just hate storebought hummus right now. last few times i bought it, i couldn't bear to even open it. (when you're *really* hungry, sometimes raw vegetables are incensing.) so, yeah. i'd totally make this again. i didn't have the right pan for the egg bake so i had the muffin tin AND an 8x8. prob rather do 2 tins. BUT, i could see where popping it as a bottom layer in a single pan would be easier. i used olive oil spray as the nonstick and................ everything stuck really bad. :/ might have to buy pam or some garbage, because this was so much effort to clean up after. or butter, i guess. idk. we'll see on round 2. now to find what i'm making for next week. (this really took a load off, to have 2 solid meals and a snack. thanks!!) *i did portion the meat into only 4 meals, and only did 1/2c of the rice/lentil. this fit my macros better. saved the rest of the bean/lentil in the freezer.
Canada serves as a stark reminder to never vote for liberal politicians. The funny thing is chicken is even cheaper for me than the guy in this video. To me $4 per lb is high. I pay $1.99 per lb for boneless breasts. Now I'm a thigh guy, so I don't buy breast meat, but I just wanted you to get an idea of the price. Occasionally it's even 1.79 per lb. I live near, not in, a major northeast city. I want to clarify something, it isn't worth buying no antibiotic, no hormones etc in chicken. Even regular old Perdue chicken and factory farmed chicken doesn't generally use antibiotics or anything on poultry because life span is so short. If you're buying stuff labeled as suck you're wasting money. If you have the means financially however it would be nice to buy chickens that are free ranged. The problem is that standard is low and not really a standard so you can't trust that a chicken had a good life because the package says free range. I buy organic grass fed beef, but there is no point for some animals and poultry is such an animal. Btw, I can get shrimp cheaper than you get chicken lol. Right now 21-30 count raw ez peel shrimp are $5.49 per lb at my local store.
Would you be able to create a playlist splitting breakfast and lunch up as well? Your videos are absolute perfection for any gym cycle on a budget or not.
Your channel and website has been a massive help to me! Would love to see more where two meals are paired together so have lunch and dinner for the week. Could do with some advice as to how to plan meals for the weekend as well as I cook on Sunday, eat one portion on Sunday and the rest lasts until Thursday. So I then have nothing for the weekend.
i'm not a huge fan of prepping every meal because it leaves no room for flexibility in case one day you want to eat something else. The way that I have usually done is that is prep on a running schedule instead of once a week. When I run out of meals, I'll do a midweek prep. Or when I prep on Sunday's I'll do 5 days worth and when I have more time on the weekends, I'll throw together easy meals on an as needed basis
Our grandparents & great grandparents (and before) didn't have options. Early morning to the market on weekend, some small stuff from the grocery store and cook & preserve for the winter (tomato sauce, halved peaches, jams...). As the economics is more crushing on the average Joe like you (I guess) and I, we need to get back to the roots and learn these skills again, instead of poppin' up at a nearby restaurant - which was almost the same money as cooking for a while, now it's ways more expensive... Not mentioning processed food maxed out the way it's borderline toxic, but definitely 50x more calories than whatever one cooks (IMO even with the same kcal values - if the body works less on processing that stuff it technically should be more nutritious).
Question about longevity: the internet says cooked chicken breast is good for 3-4 days in the fridge. I tend to agree-ish as the meat does change taste (I'm sensitive to meat taste!) after like day 3. How do you stretch out the life of your cooked meat? Generally my rule of thumb is 2 days post cook for chicken in the fridge before I would freeze it. I want to do these meal preps but I can't wrap my head around not being skeezed by the 4th/5th day meat. Suggestions?
If you can’t do more than 2 days then I wouldn’t prep more than 2 days. 5 days is my limit which is why I stop it there and not prep for the whole week. You could freeze meals but I personally don’t like doing that
I've done meal prep for years making some really nice meals for myself mostly for work but ive come to a bit of a realization is that all I want is a sandwich and some yogurt
Amazing recipes! I was wondering though: Is there something we could use instead of ham and still have a bearable taste iyo? (I've seen online claims that processed meats are type 1 carcinogens) Keep up the amazing work and have a nice day! Love your content
food safety recommendations for cleaning food prep surfaces include washing with soap and water, then sanitizing with a diluted bleach solution, and letting it dry. that being said, this particular spray appears to be higher concentration than the recommendation, and can have negative effects on wood surfaces
Bro I can’t eat most fruits and vegetables raw because I’m “allergic” (oral allergy syndrome) to almost all of them, anyone have anymore cooked veggie recommendations?
I’ve been really craving some salmon meal preps but I don’t want to be that guy microwaving fish at work. Is there a recipe where you don’t need to reheat salmon? It seems like it could be something cool and refreshing but I don’t know enough
You never have to reheat salmon filets if you don't want to. I reheat salmon with broccoli almost every week at work because my health is more important than bothering some colleagues with the smell of my lunch... If you want you can leave your lunch outside the fridge for the 3-4h of work you have before eating it that way the content will be a room temperature. You can also try eating it raw in the form of tartare, for example.
I wished I saw this live. Caught the last part. Always like seeing what you come up with. Love hummus. So stuck on oatmeal bake for breakfast. Definitely will try the egg bake. Some call it quiche. But I'll call it egg bake. I refuse to be a cry-ass about naming conventions. BTW thanks for adding cry-ass to my vocabulary. I'll figure out how to add grifting clown.
just graduated. spent most of my junior and senior year eating baked oats and meal prepping just like this. A little bit of time goes a long way - and you need all you can get in school.
12:02 I honestly don't like the way you acted... I agree that eating out is expensive but acting like that is just WRONG! You're the clown not the garcon!
I am against physical violence. I asked the chicken breasts nicely to please have the same thickness but it did not work so I used beating as well and it worked out quite nicely. Now, after 20 years I get my parents motivations.
now i understand why my mom was always yelling in the kitchen xD
you could also try cutting the bastards
@@WhiteLivesMatter-Copeyour comment made my day 😂😂😂 hilarious
"the beatings will continue until morale improves" me @ my chicken
Definitely going to make the egg bake. That looks really good (along with everything else).
What I like about your intro is that the cost for Chickfila is absolutely crazy. We live in CA,. Starting 4/1 the minimum wage for fast food workers is $20 an hour! It's so much healthier and more friendlier on our wallet. Thank you for a well made video!
HEB has a bulk seasoning section. You can go buy the seasoning in bulk and refill your empty shakers. I've also had good success removing the printed labels so you know what you put in shaker.
That’s a good idea 👍
Remove the labels to know what's in it? What?
@@msjkramey Remove the printed label from the bulk spice bag, and stick it to the reused shaker.
Definitely worth the subscription to the website. I really appreciate the variety. I've really enjoyed the hambulker helper recipe. Since it's good, and clean up is super easy.
When using a blender / immersion blender to make hummus, make sure to do it on the LOWEST SETTING and add the oil at the VERY END or it will come out bitter!
Try putting some greek yoghurt into this. Like one small cup, 150g (~5.3 oz). it makes the whole dish much creamier on the inside without adding "bad" calories.
Very cool I want to try the hummus that would be a deadly snack.
I was looking for ways to make chicken breast in the oven, and this is very helpful. I live in a small apartment and often pan-frying meats makes too much smoke.
I prefer to split the chicken breasts and cook them in a pan with olive oil on medium heat. They cook really fast so they don't dry out.
If you don't care for browning you can actually butterfly the chicken breasts and gently cook them in water. It's the most gentle way to cook a chicken breast. I have never done it because I think it takes a lot of the flavor away, but if you compensate with sauces it's probably fine. There are a couple decent videos on TH-cam that show you how to do it. Since you don't really have to boil the water for that in some methods it also doesn't produce much steam at all.
You could try pan cooking on the stove at a lower temperature with a cover
The trick to keeping them moist is less about how you cook them and more about how long you cook them.
@@SweetKingTanner That's how you make rubber chicken.
I'm finding that the quality of chicken breast is really hit-or-miss lately and have been using chicken thighs instead. It has a bit more fat & calories and a bit less protein for the same serving size. But it's also cheaper and seems like it doesn't dry out like the breast meat can after a few days in the fridge and reheating in the microwave.
Thanks for all your recipes & content! Keep it coming!
I'm in the same boat but I am starting to come around on meal prepping breasts more and more in the right applications
I prefer chicken breast to thigh meat, but the latter is way more forgiving and very hard to mess up. It also microwaves better without getting tough and dry.
If you don't mind shelling out a couple extra bucks, it can be really worth it to buy an immersion circulator for this. You can bulk sous-vide chicken breast and set it to 150 degrees so that it stays moist even when it's cold or a few days old
@@adrianaline_rush I've had sous vide chicken breast. It's like eating raw chicken.
About the "blank slate" rice + lentils: when I first pondered going vegetarian, I thought I was going to have to become a salad chef. No. Plant based without starving most of the time means figuring out how to make starch taste good. (Or taste like anything.) The vegetarian thing didn't last long at all, so I'm interested in lean protein meal prep for sure. Thank you!
i made this (1st one!) this week and it helped me out a LOT!!! *one thing i did diff partway thru was lighter on the dressing and added a little feta.* (feta dust lol), optional add dry italian seasoning. the egg bake is sooooooo good. i put it in muffin tins which worked well, auto portioned. it was still a bit salty (though REALLY good) and i wondered if i added cauliflower in there for bulk if it would lighten up the intensity. otherwise i'd maybe do less ham.
my hummus came out kinda runny but it could be 2 things. ONE - the tahini paste brand i had was the runny kind, so i could prob skip the bean water. TWO - if you add ice to the food processor, somehow it makes it more fluffy so maybe that ended up making it less dry too. still tasted great tho. i actively wanted to eat it, and it made me realize i just hate storebought hummus right now. last few times i bought it, i couldn't bear to even open it. (when you're *really* hungry, sometimes raw vegetables are incensing.)
so, yeah. i'd totally make this again.
i didn't have the right pan for the egg bake so i had the muffin tin AND an 8x8. prob rather do 2 tins. BUT, i could see where popping it as a bottom layer in a single pan would be easier.
i used olive oil spray as the nonstick and................ everything stuck really bad. :/ might have to buy pam or some garbage, because this was so much effort to clean up after. or butter, i guess. idk. we'll see on round 2. now to find what i'm making for next week. (this really took a load off, to have 2 solid meals and a snack. thanks!!)
*i did portion the meat into only 4 meals, and only did 1/2c of the rice/lentil. this fit my macros better. saved the rest of the bean/lentil in the freezer.
Really dig your sense of humor and your recipes!
2lb of chicken for $8?! Jealous. Literally 2-2.5x that cost in Canada
Try 4x. I'm looking at $17 per kilogram at my nearest grocery store
it is the bottom of the barrel chicken so the quality isn't great but it is cheap. The better quality stuff is about 7 or 8 dollars per pound
Canada serves as a stark reminder to never vote for liberal politicians.
The funny thing is chicken is even cheaper for me than the guy in this video. To me $4 per lb is high. I pay $1.99 per lb for boneless breasts. Now I'm a thigh guy, so I don't buy breast meat, but I just wanted you to get an idea of the price. Occasionally it's even 1.79 per lb. I live near, not in, a major northeast city.
I want to clarify something, it isn't worth buying no antibiotic, no hormones etc in chicken. Even regular old Perdue chicken and factory farmed chicken doesn't generally use antibiotics or anything on poultry because life span is so short. If you're buying stuff labeled as suck you're wasting money. If you have the means financially however it would be nice to buy chickens that are free ranged. The problem is that standard is low and not really a standard so you can't trust that a chicken had a good life because the package says free range. I buy organic grass fed beef, but there is no point for some animals and poultry is such an animal.
Btw, I can get shrimp cheaper than you get chicken lol. Right now 21-30 count raw ez peel shrimp are $5.49 per lb at my local store.
I live in Virginia and at Aldi I can get a 3-4/bs pack of chicken breasts for like 2.50 a pound.
Australia its $11 a kg for chicken breast and $17 a kg for thigh this is bottom of the barrel chicken also
You are legendary man. Saving lives
Would you be able to create a playlist splitting breakfast and lunch up as well? Your videos are absolute perfection for any gym cycle on a budget or not.
Your channel and website has been a massive help to me! Would love to see more where two meals are paired together so have lunch and dinner for the week. Could do with some advice as to how to plan meals for the weekend as well as I cook on Sunday, eat one portion on Sunday and the rest lasts until Thursday. So I then have nothing for the weekend.
i'm not a huge fan of prepping every meal because it leaves no room for flexibility in case one day you want to eat something else. The way that I have usually done is that is prep on a running schedule instead of once a week. When I run out of meals, I'll do a midweek prep. Or when I prep on Sunday's I'll do 5 days worth and when I have more time on the weekends, I'll throw together easy meals on an as needed basis
i didnt do the math but quebec, where i live it'll probably cost something like $120-130 CAD so about $95-90 USD
This is great, please make more
Hey, thanks for the video and all the effort...you did it in soo high quality and in so easy way ❤
More of these!!!
Our grandparents & great grandparents (and before) didn't have options. Early morning to the market on weekend, some small stuff from the grocery store and cook & preserve for the winter (tomato sauce, halved peaches, jams...).
As the economics is more crushing on the average Joe like you (I guess) and I, we need to get back to the roots and learn these skills again, instead of poppin' up at a nearby restaurant - which was almost the same money as cooking for a while, now it's ways more expensive...
Not mentioning processed food maxed out the way it's borderline toxic, but definitely 50x more calories than whatever one cooks (IMO even with the same kcal values - if the body works less on processing that stuff it technically should be more nutritious).
I wish I had my own farm
Question about longevity: the internet says cooked chicken breast is good for 3-4 days in the fridge. I tend to agree-ish as the meat does change taste (I'm sensitive to meat taste!) after like day 3. How do you stretch out the life of your cooked meat? Generally my rule of thumb is 2 days post cook for chicken in the fridge before I would freeze it. I want to do these meal preps but I can't wrap my head around not being skeezed by the 4th/5th day meat. Suggestions?
If you can’t do more than 2 days then I wouldn’t prep more than 2 days. 5 days is my limit which is why I stop it there and not prep for the whole week. You could freeze meals but I personally don’t like doing that
You nailed it!!!
Nice, thank you 👍.
Man, I love your recipes
Glad you like them!
You are right. F'N Tacobell gives you the same fiery poops but you have to pay a premium for it now. Never again. I prefer my own food anyways.
I've done meal prep for years making some really nice meals for myself mostly for work but ive come to a bit of a realization is that all I want is a sandwich and some yogurt
Not a student, just broke! Still works for me
I’ll give these a shot. 😊
Hey Josh can you make a protein ketchup?
eating out is just insane right now. its 30-50$ no matter where you go.
Way too expensive
Can you believe it’s been 2 years since you took an L on the squash court to a total beginner? Time flies!
Great video. Anyone recommend good tahini sauce (southern east coast location)?
Amazing recipes!
I was wondering though:
Is there something we could use instead of ham and still have a bearable taste iyo?
(I've seen online claims that processed meats are type 1 carcinogens)
Keep up the amazing work and have a nice day! Love your content
I do my grocery shopping and cook at home. When it comes to food I'm never cheap.
Go Chef Josh
Cries in NYC food prices 🥲
2:25 I would like to suggest to everybody watching that you never spray the surface you use for food prep with Clorox.
food safety recommendations for cleaning food prep surfaces include washing with soap and water, then sanitizing with a diluted bleach solution, and letting it dry. that being said, this particular spray appears to be higher concentration than the recommendation, and can have negative effects on wood surfaces
As long as you rinse it or let it air dry fully, it should be fine...
How do you reheat the egg bake? I find that egg bakes like these get very soggy after microwaving.
I microwave it. It was fine for me for the entire week
The chicken after "getting the business": 🤤🥵🥵
Bro I can’t eat most fruits and vegetables raw because I’m “allergic” (oral allergy syndrome) to almost all of them, anyone have anymore cooked veggie recommendations?
A lot of these meal prep recipes use rice. Doesn't reheating rice carry a risk of food poisoning though?
Not if it’s stored correctly in the fridge. Just don’t leave it out over night
I’ve been really craving some salmon meal preps but I don’t want to be that guy microwaving fish at work. Is there a recipe where you don’t need to reheat salmon? It seems like it could be something cool and refreshing but I don’t know enough
I’m not a salmon guy so I don’t know
You never have to reheat salmon filets if you don't want to. I reheat salmon with broccoli almost every week at work because my health is more important than bothering some colleagues with the smell of my lunch...
If you want you can leave your lunch outside the fridge for the 3-4h of work you have before eating it that way the content will be a room temperature.
You can also try eating it raw in the form of tartare, for example.
any chance for sodium amount for these dishes?
No. I recommend salting to taste so it will be different for everyone
Hey Josh is any high calorie recipes on the way?
probably soon
@@TheMealPrepManual that's cool much appreciated man
I’m not a student but I just got school’d
lol
I cant find the links to the recipes
try refreshing and seeing if they are there now
When you salt the onions you're making them cry instead for a change.
Still $60 is super cheap. The same ingredients would cost equivalent of $150 in Sweden.
I wished I saw this live. Caught the last part. Always like seeing what you come up with. Love hummus. So stuck on oatmeal bake for breakfast. Definitely will try the egg bake. Some call it quiche. But I'll call it egg bake. I refuse to be a cry-ass about naming conventions. BTW thanks for adding cry-ass to my vocabulary. I'll figure out how to add grifting clown.
lol
Try adding a bit of Greek yoghurt, about 150g or ~5.3oz to make the egg bake much creamier inside if you'd like
I don't have enough space in my fridge for all of this :(((
Haha I'm watching this eating carrots with hummus. 😅
Dude, you got your chicken on 2 pieces of parchment, throw the parchment on the pan under the chicken, no cleanup…
lol. Probably should have
Just a thought, love ya bud!
HE'S EATING CARROTS?!
It was an accident
I have tried chicken rice and broccoli et cetera. It is absolute shite to eat on a regular basis. Talk about bland.
No college student is going to take the time to do this.
I meal prepped all the time when I was in college
what a cool comment
just graduated. spent most of my junior and senior year eating baked oats and meal prepping just like this. A little bit of time goes a long way - and you need all you can get in school.
12:02 I honestly don't like the way you acted... I agree that eating out is expensive but acting like that is just WRONG! You're the clown not the garcon!
im pretty sure that was fiction
Friend, that was for sure a joke. That’s his humor style.