That is a very organized buffet prep... for those of us who are a bit lazier, I often just do a couple of those things every day and keep my supply in constant movement. A platter of roasted veg and fill up the rice cooker, slow cooker another day. The most important thing is food is there for healthy meals at any time.
Yes I like this idea better than spending a heap of time prepping, just increase the amount when cooking in general. It's great to have items ready you can just pull into a meal, but I'd be worried I'd go to this effort and I'd still see waste as it's all been prepped the same day, I'd feel pressure to be using it. Un-prepped ingredients do store longer.
I'm single but I always cook for at least 2-4 people, whether it's ingredient prep like this or fully prepared meals. Food rarely goes to waste in my household because I store everything in clear glass containers in the fridge so I can easily see what I have, and utilize the freezer a lot. I always have food for at least two weeks in my pantry, fridge, and freezer combined. Sometimes I challenge myself to use them up. It helps me to stay in budget, keeps the stockpile fresh and rotated, and prevents me from making unhealthy impulse purchases at the grocery store. I don't have to eat the same thing for four days in a row because I can always mix things up with prepped ingredients or ready meals I prepared earlier. The beauty of this system is that I'm eating healthy homemade meals two times a day every day but I only have to cook maybe three times a week. Prepping is a daily chore but it doesn't feel like a chore for me because I do it in manageable bits. Like 5 to ten minutes while plating and reheating dinner.
Good to see people considering meal prep more sensibly but I take it a step further. Anything that can be frozen is always done in large batches then frozen. Instead of prepping every week for just one week of food, you can get your freezer stocked with weeks worth of food and with way more variety than just half a dozen ingredients. It also takes the time pressure off, allowing you to cook whenever you feel like it, so long as you make enough to keep you going in the long run.
I do the same and I, coincidentally, do have ADHD. It keeps me from spending as much on takeout (which I'm highly likely to do if cooking takes too much thinking or prep). I lean on different soups a lot. I make big batches and freeze the excess. I live with two other adults and a teenage boy so we work through the deep freezer eventually.
I've been trying to do exactly that but haven't been too successful. I resort to a few stews and that gets boring too. My batches also aren't too big so I end up freezing maybe 4 portions (I eat 2-4 fresh portions too). And the downside is that this leads me to not eat fresh veggies. Mostly cooked root vegetables.
@@sanomihoi8406 why are you only cooking stews? Pretty much anything you'd serve hot can be frozen and reheated, you just need to take care with stuff that's easily overcooked (undercook and/or reheat gently).
When I'm doing this style of prep, it makes a big difference to also prep a couple of sauces. My two go-to options are a green sauce and a red sauce: Green sauce: a big scoop of plain Greek yogurt, an entire bunch of cilantro or parsley, salt, pepper, a clove or two of garlic, juice from a lemon, some olive oil all go into a food processor until smooth. Taste and adjust however you feel you need to. You can thin it with water, or leave it thick. This goes on basically anything and gives it a bright, herby vibe. It makes a good salad dressing. It also works as a pseudo-pesto on pasta with added parmesan. Red sauce: roast a red onion, a few plum tomatoes, and one or two seeded jalapenos on a pan in the oven. When roasted enough (up to you), dump it all in a blender, and add one or two chipotle peppers and some of the adobo sauce they come in, then blend until smooth. Add as much water as you feel it needs to be the right consistency. This spicy tomato sauce is great for Mexican/Tex-Mex style rice bowls or burritos. You can also buy a big flat bread, cover it in this sauce and shredded mozzarella and heat in the oven to have a quick, spicy pizza (with whatever other toppings you want to add).
@@yupyupyup732 I don't know exactly how long they WOULD last in terms of food safety. But I can say that they DO last usually less than 1 week because they're delicious.
I do something similar to this. I prep "flavour add ins" - pestos, dips/spreads, caramelised onions and confit garlic. I both freeze and keep fresh. I have cooked sausage and bacon in the freezer. I can then make pastas, risottos, sandwiches, have snacks, omelettes etc - the same basic recipes but different flavours. All these different ideas for prep are great.
my favorite addition to this would be some fajita veggies - a few different colors of bell peppers and a couple large onions, sliced into long strips and sauteed in a bigass pan, some minced garlic at the end. tastes amazing and adds a lot of bulk to a meal
One of the ways of meal prep chicken/turkey breast that I use and find extremely useful and easy is sous vide. Even though the cooking itself takes long time, you actually can do whatever you want. Your poultry is always cooked to perfection and also perfectly safe. So much easier and no guess game. I is another piece of equipment on your kitchen, which is not ideal. But in my opinion it's the best one in mine after a pan and a stove ))
That is the fastest salad spin I have ever seen in my life. In all seriousness though, I have been trying to diet forever, I'm in my mid-thirties and need to start caring about my nutrition. Your series have been helping me to make healthier meals without the dreaded feeling of being overwhelmed with too much calorie counting. So thank you, so much for making these. Oh also, LONG LIVE SNACK CITY!
Thanks Josh, in my early 20s learning how to cook for 5 ppl at home. This and your prior video on vegetable prep have been immensely helpful on 1. getting them to eat a wider variety of things and 2. saving me from spending multiple hours a day prepping, cooking, cleaning 🙏🏾
I do this all the time. I have a lot of chronic medical bs, so meal prepping ingredients when I have energy is the best. I do end up eating the same meals every time tho. I just always gravitate towards a few of my fav recipes. I just grab handfuls of my ingredients and just plop them in the pan or single serving pot. (I prefer making single serving meals when I am ready to eat in order to make sure I don't eat too much and can also adjust if I'm not having a good day.)
This is definitely the way I most often meal prep. I usually do this on a Sunday and get 4 days or so out of it. I prefer the variety compared to more traditional methods where you eat the same recipe over and over. Only exception is if I make a bit batch of chili or something, but even then I end up freezing some of those servings when I get bored after a few meals.
Protip for the spring rolls: don't prep multiple, that puts time on the rice paper to soften. As soon as you dip the rice paper in water, start adding the filling and roll 👌
pro tip for anyone out there: buying a few large metals bowls revolutionized my meal prep. i got them at a thrift store ($2-$4 each) and they make prep so much easier. easier (and cleaner) to toss in a relatively large bowl than try to season/oil/etc. a bunch of stuff in a smaller bowl and spill everywhere.
OMG LETTUCE SPIN SO FAST!!! 🤩 Srsly though - recipes are great + commentary is great = love your content. I especially appreciate the gluten free with ease approach.
Have you tried frozen bananas? Something magic happens when you slice them up and freeze them. They taste like they caramelize somehow. I love making a fruit salad like that and freezing it. Makes the sweet treat after your meal so much more decadent!
Before I forget yes that is the fastest I've ever seen anything spin. My head is still spinning! But unfortunately your boss is going to hit you because that comment was too fast and I couldn't see what it was. Love the variety and the ideas. I do get tired of the same thing over and over and this might be a good way for me to still meet my macros and have some variety. As always thanks! By the way, love the outdoor scene on the back of your shirt. Big time into the outdoors especially backpacking and camping. Continue to NOT be a cry-ass and have a great week.
Thank you for these! Can you make some lower calorie meal prep meals with 500 calories or less per serving and 50 grams of protein or more per serving? ❤😊
Silly question, but could you theoretically use the bags in place of the glass containers for anything without a liquid? Would it be better to freeze, for example, the chicken you made in a bag instead of in the glass container, or does it not really matter?
as a tennis player I really wanna get into meal prep to make sure I am at my best nutrition, what recipes of yours do you reccomend? I am on a decently tight budget
They aren't as easy to clean as a glass plate but a little hot soapy water inside and it isn't too bad. I don't put anything in them that stains either which helps
You store things in open containers in the freezer? Ugh! The mixture of smells and tastes ... No thank you. real thight containers, yes, please! Love yours, see if I can get some.
When my mom was out of town , the food was my responsibility and i thought it'll be easy since i know how to cook but i had a big problems with mold , like i only left the rise for 2 days in a container in the fridge and it was molded , i don't know how yall know how to control that , maybe there is a problem with our fridge since its old , i don't know 🥲
Last night I ordered $30 worth of food from Little Caesars. We are not the same.
That 30 bucks can easily be 4 or 5 days of food. Tinfoil and freezer with an air fryer on the counter is a game changer.
jesus christ what the hell did you order
Is that still 6 hot and ready pizzas?
That’s nothing, I’ve ordered 60 dollars worth of wingstop and killed it in one sitting 😅
Homie bought a whole franchise
That is a very organized buffet prep... for those of us who are a bit lazier, I often just do a couple of those things every day and keep my supply in constant movement. A platter of roasted veg and fill up the rice cooker, slow cooker another day. The most important thing is food is there for healthy meals at any time.
Yes I like this idea better than spending a heap of time prepping, just increase the amount when cooking in general.
It's great to have items ready you can just pull into a meal, but I'd be worried I'd go to this effort and I'd still see waste as it's all been prepped the same day, I'd feel pressure to be using it. Un-prepped ingredients do store longer.
I'm single but I always cook for at least 2-4 people, whether it's ingredient prep like this or fully prepared meals.
Food rarely goes to waste in my household because I store everything in clear glass containers in the fridge so I can easily see what I have, and utilize the freezer a lot.
I always have food for at least two weeks in my pantry, fridge, and freezer combined. Sometimes I challenge myself to use them up. It helps me to stay in budget, keeps the stockpile fresh and rotated, and prevents me from making unhealthy impulse purchases at the grocery store.
I don't have to eat the same thing for four days in a row because I can always mix things up with prepped ingredients or ready meals I prepared earlier.
The beauty of this system is that I'm eating healthy homemade meals two times a day every day but I only have to cook maybe three times a week.
Prepping is a daily chore but it doesn't feel like a chore for me because I do it in manageable bits. Like 5 to ten minutes while plating and reheating dinner.
Good to see people considering meal prep more sensibly but I take it a step further. Anything that can be frozen is always done in large batches then frozen. Instead of prepping every week for just one week of food, you can get your freezer stocked with weeks worth of food and with way more variety than just half a dozen ingredients. It also takes the time pressure off, allowing you to cook whenever you feel like it, so long as you make enough to keep you going in the long run.
this is also an excellent strategy for ADHDers.
I do the same and I, coincidentally, do have ADHD. It keeps me from spending as much on takeout (which I'm highly likely to do if cooking takes too much thinking or prep). I lean on different soups a lot. I make big batches and freeze the excess. I live with two other adults and a teenage boy so we work through the deep freezer eventually.
I've been trying to do exactly that but haven't been too successful. I resort to a few stews and that gets boring too. My batches also aren't too big so I end up freezing maybe 4 portions (I eat 2-4 fresh portions too).
And the downside is that this leads me to not eat fresh veggies. Mostly cooked root vegetables.
@@sanomihoi8406 why are you only cooking stews? Pretty much anything you'd serve hot can be frozen and reheated, you just need to take care with stuff that's easily overcooked (undercook and/or reheat gently).
When I'm doing this style of prep, it makes a big difference to also prep a couple of sauces. My two go-to options are a green sauce and a red sauce:
Green sauce: a big scoop of plain Greek yogurt, an entire bunch of cilantro or parsley, salt, pepper, a clove or two of garlic, juice from a lemon, some olive oil all go into a food processor until smooth. Taste and adjust however you feel you need to. You can thin it with water, or leave it thick. This goes on basically anything and gives it a bright, herby vibe. It makes a good salad dressing. It also works as a pseudo-pesto on pasta with added parmesan.
Red sauce: roast a red onion, a few plum tomatoes, and one or two seeded jalapenos on a pan in the oven. When roasted enough (up to you), dump it all in a blender, and add one or two chipotle peppers and some of the adobo sauce they come in, then blend until smooth. Add as much water as you feel it needs to be the right consistency. This spicy tomato sauce is great for Mexican/Tex-Mex style rice bowls or burritos. You can also buy a big flat bread, cover it in this sauce and shredded mozzarella and heat in the oven to have a quick, spicy pizza (with whatever other toppings you want to add).
how long do these tend to stay good?
@@yupyupyup732 I don't know exactly how long they WOULD last in terms of food safety. But I can say that they DO last usually less than 1 week because they're delicious.
Oooo, these sauces sound so good!! I'm definitely adding these to my meal prep routine. Thank you for sharing!
THanks I copied this to my recipes list
That was the fastest I've seen anything spin in my life!! Amazing work Josh
say you couldn't even see it because it was spinning so fast
@@TheMealPrepManual it was so fast, i wasn't even able to see it spinning. Insaneo style!
I do something similar to this. I prep "flavour add ins" - pestos, dips/spreads, caramelised onions and confit garlic. I both freeze and keep fresh. I have cooked sausage and bacon in the freezer. I can then make pastas, risottos, sandwiches, have snacks, omelettes etc - the same basic recipes but different flavours. All these different ideas for prep are great.
my favorite addition to this would be some fajita veggies - a few different colors of bell peppers and a couple large onions, sliced into long strips and sauteed in a bigass pan, some minced garlic at the end. tastes amazing and adds a lot of bulk to a meal
One of the ways of meal prep chicken/turkey breast that I use and find extremely useful and easy is sous vide. Even though the cooking itself takes long time, you actually can do whatever you want. Your poultry is always cooked to perfection and also perfectly safe. So much easier and no guess game.
I is another piece of equipment on your kitchen, which is not ideal. But in my opinion it's the best one in mine after a pan and a stove ))
That is the fastest salad spin I have ever seen in my life. In all seriousness though, I have been trying to diet forever, I'm in my mid-thirties and need to start caring about my nutrition. Your series have been helping me to make healthier meals without the dreaded feeling of being overwhelmed with too much calorie counting. So thank you, so much for making these.
Oh also, LONG LIVE SNACK CITY!
Thanks Josh, in my early 20s learning how to cook for 5 ppl at home. This and your prior video on vegetable prep have been immensely helpful on 1. getting them to eat a wider variety of things and 2. saving me from spending multiple hours a day prepping, cooking, cleaning 🙏🏾
I do this all the time. I have a lot of chronic medical bs, so meal prepping ingredients when I have energy is the best. I do end up eating the same meals every time tho. I just always gravitate towards a few of my fav recipes. I just grab handfuls of my ingredients and just plop them in the pan or single serving pot. (I prefer making single serving meals when I am ready to eat in order to make sure I don't eat too much and can also adjust if I'm not having a good day.)
This is definitely the way I most often meal prep. I usually do this on a Sunday and get 4 days or so out of it. I prefer the variety compared to more traditional methods where you eat the same recipe over and over. Only exception is if I make a bit batch of chili or something, but even then I end up freezing some of those servings when I get bored after a few meals.
Protip for the spring rolls: don't prep multiple, that puts time on the rice paper to soften. As soon as you dip the rice paper in water, start adding the filling and roll 👌
pro tip for anyone out there: buying a few large metals bowls revolutionized my meal prep. i got them at a thrift store ($2-$4 each) and they make prep so much easier. easier (and cleaner) to toss in a relatively large bowl than try to season/oil/etc. a bunch of stuff in a smaller bowl and spill everywhere.
Yes totally! So much easier
Tip for the spring rolls: You can place the wraps on top of a damp kitchen towel so they don't dry & stick to your counter
I feel like I’m missing out on life without a Krinkle cutter
This is totally my style of prep! I can't eat the same thing more than like twice max in any given week, but I also hate cooking every day.
This is the only time a sponsored ad got me to buy something, even though the code doesn't work in Canada. Can't wait to try them
YES! I have been thinking about doing something just like this. Thank you!
OMG LETTUCE SPIN SO FAST!!! 🤩
Srsly though - recipes are great + commentary is great = love your content. I especially appreciate the gluten free with ease approach.
I love this meal prep style
So a 34DD would go for 400 for 45 mins is that what you are saying I'm so confused I put all my bras in the oven what do you mean chicken
I am a 34DD too
I try to keep the variety to a minimal. It keeps my schedule simple and consistent.
Mom tip- My Mom usually adds a shallow amount of bone broth to the chicken dish for roasting.
this is exactly perfect content for me -- i like to meal prep, hate eating the same things over and over
Have you tried frozen bananas? Something magic happens when you slice them up and freeze them. They taste like they caramelize somehow. I love making a fruit salad like that and freezing it. Makes the sweet treat after your meal so much more decadent!
Awesome video. You are also so relateble.
I watch ethan chlebowski, he has a similar mindset to this. he prefers ingredient prepping and not full on meal prepping
You always hit it out of the park. Peppers (while expensive) are a great option.
First time I saw meal prep like this I was hooked! Thanks for more inspiration!
This is great, love the ability to do flex meals quick...
OMG that's the fastest I've ever seen anything spin & I'm not mad! #FinsUp!
I love it when he sets the lettuce to go to a different dimension lmao 😂❤
Just found your channel! I love your humor and straightforwardness. Deff a new sub 😊
Welcome aboard!
This one hit my wants directly Josh. Blessed be!
The zwilling gear is legit
Before I forget yes that is the fastest I've ever seen anything spin. My head is still spinning! But unfortunately your boss is going to hit you because that comment was too fast and I couldn't see what it was.
Love the variety and the ideas. I do get tired of the same thing over and over and this might be a good way for me to still meet my macros and have some variety. As always thanks!
By the way, love the outdoor scene on the back of your shirt. Big time into the outdoors especially backpacking and camping. Continue to NOT be a cry-ass and have a great week.
Very unique approach, smart!
Thank you for these! Can you make some lower calorie meal prep meals with 500 calories or less per serving and 50 grams of protein or more per serving? ❤😊
Zwilling products are awesome
As a professional who uses a grinder on a near daily basis, I’ve never seen anything spin as fast as that salad spinner!!
Me watching you screw up rolling spring rolls: "Still edible."
Me watching you add American cheese to a wrap: "You savage."
American cheese is so good though
This was great!
From the HEB? Glad to see a fellow Texan
"I'll put any service dog out of business" 😂 at first I thought you meant you get so hangry without sugar you start attacking service dogs.
pretty sure if you hook up your salad spinner to your electrical panel you could power your house!🤣
Those heavenly hunks are so good
Thanks man appreciate the ideas
Silly question, but could you theoretically use the bags in place of the glass containers for anything without a liquid? Would it be better to freeze, for example, the chicken you made in a bag instead of in the glass container, or does it not really matter?
I was like.. why is Josh putting out a meal prep video on Monday? I reasoned with it and moved on..
2 hours later I realize it is not Monday.
Hey man, would love to see a big boy high calorie cold lunch meal prep vid! Im not able to reheat my meals during lunch…sadly
Love this 👏
Had me at buffet 👍🏼
Can you tell Zwilling to restock their medium glass containers in the UK please? Been waiting over a month I swear 😂
Great video
Lays low like Kendrick then just drops a hot one on us!
Dear God. UNLIMITED POWER for SNACK CITY
Damn, that is the fastest I've seen anything spin in my life, and I've seen Sonic the Hedgehog. Amazing.
🫡🫡
Why would I run the rice paper under the sink? There are too many pipes under there!
as a tennis player I really wanna get into meal prep to make sure I am at my best nutrition, what recipes of yours do you reccomend? I am on a decently tight budget
What is the name of the kitchen tool you use to cute the fries ? Thanks
Crinkle cutter
@@juliequates9529Thanks
I’m still waiting for a banger big boy meal
Is that olive oil?
It doesnt go well along with 200C baking method...
Which air fryer is that? Looks very practical.
cuisinart from costco
@@TheMealPrepManual thank you.
Mmmm pickles
when does the choccy milk video tier rankings come out
we'll see
Are the vacuum bags easy to clean and reuse?
They aren't as easy to clean as a glass plate but a little hot soapy water inside and it isn't too bad. I don't put anything in them that stains either which helps
I really like that style of meal prep, but how does all this food not go bad for entire week?
I've never seen anything spin that fast!
what rice cooker is that?
zojirushi
@@TheMealPrepManual Thank you! I didn't know they had that style of rice cooker.
Did he make a grocery video yet?
Not that I’m aware of
it is scheduled for September 24, 2068
I can't comprehend how fast it was spinning. I tried watch it too closely and now I have binocular vision
thank you for your service
Go Mavs
ew
I'd need a much bigger fridge than I got now
BTW What boss?
@@Andriej69 the one that beats me when the videos don't do well
@@TheMealPrepManual Ouch
why did you not season the food?
3:52 T1d watching this with like 300 blood sugar
Hire me as a service animal
Most of the world just calls this leftovers
Pretty much the exact opposite of leftovers, you donut.
Interesting very true cook freaze food in caterers to lunch steak and baked latte freanch vilila no Darren want you up to
There is no Universe where I can cook six chicken breasts in advance, they have to be done one at a time for me or else I will not eat it
Don't put hot food in the fridge 😭😭😭😭
You store things in open containers in the freezer? Ugh! The mixture of smells and tastes ... No thank you. real thight containers, yes, please! Love yours, see if I can get some.
You might want to put parchment paper under the foil for colon and brain health. I'm just saying!
Huh?
homie i cant believe your wrists are that thin even after all the containers you wash. drink a dam protein shake
swilling xD *Zwilling* is german (it means twins)
When my mom was out of town , the food was my responsibility and i thought it'll be easy since i know how to cook but i had a big problems with mold , like i only left the rise for 2 days in a container in the fridge and it was molded , i don't know how yall know how to control that , maybe there is a problem with our fridge since its old , i don't know 🥲
the n in habanero is a regular n sound, there's no ñ 🥲 good recipes!