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Forum » Dumb fuk trying to meal prep
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Thread: Dumb fuk trying to meal prep

post 1617825641 09-28-2020, 11:39 AM
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Dumb fuk trying to meal prep

My schedule has changed and I no longer have the means to make food during the day. Who here meal preps? I’ve never done it. I just need to prep 2 meals per day. I have time to eat morning and night. If I cooked a bunch of chicken on Sunday...how long could I keep in in the fridge for?
post 1617825721 09-28-2020, 11:40 AM
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Bout 3.50 days
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post 1617825871 09-28-2020, 11:41 AM
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About 3.50 days


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post 1617825971 09-28-2020, 11:42 AM
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Originally Posted By George2100⏩
My schedule has changed and I no longer have the means to make food during the day. Who here meal preps? I’ve never done it. I just need to prep 2 meals per day. I have time to eat morning and night. If I cooked a bunch of chicken on Sunday...how long could I keep in in the fridge for?
I've always done the bulk of my meal prep on Sundays and never had an issue eating up to the following Saturday. So 6 days I can say is safe as long as proper food safety procedures are followed. The main thing is to get the food packaged and cooling as quickly as possible after cooking. I just throw all the meat in a couple large containers that immediately go into the fridge, same with rice/potatoes/etc. Then each night I package my breakfast/lunch for the next day in individual containers.
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post 1617826151 09-28-2020, 11:44 AM
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I bake 5lbs of chicken breast on Sunday and it lasts me almost all week.

Grab a couple bags of frozen veggies and you're set.
post 1617826261 09-28-2020, 11:45 AM
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Leave chicken in the fridge for a week crew
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post 1617826361 09-28-2020, 11:46 AM
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I meal prep every weekend for my whole work week. Chicken, roasted broccoli and baked yams. It all lasts in fridge for a week just fine.
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post 1617826701 09-28-2020, 11:49 AM
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I meal prep dinner and munch on little snack crap during the day at work. I usually make 3 days worth at a time then keep it in ziplock bags since I'm too cheap to buy tupperware.
post 1617826871 09-28-2020, 11:50 AM
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Chicken can be cooked on sunday and eaten for the rest of the week but each day it sits the worse it taste. I marinate early sunday and cook in the evening. Takes maybe 1 hour to cook a few lbs of chicken.

I could not eat baked chicken for a week. Tried it before.. Never again.
post 1617827091 09-28-2020, 11:52 AM
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Originally Posted By 78novacaine⏩
I've always done the bulk of my meal prep on Sundays and never had an issue eating up to the following Saturday. So 6 days I can say is safe as long as proper food safety procedures are followed. The main thing is to get the food packaged and cooling as quickly as possible after cooking. I just throw all the meat in a couple large containers that immediately go into the fridge, same with rice/potatoes/etc. Then each night I package my breakfast/lunch for the next day in individual containers.
This, basically. As long as you don't get sick of eating the same thing. I like to use theMcCormick Marinadesand I'll do like 3 rows of chicken in a pan and marinade one row in one sauce, the next in another, and the next in another, and that way you get some flavor variety in what you're eating so you don't get sick of eating the same old chicken breasts over and over.
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post 1617827341 09-28-2020, 11:55 AM
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Meals, that's women's work.
I can only please one person per day, today is not your day and tomorrow doesn't look good either.
post 1617827421 09-28-2020, 11:55 AM
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Chicken, broccoli, rice is easy to do in bulk. Depend son if youre cool with eating the same thing each day. I "mix it up" with ground turkey, quinoa, and asparagus.
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post 1617827611 09-28-2020, 11:57 AM
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Originally Posted By bov188⏩
srs? FDA says you should eat refrigerated chicken within 4 days?
fda says lots of things, generally geared towards keeping restaurants from being sloppy

rule of thumb: everything is good for a week even though most things are good for longer

post 1617827701 09-28-2020, 11:58 AM
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Originally Posted By PartyGuy414⏩
This, basically. As long as you don't get sick of eating the same thing. I like to use theMcCormick Marinadesand I'll do like 3 rows of chicken in a pan and marinade one row in one sauce, the next in another, and the next in another, and that way you get some flavor variety in what you're eating so you don't get sick of eating the same old chicken breasts over and over.
I just use basic seasonings when I cook my chicken breasts (salt/pepper/garlic) then when I mix them with the rice/veggies I throw in whatever seasoning and/or sauce I feel like adding that day. Fresh flavor profiles every meal so I don't get tired of eating the same ol same ol.

P.S. if you eat a lot of chicken breast a sous vide cooker is an absolute must have. Thighs I will bake, smoke or grill, but titties get the sous vide + sear treatment 99% of the time now.
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post 1617827811 09-28-2020, 11:59 AM
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Originally Posted By Stray800⏩
I bake 5lbs of chicken breast on Sunday and it lasts me almost all week.

Grab a couple bags of frozen veggies and you're set.
This. Been doing it for over a decade now. Throw in roughly 5 pounds of boneless skinless chicken breast in a baking dish. Season it how you want. Cover it in foil and bake at 400 deg for an hour. Let cool then put into 5 different tupperware containers. I usually cook up a cup of rice (dry) and split that among them as well. Grab some frozen veggies and you're set. It'll all stay fine in the fridge for a week.
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post 1617827981 09-28-2020, 12:01 PM
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Originally Posted By amikaelmorris⏩
fda says lots of things, generally geared towards keeping restaurants from being sloppy

rule of thumb: everything is good for a week even though most things are good for longer

this, also smell test helps alot, my wife hates it, ive eaten 5 day old seafood, no problems
post 1617828041 09-28-2020, 12:02 PM
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Don't press your luck with rice. It is only supposed to be safe for a day or two. Google rice + food poisoning.
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post 1617828101 09-28-2020, 12:02 PM
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Originally Posted By 78novacaine⏩
I just throw all the meat in a couple large containers that immediately go into the fridge, same with rice/potatoes/etc. Then each night I package my breakfast/lunch for the next day in individual containers.
that's actually an important point cause i see a lot of people prep the "finished" meal at the beginning of the week and i feel like stuff gets funky faster that way. by the time saturday rolls around that condensation-filled container that was thrown right into the fridge with piping hot meat/rice is kinda nasty

making the finished meal the day before is probably more likely to keep your rice/potatoes tasting better at the end of the week
post 1617828391 09-28-2020, 12:06 PM
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Originally Posted By katya422⏩
Don't press your luck with rice. It is only supposed to be safe for a day or two. Google rice + food poisoning.
This is why you throw the rice into a container and into the fridge as soon as it is cooked. Been doing it this way for years with zero issues.
If rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea.

The longer cooked rice is left at room temperature, the more likely it is that the bacteria or toxins could make the rice unsafe to eat.
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post 1617828441 09-28-2020, 12:06 PM
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Originally Posted By katya422⏩
Don't press your luck with rice. It is only supposed to be safe for a day or two. Google rice + food poisoning.
When I do a large batch of rice I refrigerate 3 days worth and freeze the rest. Wonky rice is no fun. Rice is super easy to portion out and cook in bulk. Also doesnt get nasty in the freezer for just a week.

https://justbento.com/handbook/bento...portioned-rice
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post 1617828471 09-28-2020, 12:07 PM
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Originally Posted By xxAchillesxx⏩
This. Been doing it for over a decade now. Throw in roughly 5 pounds of boneless skinless chicken breast in a baking dish. Season it how you want. Cover it in foil and bake at 400 deg for an hour. Let cool then put into 5 different tupperware containers. I usually cook up a cup of rice (dry) and split that among them as well. Grab some frozen veggies and you're set. It'll all stay fine in the fridge for a week.
You cook chicken for an hour? I've been cooking at 425 for 27-30 minutes. Even then it turns out dry. Maybe using foil would help.

EDIT: Also I'm surprised that people are saying rice can go bad after a few days. I always eat rice over a four day period and I've never noticed any bad taste.
post 1617829211 09-28-2020, 12:17 PM
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Originally Posted By Kaliconic⏩
You cook chicken for an hour? I've been cooking at 425 for 27-30 minutes. Even then it turns out dry. Maybe using foil would help.

EDIT: Also I'm surprised that people are saying rice can go bad after a few days. I always eat rice over a four day period and I've never noticed any bad taste.
Yea, I've never had a problem with it drying out. With the foil cover, when I take it out the baking dish is usually 1/3 full of water/juices (in my mind basting the chicken as opposed to viewing it as completely drying out). It definitely seems like overkill compared to recipes I've seen, but I've never had a problem with it.
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post 1617829221 09-28-2020, 12:17 PM
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For everyone saying their chicken is too dry.


https://www.youtube.com/watch?v=hR6agVkRRUo

or


https://www.youtube.com/watch?v=ABtt5y-maO4


No reason you couldn't do any/all of that ahead of time.
I'll be doing some sous vide tonight to see if I can make it even juicier. (thickness also shouldn't matter as much since it's all gonna be cooked to 145 for quite a long time)

145 is a safe temp for chicken if you hold it at 145 for ~10 minutes (I've seen this listed anywhere from 8-9:30 so 10 should be plenty safe.)

I'll make a thread about how it turns out later if anyone is interested. Gonna do a big package of it tonight for the rest of the week. (might freeze some of it and see how it cooks overnight in the sous vide too since leaving cooked chicken in the fridge for a full week makes me slightly nervous.

Sous vide 2x a week would be pretty easy way to cook the chicken though
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post 1617829311 09-28-2020, 12:19 PM
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Originally Posted By Legz422⏩
I meal prep every weekend for my whole work week. Chicken, roasted broccoli and baked yams. It all lasts in fridge for a week just fine.
This is the exactly food that I will be prepping. Thank you!
post 1617829451 09-28-2020, 12:21 PM
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For those of you finding your chicken to dry when cooking, or if you consistently end up with raw chicken heres some advice:

1. You suck at cooking. I dont mean that in a mean way.
2. You need sous vide bro.

Sous vide is magic for those of you who cant time meat or dont know how. An ANOVA sous vide set up is super cheap, like around $100. Sous vide is awesome for the kitchen illiterate and your food will come out perfect EVERY time.

https://anovaculinary.com/anova-precision-cooker/
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post 1617829501 09-28-2020, 12:21 PM
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Originally Posted By xxAchillesxx⏩
This. Been doing it for over a decade now. Throw in roughly 5 pounds of boneless skinless chicken breast in a baking dish. Season it how you want. Cover it in foil and bake at 400 deg for an hour. Let cool then put into 5 different tupperware containers. I usually cook up a cup of rice (dry) and split that among them as well. Grab some frozen veggies and you're set. It'll all stay fine in the fridge for a week.
Awesome! Thank you
post 1617829681 09-28-2020, 12:24 PM
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Repped everyone ITT that I could! I’ll try to get the rest on recharge. I got the exact answers that I was looking for. Thank you all very much! I’ll prep on Sunday for Monday-Friday. That will be perfect, as Saturday’s I usually just eat whatever I want.
post 1617829691 09-28-2020, 12:25 PM
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So you eat leftovers all week?
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post 1617829901 09-28-2020, 12:29 PM
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Originally Posted By potbellymadar⏩
So you eat leftovers all week?
Yeah I don’t care. Eat to live, don’t live to eat
post 1617829991 09-28-2020, 12:30 PM
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[QUOTE=NicholasMango post_id=1617829221]For everyone saying their chicken is too dry.

[youtube]hR6agVkRRUo[/youtube
[URL=https://www.youtube.com/watch?v=hR6agVkRRUo]https://www.youtube.com/watch?v=hR6agVkRRUo[/URL]

or

[youtube]ABtt5y-maO4[/youtube
[URL=https://www.youtube.com/watch?v=ABtt5y-maO4]https://www.youtube.com/watch?v=ABtt5y-maO4[/URL]


No reason you couldn't do any/all of that ahead of time.
I'll be doing some sous vide tonight to see if I can make it even juicier. (thickness also shouldn't matter as much since it's all gonna be cooked to 145 for quite a long time)

145 is a safe temp for chicken if you hold it at 145 for ~10 minutes (I've seen this listed anywhere from 8-9:30 so 10 should be plenty safe.)

I'll make a thread about how it turns out later if anyone is interested. Gonna do a big package of it tonight for the rest of the week. (might freeze some of it and see how it cooks overnight in the sous vide too since leaving cooked chicken in the fridge for a full week makes me slightly nervous.

Sous vide 2x a week would be pretty easy way to cook the chicken though[/QUOTE]I run chicken breasts sous vide at 138⁰ for 3-4 hours. Pasteurization occurs in ~60 minutes at 136⁰, and ~25 minutes at 140⁰. Either way, 3+ hours is well within the safe zone. Pat dry and sear for 2 minutes per side in a ripping hot cast iron skillet with a little oil (I use ghee because of the high smoke point) and they are hnnnnngh.
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