Freezing our meal prep has worked well for us! I try to make 2-3 recipes/week of 6-12 servings each to stockpile our freezer stash, so on days we work we don’t have to cook. Variety is key so we don’t get bored of what we have—& since it’s frozen, it won’t go bad in the fridge forgotten lol
We discovered souper cubes (& knockoff silicone molds) last month & it’s been super handy in conserving space in our small apartment freezer, with the added benefit of if I use the 1cup molds to freeze half portions, then I can vary how many portions I use & it’s already measured out on MFP—especially handy given the big gap between our caloric needs at 5’2 & 6’7. I think front loading the “thinking/macro calculating” cognitive load for prep days makes a difference where I used to fall off on prior weight loss attempts, bc i felt like i had to do calculus every time I had something to eat. Freezing in portions has resolved that. Anyway have a great day!
by neqailaz
3 Comments
Butter Chicken & Chorizo Mac are from Stealth Health Life (w/ exception of the instant pot modification i added for the butter chicken—which didn’t work btw i got a burn notice lmao add water), highly recommend his cookbooks, especially the slowcooker one. The “Nashville Hot Orzo” is the same listed recipe as the chorizo, as i found the nashville hot sausage at publix that somehow had the same macros as their chorizo, but who am i to question
This looks fantastic, and brilliant idea with the souper cubes.
I’ve been reticent to try orzo, does it freeze/re-heat okay? I’m always afraid it’ll get mushy!
Do you make veggies when reheating the meal? Like a salad or something? Maybe I’m insane but 4 bell peppers for 10 portions i’m more like one bell pepper per portion kind of veggie enthusiast