It’s been months since my last post. I wanted to share this week’s meal prep, plus a bit of last week’s. Been told I should turn this into a content series but who knows lol😂 For now, they’ll live here!
by MonkeyD-Lucy
31 Comments
MonkeyD-Lucy
**Meal 1: Peruvian Chicken**
Chicken: – 6 1/2 tbsp. Olive oil – 4 limes, juiced – 2 1/2 tsp. garlic powder – 2 tbsp. salt – 2 tbsp. cumin – 4 tsp. paprika – 2 1/2 tbsp. sugar – 2 tsp. black pepper – 2 tsp. dried oregano (I used Italian seasoning, the dried herbs mix)
n
Instructions: 1. Mix the blend in a separate bowl then portion out 1/2 for the marinade and then 1/2 for basting. 2. Toss chicken into the marinade, let it sit for at least 2-12 hours refrigerated 3. Preheat your oven to 425F (220C), prep baking tray with foil and place wire rack on top 4. Arrange chicken, skin side up for things, for legs you’ll be flipping regularly 5. Roast for 40-50 mins or until interval temp is above 180F(82C). 1. Halfway through, baste with the reserved marinade, cook 2. After 20 mins, flip the drumsticks, baste those only, dab the thighs lightly 3. At this point, it’ll start to char, if you want, broil on high for 2-5 mins for that signature. 4. I flipped the drumsticks after basting twice, then broiled it all for that char. 6. Let it rest before plating
Instructions: 1. In a rice cooker add everything above. 2. Cook, fluff when it’s done, and let it sit on warm. (Traditionally, you’d make saffron rice, but I didn’t have that so I made this.)
n
For Ahi Verde: – 1.5C mayonnaise – 1C cilantro – 1.5-3 jalapeños (you can add more, I went light cause of GERD) – 2 limes, juiced – 1 tsp. black pepper. – 1/2 tsp. Salt
n
Instructions: 1. Combine everything in a blender, blend 2. Portion out in mini sauce cups, plate with each serving.
Aromatics – 1/2 yellow onion, diced – 4 cloves garlic, minced – 2 bell peppers – 1 tbsp tomato paste – Dry sherry wine + soy sauce + brown sugar (to remake who left her sister sauce, this was eyeballed. Ratio is for every 4 parts wine, add soy sauce, then sprinkle in brown sugar) – 1/2 tsp dried thyme – 1 dried herbs – Red pepper flakes
n
Instructions: 1. Toss meat with a bit of cooking oil then mix in the dry rub. 2. Heat up a cast iron pan or pot, I went with pot. 3. Sear in batches until a crust forms, doesn’t have to be perfect. 4. Let it rest, then cut the strips into cubes (You could do this before seasoning to save time, I was trying a different method) 5. In the same pan, sauté the onions and bell peppers 6. Add in garlic to saute last, do this for a min or so. 7. Add in the tomato paste, then wine combo, and beef tips. The wine combo should just be barely submerge the tips. 8. Add in your herbs, then bring to a simmer and let go until it’s fork tender with a bite.
Instructions: 1. Skin on, slice enough potatoes to make 4lbs (or till you eyeball it, that’s what I did) 2. Boil the potatoes in salted water until a fork can go in cleanly 3. Remove, drain, let steam 4. Return to pot and mix in butter, greek yogurt, and mayo until creamy 5. Add in the spices, taste to adjust if needed 6. Add in whole milk or heavy cream until thick and creamy.
Instructions 1. Preheat oven to 325F/162C and lightly butter a 9×13” baking dish 2. Bring a large pot of salt water to a boil, then cook pasta until a minute or two before al dente. Save some pasta water. 3. Mix & divide cheese into three piles, 3C for the sauce, 1.5C for the inner layer, 1.5C for the outer layer 4. Melt butter in the same pot over med heat. Sprinkle flour and whisk to combine until it looks like wet sand. Cook for 1 min, whisking regularly. 5. Gradually pour in in half & half and milk until mixture is combined & smooth. 6. Over med heat, let the mixture thicken until it’s very thicc. Whisk constantly until the consistency is like a semi thinned out condensed soup. 7. Using low heat, stir in spices and cheese gradually until completely melted and smooth. 8. Mix in pasta with mixture into the pot. 9. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture. 10. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes. Broil on high for 5-6 mine for a golden, brown, crispy crust.
n
Wings – 42 chicken wings (about 5–6 lbs) – 3 tbsp baking powder (aluminum-free, not baking soda) – crucial for crisp – 1½ tsp kosher salt – 1½ tsp garlic powder – 1 tsp onion powder – 1 tsp smoked paprika (optional, adds depth) – Black pepper to taste
Instructions: 1. Pat the wings dry, might be hard with 42 but still 2. Combine all dry ingredients with the wings 3. Preheat the oven to 250F(120C) and line a baking sheet with foil with a wire rack on top 4. Arrange skin side up 5. Bake at 250F for 30 mins to dry out the skin 6. Increase the temp to 425F(220C) and bake for 45-50 minutes
7. While the wings bake at high heat: * In a saucepan over low heat, melt butter. * Add Frank’s, honey, garlic powder, and vinegar if using. * Whisk until smooth and warm. Set aside. * Once wings are golden and crispy, transfer to a large bowl. Pour over the sauce and toss to coat.
n
One thing I do with my wings is double coat. So when you toss them once you’ll notice you’ll have extra sauce. Place the buffalo wings back on the wire rack and broil for 2mins then retoss them to minimize waste and maximize flavor.
Past_Dimension_1161
Looks delicious, well done!
NoBoolii
Please please recipes for all!!?
Caramel_Carousel
These look great! Do you refrigerate or freeze?
Maid2ServeHer
Prob one of the most fed college students on campus lol u could literally sell some meals to other students.
outrrrageous
Everything looks amazing good for you
ashtree35
Please post your recipes!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
LengthyHealthspan
These look absolutely delicious! I hope you will share your recipes 🙂
Business-Ocelot7391
The chicken meals look amazing
Shit_Posts_For_Karma
Ain’t no way that chicken still good after eight days. Gross.
SheddingCorporate
Wow. Wow, wow, wow, wow, wow!
We only dream of eating this well in college. 🙂 Well done! Thanks for sharing the recipes – those look scrumptious. Can’t wait to try the Peruvian chicken!
rhapsodyazul
What glass containers do you use?
DjSynthzilla
Looks awesome, I recommend getting reusable cups for the sauce!
getElephantById
My meal prep in college was making sure the freezer was full of hot pockets. This looks astounding.
nevaehorlleh
Seriously, can I hire you? 😂😂😂
rajamatage
Nicely done!
Miserable-Grape-6863
Mad respect for you. I survived college on a healthy diet of Dunhill, green tea, pineapple juice and boiled eggs. Your future self will thank you for the nutrition and the discipline
KindCartographer2800
Looks fire!!!!! 🔥
RandChick
Add a veggie side to each meal. Green beans are easy. Or salad.
SgtGutta007
How many calories for each recipe?
ItsYaBoySD
Dude hell yeah! This looks so good. Thanks for the recipes as well.
Odd-Trade-4693
Definitely make some content! That Peruvian chicken looks like a slice of heaven OP, thanks for the recipes!
Fuzzy_Welcome8348
Delish!!
beanandween
You don’t like veggies do you?
FriedTheOnions
This looks amazing and you look great in your pictures as well. It must be hard work so well done for putting in so much effort. Definitely monetise this somehow because you’re willing to go the extra mile that many people aren’t, that already sets you apart. Maybe start by posting on TikTok/Instagram and see where that takes you.
girlykicker
Saving the post – amazing recipes thanks!
lilboatyasmine
These look incredible! I am gonna make the Peruvian chicken. Do you happen to know the macros on the meals, or mostly just fueling the body with good foods? haha
31 Comments
**Meal 1: Peruvian Chicken**
Chicken:
– 6 1/2 tbsp. Olive oil
– 4 limes, juiced
– 2 1/2 tsp. garlic powder
– 2 tbsp. salt
– 2 tbsp. cumin
– 4 tsp. paprika
– 2 1/2 tbsp. sugar
– 2 tsp. black pepper
– 2 tsp. dried oregano (I used Italian seasoning, the dried herbs mix)
n
Instructions:
1. Mix the blend in a separate bowl then portion out 1/2 for the marinade and then 1/2 for basting.
2. Toss chicken into the marinade, let it sit for at least 2-12 hours refrigerated
3. Preheat your oven to 425F (220C), prep baking tray with foil and place wire rack on top
4. Arrange chicken, skin side up for things, for legs you’ll be flipping regularly
5. Roast for 40-50 mins or until interval temp is above 180F(82C).
1. Halfway through, baste with the reserved marinade, cook
2. After 20 mins, flip the drumsticks, baste those only, dab the thighs lightly
3. At this point, it’ll start to char, if you want, broil on high for 2-5 mins for that signature.
4. I flipped the drumsticks after basting twice, then broiled it all for that char.
6. Let it rest before plating
n
Golden Rice:
– 3C parboiled rice (don’t rinse)
– 5 1/4C water mixed with 4-5 tsp. chicken bouillon powder
– 1 tbsp. + 1 tsp. onion powder
– 1 1/2 tbsp. Butter
– 2 bay leafs
– 1 1/2 tsp. garlic powder
– 1 1/4 tsp. tumeric powder
– 3/4 tsp. Salt
n
Instructions:
1. In a rice cooker add everything above.
2. Cook, fluff when it’s done, and let it sit on warm.
(Traditionally, you’d make saffron rice, but I didn’t have that so I made this.)
n
For Ahi Verde:
– 1.5C mayonnaise
– 1C cilantro
– 1.5-3 jalapeños (you can add more, I went light cause of GERD)
– 2 limes, juiced
– 1 tsp. black pepper.
– 1/2 tsp. Salt
n
Instructions:
1. Combine everything in a blender, blend
2. Portion out in mini sauce cups, plate with each serving.
n
**Meal 2: Rustic Mash with Beef Tips**
4.1lb Chuck Roast
n
Dry Rub
– 1 tbsp salt
– 1 tbps black powder
– 1 tbsp garlic powder
– 1 tbps paprika
– 1 1/2 onion powder
– 1 tsp dried herb mix (Italian seasoning)
– 1 tsp ground thyme
– 1/2 tsp cayenne pepper
– 1/2 tsp red pepper flakes
n
Aromatics
– 1/2 yellow onion, diced
– 4 cloves garlic, minced
– 2 bell peppers
– 1 tbsp tomato paste
– Dry sherry wine + soy sauce + brown sugar (to remake who left her sister sauce, this was eyeballed. Ratio is for every 4 parts wine, add soy sauce, then sprinkle in brown sugar)
– 1/2 tsp dried thyme
– 1 dried herbs
– Red pepper flakes
n
Instructions:
1. Toss meat with a bit of cooking oil then mix in the dry rub.
2. Heat up a cast iron pan or pot, I went with pot.
3. Sear in batches until a crust forms, doesn’t have to be perfect.
4. Let it rest, then cut the strips into cubes (You could do this before seasoning to save time, I was trying a different method)
5. In the same pan, sauté the onions and bell peppers
6. Add in garlic to saute last, do this for a min or so.
7. Add in the tomato paste, then wine combo, and beef tips. The wine combo should just be barely submerge the tips.
8. Add in your herbs, then bring to a simmer and let go until it’s fork tender with a bite.
n
Mashed Potatoes
– 4lb potatoes
– 1 stick butter
– 1/2C – 1C whole milk/heavy cream (warm)
– 2 tbsp mayo
– 1/4C greek yogurt
– 2 tsp garlic powder
– 2 tsp onion powder
– 1 1/2 tsp salt
– 1 tsp paprika
– 1/2 tsp white pepper
n
Instructions:
1. Skin on, slice enough potatoes to make 4lbs (or till you eyeball it, that’s what I did)
2. Boil the potatoes in salted water until a fork can go in cleanly
3. Remove, drain, let steam
4. Return to pot and mix in butter, greek yogurt, and mayo until creamy
5. Add in the spices, taste to adjust if needed
6. Add in whole milk or heavy cream until thick and creamy.
**Meal 3: Mac w Buffalo Wings**
n
Mac:
– 1lbs elbow pasta
– 1/2C unsalted butter
– 1/2C all-purpose flour
– 1 & 1/2C whole milk
– 2 & 1/2C half & half
– 4C coarse shredded cheddar cheese
– 2C shredded gruyere cheese
– Salt and pepper to taste
– 1/2 tbsp paprika
n
Instructions
1. Preheat oven to 325F/162C and lightly butter a 9×13” baking dish
2. Bring a large pot of salt water to a boil, then cook pasta until a minute or two before al dente. Save some pasta water.
3. Mix & divide cheese into three piles, 3C for the sauce, 1.5C for the inner layer, 1.5C for the outer layer
4. Melt butter in the same pot over med heat. Sprinkle flour and whisk to combine until it looks like wet sand. Cook for 1 min, whisking regularly.
5. Gradually pour in in half & half and milk until mixture is combined & smooth.
6. Over med heat, let the mixture thicken until it’s very thicc. Whisk constantly until the consistency is like a semi thinned out condensed soup.
7. Using low heat, stir in spices and cheese gradually until completely melted and smooth.
8. Mix in pasta with mixture into the pot.
9. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
10. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes. Broil on high for 5-6 mine for a golden, brown, crispy crust.
n
Wings
– 42 chicken wings (about 5–6 lbs)
– 3 tbsp baking powder (aluminum-free, not baking soda) – crucial for crisp
– 1½ tsp kosher salt
– 1½ tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika (optional, adds depth)
– Black pepper to taste
n
Buffalo Sauce
– 1C Frank’s RedHot
– 1/2 unsalted butter
– 1 1/2 tbsp brown sugar
– 1 tsp garlic powder
– 1 tbsp apple cider vinegar.
n
Instructions:
1. Pat the wings dry, might be hard with 42 but still
2. Combine all dry ingredients with the wings
3. Preheat the oven to 250F(120C) and line a baking sheet with foil with a wire rack on top
4. Arrange skin side up
5. Bake at 250F for 30 mins to dry out the skin
6. Increase the temp to 425F(220C) and bake for 45-50 minutes
7. While the wings bake at high heat:
* In a saucepan over low heat, melt butter.
* Add Frank’s, honey, garlic powder, and vinegar if using.
* Whisk until smooth and warm. Set aside.
* Once wings are golden and crispy, transfer to a large bowl. Pour over the sauce and toss to coat.
n
One thing I do with my wings is double coat. So when you toss them once you’ll notice you’ll have extra sauce. Place the buffalo wings back on the wire rack and broil for 2mins then retoss them to minimize waste and maximize flavor.
Looks delicious, well done!
Please please recipes for all!!?
These look great! Do you refrigerate or freeze?
Prob one of the most fed college students on campus lol u could literally sell some meals to other students.
Everything looks amazing good for you
Please post your recipes!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
These look absolutely delicious! I hope you will share your recipes 🙂
The chicken meals look amazing
Ain’t no way that chicken still good after eight days. Gross.
Wow. Wow, wow, wow, wow, wow!
We only dream of eating this well in college. 🙂 Well done! Thanks for sharing the recipes – those look scrumptious. Can’t wait to try the Peruvian chicken!
What glass containers do you use?
Looks awesome, I recommend getting reusable cups for the sauce!
My meal prep in college was making sure the freezer was full of hot pockets. This looks astounding.
Seriously, can I hire you? 😂😂😂
Nicely done!
Mad respect for you. I survived college on a healthy diet of Dunhill, green tea, pineapple juice and boiled eggs. Your future self will thank you for the nutrition and the discipline
Looks fire!!!!! 🔥
Add a veggie side to each meal. Green beans are easy. Or salad.
How many calories for each recipe?
Dude hell yeah! This looks so good. Thanks for the recipes as well.
Definitely make some content! That Peruvian chicken looks like a slice of heaven OP, thanks for the recipes!
Delish!!
You don’t like veggies do you?
This looks amazing and you look great in your pictures as well. It must be hard work so well done for putting in so much effort. Definitely monetise this somehow because you’re willing to go the extra mile that many people aren’t, that already sets you apart. Maybe start by posting on TikTok/Instagram and see where that takes you.
Saving the post – amazing recipes thanks!
These look incredible! I am gonna make the Peruvian chicken. Do you happen to know the macros on the meals, or mostly just fueling the body with good foods? haha
That looks damn good
what containers do you use
If only I wasn’t lazy 😭😭
What kind of chicken is that a thigh?