I always prep ingredients, not whole meals, so I still have some flexibility during the week, but I can still have lunch or dinner on the table in minutes. Best of both worlds, in my opinion.
I made a big batch of chicken birria, that I'll use across several meals. First, I'll use it in some tacos. The next day, I'll use the meat as a topping for a rice bowl. I'll use it in some lettuce wraps. And finally, the leftovers will go into a meat pie. If something takes a bit of time to make, it just makes sense to me to make a big batch and spread the time spent over multiple meals. Making bigger batches also helps cut down on time, compared to making different things. But since I'm using it in different ways, I don't grow bored of it. I know some people can eat the exact same thing over and over, and if that's you, no judgment. But I get bored of food pretty easily, so be using it in different ways, I prevent burn out.
The pickled onions are for some burgers for lunch on Wednesday. The leftovers, I'll just use in rice/noodle/grain bowls over the next few weeks. I like having pickled vegetables on hand for that. Those burgers by the way, I'll make with some low carb rolls made from almond meal. Most of my lunches are low carb/keto friendly, except on the weekend when I have my cheat days.
by Slight-Trip-3012
Dining and Cooking