Meal prepping often means eating the same meal too many times in a row. Well, with this ultimate meal prep guide, you can have endless creations from one big cook up and never get bored again. Enjoy!
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Sauerkraut short: https://www.youtube.com/watch?v=AmIjczutV0c
TIMESTAMPS:
00:00 Intro
00:34 Rice
01:52 Black Beans
03:10 Salmon
04:55 Chicken
05:50 Beef Mince
07:36 Prawns
09:00 Sauerkraut
11:29 Veggies
13:19 Zucchini
14:22 Squash
15:37 Capsicum
16:08 Asparagus
17:10 ꓘorn
17:49 Baby Spinach
18:35 Red Cabbage
19:19 Cucumber
19:59 Avocado
20:29 Summary
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
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Editor: Caleb Dawkins
48 Comments
Chef what is your opinion on canned beans and corn? (rinsed and washed ofc). I decide my meals in the grocery store after work to unwind.
Thanks!
Thanks!
Love your content Andy, big fan here. But I get worried when you pour boiling hot food into plastic containers. We need Andy Cooks branded steel meal prep containers!
Can you cook something with whitebait?
Great video Andy, helped us a bunch. Quick question, how long will prawns and salmon last in the fridge? Should we eat them first?
We all love your videos, but one suggestion, less shorts more detailed vids xx
How long can you keep cooked rice in the fridge? I've heard warnings about keeping leftover rice from Chinese takeaways, is this because you don't know how old it might be?
Andy, do you have the brand of Tupperware you use for this & your pantry anywhere? It looks very well made and effective.
!! I am at the beginning of my "investment journey" , planning to put 385k into dividend stocks so that I will be making up to 30% annually in dividend returns. any good recommendation on great performing stocks or Crypto will be appreciated.
Nice
Fabulous healthy tips and tricks here for busy peeps…love it!!
Great video Andy! Don’t you feel like some sauces are needed in any of these? If you made something fresh what would you make? Eg for the salmon maybe a honey/peanut/soy dressing?
It's videos like this why everyone loves this channel
Andy, noticed you said to cook the mince until the pink was gone and there was no water released. What is the reason to do this rather than let it release all the water and then brown it while it fries?
You not wanting to ask for a like and sub was so funny and understandable. The idea of not wanting to "beg" for it makes me appreciate you more. Thanks for the no-bullshit, realistic approach to meal prep! 🎉
Happy New Year from Cape Town – most practical and useful videos – thank you.
Andy how long can you leave cooked rice in the fridge please? My guess is 2-3 days and heat very well when reusing?
Expecting more of this type videos from you chef..include something like school bento box filling too… thanks heaps. ❤ from cairns
Been watching for years from the uk 😁I’ve struggled to meal prep correctly because I always lack knowledge or inspiration on what meal to make in bulk and this is exactly what I needed !! Please can someone explain though how all that food will be fine come Friday if made on Sunday ? I don’t want to make all this to be throwing away a lot that was uneaten on Thursday and Friday because the food went off. Any help or advice would be fantastic !!
OMG seeing saurkraut makes me so excited. Made my first batch during my college days and been putting it in literally everything ever since i get used to the taste.
Hey Andy, do you think its possible to make keto bread?
Thank you for the simplicity! It all looks delicious
You da man chef 👊
This is perfect chef! All the micronutrients and proteins, even healthy fats too. I like the base is rice not bread.
i personally would add some nuts (healthy fats), eggs (mainly for micronutrients) and roasted potatoes (sweet and normal one) to round everything up.
Top video as always andy!
Chef Andy, always enjoyed the vibes to just have a coffee and watch one of your videos, you've got that cool uncle vibe going and I'm here for it.
Interested in prawns, cooked with the shell on, are you supposed to remove it before plating or is it for the eater to have a little unboxing whenever encountering one? Or is one supposed to enjoy the crunch along with the rest of the food?
Love from Finland and all the best for 2025
Happy New Year Andy !
Already a subscriber, liked the video !!
I was already subscribed but this is the first time I’ve ever actually paid attention to someone telling me to like their video. I think acknowledging the desperation is the key 😅
At 4:04 , there are plenty of varieties of salmon, but not all destroy their habitats in farms. There are some good land-based salmon down in Tassie like 41 South.
List of just the seasonings for anyone wondering:
RICE & BEANS
1. Sushi Rice Seasoning
2. Togarashi
3. Lime Zest
4. Lime Juice
5. Bay Leaves
6. Garlic
PROTEINS
7. Ground Fennel
8. White Pepper
9. Old Bay Seasoning
10. Ras El Hanout
11. Tajin
VEG
12. Carroway Seeds
13. Sherry Vinegaar
14. Apple Cider Vinegar
15. Coconut Vinegar
16. Chinese Black Vinegar
17. Paprika
18. Lemon Juice
19. Lemon Myrtle / Lemon Zest
This is everything I needed
Gelukkig nieuwjaar from the Netherlands!
Plain rice sometimes is best imo. If im heavily seasoning my chicken/beef etc.. or having gravy/curry with the meal, most of the time, plain rice balances the meal better than when it’s seasoned.
Where can I find the olive oil bottle that you use?
My guy wishing us a happy new year in his november made video like we wouldn't notice.
THANK YOU
Great format, good info thanks for the recipes
Thank you for this video and showing how simple meal prep can actually be!
Also where did you get your containers from? They look like the perfect size to even store leftovers in!
Surely every pepper is a capsicum. If you call the bell pepper/sweet pepper a capsicum, how are you distinguishing from a jalapeño, habanero, piri-piri, etc? They’re all capsicums
Is your fingertip touching the top of the rice or the bottom of the pot?
Not to be too confrontational, but realistically, I doubt 9-5 Joes will be able to do this every week.
For me, the key to meal prep is simply learning dishes that are very fast to make or that make such a massive portion that they last a week.
My current flowchart starts with stew + rice.
Stew only gets better in the fridge, and you can make massive portions at a time.
The leftover rice becomes fried rice or rice soup.
Nice one chef…❤
Hi there Andy, Happy New Year from The Netherlands!
The thing about the avocado makes sense and has got a science-based answer about it (and cultural use).
When people from Mexico use avocado for guacamole, they used to make them in a traditional mortar and pestle called a molcajete. They would save the seed to put on the bottom of the bowl and put the freshly-made guacamole on top. This is because they already found out that it keeps its freshness better and wouldn't turn brown.
The browning is essentially an oxidation reaction, which is stopped by the high amount of anti-oxidants which are located in the seed of the avocado.
Scientifically proven and used through the ages :-).
one of the things i like to do is red onion in a jar covered in lemon and lime juice, it turns a bright vibrant pink colour and taste delicious and lasts for a couple weeks
perfect garnish for almost anything
I like to allow my foods to cool in a bigger container so they cool down faster. Putting them in a small container means the internal heat remains high for too long.
What pan are you using? It looks solid enough to hold heat but light enough to handle. I live in Australia, so may have no problem sourcing.
I love prawns, but in addition to being expensive…they are really terrible for the environment, no matter what kind you buy. I struggle with that when picking my proteins.