#meal-prep

Generate a healthy weekly meal prep plan. Criteria: under 500 calories/meal, high protein, 2 hours prep time total. Menu: Breakfast (Overnight oats), Lunch (Quinoa salad jars), Dinner (Sheet pan chicken & veg). Shopping list categorized by aisle. Recipes for sauces to add variety.

Meal prep for the week to save time and eat healthier. Routine: 1. Plan meals (breakfast, lunch, dinner for 5 days). 2. Create grocery list by category. 3. Shop once on Sunday. 4. Batch cook proteins (grill chicken, bake salmon). 5. Prep vegetables (wash, chop, portion). 6. Cook grains (rice, quinoa). 7. Portion into containers. Use glass containers (microwave-safe). Label with dates. Freeze extras. Theme days (Meatless Monday, Taco Tuesday). Saves 5+ hours per week. Reduces food waste. Healthier choices when hungry. Apps: Mealime, Prepear.

Efficient batch sauce prep for week. Sauces: 1. Marinara (pasta, pizza). 2. Vinaigrette (salads). 3. Teriyaki (stir-fry). 4. Garlic-herb butter (vegetables, bread). 5. Tahini dressing (bowls). Portions: 1-cup jars, label and date. Storage: refrigerate 5-7 days, freeze 3 months. Sunday routine: 2-3 hours, make all sauces, portion proteins, chop vegetables. Benefits: saves time, reduces takeout, consistent flavors. Equipment: food processor, immersion blender, mason jars. Explain time-blocking and food safety storage guidelines.

Efficient weekly meal prep system. Sunday prep: 1. Bake 5 chicken breasts (seasoned, 165°F internal). 2. Roast 5 cups vegetables (broccoli, bell peppers, sweet potato). 3. Cook 5 cups brown rice or quinoa. 4. Portion into glass containers. Containers: 3-compartment, microwave-safe, stackable. Protein rotation: chicken, turkey, salmon, tofu, lean beef. Storage: refrigerate up to 5 days, freeze if longer. Reheating: microwave 2-3 minutes. Calculate macros: protein, carbs, fats. Explain food safety temperatures and storage guidelines.