I’ll start, I like freezing pumpkin bread with chopped nuts and chocolate chips (who am I kidding, this is basically cake) to throw in my lunch box or just pull out of the freezer for a quick cold snack. Recipe: https://sallysbakingaddiction.com/pumpkin-chocolate-chip-bread/ I’ve also tried zucchini bread/cake but the canned pumpkin puree is so much easier to deal with and does not go bad if I forget about it.

I love the idea of mealprep but often don’t get round to it.

Mostly I try do a ‘one tray roast’ with meat and veg (root veg and onions) all on one tray. Then whatever veggies are left go into the soupmaker with extra carrot the next day to make a coconut curry veg soup.

I honestly wish I never had to think about food but I have to feed the kids lol.

The only meal prep I used to do was big soups, easy to freeze and get different size of meals. I’d normally just peel and cut up potatoes, throw in a pot, boil, add frozen veg, add fried mince and seasonings.

I love making little snack jars. They contain things such as raisins, dried mango cut into pieces, roasted edamame beans and nuts. It has sweet and savoury and it prevents me from gorging on chocolate and crisps. :)

I eat a lot of eggs, hard boiled, egg salad, breakfast burritos. I sometimes feel like the lizard from rescuers down under with how many eggs I eat.

One of my favorite easy prep meals is chicken Flautas. Easy to make, easy to prep and freeze large batches for later. This recipe makes about 12 Flautas.

You’ll need:

• 2 lbs of chicken breast
• 1 packet of taco seasoning
• tortillas
• whatever else you want to add inside your Flautas (spinach, cheese, etc.)

Cut chicken breast into large cubes.

Boil & shred chicken breast.

Toss chicken breast in 1/2 to entire packet of taco seasoning.

Roll up chicken in tortilla with whatever else you want, seal with toothpick, place on baking sheet. I usually put cheese or spinach in there too.

(If you want to keep extra flautas as leftovers for later place in fridge or freezer BEFORE you oil and bake them. Defrost overnight or bake frozen)

Brush both sides with oil.

Bake at 450°: 9 minutes on first side, flip, bake second side for 8.5 minutes until crispy golden brown. (May need to adjust both times by 30-60 seconds if under or over baked)

Serve with sour cream, guacamole, queso dip, and/or salsa.

(Notes: I have also prepped 5-6 lbs of the shredded seasoned chicken, made myself one batch of 12 Flautas then froze just the leftover shredded chicken divided into 3 portions. If you do this you might need to use another 1/2 or full taco seasoning packet. The next time I wanted Flautas all I had to do was roll them in fresh tortillas and bake them- they tasted like I’d made everything that day.)

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Another go-to for me is frozen pre-made meals from Trader Joe’s. Their frozen pastas, rice, and seasoned veggies are great! I also love their selection of frozen Indian, Chinese, and Japanese meals. Most of their frozen selections can be made on either the stovetop or microwave, whichever you’ve got the time and energy for.

Not really meal prep, but it’s an easy and tasty option in a pinch!

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Pretty much any cookie dough recipe can be frozen for later. It’s an easy way to get fresh cookies without having to make the dough every time.

Burrito bowls. Unlimited possibilities of steak, chicken, pork, soy, rice, beans, veggies, cheese.