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I disagree, prep work is required no matter how simple a dish is, whether chopping or slicing vegetables. It is still prep work. We often make multiple batches to save for another meal, but the prep work is still required.
I'm talking about the specific term "meal prep." It's referring to a recent trend of prepping full cooked portioned meals.
It's not the general idea of preparing to cook a meal.
That isn't a trend I follow. I may make extra batches of something for a future meal or do some advanced prep work days ahead. That link takes me to something I have to subscribe too.
Ok, got it. I call that making several meals ahead on a Saturday or Sunday for the following week. Somethings work well for that, like stews, gumbos, soups, etc. I don't think I would ever do that with seafood.
Well, I generally cut things up first, then I start with the stuff that's going to take the longest to cook. I like to cook more than we can eat at one sitting so we can go a couple days without cooking.
I believe we're using the term "meal prepping" incorrectly. It actually means packaging complete pre-cooked meals that only need to be taken out of the refrigerator (short term) or freezer (long term) and warmed in the oven or microwave in order to eliminate the need to cook later on.
For me it's making a big batch of chili or soup and portioning it out and freezing. Or back in my carby days, making a full lasagna and portioning. My favorite prepped meals come after Thanksgiving. I spend the day solo, but I still cook a full turkey and sides so I can package the meals in divided containers and freeze.
I plan my meals ahead for about 3 days. Anything that can be used as leftovers, I will cook extra. I mostly do this with potato, I cook extra then I can have them as potato salad or home fries. I always cook enough chicken for at least 2 meals, as I like cold chicken, sometimes better than hot chicken, especailly in summer.
There's more intent and planning with meal prep than there is with just eating leftovers.
OK, whatever you say.
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Somethings work well for that, like stews, gumbos, soups, etc. I don't think I would ever do that with seafood.
