Question 1

How do I scale a recipe for meal prep?

Accepted Answer

Calculate total meals needed (days × meals per day), divide by recipe servings to get your scale factor, then multiply each ingredient by that factor. For 5 days × 1 meal/day = 5 meals. If recipe makes 4, scale by 5÷4 = 1.25×.

Question 2

How many days in advance can I meal prep?

Accepted Answer

Cooked proteins and grains last 4–5 days refrigerated. Soups and stews last 3–4 days. Pre-cut vegetables last 3–5 days. Salads (undressed) last 3–4 days. For longer storage, freeze portions after day 2.

Question 3

What are the best foods to meal prep?

Accepted Answer

Best meal prep foods: grains (rice, quinoa, oats), cooked proteins (chicken, beef, hard-boiled eggs), roasted vegetables, legumes (beans, lentils), overnight oats, and soups. Avoid prepping salad dressings in advance and very delicate greens.

Food Type	Fridge	Freezer
Cooked chicken/turkey	4–5 days	2–6 months
Cooked beef/pork	3–4 days	2–3 months
Cooked fish	3–4 days	2–3 months
Cooked rice/grains	4–5 days	1–2 months
Soups and stews	3–4 days	2–3 months
Roasted vegetables	4–5 days	10–12 months
Hard-boiled eggs	7 days (shell on)	Not recommended

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