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Different Meal Prep Recipes You Can Try Today.

by Faraaz | 13 May 2019

Many of us are well aware of Malaysian meal prep. Malaysian recipes always tend to make the most out of the ingredients that we have on hand, and this truly does make for a good meal prep. But, there are also so many different ways to prepping your meal out there. Many of us are aware of the fact that meal prep is the key to healthy, homemade eating without doing a lot of work. With simple prep done each week, you can then stock your fridge and freezer with heat and also eat meals for breakfast, lunch and as well as dinner. Take this healthy meal prep challenge to get started by learning the basics. In this article, we will be taking a look at a few different types of meal prep recipes out there!

SOY LIME TOASTED TOFU RECIPE
Ingredients:
You will be needing 2 or 14 ounces of packaged extra firm, water packed tofu, which are drained. 2 quarter cups of reduced sodium soy sauce, 2 quarter cups of lime juice and 6 tablespoons of toasted sesame oil.

Instructions:
Start by patting the tofu dry and cutting it into half or 3 quarter inch cubes. Then, combine the soy sauce, lime juice and oil in a medium bowl or a large sealable plastic bag. Add in the tofu, then gently toss to combine.

You will then need to marinate it in the refrigerator for anywhere from 1 hour or up to 4 hours, gently stirring once or twice. You can then preheat your oven to 450°F. Then remove the tofu from the marinade with a slotted spoon or a discard marinade. You can then spread it out on 2 large baking sheets, make sure that the pieces are not touching. Roast it, remember to gently turn it halfway through, until it becomes golden brown, for about 20 minutes.

SHREDDED CHICKEN MASTER RECIPE
Ingredients:
You will be needing 4 and a half to 5 pounds of chicken thighs, which have been skinned. 4 fresh thyme sprigs, 4 fresh parsley stems, 2 bay leaves, 2 cloves of garlic, which have been halved, half a teaspoon of whole black peppercorns and 1 or 32 ounces of carton reduced sodium chicken broth.

Instructions:
You can start by placing the chicken thighs in a 4 to 5 quart slow cooker. For the bouquet garnish, place some thyme sprigs, parsley stems, bay leaves, garlic, and as well as some peppercorns in the center of a double thick 8 inch square of 100% cotton cheesecloth. Then, gather corners together and tie it closed with 100% cotton kitchen string.

Add the bouquet garnish into the slow cooker. You can then pour the broth over all in cooker. Cover and cook on low heat setting for about 7 to 8 hours or on high heat setting for 3 and a half to 4 hours. Then, you can remove the bouquet garnish and discard. Using a slotted spoon, you need to transfer the chicken into a large bowl, while reserving cooking liquid.

When the chicken is cool enough to handle, you can then remove the meat from the bones. By using two forks, you can shred the meat. Add in just enough of the cooking liquid in order to moisten the meat. Strain and reserve the rest of the cooking liquid to use for the chicken stock. To make ahead, place 2 cup size portions of both the chicken and chicken stock in separate airtight containers. You can then cover and refrigerate for up to 3 days or even freeze them for up to 3 months.

CHERRY CHOCOLATE CHIP GRANOLA BARS RECIPE
Ingredients:
You will be needing 3 cups of old fashioned rolled oats, 1 cup of crispy brown rice cereal, 1 cup of chopped dried cherries (quarter inches), a quarter cup of unsalted almonds, which have been toasted and chopped, a quarter cup of mini chocolate chips, a quarter cup of unsweetened shredded coconut, a quarter teaspoon of salt, a quarter cup of brown rice syrup or even light corn syrup, a quarter cup of almond butter and 1 teaspoon of vanilla extract.

Instructions:
You may start by preheating the oven to 325°F. Line up a 9 by 13 inch baking pan with some parchment paper, and leave extra parchment paper hanging over both sides. Lightly coat the parchment paper with some cooking spray. Combine the oats, rice cereal, cherries, almonds, chocolate chips, coconut and as well as the salt in a large mixing bowl. Combine the rice syrup or corn syrup, almond butter and also the vanilla extract in a microwave safe bowl.

Microwave them for about 30 seconds or heat in a saucepan over medium heat for about 1 minute. You can then add it to the dry ingredients and stir it until it is evenly combined. Then, transfer to the prepared pan and firmly press onto the pan with the back of a spatula. For chewier bars, you can bake them until barely starting to color around the edge and still remaining soft in the middle, for around 20 to 25 minutes.

For crunchier bars, you can bake them until golden brown around the edge and also somewhat firm in the middle, for about 30 to 35 minutes. Both of them will still be soft when warm and firm up as they finish cooling. Let it cool in the pan for about 10 minutes, then use the parchment to help you, lift out of the pan onto a cutting board as it will still be soft. Cut it into 24 bars, then let it cool completely without separating the bars yet, around 30 minutes more. Once it has cooled down, you can then separate them into bars. To make ahead, you can individually wrap them airtight and store them at room temperature for up to 1 week.

Thank you.

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Different Meal Prep Recipes You Can Try Today.

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