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 Elite Fitness Bodybuilding, Anabolics, Diet, Life Extension, Wellness, Supplements, and Training Boards
 Diet Discussion Board
 Pre-prepared Diet
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| Author | Topic: Pre-prepared Diet | ||
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Amateur Bodybuilder 
Posts: 255 |
Any of you that watch your diet "somewhat" closely, do you prepare food ahead of time, like a whole weeks worth?? I usually just make it as I need it...but, I'm thinking I should prepare it ahead of time and stick it in the freezer and heat it up when need be....like chicken and fresh veggies...put 'em in freezer baggies... What bout you gals&guys     | ||
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Amateur Bodybuilder
Posts: 97 |
I have three kids to feed so I make up food ahead of time. usually my Sunday is spent cooking chicken breast,fish,steak,sweet potato, & rice. It's alot easier doing it ahead of time. I also make up tuna between 5 and 6 cans. believe me most if not all of the food is gone by wednesday. *(son is sixteen and he works out) his nickname is hoover because he sucks up the food like a vaccuum cleaner | ||
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Amateur Bodybuilder
Posts: 255 |
lol FFL You even prepare your tuna ahead of time? That smae day, I'm assuming.....by the way, what do you add to your tuna? I've added mayo and some green onions....but, mostly I eat it right out of the can, as I usually find myself eating tuna when I'm in a hurry.... got any tips for me, FFl, for preparing ahead of time? Any special mixtures/recipes you make? | ||
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Amateur Bodybuilder
Posts: 97 |
As far as tuna goes I mix it one day ahead to let the flavors melt together. I also keep the mixture on the dry side so it will last several days without getting that wet look. Heres my secret. I grate onion into the pan then I you some sweet relish mix in a small amount of mayo. Thats it kids and wife love it. I cook my chicken breast as follows. 1) fillet the breast in 3 sections. 2) In a large fry pan add garlic soy sauce vinagar,minced onions and water. Precook the chicken in this pan.(heat on simmmer) 3) Use a second fry pan on high. After the chicken is cooked enough sear it in the hot fry pan, this will lock in the moisture. The chicken will stay moist 3 to 5 days. For fish I usually cook salmon which does not need much seasoning. I marinate it for 1 to 2 days in kens lite balsic dressing and minced peppers & onions. | ||
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Amateur Bodybuilder
Posts: 255 |
Just reg. cooking onions you add to your relish/mayo mixture for the tuna?? That chicken sounds yummy too.....I've done it with soya sauce and garlic, but, not with onion and vinegar too.... you got a beginning to a cookbook man! That's actually a good idea too | ||
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Amateur Bodybuilder
Posts: 97 |
Yes regular cooking onions but grated versus minced thats key. By grating them you release a lot of flavor throughout the mixture.. | ||
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Amateur Bodybuilder
Posts: 255 |
OK..got it....grated as in when you grate cheese......I would of actually pureed them.....thanks for clarifying.. and, thanks  | ||
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Amateur Bodybuilder
Posts: 255 |
FFL: I made the chicken......it's great!! it's sort of like a stir fry I make, except I don't add onions and I add brown sugar.....but, for protein and no sugars sake, I left out the brown sugar today.....lol......it was hard though cause as I was stirring the mixture it was crying out to me "add brown sugar!!" |
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posted August 31, 2000 11:03 AM