I typically spend the week thinking about what I’ll make for main meals and then execute it all on one day. I make 8 full meals then 5 overnight chia oats and 3-5 portions of whatever meat was on sale at the store. It typically takes a few hours on my last day off any week (work a really weird schedule). I supplement any other cooking/more oats as the week progresses.
Beans/ lentils in a slow cooker. The most convenient, low effort, healthy, environment friendly meal possible.
I’m Pakistani so we have a massive daal culture anyways. I’ll say I eat 10 meals of beans a week easy.
Other Pakistani/ Indian foods are also very meal prep efficient and microwavable. The perfect cuisine to learn more about if youre a prepper.
Interesting! I do really like lentils! Typically when I make them I mix with cooked quinoa and very spicy seasonings. I’m American but my roots are Syrian.I unfortunately haven’t learned to cook much Middle Eastern food, outside of kibbeh, grape leaves and hummus.
Pakistan/ Qatar for me. So had more than my fair share of Arabic cuisines. There’s quite a few grains plus lentils dishes in both regions.
Haleem is the big one in pak. Harees in Arab nations. Although hareesa is also a thing in Pakistan. Similarly harees was heavily influenced by haleem. Thr addition of slocesncame from India.
Also other dishes that follow the pattern. Often with a lil meat in there too.
Middle eastern good is also great for prep.
I’ve prepped grapeleaves as a side for my meal once. I make them the way my grandma taught me, vegetarian with rice and a ton of lemon juice. I’ll definitely look into the things you talked about more!